Weber Smokey Mountain Cooker Smoker

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Weber Smokey Mountain Cooker Smoker

Taking Things Slow

For the moistest, juiciest cuts of meat, sometimes low and slow is the way to go. That’s where Weber’s Smokey Mountain Cooker Smokers come in. After one use, you’ll want to slow things down every night.

18-1/2-Inch Smokey Mountain Cooker Smoker

Weber’s 18-1/2-inch Smokey Mountain Cooker charcoal smoker makes it easy to enjoy authentic smokehouse flavor at home. The unit comes equipped with two nickel-plated 18-1/2-inch-wide cooking grates for a total of 481 square inches of cooking space. Other highlights include a water pan, built-in thermometer, individual vents on the bowl and lid, a heat-resistant nylon handle, and a storage cover. Made of porcelain-enameled steel, the smoker measures approximately 21 by 19 by 41 inches and carries a 10-year limited warranty.


Built-In Thermometer

A durable, built-in lid thermometer allows you to easily monitor your smoker’s temperature.

Porcelain-Enameled Water Pan

Adds steam to the smoking process so meat stays moist and tender.

Heavy-Duty Cooking Grates

The two cooking grates are made of heavy-duty plated steel, providing ample room for smoking ribs and a roast at the same time.

Weber Smokey Mountain Cooker Smoker

Two heavy-duty cooking grates for simultaneous smoking. Click here for a larger image

Weber Smokey Mountain Cooker Smoker

Built-in thermometer makes it easy to monitor the temperature. Click here for a larger image

Weber Smokey Mountain Cooker Smoker

Lid and bowl constructed of premium-grade U.S. steel coated with porcelain enamel inside and out.Click here for a larger image

Weber Smokey Mountain Cooker Smoker

Premium cover included.

 Here’s what several satisfied customers had to say!

28 Grand Championships on this smoker and counting

By Harry Soo

My BBQ team Slap Yo Daddy BBQ from Diamond Bar, California, has been competing using these smokers which I bought off Amazon with free Prime shipping. They work flawlessly and are easy to use and clean up. Our WSMs regularly allow us to win Grand Championships even when we go up against other smokers costing over $15,000.

Great improvement of a great product

By Aaron Ueland

As a fan of the earlier Smokey Mountain Cooker, I’m surprised and gratified with the changes they made to the smoker. The previous smoker was an easy 5 stars in my book. I guess I’d have to give this one 6 stars, because it’s better!

Great Smoker – Even for Newbies!

Great Smoker- even for Newbies!I bought this smoker after extensive research. I have always been the “grill master” in my family, but never invested in a smoker. After using the Weber website and a few other websites dedicated to smoker cooking, I was able to successfully smoke 2 whole chickens the first time! The chickens were moist and had the most delicious, delicate, smoky favor!
I was so confident in my skills that a few weeks later (and after much research) I had a BBQ at my house and smoked 15 lbs of chicken, 4 slabs of ribs, and 2 pork shoulders! I had to stay awake most of the night before (off & on), but the thermometer and the ease of use in adding charcoal made it very easy… I received rave reviews for my meat at the BBQ the next day!
If you’re in the market for a smoker- this is it! It’s great for everyone- experienced or newbie- it’s worth the money 2X over!!!

A Smoker For A Novice Works SPLENDIDLY!!,

By Rudy Begonia “rakasome”

Having been a Weber user since 1975, I figured that this was going to be a great little smoker. I had never smoked a thing in my life (Not entirely true, I grew up in the 60’s). It took about 15 minutes to assemble. A snap. And since it was in 3 major pieces, it was easy to get from the assembly area, the living room, to the smoking area outside. I poured in enough briquets to fill the briquette containment ring. Heck, I didn’t know what was too much or not enough. Turned out it was a good amount.

I lit it up just like the Weber kettle I have and got the coals all toasty. Put on the middle stage, got the hose and filled the water bowl, put on the top grate, threw on a 6 pound pork roast that I had put a dry rub on (, dry rub recipes, Kansas city style). Put on the lid and began smoking, the meat that is. It didn’t take much to get a temp set perfect. I added briquettes, 10-15, every 90-120 min or so and rustled the others around to keep the ash off of them. A long pair of cheesy, dollar store tongs was helpful for doing this. I also added a stick of well-seasoned plum wood at the same time. Nummy nummy! 8 hours later I had a smoked pork roast that was GONE after being done as all of the neighbors wanted to try some. Needless to say it was a hit with me and a crowd. Next day I fired it up, put a brined whole chicken on it with NO rub or sauce. 3.5 hours later I had chicken to die for.

Buy this thing. Painless, fiddle-less, fool proof. Nuff said. Straight up. (Did I mention how well made and heavy duty it is?)



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