I’ve owned both the Weber Smokey Mountain 18 and Weber Smokey Mountain 22 for over five years now. Let me tell you why these little black bullets changed my BBQ game forever.
On my weekends, I’m starting a smoking adventure that’ll have them drooling over my fence. The Weber Smokey Mountain isn’t just another piece of outdoor cooking gear. It’s my ticket to joining the ranks of pitmasters who know the secret handshake of low and slow cooking.
Why I Fell in Love with My Weber Smokey Mountain
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The Weber Smokey Mountain (WSM) looks like something NASA might have rejected for being too simple. But don’t let its humble looks fool you. This black bullet-shaped beauty has been quietly changing backyards since 1981, earning its place as the “King of the Coals” among BBQ fans.
I think of my Weber Smokey Mountain smoker as the Toyota Camry of the smoking world – reliable, efficient, and gets the job done without breaking the bank. While other smokers demand constant attention like a needy houseplant, my WSM holds steady temperatures for hours while I kick back with a cold beer.
The magic happens through smart engineering. The water pan sits between your fire and food, acting like a heat buffer and humidity maker. This creates perfect smoking conditions that even competition pitmasters swear by. I’m talking about holding 225°F for 8+ hours without breaking a sweat.
My Experience with All Three Sizes
I’ve owned all three sizes at different points. Each has its own personality and purpose.
The Weber Smokey Mountain 14: Perfect for Beginners
The 14-inch model is the baby of the family. I started with this one when I was learning. At $289, it’s the cheapest way to get into serious smoking.
I could fit two pork butts easily, which fed 12-16 people – more than enough for most gatherings. The smaller chamber uses less fuel and gives better temperature control. It’s also light enough for camping trips or tailgating.
The downside? I had to get creative with larger cuts. Briskets required some folding skills, and I couldn’t lay ribs flat without trimming them.
The Weber Smokey Mountain 18: My Go-To Choice
The Weber Smokey Mountain 18-inch hits that sweet spot – not too big, not too small, but just right for most smoking jobs. At $419, it gives me 481 square inches of cooking space across two grates.
This size handles most of my smoking needs perfectly. Four pork butts? Check. Two layers of ribs? Absolutely. Medium-sized briskets? No problem. The temperature control on my 18-inch model is legendary – it’s easier to dial in my target temperature and keep it there compared to the bigger 22-inch.
The Weber Smokey Mountain cooker (same thing, just different names) is the most popular choice among WSM owners. There’s a good reason for that – it’s like the Swiss Army knife of smokers.
The Weber Smokey Mountain 22: When I Need Space
My Weber Smokey Mountain 22-inch is for those times when I dream big and cook bigger. At $549, I get serious real estate – enough space to smoke multiple briskets or feed a small army.
But here’s where things get tricky. The Weber Smokey Mountain 22.5 (same thing again) comes with trade-offs. The larger chamber is harder to control temperature-wise. The door doesn’t seal as well, making precise air control trickier. I also burn about 20% more fuel compared to my 18-inch model.
However, if I’m cooking for crowds or want to lay full-size briskets and racks of ribs completely flat, the 22-inch earns its keep.
How My WSM Stacks Up Against Other Smokers
Weber Smokey Mountain vs Kettle
| Feature | Weber Smokey Mountain | Weber Kettle |
|---|---|---|
| Primary Function | Dedicated smoker | Versatile charcoal grill |
| Best For | Low and slow" smoking (e.g., brisket, ribs, pulled pork). | Grilling (burgers, steaks, chicken) can be adapted for smoking. |
| Capacity | Vertical, multi-level design allows for more food in a smaller footprint (e.g., multiple racks of ribs or large cuts of meat). | Cooking space is limited to the single grate, but it can be a good size for most grilling. |
| Portability | Generally heavier due to multiple sections. | Lighter and easier to move with built-in wheels. |
Weber Smokey Mountain vs Kamado Joe
| Feature | Weber Smokey Mountain (WSM) | Kamado Joe |
|---|---|---|
| Construction Material | Porcelain-enameled steel | Thick, high-quality ceramic |
| Heat Retention & Efficiency | Good heat retention, but less efficient with fuel than ceramic. | Excellent heat retention due to ceramic build; uses less charcoal for long cooks. |
| Lid | Removable, not hinged. Must be lifted off and set aside. | Hinged, with an "Air Lift Hinge" system that makes it feel much lighter and easier to open. |
| Versatility | Primarily a smoker, excels at "low and slow" cooking. It can be used for grilling, but it's not its primary strength. | Highly versatile; can grill, smoke, sear, roast, and even bake pizza with the right accessories. |
| Cooking System | Two cooking grates for ample smoking space. A water pan helps regulate temperature and add moisture. | Divide & Conquer" multi-level grilling system allows for different cooking zones and temperatures simultaneously. |
| Durability | Durable, with a 10-year warranty on the bowl and lid. It can rust over time if not cared for. | Very durable, with a lifetime limited warranty on ceramic parts. Ceramic is heavy and can crack if dropped or handled carelessly. |
| Cleaning | Disassembles for cleaning; no specific ash-removal system. | Features a slide-out ash drawer for easy and mess-free ash removal. |
Weber Smokey Mountain vs Big Green Egg
| Feature | Weber Smokey Mountain (WSM) | Big Green Egg |
|---|---|---|
| Material | Metal. | Ceramic. |
| Heat Retention | Good, but a metal cooker may be more susceptible to external temperature changes. | Excellent, due to its ceramic construction. Retains heat beautifully and is impervious to external temperature changes. |
| Fuel Efficiency | Good. | Excellent, uses less charcoal over long cooks. |
| Learning Curve | Gentler. It can be mastered with practice. | It can take some practice to get a feel for temperature control with the vents. |
| Versatility | Primarily a smoker, though it can be used for grilling with some modifications. | Very versatile, can be used for smoking, grilling, and baking (e.g., pizza). |
| Portability | More portable due to its lighter weight and modular design. | Heavy (a large Egg can weigh around 162 lbs), making it difficult to move. |
| Maintenance | It can be messy after cooking and may require cleaning the whole unit. | Requires minimal cleanup, mostly just the grates. Ash removal is a key part of maintenance. |
How I Control Temperature on My WSM
Weber Smokey Mountain temperature control separates the weekend warriors from the BBQ masters. The beauty of my WSM lies in its simplicity – three bottom vents and one top vent control everything.
I start with all vents wide open during startup. As I get close to my target temperature (usually 225-250°F for most smoking), I begin closing the bottom vents. Small changes make big differences. It’s like tuning a guitar – tiny tweaks produce major changes.
The water pan acts as my heat buffer and humidity control. Some pitmasters skip the water for higher-heat cooking, but for traditional low and slow smoking, that water pan is my best friend.
Pro tip: if my temperature starts running away, I resist the urge to lift the lid. This floods the chamber with oxygen and makes things worse. Instead, I close the bottom vents completely for a few minutes to starve the fire.
How I Use My Weber Smokey Mountain
Learning how to use the Weber Smokey Mountain properly turned me from a good cook into a neighborhood legend. Here’s my process:
- Setup Phase: I remove the cooking grates and water pan. Fill the charcoal ring with unlit briquettes. Light about 15-20 briquettes in a chimney starter. Once they’re ashed over, I dump them on one side of the unlit charcoal. Add 3-4 wood chunks for flavor.
- Assembly: I replace the water pan (filled 2/3 with hot water), install both cooking grates, and crown it with the lid. All vents stay wide open during this phase.
- Temperature Management: I watch my thermometer like a hawk. As I approach 225°F, I start closing the bottom vents halfway. Fine-tune from there. My WSM settles into a steady temperature within 30-45 minutes.
- The Waiting Game: This is where patience pays off. My WSM can hold a temperature for 6-8 hours without me touching it. I add charcoal through the side door if needed for longer cooks.
My Weber Smokey Mountain Brisket Journey
Cooking Weber Smokey Mountain brisket was like attempting to climb Everest – challenging but incredibly rewarding. A properly smoked brisket on my WSM rivals anything I’ve found at championship BBQ joints.
I start with a good grade brisket, preferably USDA Choice or Prime. Trim excess fat, leaving about 1/4 inch. Season with coarse salt and black pepper – I keep it simple for beginners.
I place the brisket fat-side down on the bottom grate. This protects the meat from direct heat while the fat melts. I expect 12-16 hours for a full packer brisket, depending on size and weather.
The stall (where internal temperature stops around 160°F) will test your patience. I power through it or wrap it in butcher paper to push through faster. I target an internal temperature of 203°F for a properly tender brisket.
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Weber Smokey Mountain Accessories I Actually Use
The Weber Smokey Mountain accessories market is like a candy store for BBQ fans. Some upgrades provide real value, while others fall into the “nice to have” category.
Essential Accessories: A quality digital thermometer with remote monitoring tops my list. The built-in thermometer gives me a general idea, but precision matters for consistent results.
A Weber Smokey Mountain cover protects my investment from the weather. These smokers live outside, and proper protection makes them last much longer.
Rib racks maximize my cooking space, letting me fit 4-6 racks of ribs in the same space that normally holds 2-3.
Nice-to-Have Upgrades: Gasket kits improve door seal and temperature control, especially on my 22-inch model. Temperature controllers like the DigiQ or Flame Boss turn my WSM into a “set and forget” machine.
Hinged lid changes solve the awkward lid placement problem. While not essential, they add convenience to cooking.
Keeping My WSM in Great Shape
Proper care keeps my WSM performing like new for decades. After each use, I remove ash and debris from the charcoal chamber. I clean the water pan thoroughly to prevent grease buildup.
The finish requires minimal care. I avoid harsh cleaners that might damage the surface. A Weber Smokey Mountain cover provides great weather protection during storage.
Annual deep cleaning involves taking apart all components and giving everything a thorough scrubbing. This prevents grease buildup and maintains top performance.
Read more: Weber Performer Deluxe Review
Mistakes I Made (So You Don’t Have To)
New WSM owners often make predictable mistakes. Over-adjusting vents leads to temperature swings – make small changes and wait for results. Using too much lit charcoal during startup creates temperature overshoot problems.
Lifting the lid frequently releases heat and extends cooking times. Trust the process and resist the urge to peek constantly. “If you’re looking, you’re not cooking” applies especially to the WSM.
Poor water pan maintenance can lead to grease fires. Keep it clean and filled properly for food safety and best performance.
Pros and Cons
| pros | cons |
|---|---|
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Is the Weber Smokey Mountain Worth It?
After smoking hundreds of pounds of meat on various WSM models, I can confidently say yes – the Weber Smokey Mountain earns its reputation. It delivers professional results with a manageable learning curve.
The price makes it accessible to serious hobbyists without requiring championship-level commitment. Build quality ensures years of reliable service. The active community provides endless learning opportunities and troubleshooting support.
Sure, it has quirks. The door could be better. Cold-weather performance leaves room for improvement. But these minor annoyances pale compared to the consistently excellent BBQ it produces.
FAQs
- What is Weber Smokey Mountain, and what makes it special?
The Weber Smokey Mountain is a bullet-style charcoal smoker with a distinctive three-section design: charcoal bowl, water pan, and cooking grates. It’s renowned for excellent temperature control, durability, and consistent results, making it a favorite among both beginners and experienced pitmasters.
- What sizes does the Weber Smokey Mountain come in?
The WSM is available in three sizes: 14-inch (compact, perfect for small households), 18-inch (most popular family size), and 22-inch (maximum capacity for large gatherings). Each has two cooking grates for added space.
- How long can the WSM maintain temperature?
With proper setup and fuel management, a WSM can maintain steady temperatures for 12-18 hours or longer. The key is using quality charcoal, proper vent adjustment, and starting with sufficient fuel for your cook time.
- Do I need to use the water pan? The water pan helps with temperature stability and moisture, but isn’t mandatory. Alternatives include using sand for heat retention, leaving it empty as a heat deflector, or removing it entirely for higher-temperature cooking.
- What’s the best charcoal setup method?
The “minion method” is most popular – fill the charcoal ring with unlit charcoal, then add 10-20 lit coals on one side. This creates a slow, controlled burn that gradually lights the remaining fuel for long cooks.
- How do I control temperature on the WSM?
Use the three bottom air intake vents and the single top vent. Start with all vents open until reaching the target temperature, then gradually close the bottom vents to reduce airflow. Keep the top vent mostly open for proper draft.
- What’s the ideal temperature range for the WSM?
The WSM excels at 225°F-275°F for traditional low-and-slow smoking like brisket and pork shoulder. It can also handle up to 350°F for poultry, though it’s not designed for high-heat grilling.
- How much food can each size hold?
The 14-inch fits 2-3 racks of ribs or a small roast, the 18-inch accommodates 4-6 racks of ribs or a full packer brisket, and the 22-inch handles 6-8 racks of ribs or multiple large cuts simultaneously.
- What maintenance does the WSM require?
Regular cleaning includes washing cooking grates, emptying the water pan, removing ash from the charcoal bowl, and occasionally wiping down interior walls. The porcelain finish is durable but benefits from covered storage.
- Is the Weber Smokey Mountain beginner-friendly?
Yes, the WSM is excellent for beginners due to its forgiving temperature control and stable design. The water pan prevents major temperature swings, and it’s difficult to severely overcook food, making it one of the most user-friendly smokers available.
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