---
product_id: 256573972
title: "Weber Smokey Mountain Cooker Charcoal Smoker, Black"
brand: "weber"
price: "€ 1941.15"
currency: EUR
in_stock: true
reviews_count: 5
category: "Weber"
url: https://www.desertcart.sk/products/256573972-weber-smokey-mountain-cooker-charcoal-smoker-black
store_origin: SK
region: Slovakia
---

# Fits whole turkey & ham Large water pan for temp stability Precision heat control Weber Smokey Mountain Cooker Charcoal Smoker, Black

**Brand:** weber
**Price:** € 1941.15
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your backyard BBQ game with Weber’s iconic Smokey Mountain Cooker!

## Quick Answers

- **What is this?** Weber Smokey Mountain Cooker Charcoal Smoker, Black by weber
- **How much does it cost?** € 1941.15 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sk](https://www.desertcart.sk/products/256573972-weber-smokey-mountain-cooker-charcoal-smoker-black)

## Best For

- weber enthusiasts

## Why This Product

- Trusted weber brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Master Your Heat:** Adjustable vents and built-in thermometer deliver flawless temperature control for that perfect low-and-slow cook.
- • **Durable & Stylish:** Porcelain-enameled steel construction ensures long-lasting performance with sleek black finish that stands out on any patio.
- • **Effortless Handling:** Heat-resistant nylon handle and easy assembly mean you spend less time prepping and more time impressing your guests.
- • **Flavor Infusion Made Easy:** Generous water pan stabilizes heat and adds moisture, locking in authentic smokehouse flavor every time.
- • **Double Decker Smoking Power:** Two nickel-plated 18½-inch grates let you smoke multiple dishes simultaneously—turkey and ham, anyone?

## Overview

The Weber Smokey Mountain Cooker is a premium 18-inch charcoal smoker crafted from durable porcelain-enameled steel. Featuring two spacious cooking grates, a large water pan for temperature stability, and precision adjustable vents, it enables professional-grade low-and-slow smoking. Perfectly sized to smoke a whole turkey and ham simultaneously, it combines classic design with reliable performance to bring authentic smokehouse flavor to your home.

## Description

The first bite of tender, fall-off-the-bone meat makes taking it low-and-slow worth every moment. The Smokey Mountain Cooker™ smoker has two cooking grates for smoking multiple items at once, and easily adjustable dampers for precision heat control. There’s nothing quite like waiting all day for dinner.

Review: This is the first smoker I've used/owned. I chose Weber because of my years of experience with their charcoal and propane grills. I decided to get into the realm of smoking after cooking chicken low-and-slow on my Weber kettle with fantastic results. I chose the WSM after reading so many wonderful reviews from novices and experienced users. I honestly didn't compare any other brands so take this review how you will but so far I think this thing is fantastic. I chose the smaller WSM after comparing it to the larger WSM after reading that I can smoke a whole turkey AND a ham on the 18 ½" smoker. Also it's quite a bit less expensive. The WSM arrived intact and in perfect condition. The instructions are simple and assembly a breeze. After reading about the different methods for starting the coals, different recipes, meat prep/trimming etc. (check The Virtual Weber Bullet site) I decided to give the smoker a try by fileting 3 whole chickens. They turned out ok but I was really just testing temperature control and didn't brine my chicken or use wood chunks. The chicken was quite tasty but not what I was after but I felt confident going to my next try, pork butt (shoulder). For this I used an Alton Brown recipe for the brine and rub and it turned out excellent. I didn't add any wood chunks and experienced smokers are probably rolling their eyes at me but it really did turn out great. I wanted to do things in steps so that I could familiarize myself with the temperature control. This pork butt took 11 hours for 2-8 lb butts at around 210 degrees. Amazing how long the charcoal briquettes last in this thing and how steady the temperature runs. For the record I used Kingsford Competition Briquettes (Costco). My third try with the WSM was this past weekend where I did 3 racks of baby back ribs. I used a rib rack and it worked pretty well where nearly all rib parts were exposed to the heat/smoke. I decided to skip the brining and just added a dry rub only and then added bbq sauce and honey mixture during the last hour and smoked them a total of 4 hours. This time I used wood chunks; I didn't have any fruit trees so I grabbed a bag of apple wood chunks packaged by Weber and they definitely helped make a fantastic smoke flavor. After removing the ribs and letting them cool I coated them with another round of sauce/honey glaze and seared them on my Genesis until the glaze bubbled. They turned out very good although I think next time I'll brine them; not that they were dry but I think it might let me smoke them longer. I didn't go for fall-off-the-bone as I kind of prefer to have a little pull left in my rib but let's just say I look forward to experimenting with this terrific smoker all summer long. I couldn't be more pleased with this product after just 3 tries I'm feeling much more confident and have plans to do another double pork butt for a buddy's birthday this weekend. Also I tested the lid's thermometer last night by dipping the end of it (using tongs) in boiling water and it was pretty much spot on at 212F. That's good to know as it gives me some reassurance that the cooking temperature is pretty accurate at least at the lid. Weber got this right. I don't know what I'd do differently on this but I may get lazy later on and invest in a remote thermometer so I can track the kettle and meat temps from inside.
Review: Es un buen ahumador lo conseguí en una promoción de 8,900 pesos. El gran tamaño de la bandeja de agua ayuda mucho a controlar fácilmente la temperatura. La doble parrilla maximiza el espacio, la escotilla que tiene permite hacer las recargas sin interrupción de la cocción. El único contra, es que consume más carbon de lo que un kamado haría.

## Features

- Material Type: Steel
- The Weber Smokey Mountain charcoal smoker helps you achieve an authentic smokehouse flavor at home
- It can accommodate a whole turkey and an entire ham at the same time. Item weight- 39.1 pounds
- Made of porcelain-enameled steel, this smoker comes with 2 nickel-plated 18-1/2-inch-wide cooking grates
- Includes a water pan, thermometer, individual vents on bowl and lid, and heat-resistant nylon handle

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B001I8ZTJ0 |
| Batteries Included? | No |
| Brand | Weber |
| Color | Black |
| Customer Reviews | 4.8 4.8 out of 5 stars (2,293) |
| Date First Available | 6 August 2012 |
| Department | Outdoor Living |
| Features | Manual |
| Height | 41 inches |
| Included Components | Weber 721001 Smokey Mountain Cooker 18-Inch Charcoal Smoker |
| Is Discontinued By Manufacturer | No |
| Item model number | 721001 |
| Length | 21 inches |
| Manufacturer | WEBER |
| Material Type | Steel |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Outer Material | Alloy Steel |
| Power Source | charcoal |
| Product Dimensions | 48.26 x 53.34 x 104.14 cm; 17.74 kg |
| Size | 18" |
| Style | Smoker |
| Weight | 47 Pounds |
| Width | 19 inches |
| fuel-type | Charcoal |

## Product Details

- **Brand:** Weber
- **Colour:** Black
- **Model name:** WEBER
- **Outer material:** Alloy Steel
- **Power source:** charcoal

## Images

![Weber Smokey Mountain Cooker Charcoal Smoker, Black - Image 1](https://m.media-amazon.com/images/I/611ckOF7rNL.jpg)
![Weber Smokey Mountain Cooker Charcoal Smoker, Black - Image 2](https://m.media-amazon.com/images/I/616HMJ7dzYL.jpg)
![Weber Smokey Mountain Cooker Charcoal Smoker, Black - Image 3](https://m.media-amazon.com/images/I/61ZG4cqVjoL.jpg)
![Weber Smokey Mountain Cooker Charcoal Smoker, Black - Image 4](https://m.media-amazon.com/images/I/61hPtoMpP3L.jpg)
![Weber Smokey Mountain Cooker Charcoal Smoker, Black - Image 5](https://m.media-amazon.com/images/I/718wmV4EvDL.jpg)

## Questions & Answers

**Q: What is the country of orgin for this Smoker ?**
A: 8th best country in the world! The United States.

**Q: Am struggling with which size Weber Smokey Mountain Cooker to get - 18.5 inch or 22.5 inch.  Can you tell me the advantages to both.  Thank you.**
A: I have owned the 22.5" for a year and I can tell you that it is worth the purchase.  It can hold any piece of meat that you can think of putting on it and it stays fired up for all smoke jobs.  I have smoked whole turkeys, briskets, pork butts, chicken, and burgers/brats/dogs.  I would say I've put roughly 25 smokes on it and I have never had any issues with it.  I also smoke for 4 people generally.  The 18.5" is going to be exactly the same thing except in a smaller form.  It may not have the room you are looking for if you get a large cut.  I have seen a lot of comments saying that the 22.5" uses more fuel and while that is correct it doesn't have to be filled to the brim for a smoke.  I normally use a half ring and if I need a few more coals I just throw them on.  Never had an issue with it.  I would rather have the size and not need it than regret not getting the extra room.  If this is well taken care of it could last for several decades so what is the big deal with spending an extra $100.  Just my 2 cents.

**Q: How would you compare the performance between 14.5 an 18.5?  same amount of charcoal? same amount of time to cook? any diff in temp control?**
A: Have used the 14.5 a few times now (tri-tip, meatloaf, two hot-n-fast cooks with pork butts)...It's a pretty cool little cooker.  Have several years experience cooking with a tamale steamer converted smokey joe.  Thus far, I'd have to say it cooks similarly to those (with the added bonus of a water pan and door).  It holds less charcoal than the 18.5, for sure.  For the hot-n-fast pork butt cooks I had to lift off top/center sections and refuel...not too difficult, but something I don't have to do with the 18.5.  Haven't really tried a true low-n-slow cook yet...can't say how long cook time might be under those conditions (have had good 6 hour plus burn times on the converted smokey joes).  When I cook hot-n-fast, to be honest, I just let 'er rip...this little guy gets plenty hot, plenty fast.  Obviously, there's less space in the 14.5, you can get a butt on each grate and that's about it.  I don't use water when cooking hot-n-fast either, but the water pan is much smaller than the 18.5.  I think I'm going to enjoy cooking on this, but If I had to choose one...I might choose the 18.5 (increased charcoal/cooking capacity).  Lucky me, I've got both and a couple of 22.5's!! Hope this helps.

**Q: Will this cover fit? http://amzn.to/2sqpZnx**
A: Hi! Our smoker's would all include a cover with the purchase of the grill. If you are having an issue with your current cover, please reach out to us at reviews@weberstephen.com and we would be happy to help find the replacement cover for your model. Thanks!

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by T***D on 5 July 2011*

This is the first smoker I've used/owned. I chose Weber because of my years of experience with their charcoal and propane grills. I decided to get into the realm of smoking after cooking chicken low-and-slow on my Weber kettle with fantastic results. I chose the WSM after reading so many wonderful reviews from novices and experienced users. I honestly didn't compare any other brands so take this review how you will but so far I think this thing is fantastic. I chose the smaller WSM after comparing it to the larger WSM after reading that I can smoke a whole turkey AND a ham on the 18 ½" smoker. Also it's quite a bit less expensive. The WSM arrived intact and in perfect condition. The instructions are simple and assembly a breeze. After reading about the different methods for starting the coals, different recipes, meat prep/trimming etc. (check The Virtual Weber Bullet site) I decided to give the smoker a try by fileting 3 whole chickens. They turned out ok but I was really just testing temperature control and didn't brine my chicken or use wood chunks. The chicken was quite tasty but not what I was after but I felt confident going to my next try, pork butt (shoulder). For this I used an Alton Brown recipe for the brine and rub and it turned out excellent. I didn't add any wood chunks and experienced smokers are probably rolling their eyes at me but it really did turn out great. I wanted to do things in steps so that I could familiarize myself with the temperature control. This pork butt took 11 hours for 2-8 lb butts at around 210 degrees. Amazing how long the charcoal briquettes last in this thing and how steady the temperature runs. For the record I used Kingsford Competition Briquettes (Costco). My third try with the WSM was this past weekend where I did 3 racks of baby back ribs. I used a rib rack and it worked pretty well where nearly all rib parts were exposed to the heat/smoke. I decided to skip the brining and just added a dry rub only and then added bbq sauce and honey mixture during the last hour and smoked them a total of 4 hours. This time I used wood chunks; I didn't have any fruit trees so I grabbed a bag of apple wood chunks packaged by Weber and they definitely helped make a fantastic smoke flavor. After removing the ribs and letting them cool I coated them with another round of sauce/honey glaze and seared them on my Genesis until the glaze bubbled. They turned out very good although I think next time I'll brine them; not that they were dry but I think it might let me smoke them longer. I didn't go for fall-off-the-bone as I kind of prefer to have a little pull left in my rib but let's just say I look forward to experimenting with this terrific smoker all summer long. I couldn't be more pleased with this product after just 3 tries I'm feeling much more confident and have plans to do another double pork butt for a buddy's birthday this weekend. Also I tested the lid's thermometer last night by dipping the end of it (using tongs) in boiling water and it was pretty much spot on at 212F. That's good to know as it gives me some reassurance that the cooking temperature is pretty accurate at least at the lid. Weber got this right. I don't know what I'd do differently on this but I may get lazy later on and invest in a remote thermometer so I can track the kettle and meat temps from inside.

### ⭐⭐⭐⭐⭐ Review
*by J***M on 22 April 2025*

Es un buen ahumador lo conseguí en una promoción de 8,900 pesos. El gran tamaño de la bandeja de agua ayuda mucho a controlar fácilmente la temperatura. La doble parrilla maximiza el espacio, la escotilla que tiene permite hacer las recargas sin interrupción de la cocción. El único contra, es que consume más carbon de lo que un kamado haría.

### ⭐⭐⭐⭐⭐ Review
*by G***S on 31 January 2015*

Edit: June 26th 2015 - I see this smoker is no longer available via amazon.ca (amazon prime) and that the other two stores who sell it have it priced over $500.00. I paid 360.00 for this early January with amazon.ca. Local bbq stores / home depot also sell it for $360.00 still. Do not pay much more than that for it, or at least shop around! What an absolute joy this smoker is. Purchased it off the positive reviews from amazon.ca and the 600+ 5 star reviews from amazon.com. I ordered this from amazon.ca and paid the extra 2 or 3 bucks for next day shipping - hoping to have it arrive before the weekend as a chinook was to be passing through and temps were around 15C. The smoker arrived in time, however, it didn't ship with the 3 grills needed to cook (boo!). Yes I was bummed but I have to say the Weber customer support was *awesome*. Phone support from 7am - 9pm Central time was a nice surprise as I called after work and assumed to get an automated message saying to call back between 9-5 or something. The lady on the phone took my serial number down (on the top lid vent) and said she would expedite the grills to me right away - no questions asked. These arrived 2 business days later via FedEx. Mishaps do happen from time to time at assembly but support was great to get me back in grilling action. Now for the smoking: I read a few tips on the weber and there was a great write up for this unit on amazon.com (it's the top rated review - can't miss it) where the guy is basically a competitor and runs a school on smoking. Follow his tips and you'll be pleased. I did my first smoke with beef ribs. Temp was about 2C and pour cold coals in the smoker. Then you light the coals in your chimney starter: http://www.amazon.ca/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8/ref=sr_1_10?ie=UTF8&qid=1422715633&sr=8-10&keywords=weber+kettle I was new to smoking and didn't quite get you had to prelight coals and use those to get your smoker going. At least that seems to be the most common method. I let that chimney starter sit on my gas BBQ and stuff paper under it (or light it on the coals on bottom rack of smoker). It doesn't take long for the briquettes to start up and go on their own after. Once those are glowing hot you pour them over top the unlit coals in your smoker. Open up all the vents (top and bottom) and let it get to around 200F. Ribs go on and temp was around 225-250. I closed the 3 bottom vents 1/2 way to keep it around that temp. The top vent ALWAYS leave fully open. I was able to manage the temperature quite well by bottom vents. These beef ribs cooked for about 3.5 hrs at 225 and were awesome. Basic seasoning with salt, pepper and some garlic powder. I also used 3 chunks of weber hickory wood. http://www.amazon.ca/Webber-17056-Hickory-Chunks-5-Pound/dp/B000LNY4C6/ref=sr_1_1?ie=UTF8&qid=1422715927&sr=8-1&keywords=weber+hickory This really gave the ribs an amazing taste but some find it pretty strong. Over all, I was really pleased with the ribs. Smoke 2 - Pork ribs Same steps above but this time 2 hours into the smoke I took them off and put some sauce on all sides. Wrapped them in foil and put them back on for another hour. Wow - just amazing. Wife and I loved them and had friends over to enjoy too (after initial trial run I felt confident to serve guests :) ) Turned out perfect. I also put on some potatoes, dill, butter and onions in a foil wrap and let them stay on for 3 hours too. Veggies turned out great. (poked a few little holes in foil to let smoke in). On this run I used the weber Applewood chunks. It doesn't take like apple but the smoke taste was a little weaker than hickory. Rib update: For absolute fall off the bone ribs, I have found the key is to cook around 200 - 225 for 3 hours. Then take them off, sauce them up with bbq sauce or even salsa and wrap in foil. Put back on the smoker for another 2-3 hours. Insanely good. Yes you are looking at a 5-6 hour cook but you have *got* to try it. I also would put on a wood chunk every hour for the first 3 hours. Once wrapped in foil I did not bother. I find the smoker easy to use and more importantly - fun!. It's now Feb and I suspect I will do a few more winter smokes but really looking forward to summer and trying a 12 hour smoke on some larger types of meat. Having this simmer all day long giving off smokey goodness ... For the price of this thing, it can't beat. Add to cart and move along! gm Edit: The smokers after 2009 I believe (as shown in the picture) do have a built in thermometer. I bought a second one and inserted in the side cut out for a probe (also built in by design now from weber) to see if the one from weber was accurate. Both read exactly the same so if you buy this newer model, you should be fine with the default weber gauge. Edit 2: I recently did a roast and purchased the igrill mini to monitor inside temps: http://www.amazon.ca/iDevices-IGR0001-iGrill-Mini-Thermometer/dp/B00I25PGZO/ref=sr_1_sc_1?ie=UTF8&qid=1423847806&sr=8-1-spell&keywords=igril+mini This thing is really awesome and for long cooks or meat that you need to monitor temp, it's a breeze and could watch the temp of the meat while inside on my ipad or iphone (also works with android) Edit 3 (Oct 8th): Have used this all summer almost every weekend. Briquette prices seemed best from Walmart or the odd Super store special. Walmart also surprised me with their selection of wood chunks in the bbq section. Very large chunks, inexpensive and wide range of wood.

## Frequently Bought Together

- Weber 18-inch Smokey Mountain Cooker, Charcoal Smoker
- Stanbroil Premium Cover for 18" Smokey Mountain Cooker, Round Smoker Grill Cover Replaces Weber Part # 97201, Black
- Weber Rapidfire Chimney Starter, Standard, Silver

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*Product available on Desertcart Slovakia*
*Store origin: SK*
*Last updated: 2026-01-27*