---
product_id: 829653
title: "Smokey Mountain Cooker 18-Inch Charcoal Smoker – Outdoor BBQ Smoker with Dual Cooking Grates, Porcelain‑Enameled Kettle & Temperature Control Dampers"
brand: "weber"
price: "VT628014"
currency: VUV
in_stock: true
reviews_count: 7
category: "Weber"
url: https://www.desertcart.vu/products/829653-smokey-mountain-cooker-18-inch-charcoal-smoker-outdoor-bbq-smoker
store_origin: VU
region: Vanuatu
---

# Integrated water pan for moisture Dual 18.5" nickel-plated grates Precise temp control dampers Smokey Mountain Cooker 18-Inch Charcoal Smoker – Outdoor BBQ Smoker with Dual Cooking Grates, Porcelain‑Enameled Kettle & Temperature Control Dampers

**Brand:** weber
**Price:** VT628014
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your backyard BBQ game with precision smokehouse flavor!

## Quick Answers

- **What is this?** Smokey Mountain Cooker 18-Inch Charcoal Smoker – Outdoor BBQ Smoker with Dual Cooking Grates, Porcelain‑Enameled Kettle & Temperature Control Dampers by weber
- **How much does it cost?** VT628014 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/829653-smokey-mountain-cooker-18-inch-charcoal-smoker-outdoor-bbq-smoker)

## 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

- • **Built to Last:** Porcelain-enameled steel resists rust and retains heat, ensuring your smoker stays sharp season after season.
- • **Moisture Magic:** Water pan locks in humidity, keeping meats tender and juicy—because dry BBQ is so last decade.
- • **Trusted Quality:** Weber’s iconic design and reliable build make this smoker a must-have for serious grill masters and weekend warriors alike.
- • **Master Your Heat:** Adjustable dampers deliver precision temperature control for that flawless low-and-slow cook every time.
- • **Smoke Like a Pro:** Dual cooking grates let you smoke a whole turkey and ham simultaneously—perfect for hosting legendary BBQs.

## Overview

The Weber Smokey Mountain 18-Inch Charcoal Smoker combines durable porcelain-enameled steel construction with dual nickel-plated cooking grates and adjustable dampers for precise temperature control. Its integrated water pan maintains moisture for tender, flavorful meats, accommodating large cuts like whole turkeys and hams. Lightweight yet robust at 39.1 pounds, this smoker is a top-rated choice for both novice and experienced pitmasters seeking authentic low-and-slow smoking at 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: 5 Stars because I love it - 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: This is a Great Smoker! - I have probably a dozen cooks on this smoker so far and all have turned out well. I like the small size of this smoker...perfect for smoking 2 slabs of pork spare ribs on the top grill with room on the bottom grill for more. I'm using this smoker with a Maverick digital thermometer I bought from desertcart too...the type of thermometer that shows pit temps and has a probe for food. My advice, buy the Maverick thermometer and forget about using the thermometer that comes in the lid. You want to measure the temp at the food grate where you are cooking and not the temp in the top of the lid, and the Maverick Thermometer has both a transmitter and a receiver so you can view pit and food temps up to 200' away from the smoker. I often use the smoker while I'm inside while it's hot outside, and by having a receiver thermometer, you can keep an eye on your cook w/o standing over it FWIW I also have the 18.5" WSM and I bought a pit blower for it. The pit blower is a fun gadget to use but not really necessary so I don't use the pit blower on my 14.5" WSM. As stated...it just isn't needed. You can keep a fire going at a steady rate (temperature) in this pit without the blower, and by using the Minnion Method of charcoal keeping, you can read about elsewhere, and speaking of which, there is a great online community for the Weber Smokey Mountain smokers (Virtual Weber Bullet). In fact, that forum links to desertcart's website to purchase this pit and other Weber accessories for this smoker I have absolutely no complaints using this smoker, and I felt I did a lot of research before buying it. If you've ever used a Weber grill, then you will realize this smoker will reflect Weber's high quality standards found in their other products. Seriously, if you are looking for an easy to use smoker, then look no further, and buy and use Kingsford charcoal with it (in the blue bag). There's quite a bit of information about what type of charcoal to use and not to use on the Virtual Weber Bullet Forum By adding chunks of specific wood for smoking, you can achieve true wood smoking on this charcoal smoker. I had a horizontal wood fired smoker 14 years ago which was lost through a move, and I wanted to replace it with another smoker of the same type, but I'm glad I bought this smoker instead as it is simpler to use, smaller, less expensive and you can still get the same great wood smoke taste with this one, and use less wood, and the fire is way easier to keep at a constant temperature I'll say this...if you want to smoke packer briskets, you'll need to use the larger Weber Smokey Mountain smokers, and is why I bought the 18.5 WSM smoker, which easily accommodated a 15 lb. packer brisket, after trimming. You could smoke a brisket flat on this 14.5" WSM but if you want to smoke a packer (point and flat) then you'll need the either the 18.5" or the 22" WSM. I think I have the best of both worlds owning two of these (one 14.5" and one 18.5")

## 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 |
| Best Sellers Rank | #44,714 in Patio, Lawn & Garden ( See Top 100 in Patio, Lawn & Garden ) #67 in Outdoor Smokers |
| Brand | Weber |
| Color | Black |
| Customer Reviews | 4.7 4.7 out of 5 stars (5,487) |
| Department | Outdoor Living |
| Fuel Type | Charcoal |
| Global Trade Identification Number | 00077924081576 |
| Is Discontinued By Manufacturer | No |
| Item Weight | 39.1 pounds |
| Item model number | 721001 |
| Manufacturer | WEBER |
| Model Name | WEBER |
| Outer Material | Alloy Steel |
| Power Source | charcoal |
| Product Dimensions | 19"D x 21"W x 41"H |
| UPC | 077924081576 |

## Product Details

- **Brand:** Weber
- **Color:** Black
- **Fuel Type:** Charcoal
- **Item Weight:** 39.1 Pounds
- **Manufacturer:** WEBER
- **Model Name:** WEBER
- **Outer Material:** Alloy Steel
- **Power Source:** charcoal
- **Product Dimensions:** 19"D x 21"W x 41"H
- **UPC:** 077924081576

## Images

![Smokey Mountain Cooker 18-Inch Charcoal Smoker – Outdoor BBQ Smoker with Dual Cooking Grates, Porcelain‑Enameled Kettle & Temperature Control Dampers - Image 1](https://m.media-amazon.com/images/I/611ckOF7rNL.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

### ⭐⭐⭐⭐⭐ 5 Stars because I love it
*by T***D on July 5, 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.

### ⭐⭐⭐⭐⭐ This is a Great Smoker!
*by S***E on August 2, 2014*

I have probably a dozen cooks on this smoker so far and all have turned out well. I like the small size of this smoker...perfect for smoking 2 slabs of pork spare ribs on the top grill with room on the bottom grill for more. I'm using this smoker with a Maverick digital thermometer I bought from Amazon too...the type of thermometer that shows pit temps and has a probe for food. My advice, buy the Maverick thermometer and forget about using the thermometer that comes in the lid. You want to measure the temp at the food grate where you are cooking and not the temp in the top of the lid, and the Maverick Thermometer has both a transmitter and a receiver so you can view pit and food temps up to 200' away from the smoker. I often use the smoker while I'm inside while it's hot outside, and by having a receiver thermometer, you can keep an eye on your cook w/o standing over it FWIW I also have the 18.5" WSM and I bought a pit blower for it. The pit blower is a fun gadget to use but not really necessary so I don't use the pit blower on my 14.5" WSM. As stated...it just isn't needed. You can keep a fire going at a steady rate (temperature) in this pit without the blower, and by using the Minnion Method of charcoal keeping, you can read about elsewhere, and speaking of which, there is a great online community for the Weber Smokey Mountain smokers (Virtual Weber Bullet). In fact, that forum links to Amazon's website to purchase this pit and other Weber accessories for this smoker I have absolutely no complaints using this smoker, and I felt I did a lot of research before buying it. If you've ever used a Weber grill, then you will realize this smoker will reflect Weber's high quality standards found in their other products. Seriously, if you are looking for an easy to use smoker, then look no further, and buy and use Kingsford charcoal with it (in the blue bag). There's quite a bit of information about what type of charcoal to use and not to use on the Virtual Weber Bullet Forum By adding chunks of specific wood for smoking, you can achieve true wood smoking on this charcoal smoker. I had a horizontal wood fired smoker 14 years ago which was lost through a move, and I wanted to replace it with another smoker of the same type, but I'm glad I bought this smoker instead as it is simpler to use, smaller, less expensive and you can still get the same great wood smoke taste with this one, and use less wood, and the fire is way easier to keep at a constant temperature I'll say this...if you want to smoke packer briskets, you'll need to use the larger Weber Smokey Mountain smokers, and is why I bought the 18.5 WSM smoker, which easily accommodated a 15 lb. packer brisket, after trimming. You could smoke a brisket flat on this 14.5" WSM but if you want to smoke a packer (point and flat) then you'll need the either the 18.5" or the 22" WSM. I think I have the best of both worlds owning two of these (one 14.5" and one 18.5")

### ⭐⭐⭐⭐⭐ Review
*by M***A on January 25, 2026*

Trabaja muy bien, el pavo quedó excelente-

## 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 Vanuatu*
*Store origin: VU*
*Last updated: 2026-02-26*