Weber Smokey Mountain 18 Review After 2 Years: Why I Chose It Over a Pellet Grill
Updated: Oct 30
Disclosure: Tested Kitchen is reader-supported. This review isn't sponsored by Weber, and I bought my Smokey Mountain with my own money. Some links earn me a commission at no extra cost to you, including links to BBQGuys. As an Amazon Associate I earn from qualifying purchases.
When I decided to get serious about smoking meat at home, I almost bought a pellet grill. The idea of setting a number on a dial and walking away was tempting. Instead, I bought the 18-inch Weber Smokey Mountain Cooker (the "WSM"), a simple charcoal bullet smoker that has been around since 1981 and still has a huge following among backyard cooks and competition teams.
I've been cooking on mine for about two years now, from 3-2-1 ribs to pork shoulder. Here's my honest take on how it cooks, what it's like to live with, and whether it's the right smoker for you.
Prefer to watch? Here's my full Weber Smokey Mountain 18 video review, where I cook 3-2-1 ribs using the Minion method:
Gear I used in the video: Weber Smokey Mountain 18, Kingsford Original charcoal, apple wood chunks, ThermoPro wireless meat thermometer, pink butcher paper and heat-resistant waterproof gloves.
Quick Verdict
After two years of use, the Weber Smokey Mountain 18 is still my go-to smoker. It's simple and sturdy, holds low-and-slow temperatures well once you learn the vents, and gives you real charcoal-and-wood smoke flavor. It isn't as hands-off as a pellet grill, and you'll want a separate probe thermometer. At Weber's list price of $419 for the 18-inch (prices change often), I think it's one of the best-value smokers you can buy.
Key Takeaways
Best for: backyard cooks who want real charcoal-and-wood smoke flavor at a fair price.
Temperature control: steady low-and-slow temps once you learn the bottom vents; the Minion method gives a long, even burn.
Cooking space: 481 square inches across two grates, with room for ribs or multiple pork shoulders.
Main trade-offs: it isn't set-and-forget like a pellet grill, and the lid thermometer is only a rough guide.
Best size for most people: the 18-inch, at Weber's $419 list price.
How I Tested the Weber Smokey Mountain
I've owned and cooked on my 18-inch WSM for about two years. This review draws on that long-term use, including a 3-2-1 rib cook using the Minion method (shown in my video above) and a separate pork shoulder cook. I bought the smoker with my own money, and Weber had no input on this review. Specs and prices come from Weber's official product page.
Why I Chose the WSM 18 Over a Pellet Grill
Pellet grills win on convenience, no question. But when I compared them side by side, the Smokey Mountain kept coming out ahead for what I wanted:
Flavor: Charcoal plus wood chunks gives a stronger smoke flavor than pellets alone, and that was the main reason I went this way.
Simplicity: There's no controller, auger, fan or power cord. Fewer parts means fewer things to break.
Price: The 18-inch WSM costs less than most well-built pellet grills.
Footprint: It's a tall, narrow cylinder that fits on a small patio.
The trade-off is that you are the temperature controller. The good news is that the WSM makes that job easier than you'd expect.
What You Get: The Specs in Plain English
According to Weber, the 18-inch Smokey Mountain Cooker includes:
481 square inches of cooking space across two cooking grates
Porcelain-enameled lid, bowl, center section and water pan
A built-in water pan that helps regulate temperature and adds moisture
A built-in lid thermometer
Four rust-resistant aluminum dampers for adjusting heat (close them to put the coals out)
A removable fuel door for adding charcoal and wood mid-cook
A cover, included in the box
About 41 inches tall, 19 inches wide and 21 inches deep
Pain Point 1: Can It Hold Low-and-Slow Temps? (The Minion Method)
This is the question I get most, and the answer is yes, once you set up the fire the right way. For my ribs cook, I used the Minion method: fill the charcoal ring with unlit briquettes, mix in a few wood chunks, then pour a partial chimney of lit coals on top. The lit coals slowly ignite the unlit ones, which gives you a long, steady burn instead of a big spike of heat.
From there, the vents do the work. Leave the top vent open and make small changes with the bottom dampers, then give the smoker time to settle before adjusting again.
My tip: Start closing the bottom vents before you reach your target temperature. It's much easier to nudge a WSM up a few degrees than to bring it back down after it overshoots.
Pain Point 2: How Do 3-2-1 Ribs Turn Out?
Ribs are the cook I show in my video review, and they're one of my favorite things to make on the WSM. The 3-2-1 method is simple: about 3 hours of unwrapped smoke, 2 hours wrapped in butcher paper (or foil) with a little liquid, then 1 hour unwrapped so the sauce can set.
With two grates, there's room for more than one rack at a time. If you're cooking smaller baby back ribs, shorten the times so they don't go past tender and into mushy.
Pain Point 3: Can It Handle Big Cooks Like Pork Shoulder?
Yes, and this is where the Smokey Mountain really earns its reputation. The pork shoulder photo near the top of this review is from a separate cook. The vertical design and two grates give you space for multiple large cuts, and the water pan catches drippings and helps keep the temperature steady.
For long cooks like this, the side fuel door is a big help: you can add charcoal or wood without lifting the lid and losing heat.
Living With It: Setup, Cleanup and Quirks
Lid thermometer: It reads the temperature at the dome, which can differ from what's happening at grate level. A probe thermometer at the grate is worth it.
Fuel door: It's handy, but it doesn't seal perfectly, so it can leak a little air and smoke.
Water pan: It works well but gets messy. Lining it with foil makes cleanup much easier.
Ash cleanup: There's no ash-catcher drawer, so you'll be scooping ash out of the bowl between cooks.
Weather: Wind and cold affect a charcoal fire. Expect to adjust the vents more on rough days.
Weber Smokey Mountain Pros and Cons
✅ Pros
Holds steady low-and-slow temperatures once you learn the vents
Real charcoal and wood smoke flavor
Two cooking grates and 481 sq. in. of space in a small footprint
No electricity, controller or auger to fail
Side fuel door for adding charcoal and wood mid-cook
Great value compared with most pellet grills
Cover included, plus Weber's 10-year no rust-through/burn-through warranty on the bowl, lid and center section
❌ Cons
Not as hands-off as a pellet grill; there's a learning curve with the vents
The lid thermometer isn't a substitute for a probe at the grate
The fuel door doesn't seal tightly
Water pan and ash cleanup take some effort
Wind and cold weather mean more babysitting
Shorter warranty on the other parts: 5 years for plastic components and 2 years for everything else, per Weber
Which Size Should You Buy? 14 vs. 18 vs. 22 Inch
Best for Small Spaces: The 14-Inch ($289)
The smallest and most portable option. It's a good fit for one or two people or for taking camping, but you'll be working with less room for full racks of ribs and big cuts.
Best All-Around: The 18-Inch ($419)
This is the one I own and the one I'd recommend to most people. It's big enough for multiple pork shoulders or a couple of racks of ribs, but it doesn't burn through charcoal like the largest model.
Prefer Amazon? Check the WSM 18 price on Amazon.
Best for Big Crowds: The 22-Inch ($549)
Weber's top seller. If you regularly cook for a crowd or want room for large briskets and full racks laid flat, the extra space is worth it. It also takes more charcoal to fill.
Prices are Weber's list prices as of September 2026 and change often, so check before you buy.
Who Should (and Shouldn't) Buy the Weber Smokey Mountain
The WSM is a great fit if you:
Want real charcoal and wood smoke flavor
Enjoy the process of managing a fire
Want a durable smoker without electronics, at a fair price
You might skip it if you:
Want truly set-and-forget cooking from a digital controller
Don't want to deal with charcoal, ash and vent adjustments
Mostly grill and only smoke occasionally
Weber Smokey Mountain FAQ
Is the Weber Smokey Mountain worth it?
For most people who want to learn charcoal smoking, yes. After two years with mine, I'd buy it again. It's simple, well built, holds temperature well once you learn the vents, and costs less than many pellet grills.
Do you have to use water in the water pan?
Water isn't required, but it helps stabilize the temperature and adds moisture, which makes low-and-slow cooks more forgiving. Many owners cook with an empty, foil-lined pan when they want to run hotter.
How long does a load of charcoal last?
It depends on the weather, the charcoal and your vent settings. Using a full charcoal ring with the Minion method gets you a long burn, and you can add fuel through the side door if you need to.
Is the lid thermometer accurate?
It's useful as a rough guide, but it measures the air near the top of the dome. For accurate readings, use a probe thermometer at grate level.
WSM vs. pellet grill: which is better?
A pellet grill is more convenient; the WSM gives you stronger smoke flavor, no electronics and a lower price. If you enjoy tending a fire, the WSM is the better buy. If you want to set it and walk away, get a pellet grill.
Which Weber Smokey Mountain size is best for beginners?
The 18-inch. It has enough room for most home cooks, and it's easier to manage than the 22-inch.
Final Verdict: Is the Weber Smokey Mountain Worth It?
After two years of cooking on it, I'm glad I chose the Weber Smokey Mountain 18 over a pellet grill. It turns out great 3-2-1 ribs, handles big cuts like pork shoulder, holds temperature well with the Minion method, and gives me the charcoal flavor I was after. Just plan on a probe thermometer and a little practice with the vents.
My advice: the 18-inch is the sweet spot for most people. Go 14-inch for small spaces, or 22-inch if you cook for big crowds.
More Guides From My Testing
What should I test next? Leave a comment below and let me know which kitchen or backyard product you'd like to see in my next Tested Kitchen review.
About Tested Kitchen
Tested Kitchen is run by a home cook who tests pans, grills, smokers and pizza ovens over months of real use before reviewing them, with honest opinions on whether they're worth the money. Watch more reviews on YouTube at @TestedKitchen.
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