---
product_id: 256573965
title: "WeberSmokey Mountain Cooker 57cm"
brand: "weber"
price: "$2985.43"
currency: USD
in_stock: true
reviews_count: 5
url: https://www.desertcart.us/products/256573965-webersmokey-mountain-cooker-57cm
store_origin: US
region: United States of America
---

# Plated Steel Grates Built-in Thermometer Heavy Gauge Steel WeberSmokey Mountain Cooker 57cm

**Brand:** weber
**Price:** $2985.43
**Availability:** ✅ In Stock

## Summary

> 🔥 Unleash Your Inner Pitmaster! 🔥

## Quick Answers

- **What is this?** WeberSmokey Mountain Cooker 57cm by weber
- **How much does it cost?** $2985.43 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/256573965-webersmokey-mountain-cooker-57cm)

## 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

- • **Easy Maintenance:** Dishwasher safe components for hassle-free cleanup.
- • **Elevate Your BBQ Game:** Experience the ultimate smoky flavor with precision cooking.
- • **Versatile Cooking Options:** Charcoal chamber allows for a variety of cooking styles.
- • **Effortless Temperature Control:** Built-in lid thermometer ensures perfect cooking every time.
- • **Durable Design for Long-lasting Use:** Crafted with heavy gauge steel and rust-resistant materials.

## Overview

The Weber Smokey Mountain Cooker 57cm is a premium charcoal smoker designed for serious barbecue enthusiasts. Featuring durable plated steel cooking grates, a heavy gauge steel charcoal grate, and a built-in lid thermometer, this smoker ensures optimal cooking conditions. Its porcelain-enameled bowl, lid, and water pan provide excellent heat retention, while the rust-resistant aluminum fuel door and heat shield enhance durability. With easy maintenance and versatile cooking options, this smoker is perfect for creating mouthwatering smoked dishes.

## Description

WeberSmokey Mountain Cooker 57cm

## Features

- PLATED STEEL COOKING GRATES
- HEAVY GAUGE STEEL CHARCOAL GRATE
- BUILT IN LID THERMOMETER
- PORCELAIN ENAMELED BOWL, LID, CENTER SECTION, AND WATER PAN
- CHARCOAL CHAMBER
- SILICONE TEMPERATURE GROMMET
- RUST RESISTANT ALUMINUM FUEL DOOR. RUST RESISTANT ALUMINUM HEAT SHIELD
- care instructions : dishwasher safe

## Product Details

- **Brand:** Weber
- **Model Name:** 731001
- **Power Source:** charcoal
- **Color:** Black
- **Outer Material:** Aluminum
- **Item Weight:** 68 Pounds
- **Product Dimensions:** 24"D x 23"W x 48.5"H
- **Inner Material:** stainless_steel
- **Fuel Type:** Charcoal
- **Manufacturer:** Weber

## Images

![WeberSmokey Mountain Cooker 57cm - Image 1](https://m.media-amazon.com/images/I/812B-OyuIxL.jpg)
![WeberSmokey Mountain Cooker 57cm - Image 2](https://m.media-amazon.com/images/I/71UNMvWXb8L.jpg)
![WeberSmokey Mountain Cooker 57cm - Image 3](https://m.media-amazon.com/images/I/71JlIp6ndGL.jpg)
![WeberSmokey Mountain Cooker 57cm - Image 4](https://m.media-amazon.com/images/I/616HMJ7dzYL.jpg)
![WeberSmokey Mountain Cooker 57cm - Image 5](https://m.media-amazon.com/images/I/71AvTZCXiXL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
    Excelente
  
  

*by A***A on Reviewed in Mexico 🇲🇽 on 30 June 2023*

Excelente producto, con el respaldo de que es weber, llego antes de lo previsto, facil de ensamblar, una chulada!

### ⭐⭐⭐⭐ 







  
  
    Why didn't I buy it sooner!
  

*by R***R on Reviewed in the United States 🇺🇸 on 3 December 2011*

Received my 22.5" WSM yesterday, set it up in about half an hour. I'm not sure if the cook book others have mentioned was missing from the box or perhaps Weber no longer includes it but no matter, I'm no newcomer to BBQ.There are no assembly instructions in the book that I DID receive however there is a nice exploded diagram showing where all the parts should go and I believe this should be enough for all but the most mechanically challenged. Everything fit together nicely without any "Jimmying" or banging and all the fasteners were included.Well .... it was a beautiful day and still plenty of daylight left (12:30 P.M.) so I decided to fire it up and get it seasoned. I have a 30 gal. plastic trash can that I keep filled with Mexican mesquite lump charcoal for my trusty old heavy iron sidewinder (offset) pit so, I decided to use that instead of running to the store for briquets. Filled the charcoal ring about level and threw in some mesquite chunks, then dumped about a quarter chimney of lit charcoal on top, sprayed the inside of the center section and lid with Pam cooking spray, filled the water pan and put on the lid. Started out with all the vents wide open and within 30 min. the temp. was at 200 degrees and climbing so, I closed two bottom vents. Temp. continued climbing till it reached 225 deg. and held there, very nice!As I said, it was a beautiful day and I couldn't feature letting that fire go to waste so, I put on some beer brats and a "Fatty" (to help with the seasoning of course :->) and let them smoke for about two and a half hours. Now, I'll be the first to admit you'd have to try pretty hard to mess up something as easy as that but I gotta tell you they were amazing! After I took the meat off I let the fire continue to burn still holding at 225 deg. until 6:30 P.M. when I closed all the vents. This morning I cleand it up and found it still had about a third of the unburned charcoal remaining. I'll use briquets when I do the first long smoke for brisket or butts and expect it'll give me 12 hrs.+ burn time without any problem. My old sidewinder pit will work you to death on a long smoke because it uses so much more fuel and if its cold outside I may as well just forget about it (barbecueing). Now I expect to finally get a good nights sleep without having to babysit the pit.I give it 4 stars instead of 5 because the thermometer fogged up. I know that's nit pickin and you need a good meat thermometer with a probe anyway but it just looks bad on an otherwise high quality (and expensive) product.A final word on the Minion method (that's what the method I used to start my fire is called) for those just starting out. My very first attempt at real barbecue (not grilling) took place 30+ years ago using what's affectionately referred to nowadays as the ECB, which stands for "El Cheapo Brinkman" water smoker. I could fill a book writing about the inadequacies of this unit but, to their credit, the method of starting the fire was outlined in the instruction manual that came with it and I've been using it ever since. If you want long burn times its the only way to go.In addition to the WSM I also purchased the Pitmaster IQ temp. controller. It came in the day after the pit so, I haven't tried it out yet but, from what I've seen it may not see much use. The WSM is rock steady all by itself. Where I live (So. Texas) the wind is a constant companion, it often blows 20 to 30 mph and can make fire tending a real chore. I bought the Pitmaster as insurance for those difficult days.UPDATE on the Pitmaster iQue 110.After a good deal of head scratching and hair pulling and some help from my son who is an engineer, I think we MAY have this thing figured out. It appears (to me anyways) that this device will only function properly within the confines of a specified air flow of between 5 and 15 cfm. You must have your pit configured to allow no more than 15 cfm and no less than 5 cfm air flow through the combinedtop and bottom vents, this takes some trial and error as no two (pits) are exactlyalike. Too little flow and the Pitmaster cannot recover when the temp drops out of range and too much will not allow the temp to fall when it gets too high. I finallysettled on this configuration; Two bottom vents fully closed, the Pitmaster air manifold vent fully open, and the top vent slightly more than half open. I've gone to great lengths to seal up the air leaks on my WSM (lid gasket, high temp tape, etc. etc.) and you may or may not need to do the same depending on how tightly yoursfits together, mine was like a screen door! Anyway, I can say with some confidencenow after several trial runs that we seem to have it nailed down to the point where I can get some sleep at night while barbecueing. If you buy one of these be prepared to do some experimenting but all in all I'd say its worth the money.

### ⭐⭐⭐⭐⭐ 







  
  
    Another happy owner after a year of steady use.
  

*by D***D on Reviewed in the United States 🇺🇸 on 18 February 2012*

There are a lot of positive comments about this smoker and most people go to great lengths to explain their happiness.  There's a good reason.  I've been grilling for a very long time but barbeque wasn't done much over the years because the results just weren't worth the effort. Now I understand that the proper equipment is essential. You'll have a very hard time making good barbeque in a $50 Brinkman.  If you're talented enough to do that you're probably not cooking on one of those anyway.  This smoker isn't cheap but it also isn't a Big Green Egg or a decent side smoker in terms of expense.  Most of the side smokers are hard to regulate and most don't cook evenly without some extra work.  Find a blog on side smokers and you'll find lot's of "fixes" and "fiddling" to get the heat even.This Weber is really easy to use for low and slow cooking and it doesn't require much "tending" on a 10-12 hour cook.  By the way, you definitely can use a couple of Weber chimneys to get a good, quick start on the fire without petroleum based fluids if you opt to buy one of these.  Lighter fluid is generally a bad thing.  You either have to burn up a good bit of your fuel to get all of the lighter fluid gone or, even worse, you stink up your food with it.We've been using this smoker for about a year now and I'm happy with the purchase.  The 22.5 is a surprisingly big boy for sure when you take it out of the box but now I can do 8 racks of ribs if I want.  If you don't ever need to do that much, the smaller one may be a better choice for your needs but they both do the same work in the same way.  If you've ever seen a Weber kettle grill (and who hasn't?) this equipment will be very familiar to you; same porcelain on steel construction, same vents and still made in the US when I got mine.Several people mentioned being disappointed with quality of the access door and I agree with them that it should fit better out of the box but, with some careful bending you can get a good seal and then you don't have to fool with it again; it stays put.  It's made from fairly thin stucco embossed aluminum that you can easily shape with with your hands.  Just take your time to get it shaped a little better to the smoker barrel and you're all set from then on.  After getting used to tipping it sideways to remove and replace the access door, it really does work quite well and the size of the opening makes it easy to add fuel or wood chunks during the cook.I've eaten barbeque from Texas to Virginia and it's always a favorite choice when traveling somewhere because it's all a little different. I've had dry rub ribs at the Rendezvous in Memphis and wet ribs in St. Louis and pulled pork at Dreamland in Tuscaloosa and chicken and rib plates at Johnny Harris' in Savannah and I like Luther's in Houston for brisket! My point is that I've had some REALLY good barbeque but now I can duplicate what the Rendezvous serves right on my patio.  My pulled pork is as good as anything I've had in ANY restaurant; ever.  The best barbeque I eat is at home now.  The restaurants just aren't likely to take the time to do what you can do with this smoker and maybe Big Bob Gibson's book on how to do it....which is well worth the $16 in my opinion.If you want to do some truly great barbeque at home, spend the money for good equipment and take just a few minutes to learn some rubs and sauces.  If you can read, measure and tell time, you can make some excellent smoked meats without buying someone else's WONDER SAUCE (aka ketchup, vinegar, salt and a few minor spices)to slather on the meat and call it your own.  What you can make from scratch is cheaper and better than most of what you would buy.  And, when you're done, you'll be justifiably proud of YOUR barbeque and probably a very popular cook with the people who get to eat it.I mean, they're just not going to be getting any peach roasted pork shoulder anywhere but your house......Lord that's a good recipe from Big Bob's book!  As we say in parts of the south, "that stuff is so good it'll make your tongue slap your brains out."Get the smoker, get some books and have some FUN if you like to cook outside and show off a little.  You'll be famous and popular in no time.

## Frequently Bought Together

- Weber 22-inch Smokey Mountain Cooker, Charcoal Smoker,Black
- Weber 30173599 22" Smoker Cover (replaces covers 7201 and 99915)
- Weber Rapidfire Chimney Starter, Standard, Silver

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-01-23*