---
product_id: 829680
title: "Weber Smokey Mountain Cooker 14-Inch Charcoal Smoker – Outdoor BBQ Smoker with Dual Cooking Grates, Porcelain‑Enameled Kettle & Temperature Control Dampers"
brand: "weber"
price: "$1131.56"
currency: USD
in_stock: true
reviews_count: 7
category: "Weber"
url: https://www.desertcart.us/products/829680-weber-smokey-mountain-cooker-14-inch-charcoal-smoker-outdoor-bbq
store_origin: US
region: United States of America
---

# Dual cooking grates for multi-item smoking Porcelain-enameled heat retention Silicone temp grommet for precise monitoring Weber Smokey Mountain Cooker 14-Inch Charcoal Smoker – Outdoor BBQ Smoker with Dual Cooking Grates, Porcelain‑Enameled Kettle & Temperature Control Dampers

**Brand:** weber
**Price:** $1131.56
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your backyard BBQ with precision and style!

## Quick Answers

- **What is this?** Weber Smokey Mountain Cooker 14-Inch Charcoal Smoker – Outdoor BBQ Smoker with Dual Cooking Grates, Porcelain‑Enameled Kettle & Temperature Control Dampers by weber
- **How much does it cost?** $1131.56 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/829680-weber-smokey-mountain-cooker-14-inch-charcoal-smoker-outdoor-bbq)

## 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

- • **Compact Yet Mighty:** 14-inch cylindrical design fits perfectly in any backyard or patio, delivering professional-grade smoking without the bulk.
- • **Master Your Smoke Game:** Porcelain-enameled lid and bowl lock in heat and resist rust for consistent, long-lasting performance.
- • **Precision Heat Control:** Silicone temperature grommet and adjustable dampers give you effortless command over your smoker’s internal climate.
- • **Effortless Fuel Management:** Removable fuel door makes adding charcoal and wood mid-smoke a breeze—keep the fire going without missing a beat.
- • **Double the Flavor, Double the Feast:** Two spacious cooking grates let you smoke multiple large cuts simultaneously—perfect for hosting and impressing.

## Overview

The 14-inch Weber Smokey Mountain Cooker is a premium charcoal smoker featuring porcelain-enameled components for superior heat retention and rust resistance. Equipped with dual cooking grates, a silicone temperature grommet, and adjustable dampers, it offers precise temperature control for smoking multiple large items at once. Its removable fuel door simplifies charcoal and wood addition, making it ideal for both novice and experienced pitmasters seeking consistent, flavorful results in a compact form.

## Description

Wake up and light the smoker, because succulent pulled pork and fall-off-the-bone ribs come to those who wait. The Smokey Mountain Cooker smoker has two cooking grates for smoking multiple items at once, and dampers that adjust easily so that you’re always in control of the heat—and your feast. Please update this description and remove the old description.

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

- Porcelain-enameled lid, bowl, and center section retain heat and won’t rust or peel
- Two cooking grates provide ample room for smoking two large items at once
- Silicone temperature grommet monitors the internal temperature of your smoker
- Control the temperature of your smoker by easily adjusting the dampers
- Fuel door comes off to make adding charcoal and wood easier while smoking

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00FKE67V2 |
| Best Sellers Rank | #24,957 in Patio, Lawn & Garden ( See Top 100 in Patio, Lawn & Garden ) #31 in Outdoor Smokers |
| Brand | Weber |
| Color | Black |
| Customer Reviews | 4.7 4.7 out of 5 stars (5,489) |
| Domestic Shipping | Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues. |
| Form Factor | cylindrical smoker |
| Fuel Type | Charcoal |
| Global Trade Identification Number | 00077924021206, 10077924021203 |
| International Shipping | This item can be shipped to select countries outside of the U.S. Learn More |
| Is Discontinued By Manufacturer | No |
| Item Weight | 23 pounds |
| Item model number | 711001 |
| Manufacturer | WEBER |
| Model Name | WEBER |
| Outer Material | Aluminum |
| Power Source | charcoal |
| Product Dimensions | 14.7"D x 14.7"W x 31.4"H |
| UPC | 077924021206 |

## Product Details

- **Brand:** Weber
- **Color:** Black
- **Fuel Type:** Charcoal
- **Item Weight:** 23 Pounds
- **Manufacturer:** WEBER
- **Model Name:** WEBER
- **Outer Material:** Aluminum
- **Power Source:** charcoal
- **Product Dimensions:** 14.7"D x 14.7"W x 31.4"H
- **UPC:** 077924021206

## Images

![Weber Smokey Mountain Cooker 14-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/61l+cVym3xL.jpg)

## Available Options

This product comes in different **Size, Style** options.

## 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 J***M on April 22, 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.

## Frequently Bought Together

- Weber 14-inch Smokey Mountain Cooker, Charcoal Smoker
- Weber 30173399 Premium Cover for 14" Smokey Mountain Cooker
- Weber Rapidfire Compact Chimney Starter Charcoal Grill Accessory

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-03-02*