The Stainless Steel All-In-One is the most versatile outdoor cooking system ever offered. It's modular design enables the Stainless Steel All-In-One to be used as an LP gas grill LP gas water smoker charcoal grill charcoal water smoker or gas cooker/fryer with 170000 BTU adjustable high/low burner. The body features two chrome plated steel cooking grills for a 50 pound cooking capacity. A heat indicator in the lid eliminates guesswork and the wooden handles stay cool to the touch. Also includes a drip pan/ash guard porcelain enamel water pan lava rocks and gas hose and regulator. Propane tank and pot not included.

• Versatile cooker can fry grill or smoke with gas or grill or smoke with charcoal


• Dome lid fits every configuration; heat indicator; stay-cool wooden handles


• 2 chrome-plated steel grills holds up to 50 pounds of food; aluminized base pan


• Porcelain-enamel water pan; beautiful stainless-steel construction


• Measures 17 by 17 by 45 inches; 1-year limited warranty

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Weber 22-1/2' Black Smokey Mountain Cooker Smoker Includes Thermometer Improved Heat Resistant Nylon Handle Porcelain On Steel Smoker Has 2 Heavy Bright Nickel Plated 22-1/2' Cooking Grates Porcelain On Steel Water Pan With Increased Capacity.

• Charcoal smoker for authentic smokehouse flavor at home


• Can accommodate a whole turkey and an entire ham at the same time


• Made of porcelain-enameled steel; 2 nickel-plated 22-1/2-inch-wide cooking grates


• Water pan; thermometer; individual vents on bowl and lid; heat-resistant nylon handle and Weber Cover.


• Measures approximately 23 by 23 by 42 inches; 10-year limited warranty

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The Stainless Steel All-In-One is the most versatile outdoor cooking system ever offered. It's modular design enables the Stainless Steel All-In-One to be used as an LP gas grill LP gas water smoker charcoal grill charcoal water smoker or gas cooker/fryer with 170000 BTU adjustable high/low burner. The body features two chrome plated steel cooking grills for a 50 pound cooking capacity. A heat indicator in the lid eliminates guesswork and the wooden handles stay cool to the touch. Also includes a drip pan/ash guard porcelain enamel water pan lava rocks and gas hose and regulator. Propane tank and pot not included.

• Versatile cooker can fry grill or smoke with gas or grill or smoke with charcoal


• Dome lid fits every configuration; heat indicator; stay-cool wooden handles


• 2 chrome-plated steel grills holds up to 50 pounds of food; aluminized base pan


• Porcelain-enamel water pan; beautiful stainless-steel construction


• Measures 17 by 17 by 45 inches; 1-year limited warranty

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22'' porcelain enameled bowl and lid plated steel cooking grate lid mounted thermometer 3.0 gallon water pan capacity porcelain charcoal ring and heavy duty. Great for the smoker enthusiast. 726 sq. in.

• Charcoal smoker for authentic smokehouse flavor at home


• Can accommodate a whole turkey and an entire ham at the same time


• Made of porcelain-enameled steel; 2 nickel-plated 22-1/2-inch-wide cooking grates


• Water pan; thermometer; individual vents on bowl and lid; heat-resistant nylon handle and Weber Cover.


• Measures approximately 23 by 23 by 42 inches; 10-year limited warranty

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A quality barbecue cooker with two cooking sections that will allow you to cook a great amount of food at the same time. It will provide your friends and family with amazing BBQ for years to come. Cooking System: 2 heavy-duty plated-steel cooking grates Two 18.5 inch diameter cooking areas Approx. 684 sq. inch cooking area Premium grade cover included Weber cookbook Limited warranty Available lid and bowl color: black Construction: Porcelain-enameled bowl lid and waterpan No-rust aluminum vent No-rust aluminum fuel door 1 Glass-reinforced nylon handle Bulit-in lid thermometer Dimensions for 18.5" smoker: Height: 41 inches Width R-L: 19 inches Depth: 19 inches Dimensions for 22.5" smoker: Height: 48.5 inches Width R-L: 23 inches Depth: 24 inches

• Charcoal smoker for authentic smokehouse flavor at home


• Can accommodate a whole turkey and an entire ham at the same time


• Made of porcelain-enameled steel; 2 nickel-plated 18-1/2-inch-wide cooking grates


• Water pan; thermometer; individual vents on bowl and lid; heat-resistant nylon handle


• Measures approximately 19 by 19 by 41 inches; 10-year limited warranty

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Great improvement of a great product!

As a fan of the earlier Smokey Mountain Cooker I'm surprised and gratified with the changes they made to the smoker.



The previous smoker was an easy 5 stars in my book. I guess I'd have to give this one 6 stars because it's better!



After using my old smoker for some time I began finding ways to improve it. It seems that Weber thought so too and their changes include all of mine plus a few more.



Here are some important improvements:



Wider door for adding charcoal & such. This is NOT a small detail but rather a much appreciated design change. The older model's smaller door made it more difficult to place wood chunks or new charcoal where I wanted them and once upon a time I knocked the water pan down into the coals trying to put a wood chunk toward the back of the smoker.



The door latch is spring loaded and features a lever type handle. The previous door latch is not spring loaded and had a featureless round knob. It was less secure and not always easy to tell if the latch was fully closed. Now it's obvious -- for those of us who need things to be obvious. :)



Built-in thermometer! To think I paid more than Amazon's current price on the smoker and then another $50 on a thermometer. Mine is even in the same place on the lid. Great minds think alike I guess... and Weber added this useful feature while keeping the price under control.



Bottom ash catch pan. I never thought of that one but then again I have a concrete pad set up and it was never a big deal to sweep up a few stray ashes.



Overall the smoker performs as well as the older model but is much easier to use. With the thermometer it will be much easier to maintain temperature and smoke up some great grub right out of the box.



I am by no means an expert but here are a few quick tips for using this smoker.



0. If you are interested in instant gratification get a gas grill or go out for dinner. It takes some work time and patience to use and maintain this smoker.

1. Keep the temperature as stable as you can.

2. Don't lift the lid any more than you have to (for mopping adding charcoal etc.

3. Use briquets at least at first. It's much easier to work with compared to lump charcoal. If you do choose to use lump charcoal don't add any extra wood chips or would chunks! You'll oversmoke the food and that's bad!

4. Start early. Give the charcoal time to start up and the liquid in the water pan to get up to temperature before you put on the food.

5. Line the water pan with aluminum foil. Trust me; it will be much easier to clean later if you do!

6. Make small changes to the vents when you need to adjust the temperature. Give it some time to work.

7. Get a good book on smoking. I think we all know a good place to look for one...

8. The internet is your friend. Check out Weber's site some of the bbq forums and most definitely Virtual Weber Bullet.

More detail ...

Excellent but a little pricey

I am cooking ribs on my 22" WSM as I type this. This will be my third time cooking since I received it a few weeks ago and the results I've been getting have been some of the tastiest barbeque I've ever had. The design is excellent the build quality is excellent the instructions and support from Weber - all excellent. But after all this "hype" the reason I only gave it 4 stars out of 5 is because as good as it is I believe Weber has over-priced it somewhat. I would have expected something of this size and quality to be priced closer to $350 or so.



Anyway the good news is the key to successful barbeque is temperature control. I threw away money a few years ago on a cheaper smoker in which it was almost impossible to control and ruined several dollars worth of meat trying. But temperature control is what makes this unit great. The WSM almost feels like cheating. Once you get it set it just seems to stay locked into a very narrow temperature range requiring very little adjustment as it cooks. It's as easy to keep it "locked in" at 200 degrees as it is to keep it at 325. However there are a few little tips and tricks of the trade to cooking on a smoker and barbeque in general that require a little research trial and error and discussion with experienced "pit masters." For this I highly recommend The Virtual Weber Bullet website and The Virtual Weber Bulletin Board. There is a wealth of knowledge there and you can get questions answered by professionals as well as pit master wannabes who are just starting out and learning too.



I would recommend starting with a Weber Smokey Mountain a high-quality easy to use smoker rather than wasting money on a cheaper one only to realize later that it's too frustrating to use and then have to break down and buy the good one later. That would be the MOST expensive way to get into barbeque at home.

More detail ...

Great improvement of a great product!

As a fan of the earlier Smokey Mountain Cooker I'm surprised and gratified with the changes they made to the smoker.



The previous smoker was an easy 5 stars in my book. I guess I'd have to give this one 6 stars because it's better!



After using my old smoker for some time I began finding ways to improve it. It seems that Weber thought so too and their changes include all of mine plus a few more.



Here are some important improvements:



Wider door for adding charcoal & such. This is NOT a small detail but rather a much appreciated design change. The older model's smaller door made it more difficult to place wood chunks or new charcoal where I wanted them and once upon a time I knocked the water pan down into the coals trying to put a wood chunk toward the back of the smoker.



The door latch is spring loaded and features a lever type handle. The previous door latch is not spring loaded and had a featureless round knob. It was less secure and not always easy to tell if the latch was fully closed. Now it's obvious -- for those of us who need things to be obvious. :)



Built-in thermometer! To think I paid more than Amazon's current price on the smoker and then another $50 on a thermometer. Mine is even in the same place on the lid. Great minds think alike I guess... and Weber added this useful feature while keeping the price under control.



Bottom ash catch pan. I never thought of that one but then again I have a concrete pad set up and it was never a big deal to sweep up a few stray ashes.



Overall the smoker performs as well as the older model but is much easier to use. With the thermometer it will be much easier to maintain temperature and smoke up some great grub right out of the box.



I am by no means an expert but here are a few quick tips for using this smoker.



0. If you are interested in instant gratification get a gas grill or go out for dinner. It takes some work time and patience to use and maintain this smoker.

1. Keep the temperature as stable as you can.

2. Don't lift the lid any more than you have to (for mopping adding charcoal etc.

3. Use briquets at least at first. It's much easier to work with compared to lump charcoal. If you do choose to use lump charcoal don't add any extra wood chips or would chunks! You'll oversmoke the food and that's bad!

4. Start early. Give the charcoal time to start up and the liquid in the water pan to get up to temperature before you put on the food.

5. Line the water pan with aluminum foil. Trust me; it will be much easier to clean later if you do!

6. Make small changes to the vents when you need to adjust the temperature. Give it some time to work.

7. Get a good book on smoking. I think we all know a good place to look for one...

8. The internet is your friend. Check out Weber's site some of the bbq forums and most definitely Virtual Weber Bullet.

More detail ...

Excellent but a little pricey

I am cooking ribs on my 22" WSM as I type this. This will be my third time cooking since I received it a few weeks ago and the results I've been getting have been some of the tastiest barbeque I've ever had. The design is excellent the build quality is excellent the instructions and support from Weber - all excellent. But after all this "hype" the reason I only gave it 4 stars out of 5 is because as good as it is I believe Weber has over-priced it somewhat. I would have expected something of this size and quality to be priced closer to $350 or so.



Anyway the good news is the key to successful barbeque is temperature control. I threw away money a few years ago on a cheaper smoker in which it was almost impossible to control and ruined several dollars worth of meat trying. But temperature control is what makes this unit great. The WSM almost feels like cheating. Once you get it set it just seems to stay locked into a very narrow temperature range requiring very little adjustment as it cooks. It's as easy to keep it "locked in" at 200 degrees as it is to keep it at 325. However there are a few little tips and tricks of the trade to cooking on a smoker and barbeque in general that require a little research trial and error and discussion with experienced "pit masters." For this I highly recommend The Virtual Weber Bullet website and The Virtual Weber Bulletin Board. There is a wealth of knowledge there and you can get questions answered by professionals as well as pit master wannabes who are just starting out and learning too.



I would recommend starting with a Weber Smokey Mountain a high-quality easy to use smoker rather than wasting money on a cheaper one only to realize later that it's too frustrating to use and then have to break down and buy the good one later. That would be the MOST expensive way to get into barbeque at home.

More detail ...