Weber Smokey Mountain 22" - 731001
22" SMOKEY MTN CKR
What our Experts Think
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True low-and-slow benchmark: The 22" Smokey Mountain is widely regarded as a gold-standard vertical water smoker for consistent barbecue results and smoke control.
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Large smoking capacity: ~726 sq. in. total cooking area allows multiple racks of ribs, brisket, or pork butts in a single cook—ideal for batch smoking.
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Stable temperature control: Dual adjustable dampers + built-in lid thermometer make it easier to maintain steady 225–275°F smoking range.
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Moist, tender results: Integrated water pan helps regulate heat and humidity, improving bark formation and preventing meat from drying out.
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Heat-retentive build quality: Porcelain-enameled steel body resists rust, peeling, and heat loss for long, uninterrupted cooks.
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Fuel-efficient design: Charcoal chamber concentrates fuel for longer burns, reducing the need for frequent refueling during long smokes.
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Serious BBQ upgrade: Experts consider it a step-up smoker for users moving beyond kettles, offering more control, consistency, and capacity for real barbecue sessions.
Q&A
Q: What type of smoker is this?
A: It is a vertical water smoker designed for low-and-slow charcoal smoking, ideal for brisket, ribs, pork shoulder, and turkey.
Q: What size is the cooking area?
A: It offers 726 sq. in. of total cooking space with two cooking grates for large-capacity smoking.
Q: How many items can it cook at once?
A: It can smoke multiple large cuts simultaneously, such as a turkey plus multiple racks of ribs.
Q: What fuel does it use?
A: It uses charcoal (briquettes or lump charcoal) for consistent low-and-slow heat.
Q: Does it have temperature control?
A: Yes, temperature is controlled through adjustable dampers and a built-in lid thermometer for precise airflow management.
Q: Does it include a water pan?
A: Yes, it includes a water pan that helps stabilize temperature and keep meat moist during long cooks.
Q: What materials is it made from?
A: It features porcelain-enameled steel (lid, bowl, and center section) for heat retention and rust resistance.
Q: Is it good for beginners?
A: Yes, it’s considered beginner-friendly due to stable temperature control and forgiving cooking performance.
Q: How do you add charcoal during cooking?
A: It has a removable fuel door for easy charcoal and wood refills during long smoking sessions.
Maintenance Tips
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Clean ash after every cook: Empty the charcoal bowl and ash pan to maintain airflow and prevent moisture buildup that can cause rust.
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Brush grates while warm: Scrape food residue right after cooking to avoid buildup and make cleanup easier.
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Keep water pan clean: Dump grease and wash after each use; foil lining helps speed up cleanup and reduces residue.
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Maintain airflow system: Keep bottom vents and charcoal chamber clear of ash for stable, precise temperature control.
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Avoid water inside body: Do not hose or soak the smoker—moisture trapped inside can damage seasoning and metal over time.
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Light seasoning on metal parts: Wipe interior grates with a thin layer of oil after cleaning to prevent rust.
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Check lid seal area: Clean creosote buildup around the rim occasionally to ensure proper sealing and heat retention.
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Use a fitted cover: Protects porcelain-enameled body from rain, dust, and humidity when not in use.
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Deep clean occasionally: Every few months, wash grates, water pan, and interior surfaces with mild soap, then fully dry.
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Store dry and closed: Always ensure smoker is completely cool and dry before covering or storing.
Damage 
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