Weber SMOKEY MOUNTAIN COOKER User manual

14,5" (37 cm) / 18,5" (47 cm) / 22,5" (57 cm)
Register your grill online at www.weber.com®
Do not discard. This document contains important product information, warnings and cautions.
Note: Do not operate this smoker until you have read this owner’s guide.
m DANGER
Failure to follow the Dangers, Warnings, and Cautions contained in this Owner’s Manual may result in serious bodily injury,
death, or fire, as well as damage to property.
mDo not use indoors! This smoker is designed for outdoor
use only. If used indoors, toxic fumes will accumulate
and cause serious bodily injury or death.
mNever use charcoal impregnated with charcoal lighter
fluid.
mDo not add charcoal lighter fluid or charcoal impregnated
with charcoal lighter fluid to hot or warm coals.
mDo not use lighter fluid, gasoline, alcohol, or other highly
volatile fluids to ignite or re-ignite charcoal.
mDo not use or store lighter fluid, gasoline, alcohol, or
other highly volatile fluids within five feet of the smoker.
mDo not leave infants, children, or pets unattended near a
hot smoker.
mATTENTION! This smoker will become very hot; do not
move it during operation.
mDo not use this smoker within five feet of any
combustible material.
mDo not use this smoker unless all parts are in place.
mDo not remove ashes until all coals are completely
burned out and are fully extinguished.
mDo not wear clothing with loose flowing sleeves while
lighting or using the smoker.
mDo not use the smoker in high winds.
mKeep the smoker in a level position at all times.
mCombustion by-products produced when using this
product contain chemicals known to the state of
California to cause cancer, birth defects, or other
reproductive harm.
mRemove the lid from the smoker while lighting charcoal
briquettes.
mAlways put charcoal on top of the charcoal grate and not
directly into the bottom bowl.
mNever touch the cooking or charcoal grate, or the smoker,
to see if they are hot.
mBarbecue mitts or hot pads should always be used to
protect hands while using the smoker or adjusting the
vents.
mUse proper barbecue tools with long, heat-resistant
handles.
mTo extinguish the coals, place the lid on the smoker and
close all vents. Do not use water, since it will damage the
porcelain enamel finish.
mTo control flare-ups, place the lid on smoker. Do not use
water.
mHandle and store hot electric starters carefully.
mKeep electrical cords away from the hot surfaces of the
smoker. Route all electrical cords away from traffic areas.
mLining the bowl with aluminum foil will obstruct the air
flow.
mUsing sharp objects to clean the cooking grate or remove
ashes will damage the finish.
mUsing abrasive cleaners on the cooking grate or the
smoker itself will damage the finish.
mRemove all debris from the bottom heat shield prior to
operating the smoker.
mWARNING! Keep children and pets away.
mDo not use smoker on any table.
GENERAL SAFETY
SMOKEY MOUNTAIN COOKER™SMOKER
OWNER’S GUIDE
Assembly - Page 122
5479)CENTRAL EUROPE
07/01/13

2

WWW.WEBER.COM®3
TABLE OF CONTENTS
INTERNATIONAL ENGLISH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Assembly - p.122
NORSK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Montering - p.122
FRANÇAIS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Montage - p.122
ESPAÑOL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Montaje - p.122
SUOMI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Kokoonpano - p.122
DANSK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Samling - p.122
ITALIANO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Montaggio - p.122
SVENSKA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Montering - p.122
DEUTSCH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Montageanleitung - p.122
POLSKI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
Monta˙z - p.122
NEDERLANDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Montage - p.122
АНГЛИЙСКИЙ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
Монтаж - p.122

4
3
2
1
7
6
5
1
9
8
14
15
11
10
13
12
16
4
Smokey Mountain Cooker—14.5 inch 040913
1. Damper Assembly
2. Smoker Lid
3. Upper Cooking Grate
4. Lower Cooking Grate
5. Grate Support and
Fasteners
6. Charcoal Chamber
7. Charcoal Grate
8. Handle Assembly
9. Thermometer Assembly
10. Water Pan
11. Center Section
12. Thermometer Port
13. Door Assembly
14. Heat Shield
15. Bowl Assembly
16. Legs and Fasteners
14,5" (37CM)

WWW.WEBER.COM®5
18.5" (47CM)
3
2
1
7
5
1
6
9
8
14
15
11
10
13
12
16
4
Smokey Mountain Cooker—18.5 inch 040913
1. Damper Assembly
2. Smoker Lid
3. Upper Cooking Grate
4. Lower Cooking Grate
5. Grate Support and
Fasteners
6. Charcoal Chamber
7. Charcoal Grate
8. Handle Assembly
9. Thermometer Assembly
10. Water Pan
11. Center Section
12. Thermometer Port
13. Door Assembly
14. Bowl Assembly
15. Heat Shield
16. Legs and Fasteners

6
22.5" (57CM)
3
2
1
7
6
5
1
8
9
14
15
11
10
13
12
16
4
Smokey Mountain Cooker—22.5 inch 040912
1. Damper Assembly
2. Smoker Lid
3. Upper Cooking Grate
4. Lower Cooking Grate
5. Grate Support and
Fasteners
6. Charcoal Chamber
7. Charcoal Grate
8. Handle Assembly
9. Thermometer Assembly
10. Water Pan
11. Center Section
12. Thermometer Port
13. Door Assembly
14. Bowl Assembly
15. Heat Shield
16. Legs and Fasteners

WWW.WEBER.COM®7
1
2
12
4
1
3
2
6
5
BEFORE LIGHTING
mDo not use smoker on any table.
A) The smoker should be placed on a level, heat proof, non-combustible surface away
from buildings and out of general traffic path. The smoker is for outdoor use only and
not recommended for use on outdoor carpeted surfaces.
B) Remove the lid and center section before lighting the charcoal briquettes. Weber
recommends the use of charcoal briquettes (1) with your Weber®Smokey Mountain
Cooker™smoker. Lump charcoal or heat beads are not recommended.
C) Ensure that ashes have been removed from bottom bowl and that the charcoal grate
and charcoal chamber are in place.
mNever use charcoal impregnated with charcoal lighter fluid.
Failure to follow this warning may result in serious bodily
injury, death, or fire, causing damage to property.
D) Open all vents on the bottom of the bowl (2).
(Approximate briquette size)
GETTING STARTED
LIGHTING INSTRUCTIONS
A) Fill charcoal chamber with the amount of charcoal recommended in the Smoking
Guide on page 14. Heap charcoal in the center of the charcoal grate. Carefully
distribute 4-5 paraffin cubes into the charcoal mound and light using a long-neck
lighter or matches (1).
mNever use charcoal impregnated with charcoal lighter fluid.
Failure to follow this warning may result in serious bodily
injury, death, or fire, causing damage to property.
B) The charcoal is ready when gray ash is beginning to form on the top coals. Spread
the coals evenly over the charcoal grate, with a pair of tongs or long handled metal
tool.
C) Add 3-4 chunks of dry hardwood on top of the hot coals (2). More can be added if
you prefer a stronger smoke flavor.
(See Cooking Tips & Smoking Guide for more information)
SMOKING INSTRUCTIONS
A) Place the center section (1) on the bottom section (2). Place the water pan (3) in
position on the lower brackets in the center section.
B) Using an appropriate container, fill the water pan to capacity (4). Position the lower
cooking grate directly above the water pan.
mWARNING: Do not spill any water into the hot coals. This can
cause steam and ash to rise and could cause serious bodily
injury or death.
C) If you are cooking on both the upper and lower cooking grates, place food to be
smoked on the lower grate first (5). Position the upper grate on the top brackets and
place food to be smoked on the upper grate (6).
(See Cooking Tips & Smoking Guide for more information)

8
D) Pick up the lid by the handle, place it on top of the center section and open the vent
on the lid (7).
E) The vents are used to regulate heat within the smoker. Opening vents increases
temperature and closing vents decreases temperatures (8).
Temperature of 250 °F (121 °C) is ideal for most meats. Check the temperature every 15
minutes and open or close the bottom vents as needed until you achieve and maintain
your target temperature. External temperatures and location will affect how your smoker
performs. Adjust your cooking times accordingly.
mWARNING: Always use protective mitts or gloves to protect
hands and forearms. Failure to follow this warning may
result in serious bodily injury or death.
GETTING STARTED
COOKING TIPS
PBoth cooking grates may be used for food at the same time. If only using one cooking
grate, it is recommended to use the top cooking grate for easier access to your food.
PAdding food to the smoker will decrease the temperature in the smoker; additional
time may be required.
PAlways cook with the lid on the smoker.
PResist the temptation to lift the lid during cooking. Each time the lid is removed, it will
add 15 to 20 minutes to your cooking time.
PExternal temperatures and location will affect how your smoker performs. Adjust your
cooking times accordingly.
PWhen adding charcoal briquettes or wood chunks, check the water pan and add hot
water as necessary to fill the pan. Use the door on the front of the smoker to add
charcoal or water. Always use hot water to replenish the water pan.
PSmoking is truly an adventure. Experiment with various temperatures, woods, and
meats. It is recommended to use the Smoker’s Journal (found later in this book) while
experimenting.Write down ingredients, wood amounts, combinations, and results so
you can repeat successes.
F) The water in the smoker is used to keep the temperature low. Check the water level
every 3 – 4 hours. If you notice the temperatures going up in the smoker, refill the
pan with hot water.
G) Because raw meat is more porous than cooked meat it absorbs more wood smoke
at the beginning of the smoking process.To add more wood, open the side door
and, using tongs, set the chips/chunks on top of the burning coals, and then close
the door (9). Make sure the vents on the bottom and top of the smoker are partially
open.
H) When smoking is completed, brush grates with a grill brush or crumpled aluminum
foil to loosen any debris and close all vents to extinguish the coals.
Note: Do not use water to extinguish the coals as it may damage the porcelain-enamel
finish.
MORE HEAT LESS HEAT EXTINGUISH
8
7
9
THERMOMETER PORT
The thermometer port will accept several sizes of heat sensors or probes:
PSmall probes insert through the small round hole.
PLarger heat sensors, probes or dual probes insert through the slot.

WWW.WEBER.COM®9
FOOD SAFETY TIPS
PWash your hands thoroughly with hot, soapy water before starting any meal
preparation and after handling fresh meat, fish, or poultry.
PDo not defrost meat, fish, or poultry at room temperature. Defrost meat in the
refrigerator.
PNever place cooked food on the same plate that raw food was on.
PAll plates and cooking utensils that have come into contact with raw meat or fish
should be washed with hot, soapy water and rinsed.
EASY SMOKER CARE
Add years to the life of your Weber®Smokey Mountain Cooker™Smoker by giving it a
thorough cleaning once a year.
It’s Easy To Do:
PMake sure the smoker is cool and coals are totally extinguished.
PRemove the cooking and charcoal grates.
PRemove ashes.
PWash your smoker with a mild detergent and water. Rinse well with clear water and
wipe dry.
PIt is not necessary to wash the cooking grate after each use. Simply loosen residue
with a grill brush or crumpled aluminum foil, then wipe off with paper towels.
WARRANTY
Weber-Stephen Products LLC (Weber) hereby warrants to the ORIGINAL PURCHASER of
this Weber®Smokey Mountain Cooker™ Smoker that it will be free from defects in material and
workmanship from the date of purchase as follows:
Cooking / Charcoal grates: 2 years
Bowl and lid against rust: 10 years
Nylon handles: 10 years
All remaining parts: 2 years
when assembled and operated in accordance with the printed instructions accompanying it. Weber
may require reasonable proof of your date of purchase. THEREFORE, YOU SHOULD RETAIN YOUR
SALES SLIP OR INVOICE AND RETURN THE WEBER LIMITED WARRANTY REGISTRATION
CARD IMMEDIATELY.
This Limited Warranty shall be limited to the repair or replacement of parts which prove defective
under normal use and service and which on examination shall indicate to Weber’s satisfaction
they are defective. If Weber confirms the defect and approves the claim, Weber will elect to repair
or replace such parts without charge. If you are required to return defective parts, transportation
charges must be prepaid. Weber will return parts to the purchaser, carriage or postage prepaid.
This Limited Warranty does not cover any failures or operating difficulties due to accident, abuse,
misuse, alteration, misapplication, vandalism,
improper installation or improper maintenance or service, or failure to perform normal and routine
maintenance.
Deterioration or damage due to severe weather conditions such as hail, hurricanes, earthquakes or
tornadoes, discoloration due to exposure to chemicals, either directly or in the atmosphere, is not
covered by this Limited Warranty.
There are no other express warranties except as set forth herein, and any applicable implied
warranties of merchantability and fitness are limited in duration to the period of coverage of this
express written Limited Warranty. Some regions do not allow limitation on how long an implied
warranty lasts, so this limitation may not apply to you.
Weber is not liable for any special, indirect or consequential damages. Some regions do not allow
the exclusion or limitation of incidental or consequential damages, so this limitation or exclusion may
not apply to you.
Weber does not authorise any person or company to assume for it any other obligation or liability in
connection with the sale, installation, use, removal, return or replacement of its equipment; and no
such representations are binding on Weber.
Visit www.weber.com®, select your country of origin, and register your
grill today. X
HELPFUL HINTS
TOTAL CHARCOAL CAPACITY (APPROXIMATE)
SMOKER DIAMETER CHARCOAL CHAMBER CAPACITY
14.5 inches (37 cm) 110 briquettes
18.5 inches (47 cm) 220 briquettes
22.5 inches (57 cm) 330 briquettes
TROUBLESHOOTING
PROBLEM CURE
Temperature keeps going higher even though bottom vents are closed. Check water level in water pan. Add hot water if level is low.
Temperature is too low. A) Open bottom vents.
B) Stir up the coals to dislodge the accumulated ash around the coals.
C) During longer periods of smoking, check coal levels every 3 – 4 hours and add
briquettes according to chart below:
SMOKER DIAMETER UNIT CHARCOAL BRIQUETTES
14.5 inches (37 cm) Add 8-10 briquettes
18.5 inches (47 cm) Add 12-14 briquettes
22.5 inches (57 cm) Add 18-20 briquettes
If problems cannot be corrected by using these methods, please contact the Customer Service Representative in your area using the contact information on our web
site. Log onto www.weber.com®.

10
Cooking times for beef are for the United States Department of Agriculture’s definition of
medium doneness unless otherwise noted. Cooking times listed are for foods that have
been completely thawed.
The cuts, thicknesses, weights, charcoal quantities and cooking times are meant to be
guidelines rather than hard and fast rules. Cooking times are affected by such factors as
altitude, wind, outside temperature, and desired doneness.
Different hardwoods will impart a variety of flavors. It is best to do some experimenting to
find the type of hardwood, or combination of hardwoods, that you like best. Start with the
lowest amount of wood chunks; more can be added to suit your own taste.
Experiment with different varieties of wood and amounts used.You can also add bay
leaves, garlic cloves, mint leaves, orange or lemon peel and various spices to charcoal
for added flavor. Keep a record of your experiments; it’s easy to forget what you did last
time.
WOOD TYPE CHARACTERISTICS FOOD MATCHES
Hickory Pungent, smoky, bacon-like flavor. Pork, chicken, beef, wild game, cheeses
Pecan Rich and more subtle than hickory, but similar in taste.
Burns cool, so ideal for very low heat smoking.
Pork, chicken, lamb, fish, cheeses
Mesquite Sweeter, more delicate flavor than hickory.
Tends to burn hot, so use carefully.
Most meats, especially beef. Most vegetables.
Alder Delicate flavor that enhances lighter meats. Salmon, swordfish, sturgeon, other fish.
Also good with chicken and pork.
Maple Mildly smoky, somewhat sweet flavor.
Poultry, vegetables, ham
Try mixing maple with corncobs for ham or bacon.
Cherry Slightly sweet, fruity smoke flavor. Poultry, game birds, pork
Apple Slightly sweet but denser, fruity smoke flavor. Beef, poultry, game birds, pork (particularly ham)
Always avoid soft, resinous woods like pine, cedar, and aspen. m WARNING: Never use wood that has been treated or exposed to chemicals.
SMOKING GUIDE
POULTRY WEIGHT
CHARCOAL QUANTITY COOKING
TIME
WOOD
CHUNKS
IvcNTERNAL TEMPERATURE /
DONENESS
14,5" (37 CM) 18,5" (47 CM) 22,5" (57 CM)
Chicken, whole 5 pounds 75 briquettes 100 briquettes 150 briquettes 2½ - 3½ hours 1 - 3 165 °F (74 °C) medium
Turkey, whole 8 - 12 pounds 75 briquettes 100 briquettes 150 briquettes 4 - 5 hours 2 - 4 165 °F (74 °C) medium
Turkey, whole 12 - 18 pounds 75 briquettes 100 briquettes 150 briquettes 8 - 10 hours 3 - 5 165 °F (74 °C) medium
Duck, whole 3 - 4 pounds 75 briquettes 100 briquettes 150 briquettes 2 - 2½ hours 3 - 4 180 °F (82 °C) medium
PORK WEIGHT
CHARCOAL QUANTITY COOKING
TIME
WOOD
CHUNKS
INTERNAL TEMPERATURE /
DONENESS
14,5" (37 CM) 18,5" (47 CM) 22,5" (57 CM)
Pork roast 4 - 8 pounds 75 briquettes 100 briquettes 150 briquettes 5 - 6 hours 3 - 5 170 °F (76 °C) well-done
Pork ribs Full grill 35 briquettes 50 briquettes 75 briquettes 4 - 6 hours 2 - 4 Meat begins to pull from bone
Ham, fresh whole 10 - 18 pounds 75 briquettes 100 briquettes 150 briquettes 8 - 12 hours 2 - 4 170 °F (76 °C) well-done
Pork shoulder 4 - 8 pounds 75 briquettes 100 briquettes 150 briquettes 8 - 12 hours 3 - 5 190 °F (88 °C) well-done
BEEF WEIGHT
CHARCOAL QUANTITY COOKING
TIME
WOOD
CHUNKS
INTERNAL TEMPERATURE /
DONENESS
14,5" (37 CM) 18,5" (47 CM) 22,5" (57 CM)
Beef brisket 5 - 6 pounds 75 briquettes 100 briquettes 150 briquettes 6 - 8 hours 3 - 5 190 °F (88 °C) well-done
Lamb roast,
venison 5 - 7 pounds 75 briquettes 100 briquettes 150 briquettes 5 - 6 hours 3 - 5 160 °F (71 °C) medium
Large cuts of game 7 - 9 pounds 75 briquettes 100 briquettes 150 briquettes 6 - 8 hours 3 - 5 170 °F (76 °C) well-done
Beef ribs Full grill 35 briquettes 50 briquettes 75 briquettes 6 - 7 hours 2 - 4 160 °F (71 °C) well-done
FISH WEIGHT
CHARCOAL QUANTITY COOKING
TIME
WOOD
CHUNKS
INTERNAL TEMPERATURE /
DONENESS
14,5" (37 CM) 18,5" (47 CM) 22,5" (57 CM)
Whole, small Full grill 35 briquettes 50 briquettes 75 briquettes 1 - 1½ hours 2 - 4 Flakes with fork
Whole, large 3 - 6 pounds 35 briquettes 50 briquettes 75 briquettes 3 - 4 hours 2 - 4 Flakes with fork
Lobster and shrimp Full grill 35 briquettes 50 briquettes 75 briquettes 1 hour 2 - 4 Firm and pink

WWW.WEBER.COM®11
Food: Temperature: Cooking time: Wood used:
Notes:
Food: Temperature: Cooking time: Wood used:
Notes:
Food: Temperature: Cooking time: Wood used:
Notes:
Food: Temperature: Cooking time: Wood used:
Notes:
SMOKER’S JOURNAL

12
Food: Temperature: Cooking time: Wood used:
Notes:
Food: Temperature: Cooking time: Wood used:
Notes:
Food: Temperature: Cooking time: Wood used:
Notes:
Food: Temperature: Cooking time: Wood used:
Notes:
SMOKER’S JOURNAL

122
14 -
14 -
14 -
6 -
1 -
1 -
1 -
1 -
1 -
2 -
18.5" (47CM)22.5" (57CM)
14.5" (37CM)

WWW.WEBER.COM®123
1 -
1 -
1 -
1 -
1 -
1 -
1 -
3 -
4 -
18.5" (47CM)22.5" (57CM)
14.5" (37CM)

124
2
16 -
- 7/16"
1
2
48 -
- 7/16"
3
14.5" (37CM)

WWW.WEBER.COM®125
14.5" (37CM)
5 6
87

126
18.5" (47CM)
2
1
1
2
6 -
- 7/16"

WWW.WEBER.COM®127
18.5" (47CM)
43
5 6
8 -
- 7/16"

128
18.5" (47CM)
87

WWW.WEBER.COM®129
2
1
22.5" (57CM)
3
1
2
2
2
6 -
- 7/16"