Editor’s note: Originally published December 2020. Reviewed and updated November 2026. Some models mentioned here may have been updated or discontinued since; check current availability and specifications before buying.
Quick answer
- The main difference is size: the WSM 18 lists 481 square inches of cooking area and the WSM 22 lists 726 square inches.
- The WSM 18 holds low temperatures well, so it suits long, low-and-slow cooks for an average family.
- The WSM 22 tends to run hotter (it is hard to keep below about 275°F) but fits full racks of ribs and large roasts.
- Both share an inaccurate lid thermometer and a loose side door; both have a grommet so you can add your own probe thermometer.
Choosing between the Weber Smokey Mountain Cooker 18 and 22 mostly comes down to how much food you cook and how low you like to smoke. The 18-inch model is easier to keep at low temperatures and has room for a family; the 22-inch model feeds a crowd but tends to run hotter.
Both are charcoal bullet smokers from Weber, a brand with a loyal following among barbecue fans. Their tall, narrow shape means even the larger model doesn’t dominate a patio.
WSM 18 vs 22 at a glance
| Feature | Smokey Mountain 18 | Smokey Mountain 22 |
|---|---|---|
| Listed cooking area | 481 sq in | 726 sq in |
| Best for | Low-and-slow cooks, average family | Large cuts, several racks of ribs, big groups |
| Temperature behavior | Holds very low, consistent temperatures | Runs hotter; hard to keep below about 275°F |
| Full rack of ribs | Edges may scorch | Fits one or even two racks |
| Water pan | Standard | Very large; hard to clean, too big for standard foil |
| Side door | Small and loose-fitting | Larger and easier to use, but still loose |
| Lid thermometer | Built in, not very accurate | Built in, not very accurate |
| Probe grommet | Yes | Yes |
What the two smokers share
Both models have a built-in lid thermometer, a side door for adding charcoal, water or wood chips, and a sturdy, compact design. You control the temperature by opening and closing the vents.
The lid thermometer on both gives you a rough sense of what is happening inside, but it isn’t accurate enough for the best results. Weber added a soft grommet so you can run the probe of your own digital thermometer into the cooker. A separate probe is also the reliable way to confirm meat has reached a safe internal temperature, such as 145°F plus a 3-minute rest for whole cuts of pork or beef and 165°F for poultry.
Weber Smokey Mountain Cooker 18
The WSM 18 is the classic midsize Smokey Mountain. Its cooking area is big enough for an average family to smoke enough food for several days, and it is compact enough to take to a cook-off.
Its strength is holding low, steady temperatures, which makes it a good pick if very slow cooking is your style. Beginners can get good results, and experienced cooks have developed plenty of tricks to get even more out of it.
The downsides: a full rack of ribs is a tight fit, so the edges can scorch. The small side door is a loose fit, letting smoke out and oxygen in, which can cause flare-ups and make it hard to shut the coals down. You can bend the door for a better fit, but if you add fuel often during a cook, it may frustrate you.
Listed specifications
- 481 square inches of cooking area
- Built-in lid thermometer and probe grommet
- Side access door for charcoal, water and wood
Pros
- Midsize smoker that won’t crowd your patio
- Plenty of cooking area for an average family
- Holds very low, consistent temperatures
- Portable enough to take to a cook-off
Cons
- Lid thermometer is not very accurate
- Loose side door leaks smoke and lets in air unless adjusted carefully
- Not quite big enough for a full rack of ribs without scorched edges
Weber Smokey Mountain Cooker 22
The WSM 22 is for cooking a lot of smoked meat at once. Its 22.5-inch cooking surface fits a full rack of ribs, or even two, or a very large roast, and the extra room means the edges of your meat cook more evenly with the center. Because of the bullet shape, it takes up little more patio space than the 18.
It holds a stable temperature across the cooking surface, but it runs hotter than the 18 and is difficult to keep below about 275°F. If long, low cooks are your priority, that may frustrate you. If you mostly smoke large cuts that tolerate higher heat, it can still be the better choice, and there are techniques to bring the temperature down when needed.
The large water pan adds plenty of moisture, which helps keep meat juicy at higher temperatures. The trade-off is cleanup: the pan is hard to wash in a sink and too big for standard foil. It shares the 18’s inaccurate lid thermometer and loose door, although the larger door is easier to handle.
Listed specifications
- 726 square inches of cooking area (22.5-inch cooking surface)
- Large water pan
- Built-in lid thermometer and probe grommet
- Side access door
Pros
- Room for several racks of ribs
- Compact footprint for its capacity
- Huge water pan keeps meat moist
- Consistent temperatures across the grate
Cons
- Tends to run hot; takes some technique to keep temperatures down
- Water pan is hard to clean and can’t be lined with standard foil
- Loose door and inaccurate lid thermometer
Which should you choose?
- Choose the WSM 18 if you cook for a family, prefer long low-and-slow smokes, and want the smoker that holds low temperatures most easily.
- Choose the WSM 22 if you regularly cook for a crowd, want to fit full racks of ribs or big roasts, and are comfortable cooking a bit hotter.
With either one, plan on using a separate thermometer. A dual-probe wireless model lets you track the cooker and the meat at the same time; see our guide to the best wireless BBQ thermometer. If you’d rather not tend charcoal at all, compare the best electric smokers under $200.
Bottom line
The two Smokey Mountain Cookers share the same design, strengths and quirks. The 18 is the easier low-temperature smoker for everyday family cooking; the 22 is the capacity pick for big cooks, at the cost of running hotter and a harder-to-clean water pan.
FAQ
Is the Weber Smokey Mountain 22 too hot for low-and-slow smoking?
It tends to run hotter than the 18 and is difficult to keep below about 275°F, though there are techniques to lower the temperature.
Can I use my own thermometer in a Weber Smokey Mountain?
Yes. Both models have a soft grommet for running a digital thermometer probe into the cooker, which is useful because the lid thermometer isn’t very accurate.
Will a full rack of ribs fit in the WSM 18?
It is a tight fit, and the edges may scorch. The WSM 22 has room for a full rack, or even two.
