Weber Smokey Mountain 18 vs Pit Barrel Cooker Classic
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Quick take: The Weber Smokey Mountain 18 costs $1 less; the Weber Smokey Mountain 18 offers more cooking space (481 vs 240 sq in); the Weber Smokey Mountain 18 reaches a higher max temp (350 vs 325°F).
| Spec | Weber Smokey Mountain 18 | Pit Barrel Cooker Classic |
|---|---|---|
| Price | $399 | $400 |
| Rating | 4.8★ (4,600) | 4.7★ (3,100) |
| Type | Charcoal Smoker | Charcoal Smoker |
| Cooking Area | 481 sq in | 240 sq in |
| Max Temp | 350°F | 325°F |
| Fuel Type | Charcoal | Charcoal |
| Build Material | Porcelain-Enameled Steel | Porcelain-Coated Steel |
| Hopper Capacity | — | — |
| Burners | — | — |
| WiFi / App | No | No |
| App control | No | No |
| Meat probe | No | No |
| PID controller | No | No |
| Side burner | No | No |
| Rotisserie | No | No |
| Searing | No | No |
| Dimensions | 19 x 21 x 41 in | 25 x 25 x 36 in |
| Weight | 39 lbs | 57 lbs |
| Warranty | 10 years | 1 year |
Pros & cons
Weber Smokey Mountain 18
- ✓It's the most-recommended charcoal smoker on r/smoking, full stop - decades of competition wins and a massive knowledge base (Virtual Weber Bullet) back it up
- ✓Once dialed in, a full Minion-method charcoal ring holds 225-275°F for 8-12 hours with barely any vent fiddling - real overnight-brisket territory
- ✓The water pan acts as a heat sink and humidifier, making it very forgiving of beginner mistakes and keeping meat moist
- ✓481 sq in over two stacked grates fits two pork butts plus a rack of ribs, plenty for a family and guests
- ✓The porcelain-enameled body is the same buy-it-for-life quality as the Weber kettle, with a 10-year warranty on the major parts
- ✓It produces genuine charcoal-and-wood-chunk flavor that pellet smokers can't fully replicate
- ✓The side door lets you add fuel and wood mid-cook without dismantling anything
- ✓Resale value is famously strong, and the aftermarket (gaskets, hinges, fan controllers like the FireBoard) can modernize it over time
- ✗It's a smoker, not a grill - it tops out around 350°F and can't sear, so you still need a grill alongside it
- ✗There's no automation - you manage temps with three bottom vents and charcoal quantity, which takes a few cooks to learn
- ✗The stock lid thermometer is famously inaccurate, so nearly everyone adds a digital grate probe
- ✗Accessing the bottom grate or the charcoal ring means lifting the entire hot middle section off - awkward with food on
- ✗The door is thin stamped metal that leaks smoke until you bend it into shape or buy the aftermarket Cajun Bandit door
- ✗Water pan management (filling, emptying greasy water) is a messy extra chore each cook
- ✗In cold or windy weather the thin steel loses heat and burns noticeably more charcoal than insulated cookers
- ✗At $399 for a manual smoker, gravity-fed and pellet units at similar prices offer set-and-forget convenience it can't match
Pit Barrel Cooker Classic
- ✓It's the closest thing to a foolproof smoker - no vents to babysit, no water pan, no controller; light the basket, hang the meat, and come back hours later
- ✓Hanging meat vertically over the coals bastes it in its own rendered drippings, producing ribs and chicken that many owners say beat their offsets
- ✓Capacity is deceptive - 8 hanging racks of ribs or two pork butts fit in a barrel with a small footprint, feeding 10-20 people
- ✓The complete package includes hooks, rods, grate, charcoal basket, and stand - no accessory nickel-and-diming to get started
- ✓It holds its natural 250-300°F band for 6-8 hours on one basket of charcoal without any adjustment
- ✓The 18-gauge porcelain-coated barrel is sturdier than the cheap drum knockoffs and shrugs off weather
- ✓At ~$400 all-in it undercuts the WSM while being simpler to run, making it a favorite gift/starter recommendation on r/smoking
- ✓It doubles as a charcoal grill with the included grate when you want burgers instead of BBQ
- ✗You give up control - there are no real vents to dial temps up or down, so it cooks at the temp it wants (usually 250-300°F)
- ✗It can't do true low-and-slow 225°F easily, and it can't sear or grill hot without removing the lid and losing the magic
- ✗The grate is only about 240 sq in, so non-hanging cooks (brisket flat, big roasts) are cramped versus a kettle or cabinet smoker
- ✗Hanging big briskets risks the meat tearing off the hook late in the cook and landing in the coals - a rite of passage per Reddit
- ✗There's no built-in thermometer at all on the classic model, so you're trusting the process or adding your own probe
- ✗The 1-year warranty is short next to Weber's 10 years on the WSM
- ✗Ash cleanup means lifting out the basket and dumping the barrel - simple but messy
- ✗Smoke flavor is milder than a stick burner since the fire runs mostly charcoal with just a chunk or two of wood