Weber Spirit E-310 vs Weber Smokey Mountain 18
Quick take: The Weber Smokey Mountain 18 costs $150 less; the Weber Smokey Mountain 18 offers more cooking space (481 vs 424 sq in); the Weber Spirit E-310 reaches a higher max temp (550 vs 350°F).
| Spec | Weber Spirit E-310 | Weber Smokey Mountain 18 |
|---|---|---|
| Price | $549 | $399 |
| Rating | 4.6★ (7,800) | 4.8★ (4,600) |
| Type | Gas Grill | Charcoal Smoker |
| Cooking Area | 424 sq in | 481 sq in |
| Max Temp | 550°F | 350°F |
| Fuel Type | Propane/Natural Gas | Charcoal |
| Build Material | Porcelain-Enameled Steel | Porcelain-Enameled Steel |
| Hopper Capacity | — | — |
| Burners | 3 | — |
| 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 | 52 x 24 x 45.5 in | 19 x 21 x 41 in |
| Weight | 115 lbs | 39 lbs |
| Warranty | 10 years | 10 years |
Pros & cons
Weber Spirit E-310
- ✓It's the gold-standard everyday gas grill - dead reliable, even-heating, and the burners light first try year after year
- ✓Weber's build quality and 10-year warranty mean it routinely outlasts cheaper grills by a decade or more
- ✓Three burners over 424 sq in are perfectly sized for a family of four to six without hogging patio space
- ✓Porcelain cast-iron grates and Flavorizer bars give excellent sear marks and cut down flare-ups by funneling grease away
- ✓The new Snap-Jet individual burner ignition is fast and far more reliable than the old single-spark systems
- ✓Its compact footprint fits small patios and balconies where a bulky 4-burner wouldn't
- ✓Resale value is famously strong - used Spirits hold their price because buyers trust the brand
- ✓Parts are universally available, so you can keep one running essentially forever with cheap replacement grates and bars
- ✗At 32,000 BTU it's not the hottest grill, and getting a true high-heat steak sear takes patience and preheating
- ✗424 sq in is on the small side, so cooking for a big group means working in batches
- ✗There's no side burner on the E-310, so sauces and sides still mean a trip back to the kitchen
- ✗No smart features, probe, or app - it's a purely manual grill, which feels basic at the latest price
- ✗The redesigned model swapped some stainless components for coated steel, which purists view as cost-cutting
- ✗Side tables are useful but small, and there's no enclosed storage for the propane tank
- ✗Price has crept up to ~$550, narrowing the gap with larger grills from budget brands
- ✗It only does gas grilling - no low-and-slow smoking capability without aftermarket workarounds
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