Weber Smokey Joe Premium Schieferblau

The Weber Smokey Joe Premium is a small charcoal kettle grill: bowl and lid made of porcelain enamel, screw-on legs, and a lid that locks in place for carrying. Weber files it under “Portable charcoal grills”, next to the cheaper Smokey Joe Original and the Go-Anywhere. This page covers the Slate Blue colour, which Weber lists as Slate Blue with item number 1126804.

We have not handled it and have not grilled anything on it. This text sets data side by side: Weber’s product page (retrieved on 14.10.2026), assembly instructions 54233, Weber’s general instruction manual for charcoal grills (document 71150), an English Weber booklet for Australia and New Zealand, Weber’s warranty page, the Amazon catalogue and the data sheets of our own reviews. Our own calculations and assessments are marked as such.

For the Smokey Joe, Weber Germany links two assembly instructions (Original and Premium). What we take from the general instruction manual and from the Australian booklet (it refers to the Smokey Joe but names neither the Original nor the Premium) therefore counts as a rule for Weber charcoal grills and not as a manual for the Premium. Our Amazon link (ASIN B00HNF8EOE) belongs to this colour because the catalogue lists the same model number 1126804 there. Weber’s pages do not link to Amazon, so the match rests on this catalogue field alone.

Bowl, grate, carrying handle and dimensions

Bowl and lid are porcelain-enamelled, meaning coated with a layer of glass that is fused onto the metal at high temperature. Weber writes that the coating protects against rust-through, cracking and flaking and withstands high grilling temperatures; lid and bowl also store the heat for a steady temperature. Underneath is steel, according to Weber’s general instruction manual, which applies to all Weber charcoal grills.

For grilling, a coated steel grate sits in the bowl, with a solid steel charcoal grate beneath it. Weber lists glass-fibre-reinforced nylon handles (1 piece), and according to Weber the lid handle has a heat shield.

In the product photo, the bowl stands on thin, silvery legs. On top of the lid sits a round plate with openings, over which a wire bracket with a grey grip piece spans. We assign it to the lid lock together with the lid handle, which Weber lists in the parts list.

Tuck-N-Carry is Weber’s name for this lock. According to the product page, the lid locks in place so that the grill can be carried by the handle; the handle can also be lowered, and it then holds the lid off the ground as a lid holder.

With the lid closed, the grill measures 43.2 cm in height, 36.1 cm in width and 42 cm in depth according to Weber, and weighs 5.48 kg; the detail table gives a diameter of 37 cm. The Amazon catalogue arrives at the same dimensions and, converted from pounds, 5.44 kg.

Assembly instructions 54233 are a picture sequence of seven steps without running text, and the tool shown is a screwdriver: the first three cover the legs (screw, toothed washer, wing nut), followed by the lid lock on the bowl, ash catcher, charcoal grate and cooking grate, the lid handle and finally the locking of the lid. The document is dated 08/2012 and names the model as “Smokey Joe Premium EURO”.

How many people does the area suit?

Weber gives no number of people. The product page states a 948 cm² cooking area and, in a picture caption, room for 6 burger patties from the Weber hamburger press. The 37 cm is the diameter of the unit, not of the cooking area.

A calculation of our own on this: 948 cm² corresponds to a circle of around 34.7 cm in diameter. If you read the 37 cm as the grate diameter, you arrive at 1,075 cm² and overestimate the area by a good 13 per cent.

Six patties per batch means, at two burgers per person: three people in one go, and for four it takes two batches (our own calculation, with no side dishes on the grate). Our assessment: for two the area is comfortable, for three it is tight, and beyond that everything runs in batches. According to Weber, the Weber Compact Kettle 47 has 1,548 cm² for 9 burgers and for 4 to 6 people, so 600 cm² more (our own calculation).

In detail: air supply, lid and direct heat

A kettle grill controls its heat through air. Oxygen flows to the charcoal from below, hot air escapes from above, and the further you close the openings, the weaker the embers burn. For the Smokey Joe, Weber describes it like this: you can regulate the heat without lifting the lid by adjusting the lid vent; when it is fully closed, the oxygen supply is cut off and the charcoal goes out.

How many vents there are depends on the source. Weber’s detail table lists 3 rust-resistant aluminium vents without a breakdown, while the Amazon catalogue speaks of 2 vent sliders and leaves open where they sit. The parts list of the assembly instructions names a lid vent and a bowl vent as separate components, so at least one sits in the lid and one on the bowl.

The English Weber booklet for Australia and New Zealand requires the upper and lower vents to be fully open before the lid goes on, otherwise the fire goes out; the lower vents must not be blocked by ash or briquettes. The Smokey Joe is designed for grilling with the lid closed, it says there, and the lid should be lifted only to turn the food, because a lot of heat is lost that way. In the general instructions, Weber advises removing the lid sideways rather than straight up, so that the suction does not pull ash onto the food. Aluminium foil in the bowl blocks the air supply; for the indirect method, according to Weber, you use a drip pan for the meat juices instead.

Weber lists a lid thermometer for this grill neither in the features nor in the detail table, and none is visible on the lid in the product photo. So you control the heat through the vents and the amount of charcoal; the core temperature of the meat is only measured by an instant-read thermometer anyway (for the types, see our guide to grill thermometers).

Which method suits the area depends on the cooking time. According to Weber’s general instruction manual, the direct method is meant for small, tender pieces with a cooking time under 20 minutes; Weber gives hamburger patties, steaks, chops, skewers, fish fillets and sliced vegetables as examples. Larger pieces of 20 minutes or more belong to the indirect method: the charcoal is placed on both sides or on one side, with the food over the unlit area. Whether that works on the Smokey Joe’s 948 cm², Weber does not say. Our conclusion is sceptical: on an area that mathematically corresponds to a circle of 34.7 cm, little room is left beside the charcoal for a charcoal-free zone. Background is provided by the guide to direct and indirect heat.

The Australian booklet recommends direct grilling for food that is done in under 20 minutes and turned at least once; very fatty food does not belong directly on the grate unless the fat has largely been removed. As a guideline for porterhouse steaks about 3 cm thick, it gives 3 minutes per side (rare), 4 (medium rare), 5 (medium) and 6 minutes (well done); thickness decides.

Lighting, amount of charcoal and preheating

As the simplest and most thorough method, Weber names in the general instruction manual the Rapidfire chimney starter or lighter cubes; both are sold separately. For lighting, Weber forbids methylated spirits, petrol, alcohol and other volatile substances, lighter fluid is not recommended, and other firelighters must comply with EN 1860-3 (a standard that applies in the EU). You remove any liquid that has run through the bowl ventilation before lighting; you do not put lighter fluid on hot or warm charcoal.

The charcoal counts as fully lit when it is covered with a white layer of ash; lighter cubes must be completely burnt before food goes on the grate. The charcoal always goes on top of the charcoal grate and never directly on the bottom of the bowl. After that, according to the general instructions, you preheat the grate with the lid closed for 10 to 15 minutes and brush it with a stainless steel grill brush. According to the Australian booklet, with Weber briquettes the fire needs up to 25 to 30 minutes before it is ready for grilling; 5 to 10 minutes of preheating with the grate and lid in place follow. If we add both sources together, 30 to 45 minutes pass from lighting to the first steak (our own addition); we would plan with the upper value.

Before the very first grilling, according to Weber, you heat the grill with the lid closed and let the fuel glow red for at least 30 minutes. The 260 °C under the lid that Weber gives for fully lit charcoal is a general value for Weber charcoal grills.

The measuring cup for briquettes from the box serves as a guide to quantity. The Australian booklet gives about 20 Weber briquettes as a guideline for most dishes; more or less fuel gives more or less heat. Whether briquettes or lump charcoal suit your food better is covered in the guide to charcoal or briquettes.

Price, accessories and warranty

At Amazon, the Smokey Joe Premium cost approx. €90 on 14.10.2026. The Weber shop charged €89.99 including VAT plus shipping on 14.10.2026 (free from an order value of €49, otherwise €4.90), and the Amazon catalogue entry also shows €89.99 for the ASIN on 05.10.2026. Both values lie around €10 below our guide price; the price on the day you buy is what counts.

Weber sells accessories as separate items. The product page lists the Small Rapidfire chimney starter (7447) for €19.99, the Premium carry bag (7154) reduced from €39.99 to €33.99, the Premium compact grill tool set (6645) reduced from €47.99 to €40.79, as well as Lighter Cubes (7417) and 12 pc Rapidfire Fire Starters (7480) without a price. Grill and chimney starter together cost €109.98 in the Weber shop (our own calculation), with briquettes and gloves on top.

When you buy a grill, Weber gives 10 per cent off the matching cover. In the category of covers for charcoal grills, however, there are only covers for Ø 47 cm, Ø 57 cm, Master-Touch Ø 67 cm, Performer and Summit, none for Ø 37 cm.

Weber’s warranty table on the product page is graded by component: bowl and lid 10 years against rust-through or burn-through, plastic components 5 years (excluding fading and discolouration), all other parts 2 years. We assign the cooking grate and ash pan to the other parts. The row on the One-Touch cleaning system (5 years against rust-through or burn-through) also appears on the Smokey Joe pages, but according to the parts list it has only an ash catcher. Ordinary wear and tear is excluded; as examples, Weber names surface rust, dents and scratches, while rust-through or burn-through of certain components counts as a substantial defect. Our assessment: the 10 years protect the bowl and lid against a hole, not against surface rust. In addition, the two-year statutory warranty of conformity applies in the EU from handover, and Weber’s warranty does not limit it.

Cleaning, transport and safety

According to Weber’s general instruction manual, you remove ash and old charcoal from the bottom of the bowl and from the ash catcher (on the Smokey Joe, the ash catcher tray) before each use so that air can flow. This happens only once the charcoal has gone out completely and the grill has cooled down. Varnish-like spots inside the lid are fat that has turned to carbon; you brush them off with the stainless steel grill brush. With the grill still warm, not hot, the inside of the lid can be wiped with a paper towel.

Weber shows these warnings on the product page, given here in full:

• Use outdoors only.
• Read the manual before use.
• Warning: exposed parts can become very hot.
• Keep children away.
• CAUTION! Do not use methylated spirits or petrol to light or relight!
• CAUTION! Risk of carbon monoxide poisoning.
• Do not operate the grill in enclosed spaces, only outdoors.

Weber’s general instruction manual says more on setup and operation; here is an excerpt, as the list in the document is longer. Do not start grilling until all parts are fully assembled, and never use the grill without the ash catcher. Place it on a safe, level surface with no combustible material in the area, and keep at least 1.5 m away from any combustible material. Do not use it under a combustible structure, nor in a garage, a building or any other enclosed area. Do not grill in strong wind. No flammable vapours or liquids such as petrol or alcohol may be in the grilling area, and electrical wires and cables belong away from the hot surfaces. It should never be left unattended. Alcohol and medication can impair the ability to operate it safely. When lighting and grilling, you wear no clothing with loose sleeves, and you never check by touch whether the grate, ash, charcoal or grill are hot.

On carrying: the grill becomes very hot and must not be moved during operation, and you should only store it once the ash and charcoal have gone out completely. Our conclusion: the carrying handle is meant for the cold grill, including on the way to the car. On camping: Weber forbids operation in confined and inhabited areas such as houses, tents, caravans, motorhomes or boats, because otherwise death by carbon monoxide poisoning is a risk, and the grill is not intended to be set up in or on recreational vehicles or boats. More on choosing is in the guide to buying a camping grill.

To put it out, you close the bowl ventilation and the vent on the lid and put the lid on the bowl. You throw away ash or charcoal only once it has gone out completely, and never throw hot charcoal where people walk or where there is a fire risk.

What Weber does not state

On these points, Weber’s German pages and instructions and the Amazon catalogue give no information for the Smokey Joe; the Australian booklet gives only the heating-up times named above and the guideline of about 20 briquettes:

• Output and maximum temperature of the Smokey Joe (the 260 °C is a general value)
• Burn time of a charcoal load; the German instructions give no charcoal quantity for 37 cm (quantity tables start at a grill diameter of 47 cm)
• Prices for briquettes and charcoal, which is why we calculate no cost per grilling evening
• Split of the 3 vents between lid and bowl
• Steel grade and sheet thickness of bowl and lid, material of legs, lock and ash catcher
• Diameter of cooking grate and charcoal grate as well as bar spacing
• Basis of measurement for the dimensions (width 36.1 cm versus diameter 37 cm)
• Suitability for smoking or for two-zone cooking on this area
• Any statement on balconies, rented flats or house rules
• Country of manufacture and market launch of the Slate Blue colour (the linked assembly instructions from 08/2012 are not a launch date)
• Whether assembly instructions 54233 match variant 1126804 down to the detail
• Spare parts explicitly assigned to 1126804 (Weber’s spare parts page names the Smokey Joe series; we have not checked a single part)

These three alternatives are worth a look

The table is not suitable for price gaps. Its prices are approximate guide values from our price boxes and differ from shop prices: in the Weber shop, the Smokey Joe Premium was cheaper than the Compact Kettle 47 in early to mid October (€89.99 against €99.99), while the table shows it the other way round. The rating is our editorial assessment from manufacturer data, not a measurement result.

When the Smokey Joe suits and when it does not

Time first: from lighting to the first steak, 30 to 45 minutes pass according to our addition. For a weeknight meal that needs to be quick, charcoal is the wrong fuel, and a gas or electric grill suits better; the Grill Finder sorts by grill type.

Then the area. In our assessment it is enough for two people and just about enough for three; if you regularly grill for four or more, you are better served by the Compact Kettle 47: 600 cm² more area, at approx. €79 in our price box even below the Smokey Joe, but built as a free-standing unit on wheels and therefore not something to carry.

If you want an inexpensive start, Weber has the Smokey Joe Original; what it leaves out compared with the Premium is in the FAQ. If you want to stay portable and have a little more area, look at the Go-Anywhere (item 1131004): 1,035 cm² is 87 cm² more, at 6.78 kg it weighs 1.3 kg more, the folding legs act as a lid lock during transport, and in the Weber shop it costs €119.99, so €30 more than the Smokey Joe Premium there. Our review of it: Weber Go-Anywhere.

For a balcony, you first check your tenancy agreement and house rules; our guide to grilling on a balcony sums up the legal position.

Our assessment: if you want to cook meat low and slow indirectly or smoke it, choose a different grill, because on 948 cm² little room is left for a charcoal-free zone in our conclusion, and a lid thermometer is not in the feature list. The Napoleon NK22K-LEG-2 comes with one, but in our price box it costs approx. €373 and so €283 more than our guide price for the Smokey Joe (our own calculation).