Weber Smokey Mountain Cooker 37 cm

What is behind 37 cm, 14 inches and 711001

The Weber Smokey Mountain Cooker is an upright charcoal smoker with a water pan. Three parts sit on top of each other: at the bottom the bowl with the embers, above it the middle section with water pan and grates, and on top the domed lid with thermometer and handle. The product photo also shows a door in the middle section, a vent slider on the bowl and the legs. According to the manual from Weber Australia, the series has existed since 1981.

The name is inconsistent. Weber writes 37 cm (Weber Singapore, manual) or 14 inches (Weber Australia and USA), and Amazon converts the 14 inches in the title to 35.6 cm. The same unit is meant. Amazon lists it under model number 711001, which is also what Weber calls it in Australia and the USA; Weber Singapore calls it 711004, with the same dimensions and the same cooking area. That the Amazon listing is this model follows from the model number, dimensions and bullet points, because neither Weber’s German category page nor the Australian product page links to Amazon. We found no editions or bundles of the 37; the Amazon listing is black.

For buyers in Germany, this is the catch. On 14 October 2026, Weber Germany lists only the 47 (art. 721004) and the 57 (art. 731004) in the Smokey Mountain range, and so does Weber UK; Weber mentions the 37 there only in the FAQ of the category page. We found no German product page. Our information therefore comes from Weber’s pages for Australia, the USA and Singapore and from the multilingual manual for 37, 47 and 57 cm that Weber links on the German manuals page; where the sources contradict each other, both are given. We have not handled the smoker or cooked anything on it.

Construction and technology

Bowl, middle section and lid are made of sheet steel that Weber seals with porcelain enamel. According to Weber, the enamel should not flake, stain or burn, and the three parts retain heat. According to Weber Singapore, the water pan is also enamelled.

In the bowl there are a heat shield, according to Weber Singapore made of rust-resistant aluminium, and a charcoal grate made of solid steel; the charcoal chamber sits on the grate. It holds the briquettes together so that they burn efficiently, and stops ash from falling into the vents. In the middle section, the water pan rests on lower supports, the lower cooking grate lies directly above it, and the upper one higher up on its own supports. The parts list gives four grate supports for this. According to Weber Australia and Singapore, both grates are made of plated steel.

According to the manual, the door in the middle section is hung in place, and according to the Amazon description it is removable; you use it to add charcoal and water. The lid holds the built-in thermometer and a vent slider, and according to Weber Australia and USA the handle is made of glass-fibre-reinforced nylon. Four rust-resistant aluminium dampers regulate the air (Weber Australia, Weber Singapore); the exploded drawing in the manual separates a damper assembly in the lid (part 1) from a vent assembly on the bowl (part 8). Three legs carry the smoker. Neither the photo nor the parts list shows wheels.

On weight, the sources contradict each other: Weber Singapore gives 13.653 kg, the Amazon catalogue 23 pounds (around 10.4 kg), and Weber Australia, Weber USA and the German manual give none at all; which figure applies to the Amazon listing is unclear. With the lid closed, the smoker measures 79.8 cm in height and 37.4 cm in width and depth according to Weber Singapore, Weber Australia and USA write 31.4 x 14.7 x 14.7 inches, and Amazon lists the same unit dimensions.

You assemble it yourself. For 14 inches, the manual shows eight steps: legs (step 1) and grate supports (step 4) are screwed on, the lid handle (step 8) is fixed with one screw, and the tools are a screwdriver and a 7/16 inch (around 11 mm) wrench. Which of Weber’s country sites mention a cover in the scope of delivery and which do not is covered in the questions below.

Weber leaves the following open: the capacity of the water pan in litres, the measuring range and accuracy of the lid thermometer, the maximum temperature, the fuel consumption in kilograms, the diameter and spacing of the grates, the interior height under the lid, the sheet thickness, the temperature stability in degrees or hours, the country of origin, the assembly time and the packaging dimensions.

In detail: dampers, water pan and charcoal

The charcoal burns at the bottom, the water slows things down in the middle, and the grates cook above. You control the heat via the dampers: opening raises the temperature, closing lowers it, and fully closed cuts off the oxygen supply so that the charcoal goes out (Weber Australia). On page 87, the German manual shows the slider positions from More heat through Less heat to Extinguish, and has you adjust the lower vent sliders to regulate. Weber writes that the smoker requires manual control of the vent sliders.

According to Weber, the water pan creates steam, keeps the temperature in the smoker low and even, and brings moisture into the cook. The physics behind it: boiling water stays at around 100 °C and absorbs heat from the fire under the pan, which dampens temperature peaks in the cooking chamber. If it has evaporated completely or mostly, the temperature rises markedly according to the Australian manual. Water on the embers is dangerous: on page 86, the German manual warns of steam and whirled-up hot ash causing serious or fatal injuries, and the Australian one cautions against spilling anything over the edge of the pan.

To start, according to the German manual, you remove the lid and middle section, check the bottom of the bowl for ash and open all vent sliders on the base. The charcoal from the guide to smoking goes in a heap in the middle of the charcoal grate, along with 4 to 5 firelighters, lit with a long-neck lighter or matches. When grey ash shows on the top coals, it is burning properly; you then spread it evenly over the grate and put 3 to 4 logs of dry hardwood on top. Next come the middle section, water pan, water and food, and last the lid with the vent slider open.

For the 37, the Australian manual’s table calculates 30 unlit plus 30 lit briquettes for a normal cook of 6 to 8 hours and 50 plus 30 for a long one of 10 to 12 hours. The lit charcoal provides the starting heat, and the unlit charcoal burns along slowly. According to the German manual, the charcoal chamber holds approx. 110 briquettes. For longer smoking sessions, you should check the amount of charcoal every 3 to 4 hours and add 8 to 10 briquettes on the 37.

As a target temperature, the German manual gives 120 °C, ideal for most types of meat, and the Australian one 110 to 135 °C for most low and slow cooks. According to the German instructions, you check every 15 minutes. Each time you lift the lid, the cooking time there is extended by 15 to 20 minutes; the Australian manual allows 3 to 5 minutes for the temperature to recover. Outside temperature and location change how the smoker behaves, and cooking times have to be adjusted accordingly.

Weber itself writes that it takes some practice to coordinate charcoal and vent sliders; the water pan and a good thermometer make temperature control easy to learn. Our assessment: if you take the manual’s requirements seriously, you stay nearby while cooking.

How much fits in the 37?

Weber does not give a capacity in people or portions. As an example, a turkey and two layers of ribs fit on the two grates together (1,845 cm², 286 square inches) at the same time.

The German manual gets more specific in the smoking guide on page 89. The table assigns each cut briquettes, logs, cooking time and internal temperature or doneness; an extract from the 14 inch (37 cm) column: a whole chicken of 2.5 kg gets 75 briquettes and needs 2½ to 3½ hours at an internal temperature of 74 °C, a pork shoulder of 2 to 4 kg 8 to 12 hours at 88 °C, a beef brisket of 2.5 to 3 kg 6 to 8 hours at 88 °C, both likewise with 75 briquettes. Pork ribs with the grill fully loaded get by with 35 briquettes and need 4 to 6 hours until the meat starts to come away from the bone.

Weber treats the values as guidelines without binding rules: grilling times depend on altitude, wind, outside temperature and doneness, and apply to fully thawed food. The briquette amounts in the two manuals differ from each other, and neither explains it: the Australian one allows 60 briquettes for 6 to 8 hours, the German one 75 already for the chicken with its 2½ to 3½ hours.

Wood, briquettes and accessories

Weber recommends charcoal briquettes for the smoker. Lump charcoal and Heat Beads brand briquettes are not recommended in the German manual. What else distinguishes briquettes from lump charcoal is covered in the guide to charcoal or briquettes. What a fill costs can only be worked out once you know the weight of the briquettes of your brand: 30 plus 30 pieces are the benchmark for 6 to 8 hours according to the Australian manual.

The smoke comes from wood on the embers. Weber advises starting with very few logs and adding more later until the flavour is right. You add them through the door: use tongs to place chips or logs on top of the burning charcoal, close the door again and check that the vent sliders at the bottom and top are partly open.

The wood table on page 89 lists seven hardwoods. Hickory (sharp, smoky, ham-like aroma) suits pork, chicken, beef, game and cheese. Pecan burns at low temperature and, according to Weber, is suitable for very slow warm smoking, mesquite burns with great heat and should be used with care. Alder suits mainly fish, maple poultry, vegetables, ham and bacon, cherry poultry, game birds and pork, apple beef, poultry, game birds and pork. You should avoid soft, resinous wood such as pine, cedar and aspen, and never use anything that has been chemically treated or exposed to chemicals. How wood types and smoker boxes can otherwise be used is covered in the guide to smoking on the grill.

As accessories, the Australian manual lists on pages 22 and 23, among others, a Rapidfire chimney starter and high-temperature gloves.

Location, balcony and safety

Weber requires a level, heat-resistant, non-combustible surface for the smoker, at a suitable distance from buildings and public thoroughfares. It is used outdoors only, preferably not on outdoor flooring; by this, the English part of the same manual means outdoor carpet.

Weber addresses the balcony in the FAQ of the category page: the 37 cm model is suitable for small urban balconies and urban spaces because of its small footprint. The manual contains no balcony rule. Whether charcoal is allowed at your place is decided by house rules and tenancy agreement, on which Weber writes nothing; the legal side is explained in the guide to grilling on a balcony. As we read it, a balcony is ruled out where the required distance to combustible material cannot be kept, for example in front of wooden cladding.

The safety instructions on page 81 of the manual are given here in full, sorted by topic. First, Weber’s warning: anyone who ignores the danger, warning and caution notices risks serious or fatal injuries or property damage from fire.

On location: the smoker must not be used in enclosed spaces, only outdoors, because toxic fumes collect in enclosed spaces and can cause serious health damage or death. You keep at least 1.5 m clearance from combustible material. The smoker stands level and not on a table; it is used only when all parts are properly assembled, and not in strong wind. It gets very hot in operation and must not be moved. Infants, children and pets are never left unsupervised near the hot smoker, and you keep children and pets away.

On lighting: charcoal soaked in lighter fluid is taboo, as is lighter fluid or soaked charcoal on hot or warm pieces of charcoal. You never use lighter fluid, petrol, alcohol or other highly volatile liquids to light or relight the charcoal, and within a radius of 1.5 m around the smoker they are neither used nor stored. To light the briquettes, the lid comes off, and the charcoal always lies on top of the charcoal grate, not directly on the bottom of the bowl. For an electric lighter, its own instructions apply, and electric cables stay away from the hot surfaces and out of walkways.

On protection: you do not wear clothing with loose, flowing sleeves. You protect your hands with barbecue gloves or oven gloves when smoking and when adjusting the vent sliders, and page 87 additionally calls for protective gloves for hands and forearms. You use barbecue tools with long, heat-resistant handles and never check by touch whether the cooking grate, charcoal grate or smoker are warm. According to the manual, the by-products of combustion contain chemicals known to cause cancer, birth defects or other reproductive harm.

Extinguishing, ash, cleaning: you extinguish the charcoal by putting the lid on and closing all vent sliders; water is taboo because it destroys the porcelain enamel layer. You smother flare-ups likewise with the lid on and without water. The ash is emptied only when all the charcoal has burned out completely and gone out. You do not line the bowl with aluminium foil, as this obstructs airflow. To clean the grates and remove the ash, you use no sharp objects, and no harsh cleaners on grates and smoker, otherwise the surface can be damaged. Before every use, you remove all deposits from the lower heat shield.

Care and warranty

After cooking, you close all vent sliders so that the charcoal goes out and brush the grates with a grill brush or crumpled aluminium foil. According to the German manual, you do not have to wash them thoroughly after every use. The Australian manual is stricter: clean the water pan after every cook (hot water, washing-up liquid, nylon sponge), keep the charcoal chamber free of ash, remove old grease and sauce residue from the grates, stubborn residue with a wire brush, and clean the probe of the lid thermometer, because dirt can distort the reading.

Once a year, the smoker should be cleaned thoroughly, which according to Weber extends its life by years: cooled down and charcoal extinguished, cooking grates and charcoal grate out, remove the ash, clean with mild detergent and water, rinse thoroughly with clean water, dry all surfaces. The Australian manual recommends the Weber all-purpose cleaner for this. When not in use, Weber advises in the FAQ to always protect the smoker with a suitable cover.

In the warranty table of Weber Germany, the Smokey Mountain Cooker series has its own row: bowl, lid and middle section are covered for 10 years against rusting through or burning through, plastic components for 5 years (excluding fading and discolouration), and all other parts for 2 years. For cooking and charcoal grates, the manual gives 2 years against rusting through or burning through. The warranty is voluntary and comes in addition to the statutory warranty, which in the EU is two years from handover according to the manual. It applies in Europe, the Middle East and Africa, only to the original buyer (exception: gift or promotional offer), is not transferable and, according to the manual, is limited to individual private households.

Substantial defects such as rusting through or burning through, or damage that prevents safe use, are recognised. Surface rust, dents and scratches count as normal wear for Weber, although according to Weber Australia the enamel should prevent rust. It lapses in cases of misuse, alterations, modification, incorrect use, vandalism, lack of care, improper assembly or installation, maintenance not carried out as prescribed, insects and rodents, salty air or chlorine sources such as pools, harsh weather such as hail or storms, and when non-original Weber parts are fitted. If you live on the coast or set the smoker up near a pool, you must wash and rinse the outer surfaces regularly so that it applies. For parts replaced under warranty, only the remaining term of the original period runs.

What else comes into question?

The prices are guide values from our price box (as of September 2026), and the rating is our editorial assessment, not a measurement result. For the Highland we have no cooking area for the EU model, which is why the table compares areas only for the Weber units.

When the 37 suits, and when it does not

Size decides first. Weber classes the 37 for urban spaces, the 47 for regular grilling sessions with family and friends or larger groups, and the 57 for many guests and large amounts such as pulled pork, ribs or brisket. At 3,103 cm², the 47 has a good two thirds more area than the 37’s 1,845 cm², and the 57 reaches 4,683 cm².

Weight grows with size: according to Weber Germany, the 47 weighs 23.58 kg at 104.2 cm height, the 57 35.38 kg at 123.2 cm. Because the smoker must not be moved in operation, with any size you need a place where it can stay put.

On effort, it stays as described above: the 37 wants tending, with dampers, water and charcoal. If you do not want to go along with that, look in the smoker category for units with a controller.

If you mainly want to sear steaks, the 37 is the wrong advice: by its own account, Weber builds the Smokey Mountain strictly for low and slow. Which type of grill suits your space and your food is narrowed down by the grill finder.

On money: the 37 costs approx. €460 (Amazon page on 14 October 2026: €459.54) according to our price box at Amazon, plus briquettes, smoking wood, firelighters or chimney starter, barbecue gloves and, if it is not included, a cover. The 57 (approx. €599) costs approx. €139 more; in its own shop Weber likewise asks €599.00 plus shipping (retrieved 14 October 2026). For the 47 we show the Amazon value of approx. €709; in the Weber shop it costs €499.00 plus shipping. The Oklahoma Joe’s Highland, at approx. €469, is €9 above the 37, but is marked in our data as “Currently unavailable” (as of 5 October 2026).

One drawback concerns only the 37: it is not in the German Weber shop, while the 47 and the 57 are, so questions remain open on warranty cases and spare parts (see below). If you do not yet know how much attention smoking demands, first read the guide to smokers for beginners. Our assessment: the 37 is worth it if you want to learn low and slow on a small footprint and have a fixed spot with 1.5 m clearance from combustible material.