Here are photos and detailed descriptions of all the parts that make up the Weber Smokey Mountain Cooker produced in 2008 and earlier years. For current WSM component parts, click one of the Related Article links in the gray box above.
Click on any of the pictures to view a larger image.
The Weber Bullet has three major sections:
When these three sections are fitted together, they achieve a fairly good sealónot airtight, but a good seal. This is one of the secrets of the WSM's ability to regulate and maintain temperature easily. The sections come apart for easy cleaning and transportation.
The lid is constructed of heavy-gauge steel with a porcelain enamel finish inside and out. It is fitted with a handle and an adjustable vent damper.
The handle is made of gray, heat-resistant nylon plastic and has the Weber logo stenciled on it. Prior to 2000, handles were made of wood.
The vent damper exhausts smoke and heat from the cooker, allowing them to pass over your food for that great barbecue taste. Most WSM owners leave this vent completely open at all times during the cooking process, since inadequate ventilation can cause an off taste in foods. It may be partially closed if the cooker is running much hotter than desired, and should be completely closed at the end of a cooking session to extinguish the coals.
The damper is made of rust-resistant aluminum and is fastened to the lid with a 1/4" aluminum tubular rivet. The two tabs are used to grasp the damper to adjust it, and each damper hole has a stop tab that limits the open/close motion of the damper. There is also a date of manufacture code stamped into the damper.
Photo 5 shows an interior view of the lid.
The middle cooking section is constructed of heavy-gauge steel with a porcelain enamel finish inside and out. It holds two grates where all the cooking action takes place, plus the water pan and the access door through which fuel, smoke wood, and water are added during the cooking process.
The water pan and cooking grates rest on four grill straps that are fastened to the inside of this section. Photo 7 shows two of the holes used to attach a grill strap.
The charcoal bowl is constructed of heavy-gauge steel with a porcelain enamel finish inside and out. It contains the charcoal grate and charcoal chamber in which the fuel and smoke wood are placed. The bowl sits on three sturdy aluminum legs that provide a stable base for the cooker.
There are three adjustable vent dampers in the charcoal bowl. These dampers are identical to the one in the lid. Each vent damper is adjusted independently throughout the cooking process to control air flow into the charcoal bowl. By increasing or decreasing air flow, fuel combustion is increased or decreased, thus raising or lowering the cooker temperature. Each damper may be fully open or fully closed or somewhere in-between depending on the need to control cooker temperature.
Closing these three dampers and the lid damper at the end of a cooking session will extinguish the coals.
Photo 9 shows an interior view of the bowl.
The Weber Bullet has two nickel-plated cooking grates with a combined surface area of approximately 468 square inches. The grates are supported by four grill straps fastened to the inside the middle cooking section.
The top grate has two handles and is situated near the top of the middle cooking section. It is the same grate used in all Weber 18-1/2" charcoal grills. The bottom grate is slightly smaller in diameter, has no handles, and is situated 7-1/2" below the top grate. The smaller diameter is necessary to provide clearance between the grate and the grill straps.
The water pan is constructed of heavy-gauge steel with a porcelain enamel finish. The water moderates the temperature of the cooker, provides a moist cooking environment, and catches any drippings, preventing them from flaring-up on the hot charcoal below.
The pan is supported by the same grill straps that support the two cooking grates.
This grate rests in the bottom of the charcoal bowl on the three screws that attach the legs to the bowl. It holds the charcoal chamber into which the fuel and smoke wood are placed. Ashes fall through the grate to the bottom of the charcoal bowl.
The charcoal chamber is constructed of heavy-gauge steel with a porcelain enamel finish. It is placed on top of the charcoal grate and keeps the fuel centered on the grate and prevents the dampers in the charcoal bowl from becoming blocked. The perforations provide airflow to the burning coals and smoke wood.
A small cardboard box containing these parts:
Three rust-resistant aluminum legs are attached to the charcoal bowl using two screws, two nuts, and two steel washers per leg.
Four grill straps are attached to the inside of the middle cooking section using two screws, two nuts, and two fiber washers per strap.
These fasteners are used to attach the legs and grill straps:
The access door has an offset section along the bottom edge that engages the opening in the middle cooking section. The knob turns a latch on the inside of the door that secures it to the middle cooking section.
The door is made of rust-resistant aluminum. Some doors are stamped with a pebbled finish, while others are stamped with a diamond pattern.
The knob is made of a hard, black, heat-resistant plastic.
The owner's manual contains assembly and operating instructions, cooking tips, smoker care information, helpful hints, and recipes. A product registration card is also included.
Weber includes a full-length, premium-quality vinyl cover with the WSM. It has small elastic strips at the bottom that provide some closure around the charcoal bowl. The Weber logo is printed on the cover.
The Weber Smokey Mountain Cooker Smoker comes with the following warranty (current as of July, 2008):
The warranty takes effect on the date of purchase.
Weber Smokey Mountain Cookers built in 2008 and earlier years did not come with a built-in thermometer. If you want one, you have to add it yourself. See Measuring Temperature In The Weber Bullet to explore your options.