Nov 012016


a friend recently bought a weber smokey mountain cooker and i offered to describe the mods I had made to mine over the 9 years i have owned it. a couple of other friends chimed in with questions so i decided a blog post was warranted! so gilfer, here are the mods.

firstly i fitted castors to the feet so i could wheel it around, a simple and practical mod.


the next thing i found was that too much charcoal fell thru the grate. i harvest my own charcoal in the bush and its probably a bit smaller in chunks than what the store bought stuff was. i got hold of some 10mm square stainless steel mesh and used stainless tie wire to fix it to the bottom of the fire box.


i also made a divider which creates a hot area a bit over half of the firebox, and a cool zone a bit less than half. i also find this lets me run a lower temp when smoking, which particularly with fish is better. its just a drop in piece so i can remove it if i want the firebox full. grilling meat its better with the cool zone, i can move stuff on and off the full heat as required.

I also wanted to raise the fire box higher so that I could char grill steak and vegies etc properly on a cast iron grill, i just used some chunks of paver bricks and have never done anything more sophisticated!


the firebox sits on top of them and then i put the cast iron grill on top,


this one i got from the US, but they no longer ship to australia, as you can see its nearly at the end of its life! i found a replacement one at bbq’s galore,


here is the packaging, its to suit an 18″ kamado joe.


i also made a stainless steel wire mesh which i use for smoking fish and grilling smaller items like prawns,


recently I also replaced the thermometer, the standard ones are not very accurate, for smoking in particular this is critical, these tel-tru ones from the US are the bomb, you can order them here,


finally, a couple of people have asked me what i smoke with, i now exclusively use paperbark, we have a large tree in the backyard and the flavour is amazing, i soak ‘balls’ of scrunched up bark in a bucket of water and put them on the coals, if the temp starts to run away from me i lay sheets over the top of the firebox to control it.


happy roasting peeps, i hope the smokey mountain cooker gives you as much joy as mine has over the 9 years – and a constant stream of amazing food. we are about to tuck into roo topside steaks and field mushrooms i have just grilled on ours!

  3 Responses to “smokey mountain cooker”

  1. This is awesome. A wealth of tips to get stuck onto. Thanks for putting these together.

    I reckon some kind of Aussie BBQ smoke-off might be in order. Just give me six months to skill up…

  2. Hey Rick ,save some of that for March, hope to swing at least two weeks back in paradise

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