Weber Universal Stainless Steel Smoker Box

This thing works great, easy and really makes the food taste like you’re smoking it.

Stick with the Weber. We bought a cheaper one and it just doesn't seem to create smoke the way these do. I'm normally not brand-specific but in this case, we wasted money on the other one.

Exactly as advertised added a decent smoke flavor not like an off set but not bad

First off you really need to follow the directions and let the chips sit on the grill for 20 minutes plus. You will have no smoke and then all of a sudden you have good smoke. It works great. I like the easy opening lid on the smoke box. It makes it easy to add wood chips to the box. Also I can move the smoker to anywhere on the grill. If I am not smoking i.e. when I have the hordes of family member over for a birthday etc, I take the unit off the grill and I have the full grill top. This unit is flexible.I have the Weber S-330. I put the smoker box over the right burner. I have all the other burners off and govern the heat by the one burner. Note: If you leave the right burner on high and all the other burners off your max temperature is around 350 degrees. That is in the summer time with around an outside temperature of 80 degrees. From there you can work the temperature down. ;-)For a gas grill some people say not to soak your chips. With this smoker box if you decide NOT to soak your wood chips, line the bottom of the box with aluminum foil. This smoker box has holes on the top and bottom so it will heat up. If you do not soak your chips the aluminum foil will slow down the burn and stop the chips from going to fire. If you soaked your chips then put them in the smoker box with no issues. Note: If you don't soak your wood chips and don't line the bottom of the smoker box with aluminum foil, keep an eye on your grill temperature. If you are sitting at 250 degrees and all of a sudden your temperature start to sky rocket, your chips are on fire. :-o I would carry a little spray bottle with you to put out the burning wood chips or have some soaked wood chips available to put over the wood chips that are on fire. Don't pour water on the box it will warp the metal.I like the box. It produces good smoke. I would suggest soaking your wood chips because the box will produce smoke. I like the fact that if you decide you don't need a lot of smoke, you can line the bottom of the unit with aluminum foil and the unit can produce less smoke. I like the fact the smoker box is on the grill and not in it. It allows more flexibility by not taking away from my grill surface when not smoking. :-)

I got this a few years ago. The first time or two I used this, the food came out pretty good. Still trying to perfect my technique, I ended up ruining some salmon and didn't use this again until this Summer when I got the nerve back to try it. Well, it's been great--only had one slight mis-hap. Look, this won't replace a real smoker, but if you haven't got the room or money for a smoker and a grill, then this will do in a pinch.It's made of fairly thick steel, so I would recommend this to others.

This is a must have! Adds some much needed smoke flavor. Lasts about 30 to 40 min, but really gets some good flavor that I can’t seem to get from the wood pellet grill itself. Would be excellent for charcoal and gas grills as well.

Background info prior to smoking. All online forums and suggestions have said to follow the 1.5 h per pound rule. In reaching out to Webers customer service. They suggested 45mins per pound and to only smoke it for half or 1/3 of the time. First time trying it. Here's my feedback.- Using it on a Weber genesis 2 lx grill 4 burner. I placed the unit on the far right burner on low setting with all other burners off.- I placed a oven resistant water bowl on the top left rack to help regulate the temperature- 4lb pork shoulder- mesquite and hickory chips soaked 2 hours prior in waterFirst experience. The unit does catch on fire. It had done so 3x while on the lowest setting. I had to smother the fire wth the wet wood chips nearby. The water likely warped it a bit. With the right dial set on the lowest setting. Internal temp got to 250f consistently on a warm 85 degree summer day.After some frustration. I then placed a foil sheet underneath the smoke box. And it has now regulated the temperature to 225 exactly. And the chips have begun to burn more slowly.future tips- leave the lid open on the smoker box- make sure to soak the chips when using this on a gas grill- do not open the gas lid to check the temp consistently. I would say, check the temp at the halfway point of the process. Then 1 hour each time afterwards.

The media could not be loaded. The first time I used this smoke box on my Weber Q 2200, the instruction said to soak the wood chips in water which I did, but that produced zero smoke during over an hour of cooking. In fact after my chickens were done, the wood chips in the box were completely UNburnt! The second time, I decided to NOT soak the wood chips in water and that produced the much anticipated smoke as shown in my photo and video. The trick is, when you open the grill cover for a few of minutes, the smoke box will naturally flame up due to all the oxygen now flaming the fire. So keep a mist spray bottle of water handy and if the box flames up, a couple of misty sprays of water will put the flames out without killing the wood ember and you're good to go. Of course you should not cook with the grill cover open for extended periods of time since this will keep the grill temperature down too low for cooking and will also defeat the purpose and function of a smoke box.