The Weber Smoque pellet smoker is $799, or $599 on sale, in November 2026: 594 sq in, a 20 lb hopper and a 5-year warranty. Steady low and slow, weak sear.
Reviews are built from manufacturer specs, retailer listings and the pattern of owner reports. Our hands-on cooks and temperature tests are pending, and each page will say when one has happened and on what date.
Our take
The Smoque is Weber's smoker-only pellet grill: $799 list and $599 on sale in November 2026 for 594 sq in, a 20 lb hopper, the Rapid React PID from the Searwood and a 5-year warranty. Testers report it holds temperature better than anything else near its price. It can't really sear, so buy it for ribs and pork butt, not steaks.
Best for
A cook whose weekends are ribs, pork butt and brisket, who wants a Weber controller at a Traeger Pro price and sears steaks somewhere else.
Who should pass
Skip it if you want one grill that smokes and sears; the Weber Searwood 600 adds direct-flame mode for about $200 more.
about $800
Price checked November 2026. Retail prices move.
Pros
Cons
Buy the Weber Smoque pellet smoker if your cooking is ribs, pork butt and brisket and you’re happy to sear steaks on something else. At $799 list on weber.com, or $599 on sale there in November 2026 (model 1500770), it pairs the Searwood’s Rapid React PID with 594 sq in, a 20 lb hopper and a 5-year warranty, and testers report steadier temperatures than anything else I’d consider at that price.
What you give up is searing. There’s no direct-flame mode, the ceiling is 500°F with the lid down, and the wheels are plastic. It sits in my pellet grill reviews next to the Weber Searwood (the Weber that does sear) and the Traeger Pro 575, which costs the same.
The Smoque launched in 2025, so long-term owner reports are still thin. Everything below comes from Weber’s spec page, independent testers and early owners, and the hands-on numbers get added here with a date when they exist.
The Smoque suits a cook who already knows what they want from a pellet grill, and it’s low and slow. If a normal month is two pork butts, a few racks of ribs, chicken thighs and the odd brisket, the controller is doing the work you’re paying for and nothing else on the grill is dead weight.
It also fits a small patio. At 38.75 inches wide it’s one of the narrower full-size pellet grills, and 102 lb is light enough to slide across the deck with the lid closed. Leave about 60 inches of headroom, because that’s how tall it stands with the lid open.
If you sear more than twice a month, pay the extra $200 for the Weber Searwood 600 and its direct-flame mode. If you cook for more than eight people regularly, the Smoque XL at $999 gives you 918 sq in on the same controller. Otherwise, the base Smoque is the one.
From weber.com in November 2026:
| Spec | Smoque | Smoque XL |
|---|---|---|
| Price | $799 ($599 on sale) | $999 ($799 on sale) |
| Cooking area | 594 sq in (385 main, 209 rack) | 918 sq in |
| Hopper | 20 lb | see listing |
| Temperature range | 180 to 500°F | 180 to 500°F |
| Weight | 102 lb | 110 lb |
| Warranty | 5-year limited | 5-year limited |
Both run the Weber Connect digital controller with Rapid React PID, which Weber says reaches cooking temperature in 15 minutes or less. Wi-Fi is built in, with two probe ports and two probes in the box, and you don’t need the app to cook.
The 180°F floor matters more than it looks. Many rivals start at 200°F or higher, and the extra 20°F of low end is where SmokeBoost works: the controller lets the fire smolder rather than burn clean, which puts more smoke on the meat in the first couple of hours.
In practice the 385 sq in main grate takes two racks of ribs and an 8 lb pork butt. Three racks plus a butt won’t fit flat, so a party cook means a rib rack or the XL.
Stability is the reason to buy it, and every report I read agrees. One tester had the Smoque at 275°F in about 10 minutes, holding that number with grate temperatures nearly identical from left to right after preheat. The same tester ran an overnight brisket at 210°F with no drift. Early owners on Weber’s site say much the same in fewer words.
That evenness changes how you load the grill. On a budget grill with a hot spot over the firepot you rotate racks of ribs halfway through; with grate temperatures that close from left to right, you can usually skip it on the Smoque.
Smoke is moderate, which is Weber’s style. Testers describe enough smoke to taste without it taking over, and one early side-by-side had the Smoque putting out more noticeable smoke than a Traeger Woodridge and recovering temperature faster after the lid opened. For a heavier ring on brisket, run SmokeBoost for the first hour or two and then set 250°F. If that still isn’t enough, a smoke tube fits on the grate.
Searing is the weak point and Weber says so. With no direct-flame mode, 500°F lid-down on the stock grates gives a steak light marks and a mild crust. A cast iron pan preheated on the grate at 500°F for 15 minutes fixes most of that. If you want grill-mark steaks without a pan, this is the wrong grill.
Watch out: The Smoque is a single-wall barrel. At 35°F with wind, expect the heat-up to run past Weber’s 15 minutes and pellet use to climb well above the warm-weather rate. An insulation blanket or a spot out of the wind helps more than turning the dial up.
Pellet use runs about 1 lb an hour at 225°F per early owner reports. A 12-hour pork butt burns roughly 12 lb in mild weather, a bit over half the hopper, and testers report a full overnight brisket finished with pellets to spare. For a specific cook, the pellet calculator gives you a number.
The barrel is porcelain-enameled steel with a lid that owners say closes tight, a latched hopper lid and a weather-resistant controller housing. Owners call it well built for $799. Weber’s enamel has a good long-term record on its other grills, but nobody has five years on a Smoque yet, so there are no rust reports yet in either direction.
Two weak spots come up. Testers call the plastic wheels flimsy, which matters if the grill lives on gravel or pavers. And the grease system is simpler than the Searwood’s, so plan on emptying the tray more often during a long fatty cook.
The Weber Connect app gets credit for easy setup from testers and owners. It shows pit temperature and both probes, sends alerts, and has a handful of guided cooks. It has fewer recipes and less polish than Traeger’s app, which I don’t count against it, because the controller runs fine without the app.
The 5-year limited warranty beats the Traeger Pro 575’s 3 years, though Traeger’s own Woodridge carries 10. Weber’s customer service has a better reputation than most pellet brands’, and registering in the app takes a couple of minutes.
The Smoque lists at $799 at weber.com and was on sale for $599 in November 2026, and the Smoque XL lists at $999 and was on sale for $799. Weber discounts less than Pit Boss or Z Grills, though Home Depot and Ace run holiday promotions, so check before you pay list.
| Grill | Price (Oct 2026) | Cooking area | Hopper | Sear option | Warranty |
|---|---|---|---|---|---|
| Weber Smoque | $799 | 594 sq in | 20 lb | None | 5 years |
| Traeger Pro 575 | about $800 | 575 sq in | 18 lb | None | 3 years |
| Weber Searwood 600 | about $1,000 | 648 sq in | 20 lb | Direct flame, 600°F | 5 years |
| Pit Boss 700FB1 | about $450 | 743 sq in | 21 lb | Flame broiler | 5 years |
Against the Traeger Pro 575 the Smoque wins on hopper, warranty and, going by tester reports, stability. The Traeger has the bigger app and dealer network. The Searwood 600 is the one to buy if you want one grill for everything. The Pit Boss 700FB1 gives you more space and real searing for about $350 less, with a controller that isn’t PID and swings 20°F or more.
The Smoque also appears on my lists for the best budget pellet smokers, the best pellet grill for the money, the best pellet grill for beginners, the best small pellet grills and electric pellet smokers.
Start with cooks that use the steady low end, and save the high-heat test for last so you know what to expect.
The smoke time calculator gives a starting time for each of them.
Buy it if you smoke far more often than you sear and want the steadiest controller around $800, backed by a 5-year warranty. Pay $200 more for the Searwood 600 if steaks and burgers are a weekly thing. Step down to the Pit Boss 700FB1 if the budget stops near $500 and you’ll watch a thermometer in the meat instead of trusting the pit number.
Run the grill at 225°F with alder pellets and cook the brined salmon skin side down without flipping. A 2 lb side reaches 130 to 135°F in the thickest part in about 45 to 55 minutes; pull it there.
Brine the breasts for 45 minutes, then smoke them at 250°F on apple pellets for 50 to 70 minutes, about 2 hours start to finish. Pull each one at 160°F and rest it 5 to 10 minutes to reach 165°F.
Smoke at 250°F on apple and hickory pellets, then turn the grill up to 375°F when the breast reads 150°F. A 6 to 7 lb bone-in breast takes about 2.5 hours; pull at 160°F and rest 20 minutes to reach 165°F.