The Napoleon Apollo 22 is the larger of Napoleon's two Apollo charcoal water smokers. It uses the same vertical bullet-smoker layout as the Apollo 18 (charcoal basket at the base, water pan above it, food above that) but with 55.5 cm cooking grids and a taller body, so you have room for bigger cuts and bigger cooks.
That extra space is the reason to choose it. The main grid takes around 17 burgers, compared with about 13 on the Apollo 18, giving you more room for larger cuts such as brisket and pork shoulder. Add the hanging bar in the lid and you have three levels to work with for a family cook or a party.
The water pan keeps the cook steady and moist, three base vents and a top smoke control manage the fire, and locking caster wheels make it easy to move around the patio.
- 2 × 55.5 cm (22-inch class) 304 stainless steel cooking grids
- Around 17 burgers on the main grid
- 3 cooking levels, including a lid bar with 5 S-hooks
- 10-year limited warranty on the lid and bowl
How the Apollo 22 Water Smoker Cooks
Everything is stacked in one vertical column. The fire burns in the charcoal basket at the bottom. The water pan sits between the fire and the food, where it absorbs heat, evens out temperature swings, adds moisture and catches dripping fat. The two grids above it hold the food in a chamber of indirect heat and smoke, so the meat cooks slowly and evenly instead of charring over open coals.
This is the setup for brisket, pork shoulder, beef ribs and whole birds, where you want hours at a low, steady temperature. Expect to run most low-and-slow cooks at around 110°C.
Temperature Control
Air feeds the fire, so airflow sets the temperature. Opening the three inlet vents at the base lets more air reach the charcoal and pushes the temperature up; closing them slows the fire down. Leave the adjustable smoke control at the top open in most cooks so smoke clears and the fire keeps a clean draw.
You can read the chamber temperature on the ACCU-PROBE gauge in the lid. For meat temperatures, run a probe thermometer through the silicone-sealed probe ports, which keep the seal tight around the lead.
On a long cook, the water pan is your buffer. Start it full of hot water so the smoker heats up faster, top it up with hot water if the temperature climbs too high, and check it every 3 to 4 hours.
Cooking Configurations
Two grids
Smoke on both levels at once: brisket below and sausages above, or pork shoulders on both grids for a crowd.
Hanging from the lid bar
Take the grids out and hang racks of ribs, sausage links or fish on the five stainless S-hooks along the lid's horizontal bar, so heat and smoke wrap around each piece.
Charcoal grill
Fish, vegetables and other quick cooks can be grilled with the lid open.
Rotisserie ring
A stainless steel rotisserie ring is part of the smoker, ready for a rotisserie kit to turn roasts and whole chickens. The rotisserie kit itself is sold separately.
Charcoal and Smoking Wood
Use lump charcoal or briquettes. A starting load is about 1.2 kg of lump charcoal or up to 50 briquettes. For every extra hour of cooking, add roughly 8 briquettes to each side.
For smoke, place a few pieces of dry hardwood smoking wood chunks on the hot coals. A little goes a long way: too much wood gives bitter, sooty smoke. Stick to untreated hardwoods and avoid softwoods like pine and cedar.
The smoker doesn't come with a charcoal starter. Light it with a charcoal chimney or natural firelighters rather than starter fluid.
Apollo 22 vs Apollo 18
Both models share the same features: water pan, two 304 stainless grids, lid bar and S-hooks, three inlet vents, top smoke control, ACCU-PROBE gauge and locking wheels. The difference is size. If you're short on space, see the smaller Napoleon Apollo 18 charcoal smoker.
| Apollo 22 (AS22K) | Apollo 18 (AS18K) | |
|---|---|---|
| Grid size | 55.5 cm (22-inch class) | 44.5 cm (18-inch class) |
| Burgers on the main grid | Around 17 | Around 13 |
| Height | 140 cm | 114 cm |
| Width and depth | 56 × 56 cm | 46 × 46 cm |
| Starting charcoal load | 1.2 kg lump or up to 50 briquettes | 1 kg lump or up to 40 briquettes |
Choose the Apollo 22 if you regularly cook whole briskets, several shoulders or for larger groups. The Apollo 18 suits smaller households and tighter spaces.
Setup and Care
- Where to use it: outdoors only, with at least 0.9 m clearance from combustible materials at the rear and sides. Not under roofs, carports, awnings or overhangs.
- Assembly: required before first use.
- First fire: run it for 30 minutes with the lid and base vents fully open before cooking.
- Grids: wash by hand, not in the dishwasher.
- Inside: brass brush, plastic scraper and mild dish soap. No steel wool, oven cleaner, pressure washer or hose.
- Ash and vents: clear ash regularly. Don't line the smoker with foil or sand; it blocks airflow.
- Storage: unclip the locking toggle latches to separate the sections.
What's Included
Specifications
| Brand | Napoleon |
| Model | Apollo 22 (AS22K) |
| Type | Vertical charcoal water smoker |
| Fuel | Lump charcoal or briquettes |
| Cooking grids | 2 × 55.5 cm diameter (22-inch class), 304 stainless steel |
| Main grid capacity | Around 17 burgers |
| Cooking levels | 3 (2 grids plus hanging bar) |
| Temperature control | 3 adjustable inlet vents, adjustable top smoke control |
| Thermometer | ACCU-PROBE lid gauge, silicone-sealed probe ports |
| Finish | Black enamel |
| Overall dimensions | 140 cm H × 56 cm W × 56 cm D |
| Mobility | Locking caster wheels |
| Assembly | Required |
| Warranty | 10-year limited (see below) |
Warranty
| Lid and bowl | 10 years |
| Air control system | 5 years |
| All other parts | 2 years |
Limited warranty for residential use. Full terms and conditions apply.
FAQs
Will a whole brisket fit in the Apollo 22?
Measure it first. The grids are round and 55.5 cm across, so a brisket longer than that will need trimming or a slight curl to sit on the grid.
Should I get the Apollo 22 or the Apollo 18?
They work the same way; the 22 gives you more room on each grid. If you cook for more than a few people or want to smoke large cuts, the 22 is the more comfortable fit. The comparison table above shows the size differences.
Can I use it under a covered patio or pergola?
No. Burning charcoal produces carbon monoxide, so the smoker must be used in the open, clear of roofs, carports and awnings, with at least 0.9 m clearance from anything combustible at the rear and sides.
Do I soak wood chunks before smoking?
No. Put dry hardwood straight on the coals. Wet wood has to dry out and steam before it starts producing smoke.
Is a rotisserie included?
The stainless rotisserie ring is built into the smoker, but the rotisserie kit that turns the food is sold separately.
Can I monitor the meat without opening the lid?
Yes. Feed a probe lead through the silicone-sealed ports and use a wireless thermometer such as the INKBIRD Bluetooth meat thermometer to watch the internal temperature from your phone.
See It in Person
You're welcome to come and see it at our Ingleburn showroom (Unit 18, 79 Williamson Rd, Ingleburn NSW) before you buy. We're open Monday to Wednesday 9:30am-4:30pm, Thursday and Friday 9:30am-5pm, and Saturday 9:30am-3pm (closed Sunday). Delivery is available, with the cost calculated at checkout, and every purchase is covered by our 30-day satisfaction guarantee: return it unused within 30 days for a hassle-free exchange or refund.
Questions? Message us any time, day or night, and we'll get back to you as soon as we can, usually the same evening.
Delivery, returns and help
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Delivery details will be included in your confirmation email.
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If you're not happy with your item, simply return the unused item to us within 30 days of receiving it for a hassle free exchange or refund. More details here: Refund policy
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Showroom and Pickup location:
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🤔Who is Sydney BBQs❓
Meet Erik & Suzie, the dynamic duo behind Sydney BBQs & Rotisseries!
Our journey began in 2019, amidst the whirlwind of early parenthood. We decided to embark on a little side venture, leveraging our shared passion of BBQ. Having grown up with family BBQs, almost on a weekly basis, charcoal and sizzling grills felt like old friends to us.Our humble beginnings saw us selling charcoal from the confines of our garage. To our surprise, the demand was huge, with pallet loads flying off the shelves faster than we could stock them. It was clear we had stumbled upon something special. Fast forward five years, and our little side gig has blossomed into a comprehensive online emporium. From charcoal to rubs, grills to rotisseries, and an array of accessories including spit baskets, gyro discs, skewers, gloves, smoker tubes, and beyond, we've got all your BBQ needs covered.But it doesn't stop there. With loyal customers all over Australia, we're thrilled to announce the next chapter in our story: The grand opening of our very own shopfront. It's been an incredible journey, and we couldn't have done it without the unwavering support of our BBQ community. Here's to many more years of sizzling success!
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