WeberOriginal Kettle 22-Inch Charcoal Grill

At 57 years old, I've had a lifelong obsession with outdoor grilling, and I have used dozens of different grills of all design types and fuel sources. I can afford the most expensive grills on the market, and what do I use today, when cooking for my small family? This Weber 22 inch grill, which blows every other grill of any type away for real life every day grilling, for these reasons:1. Performance- the grill is highly adjustable, and easy to control heat levels with the upper and lower vent. Food can either be placed over the coals for high heat, or away from them for more gradual indirect cooking.2. Versatility- the grill is air tight with both vents closed, so can be used as a very effective indirect heat smoker. If you want to control the location of the charcoal more precisely than piling it up on one side, use the Weber Charcoal Rails, available on Amazon for $7-8, which enable you to precisely contain coals on opposite sides of the grill, and add more through the hinged grate when necessary, for longer smoking jobs. I find the rails to be superior to the baskets, since they vent air better and provide for more positional flexibility. If you're on a budget, use bricks for this purpose instead of rails, which have the added benefit of heat retention.3. Efficiency/Economy- good charcoal is not cheap, and it can be used multiple times if you completely close the vents when you are done cooking. The airtight nature of this grill that allows for this charcoal recycling is nearly impossible to find on other (non-Weber) grills, in my experience. If you have found one that seals up tighter than this model, I'd love to hear from you and know what other models compete in this area.4. Taste- I will only use a gas grill if I am in a big hurry, with no time to wait for the charcoal heating period. I have found that when I am in such a hurry, I should likely not be grilling at all. Cooking over wood/charcoal gives food a superior smoky flavor versus any gas grill, in my opinion.Happy grilling, and I hope this review was helpful.

A classic design that gives one many options to cook with; direct heat, indirect heat, smoke, low and slow, or hot and fast. This grill can do it all. 10 year warranty is a nice touch. With proper care I hope to get twenty years of service. It’s like the one my dad had with only a few minor differences such as polycarbonate handles rather than wood. Easy assembly and ready for a trip down memory lane.

Almost bought the $199 model because I wanted the grate with hinged openings, then I saw that I could have it as an accessory for $25. I already had a $12 Doyzant Temp Gauge installed on my old Aussie Meat Burner so I transferred it to the Weber. The fancy ash catcher seemed to me like windshield wipers on headlights, nice to have but unnecessary.It took a little fiddling to get the legs oriented to the bottom shelf but with the unit upside down on the patio table assembly was quick and straightforward. Oh, and do have the axle up against something solid to tap on the wheels.It's now been 2 months and much delicious smoked meat later. I've learned that, despite many You Tube Rangers advice, the bottom vent is best kept fully open and the top vent used to regulate the heat, just as Weber instructs. Also that the amount of briquets is as important as the vents in heat regulation. Fuel + Oxygen = Heat.Approximately 70 Kingsford Briquets arranged around about 40% of the circumference will burn at a steady 250 to 275 degrees for up to 6 hours. Even though I love to see Snakes here in Pisgah Forest, how they're arranged or where lit is inconsequential; I just push them up against the sides and light off one end. It takes awhile, about the right amount of time to season the meat for the temp to get right with the top vent fully open, then after about an hours cooking the vent needs closed a bit as the heat will rise to 300 degrees or more.The temp is more sensitive to small increments of ventage than one might first imagine and the temperature change takes awhile which can result in a whipsaw that will have you, as it did me at first, jumping up and down, fussing with the vent.You will notice that I have 3 of those 99 cent hand clamps on the lid as there was leakage of smoke and therefore heat from around the lid. Also, I fashioned a better vent handle from a 2"x 2" piece of hardwood. The stock flange gets hot and after a few cooks doesn't offer enough leverage to move the vent easily against grease build-up. You Tube would have you spend $25 for a big red handle but a table saw blade kerf is the exact right size to fit a piece of wood over the flange and a 10 cent bolt and nut secures it.Sometimes it's necessary to regulate the bottom vent so with a Sharpie I marked an index on the ash catcher to line up with a leg, then 1/4, 1/2, and fully open marks. It's a breeze to brush the ash onto the catcher disc and carefully remove it to empty turning one clamp. An unused briquet rubbed against the kettle edges easily cleans off grease build up without harming the enamel.Less than $150 buys a Grill/Smoker that produces meat friends with 5 figure set-ups are impressed with and here in North Carolina, that's saying something.

Cooks good food with a great taste. Gas will never take the place of charcoal.