Which Weber kettle grill?
- Thread starter Josh
- Start date
I have the performer, which is the 22” kettle setup. If you regularly cook for more than two, you’ll want a 22” version. More room for food, but also more flexibility for setting up your cooking zones.
I replaced my original 18", which I had for nearly 20 years with this: https://www.weber.com/US/en/charcoa...ettle-premium-charcoal-grill-22/14401001.html
I split time between the Weber and Traeger depending on what I'm cooking.
I split time between the Weber and Traeger depending on what I'm cooking.
The Performer is the most versatile of all the Weber kettles. It has counter space which you will need no matter what kettle you buy, it has a large storage area for briquettes that eliminates the dirty paper sack and best of all it has propane ignition that makes firing it up a one button push. It also has the large ash catching container that can easily be emptied and rolls around on large wheels that can be locked.
As the most popular size kettle there is a large number of aftermarket accessories available for it, everything from rotisseries to pizza ovens and cast iron grates. I have the Slo'N Sear device that has a water chamber for keeping things moist during long slow indirect cooks. A Performer will last you the rest of your life.
Another vote for the Performer. Would not have been able to fit my spatchcocked 14 lb. turkey on an 18" one so I would go 22" at least, for the flexibility.
The deluxe model, the table and the bin are worth the extra money since the units last so long. You can amortize the extra expense over decades.
I’ve been using the 22 inch Weber Kettle. The “bucket” below the grill to catch the used charcoal is a nice upgrade over the older 18 inch grill we had. I use the Looftlighter original charcoal starter (search Amazon) and it starts the coals in a short amount of time. However, that setup is not fast enough for my wife, so we have transitioned to a Weber propane grill. I will still use the Traeger for fish and poultry.
@Eastside those are good comments. I also have an old Weber Genesis for quick cooking. The kettle is a pleasure to use but plan on 20-25 minutes for lighting and setup. Absolutely worth the effort, in my opinion. Fish and poultry are just better.
Another invaluable tool for charcoal cooking is a digital thermometer with remote display, like the thermoworks smoke.
www.thermoworks.com
Another invaluable tool for charcoal cooking is a digital thermometer with remote display, like the thermoworks smoke.
Smoke® Remote BBQ Alarm Thermometer
Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.
www.thermoworks.com
And more of a method than a tool but I'd been using charcoal for decades before I learned this and now use it frequently.
www.americastestkitchen.com
Don’t Be Afraid of Snakes—Charcoal Snakes, That Is | Cook's Country
A charcoal snake can help turn your backyard kettle grill into a professional-grade smoker. Click through to learn how.
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We cook on a small propane one currently and even if I pick up a nice weber, I'll keep that around for last minute "no time" grilling.
Yea, but....
One can say that about anything. It really only works if you use the thing for those decades. That's why most of us start on the budget end when trying something new.
We have too many grills. Besides the Traeger, we have a Weber Q grill for car camping, and one of their smaller box propane grills for float trips in the drift boat. Just like boats, one can never have too many grills but the 22 inch Weber is going to go.
Ive's recommendation of the performer is a good one. Mine is the entry level 22 inch kettle. It's currently 21 years old, replacing one I had for roughly 30 years before that. I've had pellets stoves, green ceramic eggs, offset smokers, and they're all gone. My kettle is never going anywhere. It is by far the most versatile grill/smoker available, I've added a fireboard temperature and fan controller and a pit viper fan, it gives you pellet stove control over your fire, with the charcoal/smoking wood flavor if you choose. It'll smoke a whole packer brisket at 225F for 16 hours, sear steaks at 600F, roast turkey, all with just a small change in configuration.
The bad news for you mossbacks is it is damn near impossible to cook with charcoal in an area where mold grows on everything. Charcoal absorbs moisture from the air like a towel. When I lived over there I almost quit grilling meat, and went to a propane grill to get enough temperature. I can't imagine how you'd use a pellet stove over there, the augers must gum up and clog right away. On the wet side, the only smoked meat I had any good was fish, mostly because you don't need to get it very hot, I don't think you can raise a flame on alder in a Puget Sound winter. You're likely to be completely unable to achieve or acquire good barbecue, so you might as well get comfy and settle with gas grilling.
The bad news for you mossbacks is it is damn near impossible to cook with charcoal in an area where mold grows on everything. Charcoal absorbs moisture from the air like a towel. When I lived over there I almost quit grilling meat, and went to a propane grill to get enough temperature. I can't imagine how you'd use a pellet stove over there, the augers must gum up and clog right away. On the wet side, the only smoked meat I had any good was fish, mostly because you don't need to get it very hot, I don't think you can raise a flame on alder in a Puget Sound winter. You're likely to be completely unable to achieve or acquire good barbecue, so you might as well get comfy and settle with gas grilling.
Never had a problem with it. Used too many briquets on T-Day and had a problem getting the temp LOW enough. Rib roast every Christmas comes out nicely, rain, snow, wind, whatever.
Charcoal always kept in the bag inside the fancy storage bin. Don't even bother to roll the top of the bag.