Well, Clean Willy’s experience is not mine.
Which Weber kettle grill?
- Thread starter Josh
- Start date
I cooked on a Smokey Joe for a lot of years before I finally burned through the bottom of the kettle. If you don't cook on charcoal a lot, it gets it done just fine. As a bonus, it packs super easy for camping, which comes in handy when you can't find enough dry wood around to keep a cooking fire going.
I will say I like the bigger kettles better, for all the reasons mentioned, but the cost goes up a lot and in a hurry once you go above the old standard size and start adding features.
I will say I like the bigger kettles better, for all the reasons mentioned, but the cost goes up a lot and in a hurry once you go above the old standard size and start adding features.
atomic dog
Steelhead
Something to consider: Keep an eye on FB marketplace or Craigslist for them. You can find screaming deals on lightly used kettles, people just assume they are outdated junk and that nobody would want to spend money on them.
I spent $30 on my 22" basic kettle, and I don't think it had ever been used.
I spent $30 on my 22" basic kettle, and I don't think it had ever been used.
downriver79
Steelhead
I have the deluxe. Had it for about 15 years now and it's holding up great. I've always kept it covered when not in use, especially in the winter. I'm on the second cover now. Igniter still works. I have no complaints.
Fourbtgait
Life of the Party
Is this what you’re talking about?
I’ve had all sizes including the California, but not a Texas. Not sure those big ones are even made anymore. Currently I have the Performer with charcoal bin. Like it a lot. A table is a nice feature and worth it if you can afford it. But, if money is tight go for the 22” but absolutely opt for the charcoal catcher on the bottom. Otherwise you’ll have dust blowing around the patio. I’ve also used gas grills for many years. They’re handy but you don’t get the same flavors. Webers are great smokers too, once you learn how to hold a moderate temperature with the vents and a candy thermometer up top. I’m sure there are YouTubes if interested.
I have the basic 22" Weber Kettle, my third one over 39 years. I do have a small table that attaches to the side which is handy. It's big enough to cook an 18# turkey. It also easily breaks down so I can stick it in the back of my truck for camping, picnics, etc. If I didn't want a bbq to haul around once in a while I would probably go with the Performer. Those do look nice. I was listening to Tom Douglas a while back talking about all the bbqs he owns but he almost always uses his Weber kettle. I do appreciate low tech versatility.
I'm a big time Weber charcoal grill advocate. I don't understand all the gripe about it taking a long time to heat up. I just stack the charcoal in the chimney thing, light it, go inside to finish prepping and it's usually ready by the time I'm done doing that. Not like a gas grill is instantly hot enough either.
We had a Traeger and a gas grill as well, and got rid of both because the Weber always won. Especially for fish, which is 99.9% of my grilling, it's just on another level.
I have the smaller one and a full size one, both the most basic models. Not sure the diameter/model names. But the smaller one is plenty big for most of what we do. It heats waaaaaaay faster than the full size one.
We had a Traeger and a gas grill as well, and got rid of both because the Weber always won. Especially for fish, which is 99.9% of my grilling, it's just on another level.
I have the smaller one and a full size one, both the most basic models. Not sure the diameter/model names. But the smaller one is plenty big for most of what we do. It heats waaaaaaay faster than the full size one.
I'm actually thinking of grabbing the smaller one to go along with my larger one for precisely this reason.
However, I'm not getting rid of my Traeger any time soon no matter what anyone says! lol
Yeah, I know this is a "me" thing as everyone seems to love Traegers, but I just never clicked with it. I don't like it for grilling, and I don't like it as a smoker. It was like a halfway version of both. So I have my dedicated smoker, and my dedicated grill. Maybe if I did more than just fish I'd appreciate it more, but I have my actual smoker for those things if and when the need arises.
Honestly, I like the smoke flavor from my weber better if I'm being honest. Sometimes I'll throw in a few wood chips when I dump the charcoal from the chimney. But even if I don't, the charcoal gives such a nice smokey flavor to the fish that it doesn't totally need it.
When you say "smaller" do you mean the little portable 14" "smokey joe" one? Or the smaller size of the big ones (18" vs 22")?
You're asking hard questions. But from the photos, it appears I have the 14" Smokey Joe.
if I cooked a lot of fish, I may think differently. but that kinda combo is WHY I like it plus it doesn't require much tending. That said, my big Weber and even my little gas grill both get plenty of play depending on what I'm cooking and how much effort I want to put into it.
Does it sit on a tabletop? It's the Smokey Joe. Does it stand on the ground? It's one of the full size ones.
SilverFly
Legend
A standard 22" was my go to for years. Family changes years ago prompted a switch to gas for ease of use - and have literally burned through a couple not-so-fancy models since. Bought an 18" last fall after moving and remembering why I liked the old Weber so much.
Using charcoal isn't really that hard once you get used to it. Mostly depends on what you're cooking. I use a mix of hardwood sticks stacked in a lattice structure with the charcoal on top. For fish, I use alder sticks with a couple handfuls of charcoal. More charcoal, less wood for steaks and burgers. The key is letting the wood burn down enough the charcoal is well lit, and no flames. Put the lid on, tilted with a gap, adjust the dampers to about half closed. You'll see white smoke billowing out at first (too much heat, not enough oxygen). As it cools blue smoke will start curling out (heat/oxygen is in balance). THAT is the time to put the food on. Salmon done this way, slowly, over low heat (limited charcoal) is the best IMHO. I know, sounds like a PITA, but really pretty easy once you get it down - and worth the extra effort.
Using charcoal isn't really that hard once you get used to it. Mostly depends on what you're cooking. I use a mix of hardwood sticks stacked in a lattice structure with the charcoal on top. For fish, I use alder sticks with a couple handfuls of charcoal. More charcoal, less wood for steaks and burgers. The key is letting the wood burn down enough the charcoal is well lit, and no flames. Put the lid on, tilted with a gap, adjust the dampers to about half closed. You'll see white smoke billowing out at first (too much heat, not enough oxygen). As it cools blue smoke will start curling out (heat/oxygen is in balance). THAT is the time to put the food on. Salmon done this way, slowly, over low heat (limited charcoal) is the best IMHO. I know, sounds like a PITA, but really pretty easy once you get it down - and worth the extra effort.
Made a spatchcock chicken last night on my 22” kettle performer. My dad gave me a bucket of hazelnut wood so I tried it for smoke. Setup my grill with a pile of coals on the side and cooked indirect for 1hr 45 min. Marinated the bird in citrus, salt, garlic, olive oil, fresh rosemary, and red pepper flakes. Looking now at the photo, if one were inclined towards anthropomorphism, could add a funny caption, but it was tasty 
Smoking on a Weber isn’t very difficult, by reducing top vent and playing with the bottom vent. One tip from the experts I found was inserting a candy thermometer in one of the top 3 vent holes. More accurate than the built in thermometer (which fairly often stops working). It does require some observation. The same “experts” recommended to get it going, have a beer, check it out, have another beer, repeat, repeat, repeat. Hopefully it’s done before you need a nap.
That’s a tasty looking chicken.
That’s a tasty looking chicken.