The Weber can also smoke low and slow at a rock-steady cooking temperature. For the high-heat, whole-grate burger test, we lit a chimney’s worth of briquets—the equivalent of six quarts, or about 90 coals of a former runner-up from our extensive briquet tests. We then oiled the grates and distributed 10 to 12 six-ounce patties across the whole cooking surface . While the burgers cooked we kept an eye out for undesirable flare-ups, which can char the meat and create acrid smoke, and examined the evenness of cooking on the different areas of the grates. After about 10 minutes of cooking , we compared how well each grill had seared the burgers, looking for any patties that were charred or unacceptably raw, and took a taste. The Smokey Mountain Cooker™ smoker has two cooking grates to smoke two large items at once or plenty of ribs.
Thanks to more than six decades of continuous refinement, it’s the most versatile, most user-friendly, and best-performing charcoal grill we’ve tested. FITS MOST 22” BARBECUE GRILLS – Is your charcoal grill missing a side shelf? BBQ Dragon’s innovative side shelf easily clips on to most 22-inch round kettle-style charcoal grills, like the popular 22 in. You can even use two of these shelves at the same time and clip one onto each side of your charcoal grill. Grilling is easier when you have a side shelf to set things on.
Lid thermometers are seldom accurate, and they tell you the temperature at the top of the dome when you really need to know what’s going on at the grate. Let me qualify that statement; you can absolutely smoke meat in this grill, but it is a bit of a chore. Down below is the steel charcoal grate upon which you place your fuel.
The grill was produced using two sheet metal half-spheres normally used as parts of buoys built in his shop. Shortly thereafter he began selling the invention, which he called ‘George’s Barbecue weber charcoal grill Kettle’, for which there was considerable demand. One downside to this grill is the ash pan, which can only be emptied by reaching into the grill and lifting it up and out of the kettle.
When he’s firing up his charcoal, Karl likes to shove all of it to one side of the kettle. You can spread the briquettes out across the bottom once they’ve transformed into hot coals. I prefer the weber, coated cast-iron grates to the plated steel grates the Original Kettle comes with, but there are worse things, and the plated steel still cooks relatively well.
Another powerful draw of these grills is the intense smoky flavor they create in the food they cook. They’re versatile too since they can use either traditional charcoal briquettes or lump charcoal as fuel. Cooking over charcoal takes longer than cooking with a gas grill, and we typically need to add more fuel during cooking to keep our grills above 350 degrees F for the full duration.
The Napoleon’s four legs, versus the Weber’s three, make this grill more stiff and stable, and allow for a nice big shelf underneath. Its construction is simple and solid, and the materials—rust-proof aluminum legs, porcelain-coated steel for the body, and a nickel-plated steel grill—are designed to last. And while the basic design has barely changed since 1952, Weber has added helpful new details over the years—this latest iteration has convenient tool hooks on the side handles, for example.
“At this point, the Weber Kettle is more of a platform than a stand-alone product,” he says. Out of dozens of community-driven updates and upgrades, these are the best Weber Kettle add-ons that money can buy. Whatever grill you choose, do not rely on the built-in dial thermometers, which can be off by 50°F to 100°F (10-38°C).