Weber Performer Charcoal Grill

The color I opted to go with was Green as my last Kettle was black; The only other color choice for the premium kettle is copper. While there are a number of different Kettle grills these weber q days – it’s hard to beat the price of the Weber kettle. I also know the grill will last me another 10+ years because I don’t treat my grills poorly and Weber doesn’t skimp on materials.

While its ribs came out tender and juicy overall, the exterior bark had a few burnt spots. Clean the grates before or after each use by brushing them free portable bbq of cooked-on gunk and wiping them with a wet rag. Oil the grates after heating them, before you cook anything—it’ll help keep food from sticking.

Hasty-Bake introduced its wonderful cooker with a crank that raises and lowers the charcoal rack in 1948, and it remains one of our favorite brands to this day. When Weber-Stephen rolled out its now iconic charcoal kettles in 1952, they lit a fire in backyards coast to coast and barbecue weber q grew into a national pastime. In the early 1960s, gas grills entered the market and gained popularity, and gas eventually became the fuel of choice for most residential grillers. However, charcoal still runs a close second, and lately we’ve seen an uptick in its popularity.

weber charcoal grill

Looking for a charcoal grill that you can bring to the big game or on your next outdoor adventure? Then you should consider the Weber Smokey Joe portable charcoal grill. Just like full-size models from the brand, this 14-inch grill has a porcelain-enameled lid and bowl, as well as steel weber genesis 2 grates and an ash catcher down below. With charcoal grills, I test for effective air control by smoking low and slow at 225°F, roasting in the mid-range around 350°F, and letting ‘er rip with a blazing, red hot fire. Leaky grills are harder to control and get rated accordingly.

It doesn’t evaporate quickly like traditional lighter fluid and doesn’t give your meat that gross lighter fluid taste. When it comes to BBQ-ing around here, I’ve been using a gas grill during the 10 years I’ve lived in my house. We like to barbecue in the Parks on the weekends and bring a portable charcoal barbecue with us. Also, we go camping in a tent, and we put our gear in our SUV and there isn’t a lot of room. Cooking with charcoal is a pleasure, and this is one of the purest expressions of the craft.

This arrangement is better than the Santa Maria-style grill where the food moves up and down and the coals are stationary because the head room above the food isn’t reduced. If the burners are deprived of oxygen, the flame goes out, but the gas fuel keeps coming, building up under the hood and creating a serious fire hazard. The opposite is true of charcoal grills, which function best as sealed systems with solid, tight construction for effective air control. Just as with gas, the charcoal fire needs oxygen to burn, and you can use this oxygen flow to your advantage. Shut down the air dampers to drop the cooking temp or snuff the charcoal out entirely when finished. Open them wide to flood the fire with oxygen and create a rip-roaring, red-hot coal bed.