Weber® Original Kettle Charcoal Grill, 22-Inch, Black

Very easy to put together and small but large enough for the right number of people and outdoor space. The magic is in getting the fire going. I bought a cover so hope it does not rust.

This is a champion grill. My Dad's Weber lasted 30 years. My old gas grill lasted 5. So here I am buying my own first Weber! So far it's going great! I'm loving it, you will too. It's a bit more $ than some other grills, but it'll last forever! Too bad this model doesn't come in different colors!

A fantastic starter grill! My wife purchased this for me for Father’s Day and I love it! The size is great and it was easy to put together. I love how portable it is with the wheels. Cleaning was a breeze and food came out tasty.

This is the fourth Weber Grill I’ve owned over 40 years. You can cook just about anything with this grill. The basic model is what you need. Get some long steel tongs to move food around and the Lodge’s Dutch oven lid lifter to move the coals and hot grill grate around. There is enough room on grill to cook for a family of five. I use this Weber about two or three times a week. Example: I’ll cook potatoes which take an hour and then cook some sausage for 15 minutes and then grill stakes and eat as soon as I take them off grill. If we have a lot of people over I’ll cook lots of appetizers so we eat constantly over three hours. Like when Coals are ready, I’ll cook some mushroom stuffed with cheese and then I’ll close up the grill and cook smoked chicken wings for an hour and then after that I might even do a dessert of grilled pineapple served with ice cream. I also have a small ash bucket I empty every month. I use Kingsford Original Charcoal Briquettes but cheap’ole Cowboy Charcoal from W*mart works great too. Don’t use lighter fluid, use a basic chimney starter with some paper to light ur coals, which takes about 15min before they r ready. There are more expensive webers but I think this is the only one you need. Save money and get accessories instead. Also, I take my grill camping too, it’s easy to take apart and smoked chicken thighs cook in less than two hours and are amazing (can smoke about 8 thighs in this Weber at once). Oh and grilled Big Portabella mushrooms are so good in this thing. Also the bottom vents r easy to adjust using ur tongs. Included picture of what my 10 year old Weber looks like. Still works great just not shiny and bottom vents r gone.

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.

I bought myself this grill for Christmas when nobody else got it for me, and now I've had it almost three months and have used it quite a few times. I bought it based on the Amazon recommendations, and the recommendation of FoodTV host Alton Brown in his book, GEAR FOR THE KITCHEN. Also, in perusing the internet, I found the "Blue's BBQ" web site from Australia. One reader asks, "How did the Weber become the icon for the Australian BBQ?" Blue had to disappoint the reader by informing her that the Weber is actually American. But if it has that kind of reputation in Australia, is must be good. Judging from the reviews here, I'll have to wait 20 years to see how it holds up. It does live on my back porch, but with the Weber cover. It is fairly easy to assemble, and in my humble engineering opinion, seems well-made and designed with few exceptions. The Silver model has an ash catch-pan hung between the legs. The pan sits on top of spring clips clipped to the leg. After how well everything else went together, this seemed really cheesy to me. If you're a prefectionist, you'll go nuts trying to level the pan. I guess that the "one touch cleaning" feature is the vanes on the bottom that also act to adjust the temperature in the grill by adjusting the airflow. If you swish them back and forth, opened and closed, it'll push some ash through the vent in the bottom. The problem is that the vanes themselves are wide and flat, and half of the ash just rides back and forth on them. I think Weber overstates this "one touch cleaning" feature. The vanes closely fit the bottom shape of the grill when assembled, but after a couple of uses, one warped. I don't know if this is from heat, or something I lodged under it. I had to disassemble the vanes, and bend the offending blade a bit, and it's been perfect since. I am a bit disappointed in some of the accessories, like the tool rack and little side table. They hang on the edge of the grill, and compromise the otherwise pretty good seal between the lid and grill. They also sell a lid rack, but note that the lid does comes with a hook in it so you can hang it on the edge of the grill, although it is certainly not as easy as using the optional rack. Based on recommendations here, I got the 22" (larger) model. I can't disagree with that. Unless you just don't have the extra 4" of storage space or REALLY need a good grill, but just don't have the money, get the bigger one. It doesn't use that much more charcoal. The other thing I scratched my head over was whether to get the Silver or Gold model. The differences were not completely clear to me until I actually got the grill. First, the Gold model adds a catch can that fits closely to the bottom of the grill instead of the pan I complained about. That would be nice. Maybe when you're grilling, hot specks of charcoal won't fall out the bottom and burn your legs, and if you grill somewhere where you don't want a lot of ash, this might be worthwhile. But the Gold is almost twice the price of the Silver, and I had a hard time justifying the additional cost. The other feature added by the Gold is a grate with folding sides to allow you to add more charcoal when doing a long roast. A handy feature for sure, if you're cooking includes that, but I found those replacement Weber grates locally for twelve dollars, so wouldn't pay for the Gold model to get them. And I guess that's another advantage of the Webers in general: They're so popular, replacement parts are easily found locally. Sometimes, I long for the built-in side table of the Platinum, but that's a lot of money. The grill came with a small cookbook that has proved useful. I don't know getting burgers and steaks done right has been such a hit or miss, trial and error, proposition that most people make it out to be. You look up in the little book, "Beef, 1-1/2 in thick, well-done (I know, Alton Brown wouldn't like me), 10 minutes first side, 9 minutes second side" and they come out perfectly. DEFINITELY pick up a Weber charcoal chimney if you don't have one yet. It's the best way by far to start the grill - no kabooms, no fumes, no smell, no dangerous fluids stored in your house, and a good use for Florida Today newspaper. If you want to try something different, pick up the book AMERICAN PIE by Peter Reinhert and try the grilled pizza.

My first kettle grill and I have not been disappointed. From high heat fast grilling to low & slow cooking & smoking, this baby does it all. Added the charcoal baskets & it keeps the coals on one side for two zone grilling. 5 stars all around.

My last one lasted 10 years. That’s why I bought the same one again.

This grill is the standard that all other grills should measure up to or attempt to exceed. Bang-for-Buck, you can do absolutely everything every intermediate or experienced griller would want to achieve. It grills, it smokes, and it has a ridiculously amount of accessories to play and experiment with. With 22 inches of real-estate, you should be able to do anything a small family or gathering would need to be cooked. Other reasons why this Weber kicks ass? - Lightweight and easy to move. - Easy to clean. - Simplicity is often a virtue in itself. All you need is a chimney starter and charcoal. No lugging around a propane tank. - It. Wont. Break. There's literally nothing that can break other than screws/fasteners coming loose. Don't hesitate if you're thinking about getting one. Weber is simply the classic go-to option.

Quality product. Worth every rupee..

es maravilloso y el tamaño ideal estoy muy feliz con mi compra superó mis espectativas

This thing has made for a great summer. I watched a few YouTube videos and have been making the best BBQ of my life. If you set this grill up properly, it's capable of burning for 12 or more hours without taking the lid off. I have been smoking pulled pork, brisket and ribs all summer. The ribs especially are coming out at restaurant quality. I especially like that this grill will last the rest of my life if I want it to. A nice change from buying a new gas grill every 2-3 years. Also, there is a whole world of accessories for 22" Weber grills. I have already spent more money on accessories than I spent on the grill itself but I have it setup exactly how I want it. Some recommended accessories: A charcoal starter A good electronic thermometer with at least 2 probes. A grill with hinged sides to make adding charcoal easier A cover. The Weber one is decent quality and fits great.

Este modelo, original kettle 22 pulgadas, es excelente. Me animé a comprar el clásico por el precio con descuento y cumple a la perfección. Hasta ahora hemos probado con máximo un cuarto de su capacidad de carbón para jugar con sellado y cocción indirecta. Con esto el fuego ha servido para cocinar verduras y T-Bone hasta un Tomahawk (Ribeye con hueso) de más de un kilo y dejar calor para acompañamientos. Aunque no cuenta con termómetro en la tapa se puede trabajar bien en cocciones a fuego indirecto, pero hay que tener algo de experiencia con carbón (o aprender cocinando mucho). Había trabajado con asadores de los llamados de tambo, por lo que el Weber Kettle, al inicio, me parecía pequeño. Estaba equivocado ya que (fotos) el espacio se puede aprovechar bien. Un detalle muy importante: el material de este asador conserva muy bien la temperatura pero hay que tener cuidado ya que esto genera más calor al cocinar, sobretodo en la parte baja y hacia arriba del lago del carbón directo. La altura es un punto en contra, mido 1.71 cm. (Foto para comparación) y me queda bajo para cocinar. Alguien más alto tiene que considerar esto. El plato para ceniza cumple muy bien aunque sí hace mucho viento hay que tenerlo en cuenta para que no vuele por todas partes. La tapa tiene un gancho para sostenerse en el cuerpo del asador o en la manija. La parrilla con la que viene es de buen material, pero se deformó ligeramente en el primer uso. Sirve para usarla de batalla pero lo conveniente sería considerar adquirir una de mejor calidad y con bisagras para agregar más carbón durante cocciones más largas. En síntesis, cumple muy bien para todo tipo de cocciones y aunque no cuenta con todos los aditivos de otros modelos si tienes mucho tiempo cocinando al carbón esto no es limitante. Si eres nuevo en los asados tampoco es una limitante, pero habrá que familiarizarse muy bien con el asador. Lo recomiendo ampliamente.