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Do it for the love of barbecue. For the sweet smell of pulled pork smoking over charcoal and apple wood. And for salmon that’s caught in the lake and smoked on shore. The Smokey Mountain Cooker smokers accommodate any backyard or venture.

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  Weber Grill & Smoker Parts

  We carry replacement parts, repair parts and accessories for 227 Weber Grill & Smoker models

  22" BLACK KETTLE CHARCOAL GRILL

  SUMMIT 675, INSULATED SLEEVE

  Homeowners rely on Weber grills and smokers to make outdoor barbecues special every time. From professional-level gas grills and charcoal kettle grills to porcelain-enameled smokers, Weber is the brand name for serious cooks who want reliable results whenever they heat up their outdoor cooking equipment.

  Easy Start Functionality

  When you don't want the hassle of fiddling with the fuel source, pick a Weber gas grill with an electronic ignition system. Light the main chamber with a push of a button, and easily light each burner individually using knobs on the front of the unit. If you ever have problems with the ignition contacts or need to replace a knob, Weber grill parts and accessories are easy to find, so you never have to worry about ignition system functionality.

  Convenient Capacity Options

  Choose the Weber grill that meets your cooking needs from multiple models that differ in size and capacity. Some models have as few as two and as many as six individual stainless steel burners. If you frequently entertain large groups of people, choose a Weber grill center model that comes equipped with a social area so the grill functions like an outdoor kitchen island.

  Built-In Temperature Controls

  When you want variety, add a Weber smoker to your equipment list. The company's smoker models come with built-in thermostats and aluminum dampers to control interior temperature, and most models come with a glass-reinforced nylon lid handle for safety. If any of these parts malfunction with frequent use, it's easy to find replacement smoker parts from Sears PartsDirect.

  A Weber grill or smoker can last for many years with regular maintenance and occasional repair. Get the parts you need to keep your equipment in top working order at Sears PartsDirect. Just choose your model from the list above, click the chat button, or call 1-800-252-1698 for assistance.

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  Weber Summit Charcoal Grill

  

  Weber-Stephen

  Weber-Stephen is one of the oldest and most respected manufacturers of BBQ equipment and related accessories in the world. Weber grills and smokers cook beautifully and have great features that are clever, effective and easy to use. As popularity and demand for BBQ gear grows worldwide, Weber continues to earn their long standing reputation for quality, durability and outstanding customer service and support, (7 days a week from 7am to 9pm CST), in an increasingly competitive environment. Even in this crowded marketplace, many consumers are still willing to pay more for the Weber name and they are rarely disappointed. They make a variety of cookers and smokers. Their iconic black charcoal kettles are known throughout the world. Indeed Weber is expanding globally.

  Weber-Stephen was family owned since it was founded in 1952 by George Stephen. At the end of 2010 the Stephen family sold a majority stake to Chicago investment group BDT Capital Partners. In 2012, Weber settled a class action suit out of court regarding their use of the phrase, "Made in USA". Weber previously qualified the "Made in USA" statement by specifying their products are assembled in the USA with some components that are sourced globally. Here is an excerpt from Weber's statement "Weber believes that because all Weber grills and the disputed accessories are designed and engineered in the USA, and all grills save for one line [Spirit]* are manufactured and assembled in the USA using component parts primarily made in the USA, it did nothing wrong and therefore has valid defenses to plaintiff's claims. The court has not held a trial or ruled in favor of either party on any disputed issues. Weber and the plaintiff have agreed to settle the matter to avoid the costs of continued litigation." As a result of this suit, Weber can no longer claim to be made in America.

  Things change, but we believe Weber's commitment to quality and innovation has not.

  The biggest barrier for many folks is price. Webers are not cheap, but when you consider that they last decades, the price is easy to justify. In fact, when you consider the fact that some cheap grills fall apart after three years or so, Webers might be considered a bargain.

  Our main complaint: All Webers have the obligatory bi-metal dial thermometer in the hood that gives you a ballpark reading of what the temperature is high above the meat. Since we cook on the grates, though, it's always better to bring your own digital thermometer and place a probe there. It would be nice if they would go digital in the digital age and it appears with their acquisition of iGrill digital thermometers, this is begining to change.

  *At the very end of 2016 Weber introduced their new line of Genesis II gas grills to replace the popular Genesis series. Genesis II is made in China. Genesis II LX is still made in Palatine, IL.

  Weber Charcoal Grills

  In 2015 Weber changed the names of several popular charcoal grills and added a few new features. Don't worry though, they are still the iconic kettles you grew up with. These classic grills have played a big part in BBQ history and helped spread the joy of outdoor cooking across America and beyond. The 22.5" kettle is by far the most popular backyard grill in the world for under a hundred dollars. The body and lid are pressed from solid sheets of steel so there are no welds to rust, and coated with a durable powder coated baked on porcelain enamel that lasts for decades. The lower intake vents double as an ash collection system and the three legs with two wheels make rolling it around a snap. It is lightweight, there are few parts, and simplicity reigns. The lids fit tightly so oxygen control, and therefore heat control, is very good. And, with the exception of the Ranch Kettle, they are inexpensive.

  AmazingRibs.com science advisor, Dr. Greg Blonder, observes, "Most people believe the Weber is a parabolic reflector, focusing heat emitted by the coals directly on the grill. A parabolic reflector is only effective when the heat source is tiny, intense and located at the focal point. This is not true in the case of the Weber, where the heat source is a sheet of coals spread over a large area. On the other hand, the Weber gets many things right. While the parabola won't create a beam of infra-red energy, the high almost vertical side walls reflect the infra-red image of the coals from side to side- like images of your head pinging back and forth between two mirrors at the barbershop. So this 'reflection gallery effect' does increase the heat intensity a bit compared to cooking over an open pit, where heat emitted to the sides is lost. The system is efficient, burning a minimum number of briquets during cooking." Probably no other single invention has influenced the American diet more since the invention of the electric refrigerator.

  Weber Charcoal Grills are offered in four basic configurations: the small, portable Smokey Joe Series, the larger One-Touch kettles on three legs, the Performer Series mounted on carts and the oversize Ranch Kettle. They also offer three models of the popular Weber Smokey Mountain smokers. In 2016 they introduced Weber Summit Charcoal Grills, multifunction cookers that are effective smokers and grills under one hood.

  Gold Medal

  

  

  Introduced on 4/6/2016, the Weber Summit Charcoal Grill is a radical departure from George Stephen's original Weber Kettle and Weber's first major upgrade to the kettle in decades. It is bigger, badder and more versatile with a price tag to match. Aimed squarely at people who are serious about both grilling and smoking and priced to compete with high end charcoal grills, it carries the Summit name that adorns their top of the line gas grills. It is at once a superb high temp searing grill even better than the original kettle, and an effective dedicated low and slow indirect heat smoker reminiscent of a kamado. So is it a kamettle? Kettlelado? Here it is beside the classic 22" Weber Kettle.

  

  There are two models with the same kettles in different carts. Our test model, provided by Weber, was the "Summit Charcoal Grill", mounted on a sturdy three legged stand with two large plastic wheels and one locking caster. A triangular storage shelf rests at the bottom. MSRP is $1699, but most sellers will go with the Minimum Advertised Price of $1,499, comparable to a Big Green Egg XL kamado with a stand and diffuser plate at over $1,500 list. The "Summit Charcoal Grilling Center" has a large cart on the side with a stainless steel work surface, a lower shelf, a slide out basket, a coal storage bin, on top of two large plastic wheels and two locking casters. Here again the MSRP is $2299, but street price is $1,999, comparable to a BGE with a cart. Here is a video of our test unit and a picture of the cart version.

  

  Summit Charcoal Grills are double walled and air insulated. Many kamados are heavy ceramic ovens with thick walls that hold temps steady for long durations, a blessing if you nail the desired temp, a curse if you overshoot because they take forever to cool down. With air insulation between the outer and inner walls, Summits hold temps well yet they can switch gears much faster than ceramic or fiberglass insulated kamados, providing both agility and forgiveness when temperature changes are necessary.

  Summit's outer body is Weber's signature black porcelain-enameled coated steel that has proven it's durability for more than 60 years. The lining of the lower bowl is also black porcelain-enameled steel. It terminates, open-ended, at the lower coal grate position allowing hot air to be trapped between the outer and inner walls. The inner wall of the lid is aluminum and there is also an air gap between it and the outer wall. Though considerably lighter than a ceramic dome, Summit still employs a heavy duty spring assisted hinge making it easy to open and leave open. A gasket made of thin stainless steel thread woven into a braid runs along the lip and seals the top and bottom halves.

  One new feature that really got us stoked is the movable charcoal grate. It can sit at the bottom directly above the air intake dampers for medium temperature cooking, or be raised to four inches below the cook surface for hot grilling. With a couple of layers of briquets, you can have scorching infrared heat within 2" or less of your steak. We've long wished for Weber to provide a way of bringing the coal closer to the cook surface for improved searing. This design, coupled with the hinged stainless steel cooking grate allows you to easily add more charcoal and features "Weber's Original Gourmet Barbecue System" which has a removable round center that can be replaced with various inserts like a pizza stone, griddle or wok. Click here to learn why we love thin stainless steel rod grates better than any other, even cast iron. For those who prefer a standard 24" stainless grate, Click here to check out the Big Green Egg 24" Stainless Steel Cooking Grid.

  

  

  A slick "Rapidfire" damper crests the dome. It functions like a standard Weber disc-shaped damper but it is on a hinge and can be flipped up and out of the way for maximum exhaust to increase temps rapidly in conjunction with the lower vents. When we first fired up Summit the damper was stiff and was difficult to spin, but after three or four cooks, it worked perfectly. Weber said they had not encountered this issue on their test units, and indeed, previous to receiving our test model, we cooked on Summits at the Weber Grill Academy and they worked fine.

  

  Both models include a piezo electric "Snap-Jet Gas Ignition System" that runs off a 16 oz. propane cylinder to start your charcoal with a gas flame. The gas ignition burner is located just beneath the lower charcoal grate. It can be used to start coal with the grate in either the upper or lower position, but burn times are slightly different: 7 to 10 minutes lower grate position, 12 to 14 minutes upper grate position. You always leave the lid up during ignition. After turning off the burner, you close the lid and pre-heat.

  

  Packaging was excellent. One learns a great deal about a cooker during assembly. The elegant design and quality construction of the Summit Charcoal Grill was evident at every step. Warranty is 10 years on the bowl and lid (no rust though/burn through), 5 years on stainless steel cooking grate and One-Touch System (no rust though/burn through), 5 years for plastic components and 2 years on all remaining parts.

  Grilling with the charcoal grate in the upper position is very similar to grilling on a standard Weber 22" kettle, only a lot hotter because the charcoal is much closer to the food. Grilling with the charcoal in the lower position is more like the 22" kettle. The 24" wide cooking surface provides a surprising increase in capacity, and makes 2-zone setup really easy. We consider 2-zone cooking a crucial technique for outdoor cooking and it is our biggest complaint about most round kamados. Because their cooking surface is smaller and the charcoal is farther from the food, they are not well suited to this method.

  Because the coals are so close to the meat you need to make sure they are distributed evenly, and if some coals are burning red hot while others are just getting started - you got hot spots. We made this mistake when testing it with chicken wings and as a result had to move them around a little to get even cooking and crisping.

  But we were in for a real treat when it came time to reverse sear 2" thick steaks. Click here to learn about Reverse Searing Steak and 2-Zone Cooking. With the coal grate up high, we piled two scoops of charcoal on one side for hot direct radiant heat and left the opposite side empty for a warm indirect zone. We slowly cooked our thick steaks to about 110°F internal temp over indirect heat, then seared the snot out of them over the charcoals, flipping often to create an even dark brown crust. As eagerly anticipated, the red hot coals just 2 to 3" inches beneath the meat browned the steaks beautifully.

  

  Kamado cookers typically use a ceramic disc between the charcoal and the cook surface to block direct radiant heat and even out temps for low and slow cooking, especially smoking. Weber reimagines the diffuser as a double walled hinged stainless steel disc. The hinged sides allow easy access to tend the fire and add charcoal.

  

  Weber wants to ensure success right out of the box for new owners so the manual offers detailed instructions for direct heat grilling, indirect heat grilling, and smoking. It provides a "Charcoal Quantity for Smoking & Cooking Times" chart that lists instructions for various types and weights of meat. They give, "guidelines rather than hard and fast rules". We prepared a pork butt and, referencing the manual, set our sights for 8 to 12 hours of smoking with 2.75 cups of charcoal and 5 wood chunks. After running the ignition burner for 7 minutes we scattered the charcoal, tossed on the wood, installed the diffusion plate, positioned a water pan in the center of the plate, filled it with boiling hot water, installed the grate and placed a digital thermometer probe off center next to the meat. We closed the lid with the Rapidfire damper down and the intake vents open all the way. Following instructions, when the needle hit the 225°F to 275°F range we moved the intake vent to the "Smoke" setting. For the upper damper the manual instructs, "rotate the Rapidfire lid damper accordingly to maintain recommended smoke temperature." We took a chance at setting it halfway open. Within 20 minutes the temp climbed to 300°F on our probe. After some fiddling around, we decided to treat Summit like a kamado and shut both dampers down considerably. This is tricky with the lower damper as you can't see the vent openings, so it's a good idea to familiarize yourself with how far you can go without shutting it off completely. We settled on positioning it slightly to the left of the smoke mark. The upper damper ended up open about one third.

  The temp never got out of control, but it was difficult to nail our desired target of 225°F without more practice. Summit seemed comfortable running in the 250° range. The medium size butt was done at 10 hours. After removing, we took a peek at the fuel. Surprisingly, there was nothing left but crumbs, yet the temp had not dropped. The duration fell within Weber's projection of 8 to 12 hours and, had we started with lower temps, it might have gone longer. The pork was delicious, very moist with beautiful bark.

  

  Armed with this knowledge we went for a second round with no meat. This time we chose the maximum charted duration of 12 to 18 hours using 3.25 cups of coal. After closing the lid, we closely watched the built-in thermometer. As soon as it hit the low smoke range of 225°, we moved the lower arm just left of the smoke mark, and set the upper damper to one third open. It ran a little hot, at one point reaching 260°. After another stretch of trying to finesse damper settings, we went back to the beginning: lower vents set just left of the smoke mark, (see left), and upper at one third. The temp settled in at 245° and stayed steady. Before trying this, know your bottom vents. If you go too far to the left of the smoke mark, you'll shut off air intake and temperature will plummet. Without replenishing coal, Summit ran for about 13 hours.

  Obviously, if one adds more coal, the duration will increase. Since Weber provides easy access to the fire via hinged cooking grate and diffuser plate, we got up early the following day for one more test with a scheduled fuel stop. Once again we used 3.25 cups of coal, burned the ignitor for 7 minutes, then went off script from Weber's directions and shut the lower vents down to just left of the smoke mark and upper vent one third open. Just like with a kamado, we let the temp come up slowly into Weber's smoke range. Temp was more moderate and settled at around 235°. Several hours into the test we used One-Touch to clear the ash, and then flipped up the grate and diffuser to add a couple handfuls of coal to each side. At some point after refueling, temps started to climb and we had to shut down the top vent to a sliver. Ultimately it ran about 15 hours, long enough for a brisket with a long stall. In the graph below you can see it is pretty steady with minor fluctuations due to fiddling with the vents and refueling. With practice I am sure we can even out the bumps. Pretty impressive.

  

  Other experiments await exploration, such as using firestarters instead of the gas ignitor to create a smaller initial fire. And Weber provides a built in port for thermostat temperature controllers like the popular BBQ Guru. Thermostat controllers become your smoke babysitter for long cooks, and are especially useful for ones that go overnight. You place a probe near the meat and close all the air intakes except one. The probe talks to a fan that goes over the open vent which turns on and off regulating the oxygen supply to the coals. They control the temp very effectively. Click here to check out our Temp Controller Reviews.

  Although prices are in line with Summit gassers and premium quality kamados on carts, they're a big leap up from the kettles we know and love. Many who already smoke and grill on their kettles will shrug and wonder why spend more. At the end of the day, it's true that a regular classic Weber kettle can grill and smoke, but the new Summits are just plain bigger and better in every way. You get more capacity, ease of use and more versatility. It actually is a dedicated charcoal smoker by design, and we love the adjustable coal grate that burns directly under the cook surface for better searing. No doubt these new Charcoal Summits will shake up the backyard cooker market and you can bet kamado makers are winding up their counter punches.

  Unlike Summit gassers, these new coal burners will not be sold in big box hardware stores. At least for now Summit Charcoals are only available through indy dealers. As mentioned above, MSRP is $1699, but street price is $1499. Scroll down for our Where To Buy Section to get yours.

  Cooked On It

  We have hands-on experience testing this product. We have also gathered info from the manufacturer, owners and other reliable sources.

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  3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

  4) If you are a member of the Pitmaster Club, your comments login is probably different.

  Weber Grill Smoking In Your Charcoal Kettle Grill

  

  Get your Weber grill smoking chicken, ribs or brisket by using this easy method. It can be done using no special equipment, however there's one item that makes smoking in your Weber a lot easier.

  That's the Weber Char-Basket charcoal briquet holders . They come as a pair, and are designed to contain the charcoal into two separate piles, one on each side of your Weber kettle grill. I often use just one of them when I want to cook down around 225 degrees Fahrenheit. When using the pair, the temperature runs higher.

  In the picture above, there are a few fresh unburned briquettes on top of the charcoal in the basket. This is for demonstration purposes only. For best results add hot burning briquettes to the basket each hour. Five to eight per hour is typical, but you may need more depending on the outdoors temperature.

  Weber Grill Smoking - The Method, Step by Step

  The main points to remember when smoking in a Weber kettle grill are

  • Monitor the temperature through the lid vent

  

  

  Gorgeous Grill Smoked Chicken Breasts, Nice and Juicy!

  

  And it looks like whole chicken breasts are what's cooking today! In this picture you can see that the even though chicken has been cooking for a good long hour, not much juice has dripped out. That's due to a combination of brining the chicken, allowing it to surface-dry before placing it on the grill, and cooking at a low smoking temperature.

  When smoking in your Weber kettle grill , be sure to monitor the temperature of the chicken breasts and the cooking chamber regularly.

  How to Turn Your Kettle Grill into a Smoker

  

  Hank Shaw spent a day this week with my father and me, showing us how to smoke ribs on my kettle grill. As worried as I was that the ribs were going to end up dry, they weren’t, and they were the some of the best I’ve ever had. Here’s the process from Hank.

  Barbecue can be a serious business. Hard-core ‘cue mavens buy or build special smokers with custom-made rotisseries and fireboxes in order to precisely control the level of heat and smoke needed for each type of meat or fish.

  Most of us aren’t ready to drop several hundred—even several thousand—dollars on a special smoker. But you can ‘cue at home, even with that simplest of grills—the “egg” or kettle grill Weber made famous in the 1950s.

  No, you will not get competition-class barbecue every time, because you cannot control your temperature with a kettle grill as well as you can with the expensive smokers. But you can still easily achieve the proper “slow and low” cooking so critical for barbecue.

  One of my favorite things to barbecue is ribs, so I’ll use a Kentucky-style bourbon-glazed baby back rib recipe as an example. The larger St. Louis or Memphis cut ribs will work with this method, too, as will a Boston butt for when you want to make pulled pork. I’ve made perfectly barbecued “country ribs” (thick cuts from the pork shoulder) with a kettle, as well as beef ribs, brisket, tri-tip, chicken legs and thighs – even fatty fish such as salmon, sturgeon, bluefish or mackerel.

  

  How to Turn Your Kettle Grill into a Smoker

  1. Prep your meat and wood. I like to brine pork in a salt-sugar solution. Mine is typically 1/4 cup kosher salt with 1/2 cup brown sugar mixed with 4 cups of water. You can add any spices or herbs you want. How long? 3-6 hours for ribs or even overnight for a pork butt.

  Get your smoking wood ready by soaking it in water for at least 2 hours. Overnight is better. And when you are using a kettle grill, make sure you have wood chips: Not big blocks, not sawdust. Chips.

  

  Anywhere from an hour to a day before you start cooking – depending on how deeply spiced you want your meat – you can remove your meat from the brine and apply a dry rub to the meat. This is optional, especially if you have a full-flavored sauce. But most professional pit masters will use a rub as a base flavor with a sauce that complements it.

  2. Place water pans in the grill. Start barbecuing by getting your hands on some cheap metal pans you can fill with water. Disposable tin pans from the supermarket are great for this, and you do not have to toss them after each use. Fill these pans halfway with water and place them beneath the meat you are barbecuing. You want the pan or pans to take about half the space at the bottom of the grill.

  Why water pans? Several reasons. First, it lets sauce and fat drip into something that will not wreck the bottom of your grill or cause flareups. Second, it helps keep the meat moist, which helps smoke adhere to the meat. Third, it moderates the temperature around the meat, which is vital in such a small space.

  3. Get the coals hot and put water-soaked wood chips on the coals. A chimney starter is the easiest way to get the coals lit for the grill. What kind of fuel should you use? Up to you, of course, but I would use either standard briquettes or lump hardwood charcoal. I am especially fond of lump charcoal because I get a better flavor and a cleaner smoke. Could you go all wood? Sure, but it needs to be something like oak or hickory, which burn steadily and slowly. And no logs! You must use chunks.

  

  Your life will be easier if you have a grill top that has hinged edges that lift up. These allow you to position one end over the coals and add more charcoal or wood as needed as you cook. If you do not have one of these grill tops, make sure you can slip briquettes through the slim opening. If you cannot, you can carefully lift the whole grate and add more when needed.

  Once the coals are good and hot, add a couple handfuls of the soaked wood on the coals. Place the top grill grate on the grill. Position the grill grate in a way that if you are using a hinged grill grate, one of the hinged areas lifts up over the coals so you can easily get to them.

  

  4. Put the meat on the grill away from the coals. Lay the meat over the water pans as far away from the coals as possible. Under no circumstances should you let the meat rest directly over the coals. Cook in batches if you have to, and keep the finished meat in an oven set to “warm” while you do more.

  

  Cover the grill, positioning the vent on the cover directly over the meat. This helps direct the smoke over the meat. Close all vents (bottom one, too!) to keep the temperature as low as you can go; if you have an especially tight lid, keep the vents open just a little. You are now barbecuing.

  5. Watch the temperature. This would be a good time to open a beer or drink some lemonade and sit back. Keep one eye on the grill to make sure you see some smoke coming out of it. Wander over from time to time to check the temperature if your grill lid has a thermometer. It should read no higher than 325 degrees, preferably somewhere under 300. Ideally you want the temperature at the meat level around 225-250; heat rises and a lid thermometer will show the temperature at the lid, and not at the meat level. If your kettle grill does not have a thermometer built-in (most don't), put a meat thermometer into the cover vent and check it from time to time.

  If your temperature starts to soar, open the lid and let the coals burn off a bit. Then add some more soaked wood and close the lid again; you should be OK.

  If your temperature begins to drop below 225 degrees, open the vents. If that doesn’t get the temperature rising, open the lid and add more coals and soaked wood.

  6. Check the coals and rotate the meat. Regardless of temperature, check your coals every hour to 90 minutes. You may need to add more. Always add more soaked wood at this point, and always turn or rotate your meat at this point, too.

  

  7. Timing. How long should you cook things? Depends. Fish will take from 45 to 90 minutes. Chicken an hour to two hours. Baby back ribs, such as these, will take from 90 minutes to 2 hours and 15 minutes. A Boston butt, beef brisket or tri-tip can take as long as 6 hours.

  If you are using a barbecue sauce – and with everything other than a Memphis-style dry rib you probably will be – wait to brush it on until the final 30-45 minutes of cooking. You do not want it to burn, and because most barbecue sauces have a lot of sugar in them, they will burn easily. When barbecuing fish, do not sauce until the last 15 minutes.

  

  You will be able to spot doneness with some visual cues. Meat on bones will begin to pull away. When you turn or rotate meat it will begin to fall off the bone. The flakes on fish will separate easily. The interior of a Boston butt will be somewhere around 160 degrees – this is the only meat I barbecue with a meat thermometer.

  What happens if your heat was just too high and things are looking charred? Well, hopefully you did not let it go this far because you’d been checking every hour to 90 minutes. But if it looks like you have too much char and the meat is not yet done, have no fear: Finish the meat in a 225-degree oven. You will still have enough smoky taste to impress your guests.

  Once your meat is done, remove it to a platter, add more sauce and let it rest for 10-15 minutes. Let a big tri-tip or Boston butt rest for 20-25 minutes. Add even more sauce right at service and enjoy! You’ll know you cooked real barbecue if everyone has sauce under their fingernails…

  Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to How to Turn Your Kettle Grill into a Smoker on Simply Recipes. Thank you!

  If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

  

  

  A former restaurant cook and journalist, Hank Shaw is the author of three wild game cookbooks as well as the James Beard Award-winning wild foods website Hunter Angler Gardener Cook. His latest cookbook is Buck, Buck, Moose, a guide to working with venison. He hunts, fishes, forages and cooks near Sacramento, CA.

  

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  • Robert Pollina

  I would suggest just one improvement on keeping the temperature steady. If you have a Weber like I use close the bottom vents to the width of a pencil. Set up your coals, pans and meat. Then when you put on the top only leave the top vents open by about an eighth of an inch and seal the top cover to the bottom of the grill by placing four medium bulldog clips (that you can easily steal from the office) clipping the top to the bottom. It really helps steady the amount of air and thus the temperature inside is much more stable. Also this hack looks very impressive and everyone asks about it so you will sound like you’re a step above your neighbor or crazy retired uncle.

  i’ll add a couple of things …first, you can keep the top vent open all the time, and just regulate the temperature with the bottom vent. I put a large aluminum pan, half full of water, below the meat and two smaller aluminum loaf pans, each 3/4ths full above the fire. I use hardwood lump charcoal. You definitely do want that grate that folds open for adding more lit coals. I start out with a can of unlit charcoal, with a few wood chunks, and add a smaller amount of lit charcoal on top and let it burn. Without all 3 pans and water, my Weber kettle runs too hot …with the pans that i suggest, I can easily regulate the bottom vent to get 225-250 F. Note: spare ribs take a little longer …like closer to 4-1/2 to 5 hours. I run baby backs 3-1/2 hours, sometimes 4 hours. To check doneness, just try to pull 2 bones apart – if it’s done, the meat will easily split because it’s so tender.

  • · 1 Reply
• Gary in Massena

  Of course you can get competition class que on a kettle smoker, or on a bullet smoker, or for that matter almost any smoker. It just is more difficult because ‘fire control’ is more difficult on these. On the competition circuit there are a number of teams that turn in respectable que on Weber kettles and bullet smokers.

  One of the keys to good bbq is ‘low and slow’. The temperature in the cooking chamber should be in the 225 to 250 range, with light smoke and plenty of moisture. Any cooler and you risk growing nasty bacteria, any warmer and the meat will cook too fast – drying out and not having enough time for the cologen to break down to let the meat become tender.

  I had been bitten by the bbq bug a number of years ago and have progressed through a number of smokers over the years. Each one presented its own challenges in maintaining an even, low temperature. And I had a ball learning the nuances of each one and how to cook good que on it.

  Hmmm…. and with the Fourth a day away and with a bunch of chicken in the fridge, I wonder what I have planned for this weekend!

  I do this often with my Weber grill but try to keep the heat down lower to between 200 and 225 for a real slow cooking. A boston butt should take about an hour to an hour fifteen per pound to get to an internal temp of about 200 F. All of the connective tissue falls apart once it hits 200F and you have to be careful lifting it out of the grill because it may fall apart. After 8 hours I will often take it off the grill and put it in a 200F oven to get those last few degrees to the magic internal temperature. That way I can use the grill to cook food for the non-pork eating friends of mine (not sure why I keep them as friends though)…

  Great timing on the post! I’m a kettle user longing for a smoker and have done this in the past. There are two Weber accessories that I’d recommend for more smoke and for multiple slabs of ribs. Weber makes a rotisserie for the kettle which comes with a six inch extension ring effectively raising the dome lib by six inches and allowing the smoke to do it’s thing longer. obviously, one would remove the rotisserie part and just use the ring.

  Weber’s rib rack is like a toast holder but for ribs and simply holds them up on edge allowing more slabs in there. Rotation is easy and it’s great with cornish hen to boot.

  Thanks a ton for your blog!

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  Weber 22-Inch Smokey Mountain Cooker Charcoal Smoker

  

  

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  • Easy access aluminum door for easily adding fuel while cooking
  • Adjustable vents for controlling air flow and temperature
  • Includes a cover for protecting your smoker from the elements

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  • The costs of return shipping are deducted from your refund or merchandise credit.
  • In many cases, refunds are not processed until the item has been inspected by us in our warehouse.
  • Refunds must be applied to the same credit card, debit card, or other form of payment used in the original transaction.
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    • The returned item is missing parts or the original product’s packaging.
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  • • Item Reviewed Weber 22-Inch Smokey Mountain Cooker Charcoal Smoker

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    Great Smoker

    Simply the best

    This is the best smoker out there for the money buy one

    awesome cooker, fast delivery, Thanks

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  How to Set Up a Charcoal Grill for Smoking or Grilling

  "A man can be short and dumpy and getting bald, but if he has fire, women will like him." Mae West

  The key to success in any grilling project is control over time and temp. The best way is a 2-zone setup. This gives you a hot direct heat zone when you need to brown the surface, and a cooler indirect zone where the food can cook by convection airflow when you want to gently and evenly warm the interior of the food.

  Water pans are a great addition to the cooking environment. They absorb heat and radiate it back evenly mitigating temperature fluctuations, and they add humidity to the air helping to reduce evaporation from the food. The moisture also mixes with the smoke and combustion gases to create wonderful bacony flavors.

  Hardwood or fruitwood adds smoky flavor and complexity. But it is easy to ruin food with too much wood. Your exact setup may be different than mine if you don't have a Weber Kettle, but if you follow the concepts, killer barbecue and grilling are in your future. Click here for more info about meat science. Click here for more about the thermodynamics of cooking.

  Now this is important: Every grill design is different. The three key temps you need to master are 225°F, 325°F, and Warp 10 (pedal to the metal). The first thing to do is to test and calibrate your grill without food so you can see how it performs. Read this article about calibration and dry runs. Once you have your grill figgered out, it will take only a few minutes to set up the next time. It is essential, required, necessary, to have a good digital thermometer since most bi-metal dial grill thermometers are next to worthless. They can be off by 50°F! You can't cook unless you know your oven's temp!

  There are several ways to start a charcoal fire, but my favorite is with a chimney (click the link for more on the subject). It is a tube with an upper compartment and a lower compartment. Put newspaper in the lower compartment, charcoal in the upper compartment, light the paper, and in about 15 minutes you have a measured quantity of charcoal ready to go and if you do it the same way every time you can get pretty consistent. Consistency is important!

  

  Weber and other grill manufacturers recommend a method of banking the coals on two sides with a pan of water in the center, underneath the food (shown at left). This concept is called 2-zone cooking and it is an essential concept in good outdoor cooking. But there is a better way that gives you more indirect cooking area and won't get the meat too hot on the edges.

  

  Bank the coals against only one side, not two . This way you can start thick steaks at a low temp on one side, bring the inside up to close to your desired finish temp, and then quickly crisp the exterior over the high heat. This technique, called reverse sear is a great way for cooking thick steaks. For tough cuts like ribs, pork butt, or beef brisket, you also use the indirect side. For ribs, you can add the sauce at the end so it doesn't burn, and move it to the direct heat to crisp it quickly (see my article on Saucing Strategies). Fill the pan with hot water so the coals don't burn down while heating up the water. Don't bother using apple juice or other flavored liquid. It makes no difference in flavor and just wastes money.

  If space allows, place another pan of hot water directly above the coals. It adds more moisture. Position the grate with a handle over the coals, as in the photo at right. This makes adding more coal and wood chips easy. Some grates have hinges to make adding coals easier. Weber sells a grate like this. With rib racks to hold the ribs on end you can get 3 to 4 slabs of baby backs on the grate. But beware of rib racks, the meat can be very close to touching and if the space is less than an inch, you should add 30 to 60 minutes to the cooking time.

  And while we're at it, let's debunk a myth. The parabolic shape of the Weber Kettle is not a more efficient a heat reflector than other shapes. By far the vast majority of the heat is radiated directly from the surface of the glowing coals with some more reflected from the sides. Very little heat is being reflected off the curved bottom of the bowl. There is a solid barrier in the way: The bed of coals. Any heat that hits the bottom of the kettle just bounces back into the coal pile. So the parabolic shape of the kettles is no more efficient than a square box.

  Make a burnt offering

  Here's a neat trick: Set up for 2-zone cooking with meat on the indirect side. Instead of the water pan on the top grate, put a hamburger, or some meat trimmings, or even fat trimmings. Meat drippings incinerate when they fall on hot coals and create flavor molecules that land on the meat and can really add character. They will burn to a crisp, they will cause flareups, but your meat is off to the side so it won't burn. A burnt offering may also cause a rise in temp, so you may need to compensate by damping down the lower intake vent.

  Controlling temperature

  With charcoal cooking there are two fuels: Charcoal and oxygen. I know you don't often think of oxygen as fuel, but it is just as important as the charcoal. Without it the fire dies. You control the heat by controlling the supply of oxygen with the intake vents and the exhaust vents with dampers.

  Crack the bottom vents so they are open half way. Place the lid on so the vent holes are positioned over the meat and leave them open at least half way. That way the smoke must travel across the food to escape. Put a thermometer probe on a cable under the lid or into a vent hole on the lid to read your temp. Place the probe next to the meat, not in the dome. The temp is different there. Leave the top vents open at least half way at all times or you risk a sooty buildup on the meat, or worse, bitter creosote. Control the temp by controlling oxygen to the charcoal with the bottom vents not the top. Click here to read more about Controlling Temperature With Vents.

  Don't lift the lid unless the temp soars or dips. If it goes up, then just add cold water to the top pan to lower the oven temp. You can also close the bottom vents a bit, but don't shut them off or the coals may die and the wood will smolder and generate bitter tasting smoke. If the temp drops too low, open the vents wider. You may need to knock ash off the coals with a stick, or remove ash if it blocks airflow.

  After an hour or two you may need to add more coals. On a kettle, you will probably need to add six coals every 30 to 60 minutes depending on the ambient temperature and wind. If possible add hot coals, but cold coals will catch pretty quickly. Again, do some dry runs to see how your system responds.

  You may find that you need to slide the lid off partially in order to hit your target as in the picture below. Here I have the hot coals pushed all the way to the left and the meat is pushed all the way to the right. The lid off partially off, slid to the left, so hot air from the coals flow over the meat, but it is mixed with cooler air. The top vents can be open or closed as needed.

  

  I have even been known to remove the lid altogether and put an aluminum pan over the food as a makeshift lid on a hot day and if the fire is running hot. You need to experiment to master your instrument.

  For long cooks

  If you have a long cook you can sometimes us the fuse method. Make a C with the coals around the outer rim of the lower grate but leave a gap. Put some wood chunks on the starting end of the fuse. Pour half a chimney of coals into the gap touching only one side of the fuse. The meat then goes on a grate on top of the largest water pan you can find. I use a disposable aluminum pan. The water pan will protect the meat from direct heat, stabilize temps, and add humidity. You will need to experiment with how many coals to use and the vent settings. Start by building the fuse two briquets wide and two high with the vents wide open. Then throttle back the bottom vent if it is running hot.

  

  

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  Weber Grill & Smoker Parts

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  Homeowners rely on Weber grills and smokers to make outdoor barbecues special every time. From professional-level gas grills and charcoal kettle grills to porcelain-enameled smokers, Weber is the brand name for serious cooks who want reliable results whenever they heat up their outdoor cooking equipment.

  Easy Start Functionality

  When you don't want the hassle of fiddling with the fuel source, pick a Weber gas grill with an electronic ignition system. Light the main chamber with a push of a button, and easily light each burner individually using knobs on the front of the unit. If you ever have problems with the ignition contacts or need to replace a knob, Weber grill parts and accessories are easy to find, so you never have to worry about ignition system functionality.

  Convenient Capacity Options

  Choose the Weber grill that meets your cooking needs from multiple models that differ in size and capacity. Some models have as few as two and as many as six individual stainless steel burners. If you frequently entertain large groups of people, choose a Weber grill center model that comes equipped with a social area so the grill functions like an outdoor kitchen island.

  Built-In Temperature Controls

  When you want variety, add a Weber smoker to your equipment list. The company's smoker models come with built-in thermostats and aluminum dampers to control interior temperature, and most models come with a glass-reinforced nylon lid handle for safety. If any of these parts malfunction with frequent use, it's easy to find replacement smoker parts from Sears PartsDirect.

  A Weber grill or smoker can last for many years with regular maintenance and occasional repair. Get the parts you need to keep your equipment in top working order at Sears PartsDirect. Just choose your model from the list above, click the chat button, or call 1-800-252-1698 for assistance.

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  Weber 18-Inch Smokey Mountain Cooker Charcoal Smoker

  

  This item was featured in the article "Chef's Choice: Top 10 BBQ Smokers". Chef Tony, BBQGuys.com, has hand picked our most recommended smoker grills this year.

  

  * Some orders received will go through our fraud prevention department. If your order is selected, you will be notified and your order may be delayed up to three (3) additional business days.

  Simple Shipping †

  45 Day “No Hassle” Returns

  We allow you to return all new, unused, unassembled, and resalable items in their original packaging for a full refund (minus actual shipping cost we incurred).

  No Restocking Fee

  Most companies charge a 15% or more restocking fee. We think that is wrong.

  Shared Shopping Cart

  One shared shopping cart lets you shop across our family of sites and reach free shipping faster.

  Canada Orders

  We do not ship items directly to Canada, however we will ship to your desired US-based freight forwarder.

  Please call 1-877-723-8113 for more information.

  † Not all items qualify for our Simple Shipping program.

  * This flat rate or free shipping policy applies to products shipped via standard shipping to locations in the contiguous 48 states. BBQGuys.com reserves the right to choose delivery type (parcel or freight), carrier, and service level of each shipment shipped via standard shipping. In the event of freight shipments, standard shipping includes curb-side delivery and lift gate service. If special considerations are required for curb-side delivery (ex: hard to reach areas such as Martha’s Vineyard or a rooftop condo, etc), these special considerations will be an additional fee and are not included in standard shipping. Our Simple Shipping Policy does not apply to items that require you to call for pricing, as these sometimes require special delivery considerations.

  45 Day No Hassle Returns

  We want you to love what you buy! But if you don’t, we offer a simple “No Hassle Returns” policy. We allow you to return all new, unused, unassembled, and resalable items in their original packaging within 45 days of delivery for a refund (minus the original and return shipping costs incurred by BBQGuys.com). Naturally, if your return is because of our error, you are not responsible for any shipping costs.

  • If your return request is due to product defect or damage, we will first work with you to get the product repaired. If repair is not possible, then we’ll work with you to get it replaced.
  • If your return will be coming back via freight truck, we will require you to provide us a photo before your return will be authorized. This can be as simple as a cell phone pic! We just need a “before” picture in case there is any damage to the item on its way back to us.
  • To expedite the returns process, before shipping the item(s) back, make sure they are clean, the packaging is sufficient to prevent damage, and (if necessary) you note all defects along with the photos taken.

  Important information about refund eligibility:

  To be eligible for a “No Hassle Return,” items must be returned within 45 days of delivery in “Like New” condition. “Like New” condition is when a returned item is unused, unassembled, and has been returned in the original packaging.

  • Full refunds do not apply to certain items, including clearance items, gift cards, gift certificates, items that have been personalized, and items clearly marked as “non-returnable,” such as products sold as “Warehouse Deals.”
  • The costs of return shipping are deducted from your refund or merchandise credit.
  • In many cases, refunds are not processed until the item has been inspected by us in our warehouse.
  • Refunds must be applied to the same credit card, debit card, or other form of payment used in the original transaction.
  • In many cases, refunds are not processed until the item is inspected upon return delivery.
  • BBQGuys.com reserves the right to refuse a refund on a returned item if:
    • The item that has been returned does not match the original item shipped to the customer.
    • The returned item is missing parts or the original product’s packaging.
    • The item was damaged during the return shipment due to improper or insufficient packaging.
    • The item being returned has been obviously heavily used (such as significant charcoal buildup inside a grill).
    • The item has been assembled in a way that would impede proper packaging for return shipping.

  In exchange situations, there are TWO options:

  1. If you need the product right away, you can purchase a replacement on a new order to get it shipped out as soon as possible. Then return the original item and we’ll refund you for the original once we’ve received it back to our warehouse in “Like New” condition.
  2. If you can wait a little longer, return the original item and once we’ve received it back to our warehouse in “Like New” condition, we’ll refund you for that purchase, then have you purchase the replacement on a new order and we’ll ship the replacement as soon as possible.

  Custom made-to-order/special order items are made to your specifications. Due to the custom nature of made-to-order/special order items, all sales are final. Made-to-order/special order items defective due to manufacturing will be repaired/replaced as long as the claim is made within the warranty period offered by the manufacturer. Custom pieces damaged in shipping will still follow all steps for a freight claim as previously listed here. All Custom pieces will be repaired or replaced with an item of the same nature as previously ordered. You will not be allowed to order an item that differs from the damaged or defective item.

  Feel free to use our simple online form to obtain a Returns Authorization Number (also known as an RMA number) and let us walk you through our 45 Day No Hassle Returns process.

  Customer Safety & Security

  All purchasing transactions take place over a secure connection. This means that while theoretically someone could be listening to the conversation between your computer and our server, they could not understand it. It is encrypted with the highest standards and latest technologies possible.

  Also, our site is checked daily to verify the security of our site and your transactions.

  Save to Wishlist

  • Easy access aluminum door for easily adding fuel while cooking
  • Adjustable vents for controlling air flow and temperature
  • Includes a cover for protecting your smoker from the elements
  • Smoke any meat from pork to a full-sized turkey

  This item was featured in the article "Chef's Choice: Top 10 BBQ Smokers". Chef Tony, BBQGuys.com, has hand picked our most recommended smoker grills this year.

  

  This item was featured in the article "The Best Tailgating Gear". BBQGuys.com has hand picked the best tailgating gear & supplies this year.

  Find More The Best Tailgating Gear

  No Questions Asked Yet.

  Have a question about the Weber 18-Inch Smokey Mountain Cooker Charcoal Smoker? Be the first to ask!

  Want to ask a question about this product?

  You must be logged in to use this feature.

  * Some orders received will go through our fraud prevention department. If your order is selected, you will be notified and your order may be delayed up to three (3) additional business days.

  Simple Shipping †

  45 Day “No Hassle” Returns

  We allow you to return all new, unused, unassembled, and resalable items in their original packaging for a full refund (minus actual shipping cost we incurred).

  No Restocking Fee

  Most companies charge a 15% or more restocking fee. We think that is wrong.

  Shared Shopping Cart

  One shared shopping cart lets you shop across our family of sites and reach free shipping faster.

  Canada Orders

  We do not ship items directly to Canada, however we will ship to your desired US-based freight forwarder.

  Please call 1-877-723-8113 for more information.

  † Not all items qualify for our Simple Shipping program.

  * This flat rate or free shipping policy applies to products shipped via standard shipping to locations in the contiguous 48 states. BBQGuys.com reserves the right to choose delivery type (parcel or freight), carrier, and service level of each shipment shipped via standard shipping. In the event of freight shipments, standard shipping includes curb-side delivery and lift gate service. If special considerations are required for curb-side delivery (ex: hard to reach areas such as Martha’s Vineyard or a rooftop condo, etc), these special considerations will be an additional fee and are not included in standard shipping. Our Simple Shipping Policy does not apply to items that require you to call for pricing, as these sometimes require special delivery considerations.

  45 Day No Hassle Returns

  We want you to love what you buy! But if you don’t, we offer a simple “No Hassle Returns” policy. We allow you to return all new, unused, unassembled, and resalable items in their original packaging within 45 days of delivery for a refund (minus the original and return shipping costs incurred by BBQGuys.com). Naturally, if your return is because of our error, you are not responsible for any shipping costs.

  • If your return request is due to product defect or damage, we will first work with you to get the product repaired. If repair is not possible, then we’ll work with you to get it replaced.
  • If your return will be coming back via freight truck, we will require you to provide us a photo before your return will be authorized. This can be as simple as a cell phone pic! We just need a “before” picture in case there is any damage to the item on its way back to us.
  • To expedite the returns process, before shipping the item(s) back, make sure they are clean, the packaging is sufficient to prevent damage, and (if necessary) you note all defects along with the photos taken.

  Important information about refund eligibility:

  To be eligible for a “No Hassle Return,” items must be returned within 45 days of delivery in “Like New” condition. “Like New” condition is when a returned item is unused, unassembled, and has been returned in the original packaging.

  • Full refunds do not apply to certain items, including clearance items, gift cards, gift certificates, items that have been personalized, and items clearly marked as “non-returnable,” such as products sold as “Warehouse Deals.”
  • The costs of return shipping are deducted from your refund or merchandise credit.
  • In many cases, refunds are not processed until the item has been inspected by us in our warehouse.
  • Refunds must be applied to the same credit card, debit card, or other form of payment used in the original transaction.
  • In many cases, refunds are not processed until the item is inspected upon return delivery.
  • BBQGuys.com reserves the right to refuse a refund on a returned item if:
    • The item that has been returned does not match the original item shipped to the customer.
    • The returned item is missing parts or the original product’s packaging.
    • The item was damaged during the return shipment due to improper or insufficient packaging.
    • The item being returned has been obviously heavily used (such as significant charcoal buildup inside a grill).
    • The item has been assembled in a way that would impede proper packaging for return shipping.

  In exchange situations, there are TWO options:

  1. If you need the product right away, you can purchase a replacement on a new order to get it shipped out as soon as possible. Then return the original item and we’ll refund you for the original once we’ve received it back to our warehouse in “Like New” condition.
  2. If you can wait a little longer, return the original item and once we’ve received it back to our warehouse in “Like New” condition, we’ll refund you for that purchase, then have you purchase the replacement on a new order and we’ll ship the replacement as soon as possible.

  Custom made-to-order/special order items are made to your specifications. Due to the custom nature of made-to-order/special order items, all sales are final. Made-to-order/special order items defective due to manufacturing will be repaired/replaced as long as the claim is made within the warranty period offered by the manufacturer. Custom pieces damaged in shipping will still follow all steps for a freight claim as previously listed here. All Custom pieces will be repaired or replaced with an item of the same nature as previously ordered. You will not be allowed to order an item that differs from the damaged or defective item.

  Feel free to use our simple online form to obtain a Returns Authorization Number (also known as an RMA number) and let us walk you through our 45 Day No Hassle Returns process.

  Customer Safety & Security

  All purchasing transactions take place over a secure connection. This means that while theoretically someone could be listening to the conversation between your computer and our server, they could not understand it. It is encrypted with the highest standards and latest technologies possible.

  Also, our site is checked daily to verify the security of our site and your transactions.

  5 Reviews)

  • • Item Reviewed Weber 18-Inch Smokey Mountain Cooker Charcoal Smoker

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    WEBER 2820 SMOKEY MOUNTAIN SMOKER

    Smokey Mountain Smoker

    Great Gift for Dad!

    great product

    Top of the line.

    Report Review

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    I have been ordering from BBQ Guys around 5 years - they have consistently provided wonderful service and the people on the phones have always been warm, friendly and patient - I mostly order online but every now and then you need a live person and these folks are the best - totally 5 STARS!

    Stewart E. 2016-01

    We have been working with BBQ Guys to finish our new outdoor kitchen. Seda did great work explaining everything to us and helping us select just the right equipment at just the right price. He is a real credit to your business.

    I ordered an outdoor refrigerator and a Primo XL cooker from the BBQGuys online store. The prices were very competitive. I was pleased with the communications and prompt processing of the order. Both arrived via freight carrier. The firebox on the Primo cooker was broken. The customer service was great and the firebox was replaced quickly. I highly recommend BBQGuys. I will be shopping with them again.

    Completely happy with the products I have purchased through BBQGuys. While one of the appliances I ordered did stop working within a years time Kimberly in customer care took control of my issue in a prompt, friendly and professional manner replacing the appliance without any frustration or hardship on my part. Easy and actually painless as my expectation was, when I started the process, that I was going to be in for a long drawn out ordeal. With the quality of products they sell and the customer care they offer I will always make BBQGuys my number one choice of outdoor kitchen appliances.

    Patricia D. 2016-01

    I would highly recommend using BBGuys.com to purchase a bbq. Dominic was very helpful in finding the right size grill to fit my needs. He was great in keeping in touch with me through the process. I would recommend calling if you have any questions as Dominic assisted me through the entire process.

    Raymond BBQ 2015-12

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  Weber Kettle Grills

  

  We all know that Weber kettle grills are some of the best charcoal grills around. The domed lid design was invented by Weber, and is the industry standard for great grilling.

  There are several models of the Weber kettle charcoal grill available. All have great temperature control provided by the upper and lower venting system. Basic black is the standard color of these grills, and if you try one, you'll be pleasantly surprised with the quality.

  Weber 22-1/2 inch One Touch Gold

  With a 22-1/2 inch diameter, this grill has a lot of room for a lot of food. Whole briskets and slabs of ribs are not a problem. There's a removable high capacity ash catcher that makes cleanup a breeze. The plated food grate is hinged, which makes adding charcoal to the existing fire a snap.

  Durable wheels make it easy to move around. The one touch cleaning/venting system is made of stainless steel, and the entire base and lid are coated with porcelain enamel finish. A 10 year warranty shows that Weber stands behind their product.

  The Weber 18-1/2 inch One Touch Silver Grill

  The Weber One Touch Silver Kettle grill is an economical choice. It still cooks like a champ, but it just doesn't have the bells and whistles the platinum models have. The ash catcher is a basic aluminum bowl, and venting and cleaning are accomplished by using the One Touch lever.

  The main cooking area is 18-1/2 inches in diameter, so there's room to cook some food. It's not a huge sized grill, but it's big enough for two to four people. The well designed lid causes the heat and smoke to circulate around the food, cooking it evenly and quickly. Overall, this is a good, basic kettle grill.

  Weber Kettle Grills Include The Smokey Joe Platinum Kettle

  The Weber 51020 Smokey Joe grill provides a cooking area 18-1/2 inches in diameter. This model is a portable grill with short legs for easy transport from place to place. There is a lid lock that attaches the lid securely to the base, making the grill easy to carry.

  Porcelain coated for long life, this grill carries a ten year warranty. The cooking grate is made of nickel plated steel, and the handle is durable thermoplastic.

  The Weber 60020 Ranch Kettle

  This is the mother of all kettle grills, with a cooking area of over 1100 square inches, and a diameter of over 36 inches. No wonder it's called "The Ranch". It's big enough to feed a ranch house full of cowboys! This top of the line Weber kettle grill will look impressive on your patio.

  Temperature is controlled by adjusting the vents on top and at the bottom. A large removable ash catcher makes cleanup nice and easy, too. Locking casters keep this beauty securely in position. A nice touch is the tool holder that's built right onto the grill. Great for hanging those utensils.

  Any of these Weber grills would be an excellent outdoor cooker for the beginner or for the seasoned pitmaster.