Top 10 Charcoal Grills for 2017

By Derrick Riches

There are a lot of different kinds of charcoal grills that offer many different features. I've picked the 10 best charcoal grills from the simple kettle grill to large full functional charcoal grills that can cost well over $2,000. Pick the grill that is right for you and right for your pocketbook. These grills represent the diversity of charcoal grills on the market whether you are looking for one that can smoke, one that can grill like no one's business or just let you cook up a simple . MORE meal.

Weber Original Kettle 22

This is the grill that launched Weber. While there are lots of imitators this grill is built to last and has superior cooking abilities. The round design focuses heat and the multiple vents allow you to control it. This one charcoal grill can do most everything including smoking on a limited basis. The large grilling area gives you plenty of space for direct and indirect grilling. You can even get an optional rotisserie kit.

Okay, this is marketed as a charcoal grill, but its ability to hold low temperatures for an incredible amount of time has made it and other Kamado cookers very popular among smokers. Giving you the best of both worlds, the Big Green Egg may just be the only piece of outdoor cooking equipment you'll ever need (because it will probably last longer than you will).

Old Smokey #22 Charcoal Grill

Easy to use and highly durable, the Old Smokey 22 inch charcoal grill is perfect not only for your backyard barbecue, but can be taken most anywhere since it only weighs 19 pounds, making it a great portable charcoal grill as well.. Made of aluminized steel, the Old Smokey #22 has no paint to peel or burn off and it taken care of can easily last for decades. Because of the tight construction, you can hold temperatures down for low and slow barbecue. This charcoal grill comes from a small company . MORE in Texas (where it is still made) that has been in the same location, making quality products since 1923.

Portable Kitchen Cooker

The best feature of the Portable Kitchen Cooker is its amazing longevity. Stories of people using these grills for more than four decades are common and the current version of this grill is identical to the one that Milton Meigs first invented in 1952. The design is primitive, some would say retro, and simple. It is this simplicity that makes it a great grill capable of high-temperature grilling and low and slow smoking. The only limitation is the small size. At 301 square inches, it is only a . MORE little larger than an 18.5 inch Weber Kettle.

Hasty-Bake Legacy 131 Powder Coated Charcoal Grill

Some people manage to get it right the first time. Grant Hastings got it right when he built the first Hasty Bake Grill in 1948. This charcoal grill has changed little in function since then. Basically, it is a closed box with a charcoal pan mounted so it can be adjusted close to the cooking grate for high, direct heat, or raised as much as 14 inches, for low-temperature cooking. Add the removable heat diffuser and it grills, smokes or bakes indirectly. This makes the Hasty Bake design one of . MORE the most versatile on the market. There are many models and this version, one of the least expensive, starts are around $1,000USD, so this isn't an inexpensive product. However, the quality construction (made in the US) means it will last a very long time.

Napoleon Charcoal Kettle Grill Model# NK22CK-C

In 2011, Napoleon reinvented the kettle charcoal grill with a new design for airflow that helps create an even charcoal fire. In 2012, they have taken this grill and mounted it into a metal cart with folding side table, providing workspace and stability. While more expensive than most metal charcoal grills, this grill has the extras that make it worth the increased price, particularly the heavy cast iron cooking grate that fits into three positions and is hinged to allow access to the fire. This . MORE charcoal grill is comparable, very comparable to the Weber Performer charcoal grill.

Broil King Steel Keg

The Broil King Steel Keg is so closely modeled on the size and shape of the Big Green Egg that grates and accessories are interchangeable, yet this metal version has some truly impressive innovative features and design. Capable of hitting very high temperatures while staying cool on the outside with great temperature control, this grill really is an amazing unit. You can even mount it onto your trailer hitch and take it tailgating, something you would have trouble doing with similar ceramic . MORE kamado cookers . While a great grilling grill, there are some small problems with the design that might give you issues.

First of all, it is important to point out that I refer to this as a charcoal grill in the loosest sense. This is a live fire wood burning grill. You can use charcoal, but if you are buying this grill then you really should be buying good hardwood logs split and ready to burn. From the simplest perspective, this is like cooking on a campfire. Of course, this campfire is built in a 304 stainless still box with an adjustable cooking grate and a list of great features.

Weber Performer Deluxe

The Weber Charcoal Grill is the most successful product of its type ever made. It is sold worldwide and recognized for its versatility, quality, and capacity. The Weber Performer Platinum is the $350USD version of this iconic charcoal grill. This model comes with a large table, gas powered charcoal lighter, digital timer, and all the bells and whistles. It is, simply put, a great charcoal grill, capable of so many cooking styles and capable of creating that authentic cookout experience. This . MORE version is for the person who wants it all.

Lodge Sportsman Grill

Once the little backyard hibachi grill ruled. Constructed of heavy cast iron, durable, and punished these grills were a mainstay of college parties, beaches, and parks across the country. As this kind of metal work moved overseas, these grills got cheaper and virtually disappears. Fortunately, Lodge Manufacturing has remained in business and actually thrived in the cast iron world. The Lodge Sportsman grill is the best-selling portable grill on Amazon and for $100USD you too can have this . MORE powerful yet simple portable charcoal grill.

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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.

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Weber charcoal grill

Our experts are grilling delicious food on authentic Weber Charcoal Kettles.

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The Weber Grill Restaurant is the result of over 60 years of Classic Outdoor Grilling—from the people who invented the Weber Charcoal kettle grill. You‘ll taste the difference that decades of grilling expertise make. More than a steakhouse & BBQ, our chefs are the grilling experts for seafood and vegetable specials as well. Our secret: a commitment to using quality ingredients, innovative recipes, honed grilling technique, and Weber charcoal kettles. We are especially proud of our Hand-Cut Black Angus Steaks, Wood-Smoked Barbecue, Fire-Inspired Seasonal Entrees, Charcoal Seared Burgers and Fresh Grilled Seafood.

Weber Summit Charcoal Grill

If you look at most any list of the best charcoal grills on the market you will typically find towards the top of the list, a Weber kettle grill, and a kamado grill. The Weber representing the more reasonably priced product and the kamado, the most capable. Weber is, of course, recognized as the largest and most well-known charcoal grill manufacturer in the world. In some places, Weber literally means grill, much like Kleenex means tissue.

The Weber Summit Charcoal Grill is their entry into the world of kamado grills, but with a distinctly Weber approach. This cooker combines the grilling capabilities of a very large kettle grill with the smoking power of the ever popular Weber Smokey Mountain, and it does it with all the bells and whistles that can be added. It also does it at what would appear to be a ridiculous price, starting at $1,500USD. With the features and the size, the Weber Summit is comparably priced, but without the ceramic shell, the question is, is it worth the price?

Equally excellent grill and smoker
Fantastic cooking abilities
Easy ash removal and cleaning
Gas powered charcoal ignition system

452 square inches of total grilling/smoking area
Porcelain-enameled, air-insulated, double-walled bowl and lid
Gas powered charcoal ignition system
Two position fuel grate
Stainless steel Gourmet BBQ System cooking grates

Stainless steel vents and diffuser plate
Large ash catcher with easy clean out system
Hinged lid assembly
Total weight is 111 pounds
Stainless steel handles and hardware
Made in the USA

Guide Review - Weber Summit Charcoal Grill

With a starting price of $1,500USD and a table mounted version well over $2,000USD the obvious question about the Weber Summit Charcoal Grill is, is it worth the price?

One argument is that for less than half the money of the base unit a person could get a fully feature Weber Performer Grill and the largest of the Weber Smokey Mountain Smokers. Another argument is that for this price one could purchase a very good kamado grill with a table, albeit a small table. So why buy the Weber Summit?

The Weber Summit Charcoal Grill is a metal, kamado style grill and smoker. Instead of the traditional ceramic body, this unit has an 'air insulated' body, meaning there is an inner and outer body that is separated by a sealed space that promises the same heat retention. Before anyone tries to argue that this won't work, let me assure you that it does. This unit can easily hold low and slow smoking temperatures for well over 10 hours without refueling. Depending on the charcoal and how the fire is built it can go even longer. The design is highly efficient and as a smoker, it has the space (452 square inches) and smoke production capabilities of Weber's best smokers.

And then there are the features. The typical Weber kettle uses a lot of plated steel and aluminum parts that while durable, are a lower grade of quality. The Weber Summit has the same porcelain coated body, but all the parts, including the cooking grates, vents, and heat diffuser are stainless steel.

This improves the appearance as much as the quality and are part of the reason for the high price. Add in the gas powered charcoal ignition system and this unit has everything to get it fired up, keep it going, and be easily cleaned.

This charcoal grill and smoker also offers a hinged and spring loaded lid that is easy to lift (though making a rotisserie kit impossible) and Weber's Gourmet BBQ System cooking grates. This stainless steel, hinged grate has a removable center section that can be replaced with a wide range of accessories to give the grill greater versatility. From the pizza stone to an Ebelskiver pan. Of course, all these accessories are sold separately and range in price from $35USD to $55USD.

This is a kamado grill. It can do anything that most any kamado grill does with the addition of a premium cooking space (the typical kamado is much smaller and to get this size requires a pretty hefty downpayment).

It is excellently constructed and does everything it promises. While there is a small learning curve, it is very small and firing it up a couple of times is sufficient training. Personally, I don't find this unit to be as attractive as most of the kamado grills in this price range, but that is a matter of taste.

Ultimately, this is a bit of an aspirational product and Weber knows it. This cooker is not going to be sold in your local hardware store or in the more general online retailers. It is a specialty market item for people who have the money, like the Weber brand, and want something that can do everything. It is not a luxury item in appearance, but it is a luxury item in capability and capacity. It can grill steaks at the same high temperatures as a kamado and quickly be dialed down to a low temperature to smoke a couple of briskets. It promises to do it all and for the most part, it delievers.

Weber charcoal grill

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Charcoal Grills

Weber has updated our favorite charcoal grills. After buying and testing the new models, we found that the new features improve both winning grills.

Our Highly Recommended favorite, a 22-inch kettle grill embedded in a convenient rolling cart with a push-button gas ignition system, is now called the Weber Performer Deluxe Charcoal Grill, model 15501001 ($399). The cart surface is now made of sturdier aluminized steel rather than plastic, and comes equipped with a well-designed removable timer, a metal shield built into the lid handle to protect hands from heat, and Weber’s Gourmet Barbecue System, a grill grate with removable center that allows grillers to insert several accessories (sold separately), such as a wok, griddle, or pizza stone. While we reviewed the Gourmet Barbecue System a few years ago (see "Weber Gourmet BBQ System" under related content) and were lukewarm on its merits, we like that the included grill grate is now heavier-duty steel. We find the other changes represent improvements over the previous Performer model, and still highly recommend this grill.

Our Best Buy, the Weber One-Touch Gold 22.5-inch Charcoal Grill, has been renamed the Weber Original Kettle Premium Charcoal Grill, 22-Inch, model 14401001 ($149). The size of the kettle has not changed; Weber representatives explained that the company decided to simplify the name. The updated model features a new, sturdier leg attachment system with metal tabs that snap together more securely, as well as a thermometer built into the lid, a metal shield on the lid handle to protect hands from the heat, and tool hooks built into the nylon handles on both sides of the kettle. The improved model remains highly recommended as our Best Buy.

How we tested

There’s a lot to be said for the basic Weber kettle. The company’s 22.5-inch One-Touch Gold model, the test kitchen’s house charcoal grill for years, accommodates a full 6-quart chimney’s worth of charcoal and features a large enough cooking surface to grill burgers for a crowd. It also has a domed lid tall enough to house a whole turkey, and its well-designed venting system allows barbecue buffs to jury-rig the unit into a competent smoker. The sturdy ash catcher keeps cleanup to a minimum. Moving and storing the kettle’s small frame is easy, and the price tag is nice.

And yet it’s never been a perfect package. This model’s tripod base is notoriously wobbly and prone to lose a limb, and when we’re adding food to or removing it from the fire, we wish there was a place to set down a platter. Drawbacks like these led our eyes to wander back over the charcoal grill marketplace, where we discovered a vast array of competitors across an even more vast price scale—everything from simple, comparably priced designs to beefed up, luxe models fetching significantly more than $2,000. The Rolls-Royce of charcoal grills wasn’t our target, though. We wanted a well-engineered, user-friendly model that’s up to any outdoor cooking task—ribs, pork loin, fish, burgers, chicken—without having to take out a second mortgage. So we set an upper price limit of $400 and lined up seven promising grills, including our trusty Weber kettle. Our battery of cooking tests included both grilling and low, slow tasks: big batches of burgers, skewers of sticky glazed beef satay, and thick salmon fillets, as well as barbecued ribs. We ran a height check by shutting—or, in some cases, cramming—each grill’s lid over a whole turkey; we threaded thermocouple wires under the lids to monitor temperature retention; and we kept track of how easy the grills were to set up when new and to clean up after cooking.

The good news was that most of the grills did a decent job grilling, and several models also fared well with barbecued ribs. The problem was that even when a grill was capable of both grilling and slow-cooking food, some models had design flaws that limited how easy they were to use. Grilling requires, for example, regularly flipping and rearranging multiple pieces of food, so it’s crucial that the food be within easy reach—a glaring issue with one grill we tested. This long, horizontal tube, which is billed as both an all-purpose grill and a smoker, features a lid that only partially uncovers its generous cooking surface. As a result, the cook must reach underneath the covered area to access food—not a big deal when you’re infrequently reaching for a smoked pork shoulder but a pain when checking several burgers or fish fillets every few minutes. Worse, since pulling up the lid doesn’t uncover the grill completely and the opening is angled toward the cook, smoke blows directly in your face. This flaw made grilling with the lid open particularly unpleasant.

Grill roasting, meanwhile, was a challenge for two grill models, both of which skimp on the space beneath their cooking grates. When we dumped a standard 6-quart chimney of coals into these cookers, the hot briquettes piled up to the grates, wall-to-wall, creating a fierce fire with no cooler zones for indirect cooking. Even a single-level fire was tricky to control: If we didn’t watch carefully, food scorched in minutes. Only one grill we tested had a crank that let us raise and lower the bed of charcoal to adjust the heat—a useful function that we wish other models offered. On the flip side, some grills lacked ample space between their grates and lids. A good 3 inches or more of headroom above food is ideal for proper air circulation (and, therefore, even cooking), but on these units we could just barely pull the lids over a 14-pound turkey.

Barbecuing depends on maintaining low, steady heat for several hours, so we tracked how easy it was to add fresh coals to the fire. Hinged or removable grates are most manufacturers’ answer to dropping in new coals without disturbing the cooking food, but these innovations often walk a fine line between helpful and cumbersome. Tired of dropping a few coals at a time through the Weber’s too-narrow grate openings along both sides of the grill, we were pleased to see that one manufacturer improved on this idea with grate openings that are a bit wider. We thought another maker had done the same until we discovered that only one half of their vessel’s rectangular grate opens—and it wasn’t the side where we’d piled the coals. Still, we found hinged grates more user-friendly than the removable grates that come with other grills; lifting a section of the cooking surface often forced us to relocate food and, more annoyingly, the searing-hot grate to the ground. As for the grates themselves, we preferred thick cast-iron bars for the vivid grill marks and crisp crusts they produced but cared even more about how deep the grate sat in the grill. Some grills' grates were were flush with the cooker’s top edge—consequently, a few burgers slipped off. Barbecuing also depends on how well the grill retains heat, so we added 7 quarts of hot coals to each grill, wired them up with thermocouples, and tracked temperatures just above the grates for 2 hours without opening lids. Predictably, the bigger cookers had more trouble retaining heat. After 2 hours, their temperatures had dropped most steeply; the worst drop was almost twice that of the far more stable smaller cookers. Flimsy construction was also to blame for one of the larger grills: Its thin metal walls and gaps around the lid let heat escape, and ribs weren’t fully cooked after 4 hours.

Digging deeper into heat control, we also evaluated each model’s venting system: the openings on the vessel’s base and lid that draw in (or shut out) and direct air inside the grill, making it possible to cook a larger variety of foods with greater precision. Smartly designed lids wear their top vents off-center, which encourages heat and smoke to be pulled from the coals across the cooking surface and around the indirectly cooking food. If this seems like a fussy point, consider that on certain grills with upper vents cut dead center into their lids, heat and smoke gets sucked straight up and out of the vessels instead of over to the cooking meat.

Bottom vents, meanwhile, draw air into the coals. Fully open, they make the fire burn hotter and faster; partially closed, they cool the temperature and slow coal consumption; fully closed, they put out the fire. You’d think a feature this critical would demand careful design attention, but we struggled to adjust the vents on some cookers, and one model's vents never fully aligned to shut off airflow. That was minor compared to another cooker we tested which featured oversize vents that slid open directly under hot coals and ash, inviting burns and dropping soot on the shelf below—unfortunate if you’re storing food there. Making matters even more difficult, one model sits very low on its cart, which means you’ll be fumbling blindly with tongs to adjust the bottom apertures. The dial-shaped side vents used by some manufacturers were easier to see and adjust, and long exterior levers on two kettle models kept our hands far from the coals.

While we’re sticklers for flawless cooking performance, we’re also the first to acknowledge that convenience can make or break your charcoal grilling experience. For example, a sturdy ashcatcher bucket is a must for cleanup, but we didn’t fully appreciate this feature on the grills we tested until we found ourselves shoveling spent coals and soot out of grills which lack them. (One model we tested was equipped with an ash bucket, but it was flimsy and regularly threatened to fall off; another featured an unwieldy ash drawer, but it was better than nothing.) Simple assembly is another powerful plus, so we timed a pair of testers to see how long it took them to take each grill from box to upright. The Weber snapped together in 21 minutes—a breeze compared with the near-2-hour job they put into piecing together another maker's grill. Moving and storage are also factors: One grill rolled smoothly but rattled as if it might fall apart. Another was large and cumbersome, and many of us wondered where we’d store its 6-foot frame.

Good built-in accessories like roomy carts and shelves are also more than just frivolous perks; they held serving platters and tools while we cooked. Lids that were hinged or sat in holders spared us from grasping the hot covers or setting them on the ground. Tool hooks, built-in thermometers, and charcoal-holding baskets also eased the way. Best of all was the gas ignition button featured on one model, a convenience that makes a chimney starter unnecessary.

In fact, that model came with all the aforementioned bells and whistles, essentially combining all the conveniences of gas grilling with the flavor advantage of charcoal. Once we’d been so pampered, we couldn’t resist its conveniences and declared this model our new winner—even though it’ll cost you more than twice the price of our old favorite. That said, the more basic, budget-minded version of our winner still offers all the cooking functions we want, plus the simplest assembly and cleanup, and is our Best Buy.

Methodology

We tested seven charcoal grills priced at $400 or less. Grills were purchased online for the prices cited. They are listed in order of preference.

Grilling: We grilled hamburgers, fish fillets, and beef satay skewers, rating grills on their performance during quick, hot cooking. Grills that provided a thick sear rated highest.

BBQ/Heat Retention: We barbecued baby back ribs for 4 hours, turning them every 30 minutes and adding coals after 2 hours. We also monitored the temperatures of the grills for 2 hours with identical volumes of hot coals and half-open vents, without opening lids. The best grills maintained steady heat with the least temperature drop.

Design: We considered how easy it was to add coals, as well as grill layout, air vent position and control, lid, wheels, handles, and other features that contributed to the grills’ performance, ease of use, and versatility.

Assembly: We timed a pair of testers with no special training as they assembled each grill, noting the quality of the instructions. Faster assembly times earned high marks.

Cleanup: Grills that made it easier to remove ashes rated higher.

Capacity: We tested the fit of 14-pound turkeys under the lid of each grill and whether eight 4-inch hamburgers could be grilled at once.

Construction Quality: We observed the sturdiness of each grill and its condition by the end of testing.

Grate: We preferred cast-iron bars and roomy cooking surfaces.

Favorite Features: We noted parts of the grill that helped it perform better or made it easier to use.

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The Results

Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.

Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.

Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.

Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.

Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.

Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.

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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…

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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.

Showing 4 of 31 Comments

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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CR's Charcoal Grill Championship: Weber Kettle vs. Big Green Egg

Two iconic charcoal grills face off in this barbecue showdown

In this corner we have the Weber Original Kettle, $80. It dots the backyards of millions of American homes, making it practically synonymous with summer grilling.

In this corner, the Big Green Egg, $1,120 (as shown in the video above). Since it debuted in the 1970s, the Big Green Egg has inspired a cultlike following and many copycat cookers.

Consumer Reports’ grill testers put them head-to-head to see how they match up.

The Weigh-In

Weber (18-inch). At 23 pounds, the molded metal Weber is lightweight and readily maneuverable, with a domed lid that sits securely, if not snugly, in place. Two dampers, one at the bottom and one in the lid, control airflow and, in turn, temperature.

Big Green Egg (large). The Big Green Egg tips the scales at 165 pounds, thanks to cast ceramic walls an inch thick. Heatproof gaskets form a tight seal when the lid is closed, leaving the dampers as the only source of airflow and giving users superior control over cooking temperature.

We tested each grill with its recommended type of charcoal: Weber-brand briquettes and Big Green Egg lump hardwood coal, respectively.

Weber. We filled the Kettle with 3 pounds of briquettes and allowed the coals to ash over. The weight is equivalent to the number of briquettes Weber recommends; and it fills a typical charcoal chimney starter.

Big Green Egg. We weighed out 3 pounds of lump hardwood and lit it in the Egg. (Lump hardwood burns slightly hotter than briquettes, but the difference is statistically insignificant.) But because the Egg’s deep cylindrical shape is designed to hold more coal, we also ran our tests with the Egg loaded to capacity, with 5 pounds of lump hardwood.

The Cooking Face-Off

To see how differences in cooking temperature would play out in the real world, we seared 1½-inch-thick sirloin steaks on both grills over 3 pounds of coal. As you would expect, given the laws of physics, both fires burned at similar temperatures and produced similar steaks. When we filled the Egg to its capacity, however, things looked a little different.

Weber. The Weber produced lightly charred steaks with a few sear marks when we pulled them off at medium rare. But the Weber isn’t built to withstand a blazing-hot fire. The manufacturer recommends a maximum cooking temperature of 575° F, similar to the temperature we recorded when cooking with 3 pounds of charcoal.

Weber. The Weber was able to hold a steady temperature for 4 hours, but we had to add charcoal throughout the process, readjusting the dampers each time.

Big Green Egg. CR’s experts were able to dial in a specific temperature twice as fast as they were on the Weber, and the Egg held its temperature for 6 hours without adding charcoal or making adjustments.

The Decision

By all objective measures, the Big Green Egg is the better grill. Whether it justifies the price is up for debate.

Big Green Egg. The Egg heats evenly too, but it won’t do anything for your hot dogs that the Weber wouldn’t. What the Egg excels at is temperature extremes, thanks to a design that allows it to get significantly hotter than the Weber Kettle and to hold heat for prolonged low-and-slow cooking without frequent fussing.

So if you’re a grilling fanatic with money to burn, splurge on the Big Green Egg. But if you’re a casual summer griller, save your money and opt for the Weber Kettle—the difference in price is a sum that’ll buy you plenty of briskets and pork shoulders for the long summer ahead.

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As a classically trained chef and an enthusiast DIYer, I've always valued having the best tool for a job—whether the task at hand is dicing onions for mirepoix or hanging drywall. When I'm not writing about home products, I can be found putting them to the test in the 1850s farmhouse my wife and I are restoring while raising our two young children.