It’s easy to clean, too, with a push-button to empty ash into a catch below the kettle. Neither the coal grates nor cooking grates are adjustable, but that’s a check in the “pro” list for this not-too-complicated, high-performing grill. Our last test is grilling barbecued ribs, specifically baby back pork ribs. This style of cooking requires strict temperature control over a period of multiple hours. Ideally, a quality charcoal grill (or any smoker) will keep its fire humming along close to 225 degrees F for as long as possible.
Our results, however, were almost as good as with the kettle-style Weber, so if you’re interested in a cart-style charcoal BBQ, this is your best bet. The legs and ash catcher slot effortlessly into built-in sockets and lock into place with idiot-proof spring pins—not a bolt or screw in sight. Weber even supplies a simple plastic tool to help you attach the thermometer without digging out a wrench. The Weber kettle is round, so you can spin the grate to adjust heat exposure. Without having to move your food around, you can expose burgers, chicken, or whatever else you’re cooking to higher or lower heat. In contrast, rectangular grates (like those on the PK Grill) can’t spin around; you have to move the food or the coals to adjust the cooking.
Some grills we tested had multiple damper adjustments to make this happen, while others relied primarily on the use of a lid or vent. Although starting a charcoal grill requires a little more skill and labor than gas, it’s made easier with the right tools and a quick primer. Ash must be removed once it’s cooled, but, unlike with gas grills, most of the grease that drips off food will burn up on the hot coals, rather than collect at the bottom. Testing charcoal grills requires a lot of hands-on cooking, and your results will obviously vary based on your technique and ingredients, among other factors.
Dump the handy ash catcher and scrub the grates each time you cook. Beyond that, give it the occasional deep clean and keep water away from the ashes (lest they combine into a corrosive lye), and you should be grilling happily on one of these for a decade or longer. The Weber Original Kettle Premium Charcoal Grill’s design makes controlling the heat simple. You open and close the lower vents with a long handle mounted above the ash box. The handle slides easily and stays cool to the touch—no need to put on gloves or use a towel. This is a superior grill to most on the market — it’s built to function and to last, and it’s worth every penny.
The round grate has ample cooking space for an entire Thanksgiving turkey, at least 10 burgers (Weber claims you can fit 13, but nobody likes an overcrowded grill), or a few beer-can chickens. Retailing at around $200, this grill is well-priced considering the upgrades from the original. To me, that’s money well spent considering how much easier it is to discard ashes, one of my least weber genesis 2 favorite things about operating my previous Weber. The built-in thermometer and dampers also enhance the cooking experience and justify the cost. Once you factor in price, performance, and design, the Weber is the heavy hitter in the arena of charcoal grills. They’re bulkier, the assembly is more involved and you’ll likely need more fuel to keep the larger space at a high temperature.
Unless it was not an option (like with the PK Grill model), we opted to test versions of these grills without built-in carts or side tables. They can add unnecessary bulk and cost to a type of grill often chosen for being compact and cost-efficient. If a rounded barbecue like a BGE can have one, surely this could, too? At least you get a small shelf down in the legs, but I’d love a handy spot to rest my sauces, rubs, tools, thermometer transmitter, drink, and so on.