HOME > Chowhound > Cookware >


Weber Kettle [Split from Ontario thread]

I don't get the Weber thing - their units are durable and not well suited to grilling food. Their charcoal kettle does not have an adjustable grill height and the coals are too far from the food. Same problem with their gas. Its an oven.

I will check those places - their is even a price chopper near me

  1. Click to Upload a photo (10 MB limit)
  1. The Weber kettle has a deep firebox to allow the heat to rise and diffuse. I had a shallow knock-off kettle that did not grill or cook as well; in addition my Brinkmann (similar to what the OP has ordered) often gave the food a petrol smell, due to poor draught design. The secret to good grilling with the Weber is to build coals on one side of the kettle, not in the centre. As soon as the food is seared, I move it to the cool side, put on the lid, and pull the bottom damper half shut. This allows slow even cooking, and with a remote thermometer probe, I know when dinner is ready.
    The Weber Smokey Mountain may be my next step, as it gets raves and even goes on the BBQ circuit.
    Does anyone here use an egg?

    1 Reply
    1. re: jayt90

      I have a green egg. It's a great combo grill/smoker. I use it a lot. There's a demo schedules at Ontario Gas in February if you are interested in seeing them in action.

      For lump charcoal, I also use Maple Leaf from Quebec. It's the best that I've found that's widely available. Stay away from the Argentine stuff in the black bag--it's all dust.

      Agree with the comments on Sobies and Ontario Gas being the best bbq and accessory stores in the Toronto area. The home hardware on Avenue Road south of Wilson is pretty good too.

    2. I don't understand your comment on about Webers not being suited for grilling food.... Sounds like you should be adding more coals or bank the coals to one side for direct grilling. I don't think Weber would have stuck around the market this long if they didn't get the job done.

      Maybe forget the charcoal altogether and go for an ultra sear infrared grill or similar.

      1. Either I'm completely mystified or there's an important word or two missing here: the fact that Webers are durable is a *bad* thing?

        1 Reply
        1. re: BarmyFotheringayPhipps

          A conjunction malfunction perhaps? Maybe the OP meant "but" instead of "and".

        2. I've been using Weber kettles for 30 years and consider them one of the simple-genius inventions. They do great direct grilling (I like the cover on as suggested by them) and also great indirect cooking with the coals banked on the sides (they sell things to keep the coals there). For most things other than steaks, burgers, or sausages, I prefer the indirect method with wood chunks used on the coals for smoking. I've done pork loin roasts, turkey breasts, whole sides of salmon, tri tips, etc etc, that way and loved them all. I remember the first time I used a Weber kettle; I went the whole way and did indirect cooking for a pork loin roast and just followed the directions that came with it. It worked perfectly.

          For long, slow, real barbecue their Smokey Mountain is very good. If you're interested in doing real barbecue with the Smokey Mountain, be sure to go to http://virtualweberbullet.com .

          1 Reply
          1. The kettle was designed from a buoy in Lake Michigan. One of the workers took it home and sliced it open to make a huge grill for his really big family. One day, he invited his boss over for a BBQ. The boss was so impressed that he started Weber Grills.
            When the boss retired, he gave the company back to the buoy maker and they expanded with all the other Weber things.

            This doesn't really help you, I just felt like explaining the design is interesting. I met the family while living in Chicago. All very nice people.

            1. I've been using my Weber Kettle for about 5 years now. I agree with the other posters. What is not to like about this simple, flexible and well designed multi-tasker?

              Perhaps my only beef with Weber Kettle grills is that for really extended barbecuing (such as brisket or pork butt) it is difficult to maintain even heat. Refueling without an offset smokebox is a real pain.

              5 Replies
              1. re: Pantz

                If you are doing extended cooks like butts and/or briskets, you can do it in a kettle, but most use a Weber Smokey Mountain.

                That is where the WSM excells - long cooks at steady temperature, without refueling.

                In order to make the long cooks easier, many have stopped usinng water and use a variety of techniques, listed at the Virtual Weber Bulletin Board http://www.virtualweberbullet.com/ind...

                1. re: Pantz

                  Weber makes a grill that has two hinged flip-up sections for adding more fuel. Works good.


                  1. re: Jim Washburn

                    Diiferent strokes and all that - I think it makes way more sense to MOVE the fuel closer to the grill than try to bank coals - grilling does not involve a lid - period. Ever seen a restaurant grill with a lid?

                    Its no fun trying to grill a piece of Tuna with coals 3" away. Some users love em. The gas grill is a joke.

                    1. re: marcharry

                      The best way to grill a piece of tuna, is to use a charcoal starter. You can find them in most hardward stores, or look on the weber website. Take the top grate off your charcoal grill, and place it on top of a 3/4 full charcoal starter after you get it going and all the coals are white. It will sear/cook your tuna steaks in 2 or 3 minutes per side.
                      For those thinking about a smoker, backwoods smokers are awesome! I currently have a party model and its one of the greatest things i have ever bought. Thinking about getting another party or a bigger one. Once your friends/family taste the rib/pork shoulder/leg of lamb/ standing rib chicken/turkey/duck you'll have lots of reguests and tons of new friends. The reason i m so high on the backwoods v other brands is the construction and insulation. I live outside of New York City, regardless if its 10 degrees or 80 degrees, my food cooks in pretty much the same amout of time. The same cant be said with other types of smokers.

                      1. re: marcharry

                        FWIW, the restaurants I worked in had grills with different heat zones, rather than cooking grates that one could reposition--building a two-level fire or banking the coals is how you implement the same approach in the Weber.

                        My first couple of times using a friend's large Weber charcoal grill, I found out that the fire was MUCH TOO HOT for what I was trying to cook. So, the idea that you can't get enough heat out of a Weber to grill a tuna steak is completely foreign to me.

                        By the way, did you end up removing the lids from your Char-Griller unit?