HOME > Chowhound > Cookware >


A good Charcoal Grill?

My smoker is lonely. I want a grill. I was thinking of a weber One Touch or similar.

  1. Click to Upload a photo (10 MB limit)
  1. I'm sure you will get a lot of rec's for Kamado-style cookers (like the Big Green Egg) and for the truly huge, but for the money, the Weber is about as good as it gets. Basically the choice is whether to get the Silver One-Touch for around $100, or spend $200 more for the Performer which has all the bells and whistles.

    1. There are hundreds (thousands?) of existing threads on this subject. Since it appears that you don't want to search through them, the short answer is:


      Or, http://www.weber.com/grills/default.a... if you're feeling flush and/or lazy.

      1 Reply
      1. re: Joe Blowe

        A buddy was just doing this search, thinking in terms of grill/smoker b/c his Weber had corroded in a bunch of places and wasn't as functional any more. He ended up thinking he'd get a dedicated smoker and repair the Weber as best he could. One phone call to Weber later, and his 7-year-old One Touch has beaucoups new *free* parts on the way. (10 year warranty)

      2. I stick with the One Touch Silver 18.5". It's tough, familiar and never gets in the way of cooking. Basic but dependable.

        1. I'd go with the Weber one touch. My parents have had their Weber kettle for ~30 years and it still works great. I made Mother's Day dinner on it yesterday.

          1. Since you have a smoker, I think I'd agree with the ol' "Shadow Warrior" (Kagemusha, of course!) and go with the one-touch 18.5" model. Bigger is usually better, but in your case, you won't really need the higher capacity of a larger Weber kettle (you'd probably use the smoker), and the smaller Silver will provide as much grilling space as you might want.

            I have a 22.5" Silver One-Touch and an offset smoker and find they're a good set. I use the smoker when I'm cooking low and slow, and the Weber when I want to grill. Having said that, I don't generally use all the space of the grill, so the smaller one would work just fine for me.

            OTOH, if you're grilling for a crowd on regular basis, go for the Weber Ranch Kettle!

            3 Replies
            1. re: ricepad

              The Ranch Kettle is a beautiful piece of work, but if I hadn't gotten one as a graduation gift, I don't think I could ever spend $1,000 on a charcoal grill.

              1. re: Brussels Sprout

                Your best bet with the Ranch Kettle is to order it online. I think my parents ordered mine from Amazon, but there are several sites to order from.

                1. re: Brussels Sprout

                  Try any of the dealers on Ventura Bl. It's a special order item and will take at least 4 weeks for delivery.

                  The new 26" in quite a nice grill if you haven't looked at it. It's on our floor right now.

                2. The ranch kettle is over 3 feet wide and about 4 feet deep. Unless you're going to be cooking for 20 people at a time, it's probably not going to be something you light up very often.

                  But I do recommend the 22.5 over the 18.5 for the following reason: I have a Smokey Joe with my RV and a 22.5/gold at home. While hot coal based direct grilling (radiant) works well on either, the real advantage of the kettle shape is the roasting capabilities (convection), and the bigger size works for many more foods. For example, I'll load all my coals (and btw, I use only hardwood charcoal, never briquettes - hotter peak, better taste, less ash) on one end and start grilling my chicken pieces. Once I've crisped up the skin, I'll move them to the other end, put the top on and open up the vents (top and bottom) and I get a nice even doneness to the chicken. Same with small roasts - brown it on the high end on all sides, then move it to the other. This just doesn't work as well on the small unit. The 18.5 isn't as small as the Smokey Joe, but I'd recommend the 22.5 anyway.

                  One accessory I love is the rotisserie ring/spit. With this, you use radiant heat all the way, and end up with an incredibly crusty, juicy, medium-rare to rare roast. Great for all kinds of beef, lamb - and even whole, trussed-up chicken (not cooked rare, of course) - they all get done super quick.

                  1. This wasn't the exact topic but right now World Market has some wonderful little clay hibachis - perfect for cooking for two - for $25-30... and a larger 'temporary' metal one suited for the beach for that or not much more.

                    The clay hibachi has maybe a round-serving-platter-sized top and there's also one that is shaped like a pig. You could probably cook 4 burgers on the round one and two on the pig. They both have a nice separated level underneath for lighting. Both are outdoor-tabletop-sized. The pig is going to call the fireplace home.

                    1. I own a cookshack FE-100 smoker, BGE, WSM's and have had a Klose. I keep a Weber one touch outside the kitchen door for doing all the grilling. Can not beat it for the price. Just did a couple of rib-eyes tonight.

                      I have my system down to a science. Bank the briquets to one side of the kettle so they are withing a couple of inches of the grill. I start the fuel with a brush burner hooked to a 5 gallon tank. The coals are ready to go within 5 minutes or so. Toss the steaks right over the coals, leave lid off. After a couple of minutes turn them 45 degrees to get good grill marks. Then flip and do same on other side. Then move steaks to indirect side of grill, on the other side away from coals. Put on lid and leave them on until they hit about 119 internal. I use a thermapen to check internal temps. Let steach rest for a few minutes and enjoy.

                      1. In 1971, after I bought my first house in suburbia, I purchased a Weber kettle grill, long before the One Touch model was introduced. 38 years later, with the exception of a small rust hole where the legs come into the body of the grill, it is still functional, and I use it constantly, particularly for roasting long stuff such as a turkey. I don't think you can go wrong with the Weber's.