Weber Original Kettle Premium 22" Charcoal Grill

It ranks #2 (S tier) on our consolidated charcoal grills board, drawn from 6 independent outlets.

The Weber Original Kettle Premium 22" Charcoal Grill is for anyone buying their first serious charcoal grill, and for most people it is the one to get. It sits in S tier on our charcoal grills board, praised for its iconic design, robust build quality, reliable warranty coverage and versatile cooking methods including the snake method for long cooks. If you want a ceramic cooker that holds temperature for hours and you can justify the cost, the Big Green Egg Classic ranks one place above it. If you want a modern kamado, look at the Kamado Joe Classic III in A tier.

Many years. Reviewers on our board credit the Weber Original Kettle Premium 22" Charcoal Grill with robust build quality and reliable warranty coverage, and it draws consistent praise across multiple sources. The porcelain-enamelled bowl resists rust as long as you empty the ash catcher and keep it covered. The grates and the ash sweep are the usual replacement parts.

Yes. Reviewers name the snake method as one of the strengths of the Weber Original Kettle Premium 22" Charcoal Grill: a ring of unlit briquettes around the edge of the charcoal grate, lit at one end, burns slowly for hours at smoking temperatures. Add wood chunks along the snake, keep the food on the opposite side, and use the lid vent to hold the heat steady.

Buy the Weber Original Kettle Premium 22" Charcoal Grill. It ranks second in S tier on our board, while the Weber Original Kettle Premium 20" Charcoal Grill sits in F tier with a shorter lifespan, weaker warranty, weaker lid seal, less heat stability and a limited cooking area. The larger bowl also makes a proper two-zone fire easier. Only take the smaller one if space rules the 22 inch out entirely.

A 22 inch kettle comfortably cooks for four to six people at once, with room to bank the coals to one side. Large cuts such as a whole chicken or a pork shoulder fit under the lid for indirect cooking. For regular crowds of ten or more you would want a larger cooking surface.

Brush the grate while it is hot, then once the grill is cold sweep the ash into the catcher and empty it. Leaving ash in the bowl draws moisture and is the main cause of rust. Wipe the lid and bowl with warm soapy water a few times a season and keep the grill under a cover when not in use.