The best Weber: Reddit reviews

From 3.5 billion Reddit comments

The simplest thing to do, is spend $10-$15 on a Chimney Starter if you don't want to buy a full grill. Get a small grill rack (possibly a replacement for one of the small webers like this: https://www.amazon.com/Weber-7439-Replacement-Charcoal-Grate/dp/B000WU7PWO/ref=sr_1_8?crid=SWNESJIYS9E0&keywords=weber+replacement+grates&qid=1551728310&s=gateway&sprefix=weber+replacement+%2Caps%2C158&sr=8-8

It's only 14" which won't be too huge for the chimney starter (which are about 8" I think.

Then you just need to fill the starter with about 1/2lb of lump charcoal or hardwood (for cooking). Crumple up 3-4 sheets of newspaper to stick in the bottom, set it on some pavement (or a paving stone...or just anything suitably non-flammable). Light the newspaper, and in about 10 minutes you'll have a ripping hot fire. Since the amount of fuel is pretty small, it won't burn for a long time. And because chimney's are so great at starting fires, you won't need lighter fluid or self-starting briquets.

Torches for cooking are also available, but they are pretty pricey compared to this.

really early. There are people there at like 8am camping out at the tables and grills. A single person will show up early and take the grill and tables around it for group that wont arrive until 12.

The easier thing to do is buy a cheap portable grill and just grill out on the grass. I have this one just for doing BBQs at Crissy field and you will see other people with similar grills doing the same thing https://www.amazon.com/Weber-121020-Go-Anywhere-Charcoal-Grill/dp/B00004RALJ/ref=sr_1_10?keywords=portable+grill&qid=1562293888&s=gateway&sr=8-10

Barbecue regulations

So it sounds like you can run a propane BBQ (e.g. I've had good luck with this one) on any open grassy space.

Not sure what that's got to do with the other stuff. But I have always wondered why I don't see more random grilling going on.

https://www.amazon.com/dp/B0044ERTDY/ref=cm_sw_r_cp_apa_fabc_ZJy1Fb6WEVAN5?_encoding=UTF8&psc=1

I'm sure there are cheaper alternatives. This one just happens to work with my Weber gril system anyway.

I HIGHLY reccommend the Weber Smokey Mountain. They're around $300 from Amazon, but they are fantastic. There is a plethora of info around and it'll last forever.

https://www.amazon.com/Weber-721001-Mountain-18-Inch-Charcoal/dp/B001I8ZTJ0

http://virtualweberbullet.com/

I use a basic Weber Kettle. I picked mine up at a local Lowe's Home Improvement store. I think they are sold many places. I'm sure any similar kettle would serve you well if you are willing to try. I set mine up with bricks and a water pan. I've told myself that if I can stick with this setup for a year I will treat myself to a real smoker. This setup honestly works wonderfully. My biggest complaint is having to basically do a headstand in order to adjust the bottom vent. Once you get up to temp you just have to monitor it and adjust as needed. I know the pellet smokers are like auto-pilot. My mother has one. You just turn it on, set the temp, and retrieve the food when it's done. That's fine but takes a lot of the "craft" aspect out of it. If you enjoy the results I guess it doesn't really matter.

https://www.amazon.com/dp/B00004RALL/ref=sbl_dpx_B00B58A0QU_0 From an add in the link above. I too would recommend Weber. I have wasted time with the other "lesser" brands and have not found one live up to Weber with charcoal. YMMV

Weber Smokey Mountain. Far and away the easiest almost set it and forget it. $250-$450 depending on size. I have the 22" and its $439 on Amazon now

Weber Smokey Mountain Cooker 22 Inch Smoker https://www.amazon.com/dp/B001I8ZTJA/ref=cm_sw_r_cp_apa_i_vCZnEbS91SBHH

Much appreciated.

It's by Weber.

The original wire grill that came with the Velocity Grill wouldn't retain enough heat to give a good sear.

Probably not, I think of weber kettles are the "disposable" of charcoal bbq. Mine lasted 3 fully functional years, including grilling in harsh Quebec winters. I can still use it, but the top vent dial is long gone, top grill is a structural disaster and the feets wiggle on the pit every time I touch it. Also, looking at the amazon page, saw the char-baskets that could possibly replace the smokenator for 1/4 of the price.

My guy really slapped raw unseasoned chicken on a grill in direct AND indirect heat.

Should've brined or at least put a simple salt based rub on these and smoked em using indirect heat in two separate batches. That's too much chicken on that goddamn grill at one time.

I'm sure you meant well but get yourself these cheap ass baskets or a slow n sear.

I've smoked a ton of briskets, pork butts, chicken thighs/legs and chuck roasts using the cheap ass baskets on my kettle. The more expensive slow n sear just makes it easier so you don't have to worry about fuckin around with an separate water pan.

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That chicken would've looked so much more appetizing with a rub and even some sauce on it towards the very end to get a nice glaze.

$60, a little overpriced.

I like it because it lets me cheat for really nice looking grill marks and it lets me keep my grill a tiny bit more clean.

I throw it on the rack, wait until it is screaming hot, and then put whatever I want seared on it.

I've had mine for like 2-3 years and it's still humming along. It's not the best use of $60, but if something happened to this one, I'd replace it.

I'm hoping you missed a digit - Euro and dollar are about equal, $40 is not a lot of money - I'd consider that a throwaway grill. You'll pay almost that much for a good bag of lump charcoal.

This is the grill you should look at to start with.

I would definitely recommend a small charcoal grill! I got the Weber Go-Anywhere for exactly this purpose and it has been great. https://www.amazon.com/Weber-121020-Go-Anywhere-Charcoal-Grill/dp/B00004RALJ/ref=sr_1_3?crid=4L3EUUN25PFR&keywords=weber+go+anywhere+charcoal+grill&qid=1660307059&sprefix=weber+go%2Caps%2C61&sr=8-3

Given its shape, I don't need to use the top grate on the charcoal grill. I can just lay the skewers across the top of the grill to get that nice kebab set up where they're directly over the charcoal.

Yes! There is something great about smaller grills. They are very efficient, super easy to clean, easy to store, easy to pack etc. I have the funds to upgrade by I am having so much fun with my 14" I really don't plan on "upgrading" any time soon. Hey check out the SmokeyJokey, this is what I use, it could offer a bit more safety and efficiency with the heat. You'll need a lidded machine to keep those delicious burgers from flaring up too! Great minds drink alike!

https://www.amazon.com/Weber-10020-Smokey-14-Inch-Portable/dp/B00004RALL?th=1

I have this same grill. I would recommend this Weber https://www.amazon.com/dp/B0044ERTDY/. Also pro tip: Use it upside down/opposite of how it looks in the photos. Helps you get more defined sear marks.

i believe that's a refrigerant tank, not a LP tank.

but then again my size reference is what's commonly used in the US, so maybe other places use different sizes ?

either way, really great fab work, but at the end of the day the body is cheap steel, and you can buy a portable steel grill for < $50 https://www.amazon.com/Weber-121020-Go-Anywhere-Charcoal-Grill/dp/B00004RALJ/

It looks like it's missing the cleaning/air vanes and the ash catcher holder. The catcher itself is in that pot at the bottom of the inside of the kettle, but you're missing the thing that the pot attaches to. As others have said, you can just use a metal pan under the kettle to catch ashes.

The air vanes are a different matter though. It's used both for sweeping/cleaning ashes but also to adjust the amount of air that the kettle gets via the bottom. It'll be harder to control temperatures without it. Fortunately it's pretty cheap ($20).

https://www.amazon.com/Weber-7444-2-Inch-One-Touch-Cleaning/dp/B005LVAZ3A

I would either use a brick or two to keep the coals on one side or get this: https://www.amazon.com/Weber-7403-Char-Basket-Charcoal-Briquet/dp/B000WEMGM4/ref=sr\_1\_3?crid=347JOVKZVXLXB&amp;dchild=1&amp;keywords=weber+charcoal+basket&amp;qid=1623176489&amp;sprefix=weber+char%2Caps%2C165&amp;sr=8-3

This thing works great.

Briquettes have their purpose too, I mix them when I don't use the baskets. I lay them in a ring around the kettle and then put the lump charcoal on top, and soaked chips for temp control.

I have to agree with u/weberman87 never close your vents before your coals are roaring. Once ignition is at full blaze chock back the vents to get your temp down. I’m personally not a fan of the slow and sear price alone is what kills it for me. I like using Weber’s charcoal baskets place another aluminum tray with water if you want humidity in your cook. Or leave it dry to serve as a drip pan to avoid grease fires on any future cooks.

If you're just looking for options, and you're not married to an offset:

Weber Smokey Mountain 22&quot;

BBQ IQ 110 Temp Controller

Aside from that you could look at the various Kamado style cookers out there...

• Primo Ceramic

• Big Steel Keg

And then there are a lot of pellet smokers in that price range. (Treager, Rec-Tec, etc)

And sometimes I find a semi local manufacturer that will make what is essentially an OK Joe offset but out of thicker material for like $550-$750ish at a local Home Depot, but I never can find any reviews online about those cookers and I never see them on the website, so it's hardly worth mentioning (unless you're in the Houston area, in which case, randomly check the Gulfgate Home Depot and see what's out there)

For the record, I have the 22" WSM and the BBQ IQ 110 that I linked above, and I'm turning out the best BBQ of my life with that setup, and it's dead simple to use.... so in that $500-600 range I don't think you can beat it. It's about as easy to use as a pellet smoker, but I can burn charcoal, charcoal and wood, or just wood if I want.

I recently did the following:

Weber Smokey Mountain 22&quot;

BBQ IQ 110 Temp Controller

This is the most basic temp controller they offer, but it's dead simple to setup and use. You can get the 120 or 130 for more features, and I believe the 130 has the app control and what have you. I love this setup because I can smoke with charcoal and chunks, or as long as I start the fire I can go pure stick burner as long as the sticks/logs/etc fit in the cooker and with the 22" most of them do.

All the flavor of a pure stick burner or a charcoal smoker, but the precise control of electricity.... I did a couple of briskets the first weekend I had the setup and they were the best briskets I've ever cooked, and probably top 3 for briskets I've ever eaten. I smoked some chicken breasts/thighs for thanksgiving and that's easily the best smoked chicken I've ever had.

Cleanup is pretty easy on this smoker, it's got the Weber warranty and customer service behind it. Replacement parts are readily available, there's a huge community following and plenty of knowledgeable people around to give you advice about it.

I'm not saying you have to get this setup, but I think it's worth some consideration.

In my opinion, I would spend the extra $20 to get the regular 22&quot; kettle.

Here it is on Amazon.

I started out with only my Weber kettle and a Smokenator. Though a lot of people also use the similar Slow N’ Sear add-on. Get yourself a 22” kettle for $109 on Amazon and aSlow ‘N Sear for another $99. That will get you started and you can go nuts with an expensive smoker or grill later. You’ll have grilling and smoking capabilities on 363 sq in grilling area vs. 314 on the Akorn. Plus it’ll last you A LOT longer. 👍🏼

I was trying to keep it between 275 and 300. I used these to keep the charcoal off to one side and I put a pan with a little beer in it under the cool side. Idk if that did anything but I saw it in a video and figured it couldn’t hurt.

I’d just use the grate you already have. That’s the one I figured you had. My grate is just a standard one, and not a cast iron one, that I’ll link below.

What I personally do most of the time is I use the small chimney to get the coals started then I pour them into my upside down full size chimney. The small Weber chimney is just about the perfect amount to fill the bottom of the full size chimney. That way the coals are right up next to the grate without having to waste so much charcoal filling the large chimney if you just have a couple things to sear. Also the upside down full size chimney allows for a more stable base and more surface area for the coals to spread out if you have larger things to sear.

And to preheat the grate, you can have the grate on top of the preheating chimney to really get it super hot.

Weber 7439 Replacement Charcoal Grate https://www.amazon.com/dp/B000WU7PWO

Maybe the Weber 8834 Gourmet BBQ System Sear Grate

It's 12" diameter but it's flat and since it is cast iron it should be heavy and stable on top of the chimney. I've often thought about trying it out myself.

I have a Weber Smoky Mountain and really like it. I'm doing a 13lb brisket now as I type this. In the US the 18" model is $300 (what I have) and the 22" model is $400. The 18" will probably cost a bit more than the ones from your image, but maybe not a lot more. I've had mine for about ten years and it has held up very well.

Harry Soo is a well-known BBQ pitmaster and he has a lot of good information on his youtube channel about using the WSM. He's won a lot of championships using these inexpensive smokers, and if they're good enough for him they're good enough for me.

Here are my notes:

These Weber charcoal baskets are awesome. Not necessary, especially if you use the snake method, but these things made it so easy.

I used way too much charcoal. I went with a full chimney. Should have used a half. My fire was too hot, especially when I added my chunks. Less charcoal for sure next time.

It may not have been evident from the picture, but there's about a half gallon of water in that foil pan.

I love pork roast. It's a great piece of meat. I rubbed it the night before with Deez Nutz from Meat Church. Next time I'll also brine it. This piece of meat cooked quickly, so the brine will definitely help give it flavor. As mentioned above, my fire was a little too hot. Lower temps and maybe another hour of cooking will definitely add smoke penetration and flavor to the meat while not making the cook too long and annoying to do for a quick weeknight dinner.

Sorry about the photo format. I downloaded these from my Instagram story.