Charcoal Grill

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Which one should you buy?

A 22-inch kettle with a tight lid, proper vents and an ash catcher you can empty without a fight. The Weber kettle is a classic for good reason.

Nothing beats the smell of a charcoal fire on a summer evening. Charcoal gets very hot and gives food that lovely smoky flavour that gas can't quite match.

A kettle grill with a lid also works like an outdoor oven. So the same grill that sears a steak can slow-roast a whole chicken. It's simple, it's affordable, and once you've learned to manage the fire, it'll do almost anything you ask of it.

How a kettle grill works

Fire needs air. A kettle has two sets of vents: one in the bottom of the bowl and one in the lid. Air comes in at the bottom, feeds the coals, and leaves through the top, pulling heat and smoke past the food on the way. Open the vents and the fire roars. Close them partway and it calms down. Close them completely and it goes out.

The round shape and domed lid make the heat circulate, a bit like a convection oven. Pile the coals on one side and you get two zones: fierce direct heat over the coals for searing, and gentler indirect heat on the empty side for cooking things through with the lid on.

Weber Original Kettle Premium at a glance

The "Premium" matters: the hinged grate, thermometer and bigger ash catcher are what you're paying the extra $70 for over the basic kettle.

What to look for in a charcoal grill

• A tight-fitting lid. If air leaks in, you can't control the fire.

• Adjustable vents, top and bottom. They're your temperature dial.

• An ash catcher that's easy to empty. If it's a faff, you won't do it, and a bowl full of ash blocks the airflow.

• Enough size. 22 inches across is plenty for a family, with room to set up two zones.

• A hinged grate. Very handy for adding coals during a long cook.

The Premium has all five. Like every lid thermometer, it reads the air at the top of the dome, not the food on the grate, so use an instant-read thermometer for doneness.

Who it suits, and who should skip it

Good for you if

• You want real smoky flavour and searing heat

• You'd like to roast and slow-cook outdoors, not just grill

• You cook for a family and want room to spare

Skip it if

• You live somewhere charcoal isn't allowed, such as many balconies: check your local fire rules

• You want push-button weeknight convenience: look at a gas grill

How to get the best from it

Light it with a chimney

Fill a chimney starter with charcoal, light some newspaper or a couple of paraffin lighter cubes underneath, and in 15 to 20 minutes the coals will be covered in grey ash and ready to pour out. No lighter fluid, so no chemical taste. If you ever do use lighter fluid, never squirt it onto lit or warm coals.

Set up two zones

Pile the coals on one side. Sear over the coals, then move the food to the empty side and close the lid to finish cooking gently. Open the vents for more heat and close them partway to cool things down.

Briquettes or lump?

Lump charcoal lights faster and burns hotter but doesn't last as long. Briquettes burn steadier and longer, which makes them easier for beginners and slow cooks.

Cook to temperature, not to time

Chicken is done at 165°F in the thickest part. Burgers at 160°F. Pork chops, steaks and lamb at 145°F, then rest for 3 minutes. Use separate plates for raw and cooked food.

Cleaning and safety

• Outdoors only, on a stable, non-flammable surface, well away from the house, deck railings and overhanging branches.

• Never use it indoors, in a garage, tent, porch or any enclosed space. Burning charcoal gives off carbon monoxide, which you can't see or smell and which can kill.

• Never bring it inside to finish cooking or to keep warm afterwards. The coals keep giving off carbon monoxide long after you've stopped cooking.

• Flare-up? Move the food, close the lid and the vents to starve the flames. Never throw water on a grease fire.

• Putting it out: close the lid and all the vents and let it smother.

• Ashes: let them go completely cold, then soak them with water and keep them in a metal can with a lid. Hot ash has started plenty of house fires.

• Grates: scrub them hot with a bristle-free brush or scraper.

The one rule

Charcoal lives outside. Always. Even when it looks like it's gone out.

Questions people ask

How long does charcoal take to be ready?

About 15 to 20 minutes in a chimney starter, when the top coals are covered in grey ash.

How do I control the temperature on a charcoal grill?

With the vents and the amount of charcoal. Open vents mean more air and more heat; partly closed vents cool things down. Two zones give you somewhere to move food if it's cooking too fast.

Is the lid thermometer accurate?

It tells you roughly how hot the air in the dome is, which is useful for roasting. It doesn't tell you anything about your food. Use a probe or instant-read thermometer for that.

How do I put out a charcoal grill?

Close the lid and shut all the vents. Without air, the fire dies. Leave the ashes until they're completely cold before you empty them.

Can I use a charcoal grill on a balcony?

Often not. Many towns and buildings ban charcoal on balconies because of the fire risk. Check your local rules before you buy.

Cook with it

Get a proper crust with my guide to how to sear meat, then try my Smash Burgers with Magic Sauce in a cast iron pan over the coals.

Updated October 2026. Prices change often, so check before you buy.