Maintaining a consistent temperature is crucial, and the Weber does this better than any other in its price range. You can thank the porcelain-enameled bowl and lid, which are heat retention pros, for that. Still, keeping an eye on the thermometer will help you determine if you need to add more coal, wood, or even adjust the airflow using the rust-resistant aluminum dampers.
For our tests, each grill gets a full chimney of lit charcoal and a 6-pound chicken opposite the coals for indirect heat. None of the hood thermometers built into these grills mirrored the temperatures recorded by our own thermocouples and data software. We tested several brand-name models to find out which is the best charcoal grill for your next cookout. Up top, the Weber model’s lid vent is a simple disc of aluminum; you just flick it left or right to open or close the vent holes.
When it was time to cook, we filled a charcoal chimney starter with Kingsford Professional Competition Briquettes. When coals were ready we dumped the coals to cover exactly half of each grill’s charcoal grate (using grilling tongs to adjust if necessary). We replaced or unfolded the cooking grate, depending on the grill, put the lid on, and let each grill warm up for 15 minutes. Smoking is a process in which meats are cooked at a much lower temperature for an extended period.
The Char-Griller Super Pro is a versatile steel barrel charcoal grill with a whopping 850 square inches of total cooking area, if you count the top warming rack. The main grates are made of heavy-duty cast iron and resemble the grates of some weber charcoal grill of the best gas grills we tested this year. Like the Char-Griller Classic, the Super Pro can also be converted to a proper smoker by attaching an optional side fire box, and the enameled steel body does a great job of retaining heat.
It is an absurdly simple process that requires a hammer and a Phillips-head screwdriver. In the box, you’ll find 16 pieces including a plastic wrench only used to attach the handle to the lid. Our R&D department develops high-quality, fairly priced grilling equipment. The overall shape and size of the kettle are ideal for smoking larger cuts of meat, making this a hybrid model that truly excels in all arenas (smoking and searing, but also roasting and steaming, too).
You’d be forgiven for thinking this charcoal grill was “just” a smoker, thanks to its design. With features and functions that optimize low-and-slow grilling and smoking, this handsome grill is well-worth the moderately high price. We considered how simple (or not) it was to empty the ash catch and wipe out the kettle, as well as clean the grates. Charcoal briquettes and lump charcoal are easier to ignite and keep lit than ordinary firewood. That said, charcoal (especially in briquette form) produces a lot more ash than hardwood.
Smaller than most of the other models we tested, and with fewer bells and whistles, the SNS Original Charcoal Grill is a solid performer that can hold its own in both grilling and smoking. Our rib experience with a few of the other grills was far from ideal. At times, the inside of this grill hit temperatures as high as 400 degrees F.
Just to look at it is to conjure up memories of family cookouts and good times — even if you’ve never owned one. The Weber Original Kettle is no more difficult to use than any other charcoal grill. Up weber q higher, food cooks on the food grate, and you top it all off with the dome-shaped lid to trap the heat and smoke. Broadrick says that consistency has elevated the charcoal grill into something more.