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Product Description
Amazon.com
Weber One-Touch Charcoal Kettle
Easy Does It
Weber's legendary charcoal grills have become a backyard icon. Just pick a size, pick a color, and get ready to inspire neighborhood-wide envy.
Weber's Original Charcoal Grilling System
At Weber they believe that grilling should be as fun as it is flavorful. Self-proclaimed perfectionists, they've dedicated themselves to that standard since 1952 when they made their first charcoal kettle. That's because they know that when you've got friends and family hovering around the grill, hungry for that unmistakable charcoal flavor, the last thing you want to contend with is shoddy construction or burnt food. So Weber did their homework, designing products that won't let you down. The result? Grills that don't require an engineering degree to assemble, last for many long years of dependable service and--most importantly--deliver exceptionally delicious grilled results every time.
Bowl and Lid
Weber kettles combine traditional design with innovation in production. Made of steel and coated with porcelain enamel, the bowl and lid are formed exactly right to allow heat to circulate around the inside of the grill for even cooking. The porcelain enamel is baked on at approximately 1500 degrees F ensuring that your grill will not only withstand the heat of many cookings, but also resist rust- and burn-through. In addition, the smooth, hard-wearing surface makes cleanup easy.
Damper
Closed-lid cooking is a signature of Weber products. The damper system created by Weber allows for control of the heat inside the unit without lifting the lid. Simply adjusting the damper provides temperatures low enough to smoke food for hours or high enough the sear steaks. Made of rust-resistant aluminum and placed just so in the lid, the damper is as durable as it is functional
Cooking Grate
Every Weber charcoal cooking grate provides ample cooking area for any meal. Made of heavy-duty plated steel, these cooking grates are durable and easy to clean, and they can hold enough heat to give you beautiful sear marks. The hinged grates have an area on either side that lifts to allow access to the fuel without lifting the whole grate or removing food from the grill. Adding or adjusting charcoal is hassle free and easy.
Charcoal Grate
The Weber charcoal grate has what it takes to withstand the heat of any charcoal fire. Made of heavy-duty plated steel, these durable grates won't warp or burn through. Additionally, they give you enough space for a direct set-up or an indirect set-up. Weber charcoal grates give you the flexibility to cook the way you want.
One-Touch Cleaning System
The One-Touch cleaning system makes cleanup hassle free. As you rotate the handle, the three blades in the bowl move ash through the vents in the bowl and down into the ash catcher. The aluminum ash catcher lifts out for easy ash disposal and cleaning. The fully enclosed ash catcher keeps ashes from blowing around and is easily detached for quick and clean ash removal. This not only makes cleaning out the bowl a breeze but also helps keep you cooking longer by preventing the build-up of ashes that blocks vents and suffocates the fire.
In addition to providing a quick and easy way to clean the bowl, the One-Touch cleaning system also acts as a second damper. The same vents that allow ash to fall easily out of the bowl help bring oxygen up to the fire. Closing the One-Touch cleaning system and the top damper allow you to choke out the fire easily.
22.5-Inch Gold One-Touch Charcoal Kettle Grill
As part of the One-Touch series, the 22.5-inch Gold kettle grill provides a plated-steel hinged cooking grate that measures 22-1/2 inches in diameter for 363 square inches of total cooking space. The sleek unit also features a heavy-gauge porcelain-enameled bowl and lid with glass-reinforced nylon handles, rust-resistant vents, durable all-weather wheels, and a removable, aluminum, high-capacity ash catcher. Best of all, the grill's aluminized-steel One-Touch cleaning system allows you to empty the ash in seconds without getting your hands dirty. Overall, the grill measures 22-1/2 inches long by 27 inches wide by 38-1/2 inches high and carries a 10-year limited warranty.
Note: Images shown above are of the Weber One-Touch Charcoal Kettle series in Black; features illustrated vary by model.
What is Weber T.I.P.S.? Tradition
When George Stephen created the first Weber grill, he wanted to be able to bring his family together for a good meal. He insisted on a product that would exceed customers' expectations.
In the years since then, the Weber name has become synonymous with backyard barbecues and the family, friends, and good times that go with them. At Weber, they continue that tradition of excellence in everything they do from the development of new grills and accessories to the services they provide to customer and dealers.
Innovation
From the very beginning, Weber revolutionized backyard grilling. Since then, they have continued to develop products that enhance the grilling experience. From the original kettle with heat controlling dampers to electronic temperature controls and Flavorizer bars, Weber continues to be at the forefront of modern grilling, making the backyard a part of your kitchen.
Performance
Weber grills have been and will continue to be the true definition of performance in backyard grilling. Whether you're cooking a basic burger or an extensive meal, Weber grills are designed and engineered to give you the best performance every time.
Service
Service is of the utmost importance at Weber. Their Customer and Dealer Service associates work every day to ensure that their customers and dealers have the support they need.
2012 Weber One-Touch Charcoal Grills
 18.5" Silver |  22.5" Silver |  18.5" Gold |  22.5" Gold |  26.5" Gold |  22.5" Platinum | |||
| Color / Item | Black 441001 | Black 741001 | Black 451001 | Black 751001 | Dark Blue 758001 | Green 757001 | Black 781001 | Black 1361001 |
Cooking System | ||||||||
| Porcelain-enameled bowl and lid | • | • | • | • | • | • | ||
| Plated-steel cooking grate | • | • | ||||||
| Plated-steel hinged cooking grate | • | • | • | |||||
| Stainless-steel hinged cooking grate | • | |||||||
| Built-in thermometer | • | • | ||||||
| Total cooking area (square inches) | 240 | 363 | 240 | 363 | 508 | 363 | ||
Construction | ||||||||
| Heavy-duty steel cart frame | • | |||||||
| Thermoset work tables | 2 | |||||||
| Aluminized-steel One-Touch cleaning system | • | • | • | • | • | |||
| Stainless-steel One-Touch cleaning system | • | |||||||
| Aluminum ash catcher | • | • | ||||||
| Removable, aluminum high-capacity ash catcher | • | • | • | • | ||||
| Wire bottom shelf | • | |||||||
| Rust-resistant vents | 2 | 2 | 2 | 2 | 2 | 2 | ||
| Glass-reinforced nylon handles | 2 | 2 | 3 | 3 | 3 | 2 | ||
| Durable all-weather wheels | 2 | 2 | 2 | 2 | ||||
| Durable all-weather wheels with full wheel hubs | 2 | 2 | ||||||
Features | ||||||||
| Char-Basket charcoal fuel holders | 2 | |||||||
| Tool hooks | 6 | |||||||
| Tuck-Away lid holder | • | • | ||||||
| Owner's guide | • | • | • | • | • | • | ||
| Limited warranty | • | • | • | • | • | • | ||
Fuel | ||||||||
| Charcoal (sold separately) | • | • | • | • | • | • | ||
Dimensions | ||||||||
| LxWxH (inches) | 18.5 x 23 x 35 | 22.5 x 25 x 38.5 | 18.5 x 25 x 35 | 22.5 x 27 x 38.5 | 24.4 x 32 x 42.3 | 26 x 50.1 x 41.2 | ||
Product Description
Customer Reviews
Some units were really interesting, and not too expensive, but upon close inspection many of these proved to be tinny and cheaply made. The very expensive systems were very nice, but did not offer rotisseries and other useful accessories and were just too expensive for us anyway.
So, we ended up with another Weber, the Gold Model. In the many years since our last Weber, there have been a lot of improvements that kept it attractive. The ash catcher really does make cleanup much easier and the vent system is more functional. The grill itself has the new flip-up hatches that allow you to add more coals and move them around without having to lift up the grill. I did that all the time with the old grill.
The optional little bent-wire style of charcoal retainers do help to keep the coals out to the side when you want to use a drip pan in the center.
Others have recommended the chimney style charcoal start for ecological reasons. It is also just plain faster to use as well, and it is made of heavy gauge metal that is both attractive and long-lasting.
I love the optional rotisserie (see those reviews) and it comes with an extension ring that is also useful for other cooking options.
We got the green colored kettle and it looks very nice on the patio. The general design and those odd white-wall tires give it a kind of vintage look.
This is a well-made and very functional grill with all sorts of interesting available accessories that really work well. There is a reason for the popularity of the Weber. I looked, I bought. Hard to beat.
...............
Update 7/2012. Still good, used daily all summer and even in the rain under my porch cover. Something I came up with that could be interesting to the more dedicated user. I essentially bought a downed oak tree and have been splitting it for firewood for next winter. Had a lot of small, crooked, knotty, twisted pieces that couldn't easily be split. I cut them up into 1" cubes on a band saw, hoping to use them as briquettes in the Weber. A newspaper sprinkled with cooking oil got them started in the Weber chimney starter quite quickly. The secret is to be a bit patient so that they stop flaming and turn to glowing coals. And then you have a genuine oak BBQ, just like on a ranch. Very good, but a lot of work and dangerous enough even on a band saw. And it messes up the blade and rollers. The other more accessible method would be to simply start an oak campfire in the Weber, using regular old pieces of oak like you would in a fireplace. It would take some time to burn down to coals, but even more of an excuse to drink too much and then burn the food because....well, everyone has done this. Right? Anyway, flaming oak imparts a kind of bitter taste while glowing oak coals make it delicious. I do this research for you.
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Update 2, on cooking an expensive steak. This works and requires no skill. I went out and bought the most expensive steak ever, an organic, grass fed, free range whatever ribeye at a boutique market and the attractive butcher girl probably had her thumb on the digital scale besides. I about died when I saw the price. Hmmm, can't afford to cook this any way but perfectly.
I once saw a YouTube video on how to properly cook a steak using high heat and this is my BBQ grill interpretation of that.
Use the coal retainers to block off a section of the lower grill and fill up that smaller portion with lots of hot coals. It cannot be too hot in this case.
Put on the cooking grill and let the previous session's grease flame off, which of course also heats it up hotly and is somewhat entertaining and makes you feel guilty about what you are eating...
Put on the steak. Having those long tongs helps a lot. You can rub it with olive oil if you want, but it is unclear to me if that is necessary and it causes more flame-ups. No BBQ sauce though. Lid off! Deal with the flame-ups by maneuvering the steak around. Some people use a water spray. This is hands-on, attentive work.
Stand by. It will cook fast. Have your other food well under way. Within minutes the down side will have that crust of goodness, short of burnt of course. Turn it over and do the other side. When that side is seared, remove the steak and insert a digital cooking thermometer, taking care to place it in the very center, from the side (not stabbed in from the top). I use a Polder and the line from the sensor to the display seems to hold up in high heat, but don't string it out over the coals. Run it out the back. Set the alarm for 130.
Put the steak back over the un-coaled area. The effect now is that this is a very hot oven, not a grill. Put on the lid, make sure all vents are open. Watch the temp rise, amazingly fast so don't wander off.
Remove the steak, with tongs, to a plate and cover it with aluminum foil, resting it as they say on cooking shows. By the time everything else is served up, maybe 10 minutes or so, it should be ready to serve.
This gives you a steak that looks exactly like the ones in advertisements, medium rare with a great crust. You can throw it back on and in a couple of minutes the temp and doneness will go up. There is no shame in putting food back on the fire, but there is shame in over-cooking it! If you paid the big bucks for your meat, burning it will make you cry.
BTW, this works for other meat like thick cut pork chops (thick ones are easier to cook properly). Use the same method, but run the temp up to 140-145 (145 being the new govt standard, and in fact it is the standard for all meat other than poultry. If you were brought up on thin, over-cooked pork chops (we all were) you have a revelation coming. Chicken parts don't require the high heat, but a quick sear and off the the oven part works very well for them.
It is suggested that the steak be served with salt and pepper, applied after it is cooked as it may be a bad idea to subject the salt and pepper to high heat. The more expensive the meat, the less you should put on it. Cooks always suggest kosher salt and it is indeed very good for this, and ground pepper is better as well. I really think BBQ sauce is too much for expensive beef, but if you want to fancy it up, slowly heat up some butter and garlic and let it meld together. Strain it and serve it on the side, or simply pour it on. What the heck, you have already gone well over the fat grams or whatever for the month anyway...
If you have to cook more than maybe 3 or 4 large steaks, you could fill the entire bowl with coals and then finalize them in the kitchen oven set very high, like 450, and with the temp probe stuck in the most representative steak. This gives you 90% of the grilling experience and taste.
The only complaint I have about this grill is that the handle for the lid can get really hot when it's been sitting on the grill for a while. You can remedy this by wearing a grilling mitt when removing the lid. I'm not sure if a wood handle would make a difference. Just a minor complaint.
The big cooking grate is terrific. I can throw all kinds of stuff on the grill at once and it doesn't matter where it lies, if you spread your coals evenly, everything cooks great whether on the outskirts of the sides of the grate or on the center of the grate. I attribute this to the Weber design and the grill's ability to distribute heat evenly and well.
The ash catcher is one of the nicest features on this grill. If you are trying to decide between the silver and the gold Weber grill, make no mistake that this is the better option hands down. The ash plate on the silver model will most likely get filled up with ash quickly, not to mention it is a possible fire hazard if hot charcoal bits fall off the side of the ash plate. The ash catcher on the gold model is like a pan and can hold a lot of ash and hot charcoal bits with no problem. Spend a little bit more and get the better feature and you won't regret it.
The ash-catcher is super, the one-touch vent system is a big improvement (no more knocking each vent with a trowel), the plastic handles stay cooler... you get the idea. Nothing dramatic, but good progress.
But here's the clincher: setting one of these up (takes about 20 minutes, even if you make a mistake or two) just makes you feel like you're in heaven. It's summer embodied. People rhapsodize about the new car small... well, fughettaboutit. The look of a shiny new grill that you've assembled yourself is about as good as it gets.
Highly recommended accessory: the charcoal companion. Put your lighter fluid (or your MatchLight) away and use this instead-- it works flawlessly, and it's better for the environment.
pound it straight and paint with heat resistant paint made for the... Read more
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