Weber Jumbo Joe Premium Charcoal Grill for Outdoor Cooking and BBQ, 22-Inch, Black

I rolled the 22-inch Jumbo Joe onto the patio for its first cook, a chimney of briquettes crackling while I set up a simple two‑zone fire. Within minutes, it reminded me why a classic kettle remains a staple: straightforward, responsive, and capable of both blistering sears and steady low‑and‑slow sessions with only a few adjustments.

Build and design

This is a familiar Weber silhouette, and that’s a good thing. The porcelain‑enameled lid and bowl are thick, evenly coated, and shrug off heat and weather without complaint. The finish wipes clean easily and shows no signs of blistering. The plated steel grate is sturdy and sits securely; it’s not fancy stainless, but it’s robust enough to handle frequent use. I seasoned mine with a light coat of oil after the first burn, and food release has been solid.

The details that matter are here. The lid handle’s heat shield does its job; I could lift the lid mid‑cook without a glove for quick peeks, though I still prefer a glove when the fire is raging hot. The angled lid hook is more useful than it looks on paper: hanging the lid on the bowl keeps it off the ground and helps fan the fire thanks to the extra airflow.

If you’re tall, take note of the working height. It’s on the shorter side for a standing grill. I’m average height and comfortable for hour‑long sessions, but an all‑day smoke had me wishing for an extra inch or two. A simple fix is to park it on a couple of pavers or bring a small rolling cart as a prep surface to reduce bending.

Assembly and setup

Out of the box, assembly is about as painless as grills get. The legs, ash catcher ring, and wheels go on with basic hardware, and the manual is clear. I used a screwdriver and a small wrench and was cooking in under 30 minutes. The all‑weather wheels roll smoothly across a patio and even handled a short trip over grass without drama.

A note on accessories: this grate is a single piece. If you plan to do long cooks where you’ll add fuel mid‑session, a hinged replacement grate is a worthwhile upgrade, but it’s not essential to enjoy the grill as shipped.

Airflow control and heat management

The dampers are the star of any charcoal kettle, and these are precise. With a half chimney of fuel and the bottom vent cracked a quarter open, I settled at 350–375°F for chicken thighs in about 10 minutes. For a rib session, I used the snake method (a semicircle of overlapped briquettes with a few chunks of oak) and held 250–275°F for hours with minor tweaks to the bottom vent and the top vent around half‑open. The grill responds predictably: small vent changes translate to gradual temperature shifts rather than swings.

For steaks, the kettle hits high heat without struggle. Opening the vents wide and stacking a full chimney under half the grate gave me a ripping hot sear zone and a cooler side to finish to temp. With the lid on, I could push thick ribeyes to a deep crust while keeping flare‑ups in check.

Cooking performance

Capacity is generous for a “standard” backyard grill. I’ve comfortably cooked 12 burgers at once, and there’s room for a spatchcocked chicken or two smaller pork butts positioned opposite the coals. A rib rack makes two or three racks of baby backs manageable on indirect heat. The bowl’s shape circulates air well; I see even browning with the lid on and consistent smoke coverage when I toss in a couple of fist‑sized wood chunks.

Food flavor is classic charcoal—clean and slightly smoky when you control the wood and avoid overdosing chips. Searing is fast, and poultry skin crisps up nicely around 375–400°F without drying out. If you’re used to gas, expect a little more ramp‑up time and a lot more control over smoke character.

Ash and cleanup

The aluminum ash catcher under the bowl is a simple, durable tray that catches most of what falls through. It’s not the fully enclosed high‑capacity system found on higher‑end models, so some ash can blow around on windy days when you remove it. That said, it’s easy to detach, dump, and reattach, and corrosion isn’t a concern. Inside the kettle, I give the grate a quick brush while it’s hot, then do a deeper clean every few cooks. The porcelain lining sheds residue with a soft scrape. I also tap down spent charcoal before opening the bottom vent to avoid stirring up dust.

If you plan to cook fatty cuts, drop a small foil pan under the meat on the indirect side to catch drips. It keeps the ash catcher from getting greasy and helps avoid flare‑ups on your next high‑heat session.

Comfort and ergonomics

• The lid hook beats balancing the lid on the ground or on a precarious table. It also helps shield food from wind when you hang it opposite the fire.
• The handle’s heat shield works, but the bowl and side handles can get warm—gloves are smart when you need to reposition mid‑cook.
• The kettle is stable once parked, but like most three‑leg designs, it can wobble if you roll it sideways across uneven surfaces. Tip it back and use the wheels; don’t push it sideways.

Durability and maintenance

Weber’s enamel and hardware reputation holds up. After repeated hot sears and a few rain showers, there’s no rust, no bubbling, and no warping. The plated grate does darken and will eventually wear at high‑contact points, which is normal. Keep it oiled, and it will last. The aluminum dampers resist corrosion; I’ve had no sticking or galling, and vent markings remain visible.

This isn’t a grill you’ll baby. A cover will extend its life, but it’s forgiving even if you forget to bring it in during a storm.

What it’s not

It’s not a set‑and‑forget pellet grill, and it doesn’t have the convenience of a gas starter. Plan for 15–20 minutes to light a chimney and settle temps. There’s no built‑in side table or storage, so you’ll want a small prep cart. My unit didn’t include a dome thermometer; I prefer a digital probe anyway, but if you like glancing at the lid for a rough reading, factor in a clip‑on thermometer.

And while the ash catcher is functional, heavy users who value zero mess in windy conditions may prefer an enclosed catcher with an integrated sweep system. This design strikes a good balance of simplicity and longevity, just not maximum convenience.

Who will appreciate it

• Cooks who want a single grill that can sear steaks one night and slow‑cook ribs the next.
• Small to mid‑size families—there’s room for multi‑course cooks without feeling cramped.
• Anyone who values durability and parts availability over gadgetry.
• Charcoal newcomers who want a forgiving learning platform with clear feedback from the vents.

If you’re taller or cook for a crowd of 10+ regularly, you might want to pair it with a prep station and consider a second warming rack or a larger grill for big parties.

The bottom line

After several weeks of mixed cooks—weeknight burgers, reverse‑seared steaks, crispy‑skinned chicken, and a lazy Saturday rib session—the Jumbo Joe 22‑inch has been consistent, predictable, and low‑maintenance. The materials are solid, the airflow control is precise, and the simple ergonomics (lid hook, heat‑shielded handle, roll‑anywhere wheels) make day‑to‑day use easy. Ash management is straightforward if a bit breezy in gusts, and the working height is the only real ergonomic nit for long cooks.

Recommendation: I recommend this grill. It nails the fundamentals—heat retention, vent control, and build quality—at a price and footprint that make sense for most backyards. If you’re after charcoal flavor with reliable performance and you don’t mind lighting a chimney, this 22‑inch kettle is a dependable, long‑lived choice that will handle everything from fast sears to low‑and‑slow without fuss.