Weber Original Kettle Charcoal Grill for Outdoor Cooking and Barbecue, 22-Inch, Black

First impressions and setup

Pulling the 22-inch Weber kettle out of the box, the first thought I had was simply: this is a lot of cooking space in a compact footprint. The bowl and lid are generously sized without feeling bulky on a patio. Assembly took me just under half an hour using Weber’s icon-only booklet. The diagrams are mostly clear, though a couple of steps could be more intuitive—particularly the order of installing the legs and the lower wire rack. A dab of light lubricant on the leg ends helped them seat smoothly in their sockets without forcing anything. Once together, the frame felt solid, and the bowl sat level with no wobble.

One design detail I appreciate right away is the angled lid hook. Instead of hunting for a place to set a hot lid, it hangs neatly on the side of the bowl. The all-weather wheels pop on easily and roll over pavers and grass without complaint, making it simple to move the grill in and out of storage or reposition it to dodge wind.

Build quality and design

The kettle’s core construction still sets the standard at this price. The porcelain-enameled lid and bowl are thick, hold heat well, and shrug off weather. Even after several high-heat searing sessions and a few long cooks, the finish looks new—no blistering, no flaking. The damper hardware is rust-resistant aluminum, and the handles are glass-reinforced nylon that stay manageable to the touch and don’t loosen with heat.

The plated-steel grate is exactly what I expect in an “original” model: durable, heats evenly, and easy to scrub down. It isn’t stainless and won’t last forever, but with a quick preheat and a light oiling, food releases cleanly. If you grill year-round, you may eventually upgrade the grate, but it’s a solid starting point.

Underneath, the One-Touch cleaning system uses three steel blades that sweep ash through the bottom vents into an aluminized steel tray. This is the simpler open pan—not the enclosed bucket you’ll find on higher-tier Weber models—so it’s best for folks who primarily grill and occasionally do medium-length smokes.

Cooking performance

• Quick, hot searing: With a full chimney of briquettes dumped in a two-zone setup, I can have steaks searing in roughly 20 minutes from cold start. The kettle geometry encourages strong convection, so browning is fast and even.
• Two-zone control: This is where the kettle shines. Bank coals to one side for direct heat and leave the other side cool. I’ve run chicken quarters skin-side down over the hot zone for color before finishing gently on the cool side, where the dome’s circulation crisps skin without flare-ups.
• Low-and-slow: Close the bottom blades to a sliver, set the rust-resistant damper up top for a narrow exhaust, and the kettle will cruise in the 225–275°F range with a modest fuel load. With a charcoal snake or baskets, ribs and pork shoulder come out tender, with clean smoke and no bitterness. You do need to lift the lid to add fuel on this base model, so hinged grates are a worthwhile accessory if you plan to smoke often.
• Capacity: The 22-inch diameter is the sweet spot. It will comfortably handle a couple of large chuck roasts, a full pack of chicken thighs, or enough burgers to feed a small crowd. For a family of four or an impromptu neighborhood cookout, I never feel constrained.

Heat distribution is consistent. The porcelain enamel helps stabilize temps, and the bowl shape prevents dead zones. I’ve used it as a “convection oven” for roasts by placing a drip pan under the meat and coals on the sides; lamb and turkey come off juicy with crisp exterior.

Airflow and temperature control

Weber’s bottom-blade system is simple and effective. The blades act as both vent and sweeper: open wide for ignition and high heat, then trim down to settle the fire. Up top, the aluminum damper provides the fine control. I typically set the bottom vents slightly more open than the top to encourage a gentle draw across the fire and out the lid, which reduces the chance of smoke billowing out the lower vents.

There’s no built-in thermometer on this version, so I use a clip-on or probe thermometer. That’s actually my preference for accuracy, but beginners might miss the reference point a dial provides.

Cleanup and maintenance

The One-Touch system clears the bulk of ash quickly. A few sweeps send most of it into the tray. Fine ash tends to linger around the bowl edge after long burns, so I keep a small brush handy for a final sweep. The ash tray is easy to remove and dump, though because it’s an open pan secured by spring clips, it can get knocked loose if you bump it while moving the grill. If you plan to roll the kettle around frequently or cook on windy days, be mindful of that tray. Everything else—grate, bowl, and lid—wipes down without effort.

In terms of longevity, the porcelain enamel and rust-resistant hardware are reassuring. Covering the grill and emptying ash after use go a long way toward keeping it in top shape.

Portability and day-to-day use

At roughly 22 inches in diameter and a modest overall weight, the kettle is easy to live with. The wheels roll well, the footprint is compact, and the side handle’s integrated tool hooks are small but useful for hanging tongs and a brush. The glass-reinforced handles stay sturdy; I’ve carried the lid by the handle at full temp without flex.

I also like how approachable it is for new grillers. There’s nothing to leak, no regulators to fuss over, and lighting is straightforward with a chimney starter. You can keep the setup minimal and still get excellent results.

Accessories that make it better

• Chimney starter: Faster, cleaner ignition than lighter fluid.
• Hinged grate: Lets you add charcoal or wood chunks without removing the entire grate.
• Two-probe thermometer: One for the grate temp, one for the meat.
• Charcoal baskets: Neater fuel management and easy two-zone setup.
• A fitted cover: Helps preserve the finish and hardware.

None of these are required to enjoy the kettle, but each one adds convenience if you cook often.

What I’d change

• Assembly documentation: The graphic-only instructions could do with clearer orientation cues and leg/tray order. It’s not hard, but a couple of steps are more finicky than they need to be.
• Ash tray security: The open pan is functional, but the spring clips are easy to jostle. An enclosed catcher is cleaner and more secure, especially when transporting or dealing with gusty conditions.
• No built-in thermometer: Not a dealbreaker for me, but some users will want a quick glance at dome temperature without extra gear.

Who it’s for

• Beginners who want a reliable charcoal grill that teaches real fire control without overwhelming complexity.
• Weeknight grillers and weekend tinkerers who will sear steaks one day and run a small rib smoke the next.
• Small to medium households and casual entertainers; the 22-inch size is versatile without feeling oversized.
• Tinkerers who enjoy a robust ecosystem of accessories and techniques.

If you routinely cook for very large groups or want set-and-forget smoking with minimal intervention, a larger kettle or a dedicated smoker might suit you better. And if you hate managing charcoal, a gas grill is the obvious alternative. But for flavor, flexibility, and value, this format is tough to beat.

The bottom line

The Weber kettle remains a benchmark because it gets the fundamentals right: durable materials, efficient airflow, and a shape that supports both high-heat searing and gentle indirect cooking. This 22-inch version hits the sweet spot for capacity and control while staying easy to move and maintain. The One-Touch cleaning system is effective, if a bit basic in this configuration, and the overall build inspires confidence backed by a long limited warranty.

I recommend the Weber kettle. It offers excellent cooking performance, thoughtful design where it matters, and a long service life for the price. Add a chimney starter and a decent thermometer, and you’ve got a versatile, dependable grill that can grow with your skills from weekday burgers to weekend briskets.