GASONE Gas One – 14-inch Portable Barbecue Grill with 3-Point Locking Lid for Heat Preservation – Dual Venting System – Small Charcoal Grill for Backyard, Camping, Boat

A compact charcoal kettle that punches above its size

I picked up the Gas One 14-inch grill to solve a specific problem: I wanted a charcoal option that was easy to stash in the trunk, light enough to carry to the park or beach, and simple to set up on a small patio without dominating the space. After a season of cooks—weeknight burgers, skewers, a spatchcocked chicken, and more than a few roadside hot dogs—I’ve got a good sense of where this little kettle shines and where it asks for some compromise.

Setup, build, and first impressions

Assembly was straightforward. With a screwdriver and about 20 minutes, the legs, ash catcher, grates, and lid hardware were on and aligned. Everything fit as expected. The steel is on the thinner side compared with full-size kettles, but the enamel finish has held up better than I expected to regular heating and cooling cycles. The bright red lid has resisted discoloration and wipes down easily.

The footprint is small, but the 14-inch grate delivers about 150 square inches of cooking area—enough for four standard burgers, a couple of steaks, or a lineup of sausages and peppers. It’s a true “personal” grill, best suited to two to four diners. That compactness is part of why it works: with less space to heat, it comes up to cooking temperature quickly and uses noticeably less charcoal than a larger kettle.

Two design details stand out. First, the 3-point locking lid. It snaps down securely, which matters for both heat retention during cooks and keeping the lid in place when you move the grill. Second, the under-bowl ash catcher actually catches ash instead of scattering it around your patio—a small but welcome quality-of-life feature.

If I have a quibble in the build, it’s stability. On an even surface it’s fine, but the lighter-gauge legs can feel a touch wobbly if you bump the grill or set it on uneven ground. I tightened all fasteners after the first cook and it improved. If you plan to travel with it regularly, consider adding small lock washers to the leg bolts to keep them snug.

Cooking performance

This grill excels at straightforward, high-heat cooking. With a half chimney of briquettes poured in, the grate gets hot enough for searing in minutes. Burgers and thinner steaks picked up clean grill marks without sticking, and I was able to get a nice crust on chicken thighs before finishing them with the lid down.

Heat distribution is what you’d expect from a compact charcoal kettle: the center runs hotter, and the closer proximity of the grate to the coals means you’re cooking a little more “direct” than on larger grills. That’s an advantage for quick cooks and weeknight meals. For larger cuts or indirect cooking, you have to be deliberate. I’ve had the best results by banking coals to one side and leaving the other side free of coals for a cooler zone. On a spatchcocked chicken, the small size actually made temperature management easier; I could keep the bird moving between zones without losing heat to a huge air volume.

With the lid locked down, the grill behaves more like a small oven. It’s not airtight—no 14-inch kettle is—but the locking mechanism does help trap heat so you can roast vegetables or bake indirect without babysitting. I roasted corn with butter and herbs in foil and got consistently tender results.

Vent control and temperature management

The dual venting system (one below, one above) is the difference between guesswork and control. Out of the box, both vents moved smoothly and held their position. I cooked most direct meals with the bottom vent half-open and the top vent about two-thirds open, which gave me a clean-burning fire with minimal smoke and predictable heat.

For low-and-slow, keep your expectations in check. You can absolutely cruise in the 250–300°F range for a while with a small snake method or a couple of chunks of hardwood, but the smaller charcoal capacity means you’ll need to add fuel for longer cooks. Closing both vents at the end of a session does a good job of snuffing the coals so you can reuse what’s left next time—one of the nice perks of a lidded charcoal grill.

One note: there’s no built-in thermometer, so I used a small probe clipped at grate level to keep tabs on temps during longer cooks.

Cleanup and maintenance

The under-grill ash catcher reduces mess. After the coals are fully extinguished and cold, I pop the grate, brush it with a stainless brush, and then lift off the catcher to dump the ash. Lining the ash tray with foil speeds things up further. Because the grill is compact, there’s not a lot of nooks for grease to hide, and a quick wipe inside the lid keeps flaky buildup at bay.

To keep it looking good, I store it with the lid locked and the vents closed in a dry spot. The enamel resists rust, but any charcoal grill will corrode if left wet with ash. Empty the catcher before transporting, and don’t move the grill while anything inside is still warm.

Portability and use cases

This is where the Gas One 14-inch grill earns its keep. The weight is low enough to carry one-handed, the lid lock prevents rattling, and the form factor fits easily in a small car. For condo balconies, tailgates, tent sites, and boat days (where open flame is allowed), it’s a practical grab-and-go cooker. On unstable surfaces, I set it on a heat-safe board to improve footing and protect surfaces.

Durability and value

You’re not buying a lifetime heirloom here; you’re buying a compact tool that prioritizes portability and ease. The steel is thin, and while the finish has held up for me through a season of regular use, I wouldn’t expect the same longevity as a thick-gauge backyard kettle. That said, the price point is sensible for what it does. If you store it properly and avoid dropping the lid—especially on the handle—you’ll get plenty of value out of it.

Limitations to consider

• Capacity: Plan for small groups. It’s ideal for two to four people; more than that requires batch cooking.
• Stability: On uneven ground, the legs can feel a bit spindly. Keep it on a flat, sturdy surface.
• Long cooks: It can run low and slow, but fuel capacity is limited. Be ready to refuel during longer sessions.
• Hot spots: The center runs hotter. Use a two-zone setup and rotate food for even results.
• No thermometer: Bring a small probe if you care about precise temperatures.

Practical tips from my time with it

• Use a half chimney of briquettes for most cooks; add a few lumps for extra searing power.
• Create a two-zone fire by banking coals to one side. It expands what you can cook dramatically.
• Start with the lower vent half-open and fine-tune with the top vent; it’s easier to control smoke and flare-ups this way.
• Line the ash catcher with foil for quicker cleanup.
• Retighten leg hardware after the first couple of hot-cold cycles; heat can loosen fasteners.
• Close both vents at the end of a cook to save unburnt coals for next time.

Who it’s for

• Apartment dwellers, RVers, and campers who want real charcoal flavor without a bulky setup.
• Anyone who cooks for small groups and values fast heat-up and low fuel use.
• Folks looking for a travel-friendly kettle with a lid that actually locks.

Who should look elsewhere: large families doing big weekend barbecues, or anyone aiming to smoke full briskets on a regular basis. A larger kettle with heavier construction is a better fit for that.

Recommendation

I recommend the Gas One 14-inch grill for cooks who prioritize portability, quick setup, and low-fuss charcoal flavor. It heats quickly, the dual vents make temperature control straightforward, and the locking lid plus ash catcher make it easy to transport and clean. The trade-offs—thinner steel, modest capacity, and a bit of wobble if you’re not on a flat surface—are real but reasonable at this size and price. Treat it as a capable, compact tool for everyday grilling and on-the-go meals, and it will do exactly what you want it to do.