Top 7 Things I Wish I Knew Before Buying a Weber Kettle!

Here we'll uncover the Top 7 important things to know before buying a Weber Kettle grill. Whether you're a beginner or a seasoned griller, knowing this info can help you make the most out of your grilling experience. Have greater success much faster, from actual cooking to maintenance tips! Thanks for watching and be sure to like and SUBSCRIBE!

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[sheilahtaylor]

I totally enjoyed & learned from your video today! My late husband did ALL the grilling & smoking. He's been gone 11 years, and I want that outdoors food again. BUT I DON'T KNOW HOW! Can't wait to get outside tomorrow & try again after an epic failure last week. Thanks so much. I subscribed ❤

[wds]

Very good advice. My Weber 18" is 34 years old now and I probably use it 3-4 times a week all year long.
You won't need an arsenal of tools to maintain them either. All I use is a wire brush & putty knife to clean the cooking grate and inside. Every other year she gets a rattle can of black heat paint for the outside (only). Ashes below the cooking grate are dumped every other usage.

[marksabates]

I bought a 22" weber kettle from target on 2002 for $24. Grilled on it for 22 years multiple times per week (in nj). Never covered it or cleaned the ashes until my next cook. Just had to replace the fans on the bottom. I agree with his recommendations but don't stress to much. These things are built like tanks

[Jspackman]

I always put the chimney inside the kettle while lighting the charcoal. It helps pre heat the kettle and heat much faster

[frederickvanpelt]

I agree 100% about removing ashes. I remove ashes, use a 4" plastic putty knife to remove bits and a small whisk broom to remove all ash. I leave out in weather (northeast) year round, uncovered, with all vents full open. Never a problem with mold or rust. The moisture the ashes attract and hold are your worst enemy.
Thanks for the informative video with helpful information.

[atldeadhead]

Great video! I clean out my ashes religiously. My Weber has been outside on my uncovered deck its entire life. I have kept it covered since day one. I grill out at least 3 times a month during spring summer and fall. If you follow these maintenance tips your kettle will last for a decade or more.

I know this because I bought my Weber one touch platinum in brick red in 2012!! I wish I could post a picture of it.

Nothing beats meat grilled on a charcoal grill!

[JBSmoke]

While I don't agree with the need for a gasket on the lid, these are great tips! I've had my old war horse kettle for 25 years now and it's still rolling off great cooks. Excellent video!

[MichaelBednarek-dp]

I just got the 18” Weber Kettle.
Thank you for explaining the cook zone and adjusting the bottom and top draft for temperature.
Did a four steaks last night and they were fantastic!

[cboardcoastsc]

I clean ashes on 4 grills every morning. Weber kettles on the ocean need lots of love!

[chrisperryman]

I definitely agree with 2-zone cooking and better thermometer placement. I haven't cleaned mine nearly as well as you are suggesting but have no corrosion and she's at least 20 years old. You might wanna remove your paddle assembly and do a deep clean. If you note at the 9:10 point, at least one of your paddles is bent up and not sealing, therefore allowing air flow when you think it is closed off.

[michaelmurray]

I’m a big Weber fan and enjoy your videos. In regards to this one I would add that once your done cooking run your ash sweep 5 or ten times while everything is still hot to held clean any gunk before it solidifies. Also to control air leakage I use 3/4 inch binder clips (4) to hold the lid tight. Keep up the good work!

[fly]

Nice, I've cooked on kettles and WSM for decades. One additional tip if you're firing pizzas employing a slim hot zone making room for pizza stone indirect, using small wood "kindling" to ignite and flow fire across the kettle top like a wood fired pizza oven, beware. Works really well, pretty capable to run 800-900F at grate level. The problem is the aluminum "One Touch" bottom vent vanes. They warp becoming useless and having replaced 2 sets (a hacksaw pain on older units), I just don't do this anymore. Stainless steel would solve this. BTW the pizzas are great!

[craighebert]

Flare ups are most times not a problem on my Weber, because I keep the lid closed unless I have to flip, sauce, or tend the grill.

[kenth.]

Thank you for sharing the tips along with the gasket for the lid. I really can’t afford a new kettle so I think this casket for the lid will help save on charcoal as well.

[hirolla]

i have a 22 inch Weber charcoal grill. I put a metal pail/can underneath (on top of the ash catcher) to better catch the ashes. I use a DS brush to scrape down the insides of the grill before each cooking session. I even use an old utility knife as a scraper. At the end of the season I'll use Oven Off and spray the inside of grill and underneath the lid and clean it thoroughly. I'll store it in my shed for next year.

[kasperaquatics]

Really enjoyed this video. Would love more on the Temperature Management for the grills. Thanks for the knowledge!

[Thejonnyz]

I drilled two small holes below the edge to put my wires through for my temperature sensors. I place one in the meat and one on the clip an inch above the grill. That's a must as well as an instant read thermometer. You probably have that in a different video. Definitely LOVE my 22" kettle for grilling and smoking!! Appreciate the great video

[eddiegoodman]

Good video! As a kettle enthusiast, I can vouch for all these tips/tricks.

[antoniobaskerville]

Thank You So Much For your experience and Great Advice ❤

[wikster]

It's one of the most versatile grills out there! As a fellow webber user for decades, I'm always looking for new ideas.
First time seeing your channel, gotta say this is one of the best videos for newcomers to the webber kettle I've come across! Informative and on point.
Cheers