Revisiting the Classic Weber Kettle Grill Even if it costs a little more, you'll be glad you shelled out the extra dough for that convenience, which takes away much of the pain in the ash. Once the grills were sufficiently hot, we tested the high heat grilling capabilities by cooking lamb chops and marinated boneless, skinless chicken breasts. To test the indirect heat, we cooked raw beer brats and bone-in, skin-on chicken thighs. The only reason I say that is because if you're like me, you may enjoy experimenting with different add-ons and accessories. The Tel-Tru then threads in the hole and secured via a locking nut. The enamel is baked on at 1,500F - which is enough to hold up to any heat you throw at the grill as well as potential rust and burn through problems. Typically, prices drop in the Winter months when demand is low and increases in the Summer when demand is high - If you're in the market for a new grill, always wait till Winter. It's relatively inexpensive as far as grills/smokers go and it will essentially last a decade or longer. A good example is the Slow N' Sear deluxe - which is an add-on for kettle grills that essentially creates a quintessential two-zone fire . In this setup, the lid thermometer is measuring the temperature of the hot zone rather than the cool zone . She is perfectly happy to leave all that behind to be a full-time kitchen-gear nerd. We dismissed the many cheaper knockoffs of the Weber kettle, including models by Kingsford, Char-Broil, PizzaQue, and Grill Zone. They're not much cheaper than the Weber, and the quality just isn’t there. For weekend pickups of non set up service/cabana service items, items will be picked by noon on the morning of your departure. They go the extra mile to ensure that every purchaser of a Weber charcoal grill finds a solution to any problem they encounter, and always feels satisfied with their grill. Nicholas McClelland is an expert on all the topics that will help you have a great summer, from grills to whiskey to golf. He graduated from The Missouri School of Journalism and has been testing products and writing for The Spruce Eats since April 2019.