Weber Master-Touch 22 vs Weber Original Kettle Premium 22

Weber

Weber Master-Touch 22

$235

4.8★ (6,700)

Weber

$169

4.8★ (9,500)

Quick take: The Weber Original Kettle Premium 22 costs $66 less.

Spec	Weber Master-Touch 22	Weber Original Kettle Premium 22
Price	$235	$169
Rating	4.8★ (6,700)	4.8★ (9,500)
Type	Charcoal Grill	Charcoal Grill
Cooking Area	363 sq in	363 sq in
Max Temp	700°F	700°F
Fuel Type	Charcoal	Charcoal
Build Material	Porcelain-Enameled Steel	Porcelain-Enameled Steel
Hopper Capacity	—	—
Burners	—	—
WiFi / App	No	No
App control	No	No
Meat probe	No	No
PID controller	No	No
Side burner	No	No
Rotisserie	No	No
Searing	Yes	Yes
Dimensions	30 x 25 x 42 in	22.5 x 27 x 39.5 in
Weight	32 lbs	32 lbs
Warranty	10 years	10 years

✓It's incredibly versatile - direct high-heat searing, two-zone grilling, and even low-and-slow smoking with the Snake method all work great in one inexpensive grill
✓The hinged Gourmet BBQ System grate lets you add charcoal mid-cook and drop in accessories like a sear grate, pizza stone, or wok
✓The One-Touch cleaning system sweeps ash into a sealed catcher, making cleanup faster and tidier than basic kettles
✓Porcelain-enameled steel bowl and lid resist rust and hold heat well, and routinely last 10-15+ years
✓At ~$235 with a built-in thermometer and Tuck-Away lid holder it's an outstanding value in charcoal
✓It reaches blazing searing temps that no pellet grill can touch, giving real charcoal flavor and crust
✓It's light and portable at 32 lbs, easy to move around the yard or take to a campsite
✓Weber's 10-year warranty and universal parts availability mean you can keep it running indefinitely

✗Charcoal cooking has a learning curve - managing vents and fuel for steady temps takes practice versus push-button gas or pellets
✗There's no app, probe, or automation, so long smokes require hands-on vent adjustments and refueling
✗363 sq in is modest, so cooking for a big crowd means batching or stepping up to the 26-inch model
✗Holding low temps for a long brisket is doable but fiddly compared to a dedicated smoker, with temps prone to drifting
✗Ash and charcoal handling is messier than gas or pellets, and you deal with lighting and disposal every cook
✗The lid thermometer is approximate, so serious cooks add a separate probe
✗Wind can swing temperatures noticeably, requiring vent babysitting on gusty days
✗It needs a chimney starter and charcoal on hand, adding small ongoing fuel costs and prep steps

✓It's the default 'just get a Weber kettle' answer on r/grilling and r/BBQ for a reason - sear, roast, and even smoke with the snake method on one $170 grill
✓The porcelain-enameled bowl and lid shrug off rust and weather, and it's common to see 15-20 year old kettles still cooking every weekend
✓Two-zone cooking is dead simple - bank coals to one side and you get a searing zone and an indirect zone that handles everything from wings to whole chickens
✓The Premium's hinged grate lets you add charcoal mid-cook, a big quality-of-life upgrade over the base Original Kettle
✓The sealed high-capacity ash catcher and One-Touch sweep make cleanup a ten-second job instead of a shovel-and-dustpan chore
✓Charcoal reaches searing temps north of 700°F that no pellet grill can touch, with real charcoal flavor
✓At 32 lbs it's light enough to roll anywhere on the patio or throw in a truck for camping and tailgates
✓The mod and accessory ecosystem (Vortex, rotisserie rings, Slow 'N Sear) is enormous, and cheap parts keep it running forever

✗Charcoal has a learning curve - lighting a chimney, managing vents, and juggling two-zone fires takes practice versus push-button gas or pellets
✗There's no thermometer probe, WiFi, or automation of any kind - long cooks mean checking vents and fuel by hand
✗363 sq in fills up fast for parties - a couple of racks of ribs or 13 burgers is the realistic ceiling
✗Holding a steady 225-250°F for a long brisket is doable with the snake method but fiddly, and wind or rain will swing your temps
✗Every cook starts with lighting charcoal and ends with ash disposal, which adds 20-30 minutes versus turning a knob
✗The lid thermometer sits high above the grate and can read 50°F off from food level, so serious cooks add a grate probe
✗No side tables or prep space - you're balancing tongs and platters on a nearby table
✗The Master-Touch is only about $70 more and adds the GBS hinged accessory grate and Tuck-Away lid holder, which makes the Premium a slightly awkward middle child