Weber Original Kettle Premium 22 vs Char-Griller Super Pro Charcoal Grill
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Quick take: The Weber Original Kettle Premium 22 costs $1 less; the Char-Griller Super Pro Charcoal Grill offers more cooking space (580 vs 363 sq in); the Weber Original Kettle Premium 22 reaches a higher max temp (700 vs 400°F).
| Spec | Weber Original Kettle Premium 22 | Char-Griller Super Pro Charcoal Grill |
|---|---|---|
| Price | ~$229 | ~$230 |
| Rating | 4.7★ (8,653) | — |
| Type | Charcoal Grill | Charcoal Grill |
| Cooking Area | 363 sq in | 580 sq in |
| Max Temp | 700°F | 400°F |
| Fuel Type | Charcoal | Charcoal |
| Build Material | Porcelain-Enameled Steel | Powder-Coated Steel with Cast Iron Grates |
| 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 | No |
| Dimensions | 22.5 x 27 x 39.5 in | 43.7 x 31.5 x 50.4 in |
| Weight | 32 lbs | 77.4 lbs |
| Warranty | 10 years | 5 years |
Pros & cons
Weber Original Kettle Premium 22
- ✓It's the default 'just get a Weber kettle' answer in owner discussions 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
Char-Griller Super Pro Charcoal Grill
- ✓850 sq in total cooking area at $230 — nothing else in the US market comes close on surface per dollar
- ✓The side firebox port means a $230 grill becomes an offset smoker for about $330 all in
- ✓Cast iron grates rather than plated wire, unusual below $250
- ✓Crank-adjustable charcoal pan gives real sear-height control at a price where most grills have a fixed grate
- ✓EasyDump ash pan pulls out the front instead of requiring the grill to be tipped
- ✗Rated to 400°F only — this grills and smokes but it does not sear
- ✗77 lbs of thin steel over 850 sq in; it loses heat in wind and cold and eats charcoal doing it
- ✗2 lb charcoal capacity against 580 sq in of primary grate means refueling on anything long
- ✗Assembly is long and the panel fit is loose; sealing the lid and doors is part of the job
- ✗No side shelf and no usable thermometer as shipped