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Weber 22” Master Touch grill - Temporary
Posted on 3/26/21 at 9:06 am
Posted on 3/26/21 at 9:06 am
Ok, so I’m in am apartment right now and the plan is to be for about another 1.5 years, then purchase a house and live happily ever after.
My point in telling you that is that this is not a permanent choice and that one day, I’ll be willing to spend the money on a real, high quality ceramic grille or smoker. That time is not now though.
So, is there any reason why I SHOULDN’T just buy the Weber 22 Master grill and be done with it? It seem like a easy choice and the best grille for the money, considering I’ll likely use it twice a month or so for the next 3 years, maybe a tad longer.
It seems like the Honda Civic of grills, can’t really go wrong with a Honda Civic.
My point in telling you that is that this is not a permanent choice and that one day, I’ll be willing to spend the money on a real, high quality ceramic grille or smoker. That time is not now though.
So, is there any reason why I SHOULDN’T just buy the Weber 22 Master grill and be done with it? It seem like a easy choice and the best grille for the money, considering I’ll likely use it twice a month or so for the next 3 years, maybe a tad longer.
It seems like the Honda Civic of grills, can’t really go wrong with a Honda Civic.
9
Posted on 3/26/21 at 9:07 am to supadave3
quote:
It seems like the Honda Civic of grills, can’t really go wrong with a Honda Civic.
It's more than that. You can do almost anything with a Weber Kettle with the purchase of a few accessories to set it up for whatever type of cooking interests you.
Posted on 3/26/21 at 9:12 am to supadave3
quote:
Weber 22”
GOAT
I have the Weber Performer Premium. It's a beast.
Posted on 3/26/21 at 9:12 am to supadave3
I have a house with plenty of space and still cook mostly on my Weber 22" 
Vertical/ceramic smokers - set it and forget it. Good for smoking stuff when you aren't home or overnight.
Offset/stick burners - more real estate, but takes more TLC to manage the fire. But that's part of the fun.
Pellet - Advantages of the two others, but can be $$. Also I don't find I get the same flavor. But if you want larger cooking area and want convenience, this is it.
A Weber grill can do whatever you throw at it - they make pretty much any attachment - rotisserie, plancha, pizza oven, etc. The main issue is that it takes TLC to manage the heat for long smokes, and you don't have the real estate like you do in a full offset. But it's ideal for learning on. I learned more about smoking meat on my Weber 22" than anything else.
Vertical/ceramic smokers - set it and forget it. Good for smoking stuff when you aren't home or overnight.
Offset/stick burners - more real estate, but takes more TLC to manage the fire. But that's part of the fun.
Pellet - Advantages of the two others, but can be $$. Also I don't find I get the same flavor. But if you want larger cooking area and want convenience, this is it.
A Weber grill can do whatever you throw at it - they make pretty much any attachment - rotisserie, plancha, pizza oven, etc. The main issue is that it takes TLC to manage the heat for long smokes, and you don't have the real estate like you do in a full offset. But it's ideal for learning on. I learned more about smoking meat on my Weber 22" than anything else.
This post was edited on 3/26/21 at 9:18 am
Posted on 3/26/21 at 9:22 am to supadave3
Get the Weber with a slow n sear and some gasket tape and you’ll forget all about the ceramic.
Posted on 3/26/21 at 9:23 am to xXLSUXx
Great. I almost just went ahead and bought it last night but decided to do a little research first before I spent $200. I think I’ll buy in tonight’s and be BBQ’ing tomorrow. I’m far from a master griller, but I guess I need to start doing it more frequently if I’m ever even going to become halfway decent at it.
Posted on 3/26/21 at 10:47 am to supadave3
Get it. Don't waste money on something cheap that you'll regret. You will use this for years and years to come.
Posted on 3/26/21 at 11:57 am to Mr Fusion
quote:
Get it. Don't waste money on something cheap that you'll regret. You will use this for years and years to come.
That’s what I’m going to do, I guess I just needed some reassurance.
Like the guy above said, maybe in the end I won’t even need the ceramic in the future. I’m single with no kids so most of my grilling is for a friend or 2/3 or a girl over for the night so it’s not like I’m ever grilling on Easter Sunday for a crowd of 10 anyway.
Thanks for all the advice, I’ll buy it tonight and feel confident in my $219 investment!
Posted on 3/26/21 at 12:19 pm to supadave3
I have several Weber products.
The oldest is a Weber Kettle that my FIL gave to me probably 25 years ago.
He received it as a service award or safety award back in the early or mid ‘70s. This grill is getting lose to 50 years old.
He bought a gas grill and didn’t want the kettle anymore.
The vents have no dating code and say patent pending. Color is two tone brown.
It’s still in good shape. Use it occasionally when doing a lot of grilling.
Primary grill is a Weber Performer.
Also have 18” Weber Smokey Mountain, 14” Weber Smokey Mountain and a Smokey Joe.
The oldest is a Weber Kettle that my FIL gave to me probably 25 years ago.
He received it as a service award or safety award back in the early or mid ‘70s. This grill is getting lose to 50 years old.
He bought a gas grill and didn’t want the kettle anymore.
The vents have no dating code and say patent pending. Color is two tone brown.
It’s still in good shape. Use it occasionally when doing a lot of grilling.
Primary grill is a Weber Performer.
Also have 18” Weber Smokey Mountain, 14” Weber Smokey Mountain and a Smokey Joe.
This post was edited on 3/27/21 at 8:32 am
Posted on 3/26/21 at 4:27 pm to supadave3
It’s probably too big for an apartment, but I’d generally recommend the 26” over 22.
22 is too small for most packer briskets.
Aside from that though, I love my Weber kettles.
22 is too small for most packer briskets.
Aside from that though, I love my Weber kettles.
Posted on 3/26/21 at 4:32 pm to 632627
I can fit pretty much any packer brisket under 15lb on the 22". I do the snake method and orient it with the point towards the middle or "peak" of the snake and the flat where the break in the snake is.
Posted on 3/26/21 at 5:14 pm to xXLSUXx
quote:
I have a house with plenty of space and still cook mostly on my Weber 22
Same here. I also have a gasser and a Weber Smokey Mountain, but the kettle is my favorite and the best all-around tool in the arsenal.
Posted on 3/27/21 at 8:16 am to Twenty 49
It’s bought and assembled. Today’s the big day. The problem I had with my old Weber several years ago was that it was small and I couldn’t really do indirect heat very well and/or the coals would go out when I tried to do cook something for a long time. That’s not really going to be the case with the larger grill.
I’m thinking ribs or maybe a while chicken. I have no idea but I’m excited. Maybe an ostrich. I wonder if I can find an ostrich to BBQ.
I’m thinking ribs or maybe a while chicken. I have no idea but I’m excited. Maybe an ostrich. I wonder if I can find an ostrich to BBQ.
Posted on 3/27/21 at 8:26 am to supadave3
Just watch some YouTubes or read some sites on how to smoke with the kettle. Temp control can be a little tricky, and takes some trial and error to know the proper venting. It took me 3 or 4 times to get it down.
Posted on 3/27/21 at 8:34 am to The Spleen
quote:
Temp control can be a little tricky, and takes some trial and error to know the proper venting. It took me 3 or 4 times to get it down.
This is going to take some practice because I’ve never had a grill with a thermometer on it. My previous temp control basically was hovering over the coals and saying ‘yeah, they’re hot. Grab the meat and another beer’ and then getting started.
I don’t drink anymore and need to work on my grilling skills so it’ll take a few attempts to figure out best practices. It’ll be best to do some trial runs by myself so this is going to be a tasty hobby.
This post was edited on 3/27/21 at 8:36 am
Posted on 3/27/21 at 9:03 am to supadave3
quote:
This is going to take some practice because I’ve never had a grill with a thermometer on it.
You also need a good meat thermometer.
My recommendation would be to look at Youtube videos for anything you decide to cook. Plenty of good recipes/how-to videos on Youtube specifically geared to the Weber kettle.
BTW - hang on to this grill. Don't sacrifice it for a shiny new object when you get a house. You can buy a bigger grill, but you may want to hang on to the kettle, too.
Posted on 3/27/21 at 9:18 am to The Spleen
quote:
Snake method is the best. This video is good, though it doesn't show the best bottom vent position.
Snake
Wow. That is really cool. Ribs are one of things I’ve always screwed up in the past so that is a very useful method to consider. Thank you.
To Jax, I honestly hope that I don’t ever have to buy another grill and that I use this one for 20 years. I really just wanted to do a preemptive strike on all the people that were going to post why I should get the Green Egg, or this or that. I’m not likely to ever spend $800 on a grill. It’s good to see your post though because it reassures that my $220 was well spent. Thanks for the advice.
This post was edited on 3/27/21 at 9:20 am
Posted on 3/27/21 at 9:43 am to The Spleen
quote:
This video is good, though it doesn't show the best bottom vent position.
You wanna enlighten us?
Posted on 3/27/21 at 10:05 am to TigerFanatic99
Two things to consider about temp on recent Webers
1) The lid thermometer will always read about ~50F higher when doing indirect smoking, than what the actual temp at the meat under the exhaust is.
2) Webers within the last year or two (Premium and Master Touch series) have a P shaped bottom vent as opposed to the older straight vents at the bottom. This gives more linear temp control in the 200 - 300 range.
So I would never base my bottom vent position on someone else's experience. That depends on the vent shape, amount of fuel, weather, etc.
1) The lid thermometer will always read about ~50F higher when doing indirect smoking, than what the actual temp at the meat under the exhaust is.
2) Webers within the last year or two (Premium and Master Touch series) have a P shaped bottom vent as opposed to the older straight vents at the bottom. This gives more linear temp control in the 200 - 300 range.
So I would never base my bottom vent position on someone else's experience. That depends on the vent shape, amount of fuel, weather, etc.
This post was edited on 3/27/21 at 10:22 am
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