Weber Original Kettle Premium 26 Inch Charcoal Grill, Black

Assembly was a bit annoying since the leg locking pins have to start from within the mount instead of sticking a pin through the cylinders that are supposed to be locked together. Seems sturdy. Wheels have a bit of give so rolling across a bumpy surface isn't going to put undue stress on the plastic wheels. Cleaning is straight forward because it's a bowl with ceramic enamel. You just take a wet sponge to the bowl and scrub off anything you think would cause a flare up and burn your food. The ash disposal system isn't the best on its own. I recommend taking a small soft brush and brushing it down into the ash bucket. Easy enough. Moving the lever back and forth to get the ash out creates an awful screeching sound of metal on ceramic. No real way around this because it doubles as a control for airflow. It has to be a decent seal to put the coals out. Both grates are pretty solid and Weber offers replacements if you somehow manage to destroy them. The grill is big enough to do 2 zone grilling for a family of 4. Smoking meats is fine once you get used to the grill. Water baths will help you control the temp, but keep an eye on it with a digital thermometer as always. No one wants to open the lid and find out that their brisket went up in flames. Overall its a good grill. Good capacity. Good versatility.

As a Weber 22" owner for 14 years I can attest to how good of a job they do. After back and forth debate with myself over getting another 22" or not, I ordered the 26.75 as a replacement for my 22" which still has some life left in it even though it has sat outside in the weather the entire time year round. The legs have gotten somewhat wobbly and the grill surface doesn't sit level and it was just generally tired and beaten looking. I had been looking at the 26.75 for some time and decided to just do it. On the 22" there never seemed to be quite enough room. More than two racks of ribs placed flat was impossible, more than one cut up chicken was not doable, a big pork butt or kabob baskets etc is tight. I did a 14 lb. turkey at Thanksgiving on my 22" and though it was good, it was marginal in space. I have read where the 26.75 will accommodate a full 17 lb. brisket easily. Another person can do 3 pork butts. With a 14 lb turkey on the 26.75 there will be room for side dishes. So I am looking forward to the extra room and better heat control on the 26.75. And if I want to do both a butt and some chickens I can. I can have extra to take to work or if I want I cook enough for the guys in the shop. Compared to the 22", too many people on numerous sites have said that once you get the 26.75 there is no going back. So I don't question the purchase at all. As an experienced Weber owner I have no hesitation to give a Weber five stars based on the quality of the food you can produce using it and how well the grill itself is made and holds up over time. I have read where a number of people complain that the one weakness is the thin metal, hollow legs. Here is a suggestion that I am going to try with the legs when I get my new Weber . I am going to spray foam fill in the legs (essentially make them solid) which should possibly offer more rigidity, stability and support. I have done it with PVC pipe and a hollow fiberglass rake handle in the past to strengthen it. Just keep the foam a couple inches short of where the leg end meets the kettle due to heat and I think it should help with it.

I’ve been grilling/smoking for several years, and I’ve been chasing the elusive smoke ring in smoked meat most of that time. I had tried nearly every trick in the book: higher temps, lower temps, various woods, pure wood smoke, lump charcoal, charcoal briquettes, bringing food to room temperature before smoking, transferring food directly from the refrigerator to the grill, etc, etc. Nothing seemed to give me the desired results. The best smoke ring I was able to produce was 1/8” thick, and that was just on one occasion. Until I bought the 27” Weber. My very first cook on this grill was a 4 1/2 hour baby back rib smoke. The result was arguably a small mound of competition quality smoked ribs: juicy, succulent, with a hint of smoke, slightly firm, but easily separating from the bone. And the smoke ring? I’d never personally seen, and certainly never been able to produce such a pronounced smoke ring: it nearly encompassed the full width of the meat in the ribs! Superb! The following day was a test of the high temp searing properties of the grill; a marinated pork loin which had been cut into a series of chops. Once again: perfect! The grill was easily able to reach the necessary 500F range. Thanks to the grill’s generous amount of space, I was able to maintain a hot zone for searing, and there was plenty of room to finish the chops (~20) concurrently in the indirect heat zone to reach final temp. Cook number three, the following day, consisted of a 9 hour 8-lb Boston butt smoke. Once again, the meat came out juicy, tender, subtly smoky. That’s three cooks, producing three home runs! It required no extra gear (except for a grate thermometer and a meat thermometer). Temps were controlled only by manual adjustment of the upper and lower vents, and by the distance the meat was placed from the flame. This brings you to one of this grill’s greatest strengths: enough room under the dome where you can sensibly place the meat to find the optimal temperature for whatever you’re making. Don’t be fooled by the size of this larger kettle: it’s advantage is not simply that it will handle more food at once, but that it affords you enough room and side offset to properly place food in optimal conditions to achieve results like you may never before have been able to achieve. Weber: hats off to you! This grill is a winner!

This BBQ is by far the best I have ever owned. Everything you cook on charcoal tastes amazing. This larger premium model comes with stainless steel cooking grill and a few upgrades vs the smallers models. In my opinoin it is worth it alone for the upgrades, but with the extra cooking space I can cook anything. I smoked an amazing 25lb turkey in it and have put just about every single cut of meat on it. I cannot go back to propane, now that I have had charcoal there is nothing that quite like its flavor, and with this being so big you can smoke ribs 8 or more at a time and it really holds its temperature for hours! I am always so impressed when I come back and the charcoals are still maintaining the perfect temperature. They really cut down on fuel costs when compared to low & slow propane cooking, and the flavor is just unbelievable from a Weber Kettle You must get this BBQ, I looked everywhere and Amazon has the best price and ships faster than anyone, quite often you will not find this model in big box stores, they have to special order it in; anyways amazon has the best price and fastest shipping..

Muy conforme con lo que esperaba. Excelente calidad!

I noticed that small parties don't need a 26 inch. 22 is smaller to clean and parts are more readily available. For anyone thinking 22 is small, it can be if you fancy cook timing for party of 10+ people. It's great otherwise.

Usar Weber es garantía

Tal cual lo imaginaba, muy espacioso. Perfecto para toda ocasión