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Which weber grill for a small number of people

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get the 22" model because grilling ribs or a bird with vegetables is much easier with the additional area.
 
It's not overkill. If anything, you'll soon find it to be a little cramped once you discover that everything is good on the grill. Soon, you'll be upset that you didn't get a larger model because you want to slow cook a whole chicken or roast (fantastic).

The key to mastering a charcoal grill is to learn how to play with the coals, more on one side than the other, the "valley" method, or the lovely volcano of center-stacked heat. This way you can have an area for searing meat, another area to slow-cook your delicate veggies and another area to keep food that is essentially done warm.

My main recommendation is to resist the temptation to open the lid constantly. let it cook slowly and once you are comfortable with how the coals behave, you'll spend more time sitting and sipping a beer than fussing with the damn grill. Remember, constantly poking at the food and checking it delays the cooking process and will actually screw things up.

You can reuse coals, but it's messy. I just use as much as I need (most people use wayyyy too much) and let it burn out when I'm done at the end of the night. I often throw my fats and shavings on the leftover coals to get rid of the leftover bits that shouldn't be composted.

Also, don't use lighter fluid. Please. Learn to use just a tiny bit of newspaper. It's not hard, it doesn't take any longer, it spares the neighborhood that awful chemcloud that makes your head spin and yes, you can taste it in the food.

And use lump charcoal.
 
Yeah that's a good one.

FYI, I suggest starting by grilling easy stuff, like hot dogs, burgers, etc, just to get the hang of it before commiting to grilling porterhouses and NY strip steaks for friends. It's easy to under/overestimate cooking times with a Weber until you've had some experience with it.
 
Thats a killer grill for the price,its pretty much "The Classic" for Weber,its what started it all for them.Works great,you can do so much with it,like bank a small amount of coals to the side,put the meat(pork roast,or what ever,not steak) on the other side and let it g😵r you can cook steaks,burgers,dogs,sausage right over the fire for a quick meal.Just clean it out every three or four(or less) grillings.Natch,clean the grill every time you cook.If you can keep it covered or out of the weather it won't get rusted as fast.
 
A little rust won't hurt ya. The nice thing about buying a weber is that buying a new grate every spring is no big deal.
 
is money an issue? if not, get the model with the built-in electric starter and cart - both of which are not necessary but nice to have
 
its never overkill, better to have more space and control than too little space. with that type of grill sometimes to control heat you move the coals to one side for instance. so not all the area is usable. never mind if you want to cook a bit slower, then you either end up waiting a long time for small batches of food or you do it the right way and have enough space in the first place. space gives you options, different levels of coal, different heat areas etc
 
you dont need a book. heat up charcoal with chimney starter until everything ashes over gray (~15 minutes), dump out charcoal, throw on food

the cooking instructions that comes with the grill should be adequate (ie high heat vs indirect low temp)
 
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