Review on Charcoal grill Weber Compact Kettle, 56x47x89 cm by Barbara Przybysz ᠌

Since I own two Weber grills—a classic kettle and this model—I will examine the differences between the two and highlight the most significant nuances. The primary distinction lies in the manner in which the legs are joined; in compact, this method does not seem to be very successful. In the newer type, the legs are secured with bolts from the interior of the bowl, whereas in the older model, they were simply attached on the exterior of the cast bowl, which was a connection that was more dependable and stable. The thermometer that was supposed to be built in is also noticeably absent. It is not difficult to bring the temperature of the grill to levels higher than 250 degrees or, alternatively, to undercook the coals and fry at a temperature of 150 degrees. Well, the third point is the shutter from below, which is also quite convenient in the traditional kettle but entirely primitive in the small kettle. This feature distinguishes the classic kettle from the compact kettle. In the compact, you can't touch it with your bare hands because it gets very hot, but in the classic kettle, it also has the function of cleaning the bottom of the grill from the corner. This is the more important of the two functions. The classic gets used much more frequently, and its inside is always spotless since all of the ash that falls into the bowl stays there. In contrast, the compact has to be cleaned by hand more frequently, which is a process that is both laborious and tedious. Since the price difference isn't quite as significant as those chips that are in the class kettle, I would suggest shelling out a little extra money and purchasing a model with a higher class.