I love my Weber kettle

The Weber kettle is a great little grill. I did these Korean meat sticks a couple of nights ago. I sliced some flank steak and marinated the meat in some bulgogi marinade. I've used a recipe from a Company's Coming cookbook that's straightforward with easily obtainable ingredients and really tasty.

Excellent! They look delicious.

What model do you have? I am looking into getting one and there are so many models yet differences kind off look insignificant, but am guessing some of them can be great when cooking.

Excellent! They look delicious.

+1

I love my Weber grill. Have had them for over 40 years. First one was still going strong when I gave it to one of the kids. Haven't looked in a while, but believe they come on a couple of sizes, maybe 18" and 21". In my opinion the smaller is good for 1-2 people, but it's too small for cooking for a crowd . The also come in several models... used to be called silver and gold. The silver had a catch pan for ashes where the gold had an aluminum canister. For me the gold was more convienent since you didn't need to empty the ashes each time.

Chicken on a stick! That brings back memories of my time in Korea. Yours look even tastier!

What model do you have? I am looking into getting one and there are so many models yet differences kind off look insignificant, but am guessing some of them can be great when cooking.

I'm not sure the model as I've had it for a number of years - its the one with the ash container on the bottom rather than just an open tray and the sides of the grill flip up to access the coal baskets during indirect grilling. I've got a few accessories like the rotisserie kit and the collar which is a ring of steel that gives you about 8" more depth so you can rotisserie bigger stuff without it dragging on the bottom. You don't need the model that has the gas charcoal lighter - I just use a chimney starter and some bunched up newspaper to light. No accelerants to deal with.

I love my Weber grill. Have had them for over 40 years. First one was still going strong when I gave it to one of the kids. Haven't looked in a while, but believe they come on a couple of sizes, maybe 18" and 21". In my opinion the smaller is good for 1-2 people, but it's too small for cooking for a crowd . The also come in several models... used to be called silver and gold. The silver had a catch pan for ashes where the gold had an aluminum canister. For me the gold was more convienent since you didn't need to empty the ashes each time.

I agree with your comments - you want the ash can because the ash is contained. With the tray the ashes can blow away in the wind and sometimes there are some burning cinders in there which could lead to unintended consequences. Also, the bigger surface is better because you can always cook for fewer people by just piling the coals on one side of the grill - which leaves a "cool" zone allowing you some control over cooking speed etc. You can always make a large grill smaller but you can't make a small grill larger. Also, if you're cooking with charcoal, keep in mind that it burns hotter than either propane or natural gas and make sure you have a good pair of heavy duty welding gloves on hand, get it? On hand

Chicken on a stick! That brings back memories of my time in Korea. Yours look even tastier!

Its actually beef - flank steak, the marinade makes it look a little lighter in colour.  Here's the recipe.  I like it because its easy and tasty.  I have some other recipes for Korean grilled chicken and short ribs although I've found that the recipe below works well for the short ribs too.  I love Korean food and I'd love to visit Korea some time.  I know that Koreans can make their food insanely spicy but I still think I would like to try it.  Most Korean restaurants will tame the spice somewhat for non-Koreans just to ensure they don't kill their customers!

at first glance my first thought was "satay" a distant memory of my youth as a TCK (third culture kid) in SE Asia (was an expat there)


But here we swear by the weber grill or at least the mister does. but I replaced the grate that came with it for one that flips up on either side. That way the coals can be adjusted or hard wood can be added to smoke in the grill.


We have cooked some non-traditional food on the grill, with added smoke of course. But meatloaf smoked on the grill is amazing.


The mister couldn't boil water when we got married nearly 21 years ago. But when i got sick he started grilling more. Of course when we were dating we enjoyed more than one grilled, slightly charred meals. But he got started in watching the BBQ Pit Boys and has been hooked ever since. Now he grills as often a he can and who am i to complain.

We also have a big smoker smoker as well, but it's still nice to smoke on the weber.