The most exciting thing about this grill, however, is the crank handle that raises and lowers the charcoal tray. This allows greater control over the cooking temperature—even with a grill full of hot coals—and is especially helpful when searing or trying to regain control should you encounter any issues or flare-ups while cooking. An access door on the front of the grill makes it easy to add or manipulate coals while cooking too.
Cleanup is easy, if a little messy. The main cooking grate is actually three separate pieces that can be lifted off of the grill for access to the charcoal tray—which has holes big enough to brush ash through. Below, a slide-out ash tray/shelf/drawer runs the entire width of the grill.
The biggest problem with this grill is assembly. Out of the box we thought it would be quick and easy to put together, but we kept running into problems—namely the fact that the machine holes didn’t always match up. We never ended up attaching the side shelves because we couldn’t. Still, the Char-Griller Classic has impressive features and enough cooking surface area that it’s worth the hour or two of frustration, especially considering the relatively accessible price. Another drawback: For such a heavy-duty grill, Char-Griller doesn’t offer a great warranty. The grill body is covered for five years, while other parts are guaranteed for just a year.
We assembled each grill according to the manufacturer’s instructions. I timed each build and noted any confusing directions or hard-to-finagle parts. Assembling each grill also allowed us to assess the quality of the materials. When it was time to cook, we filled a charcoal chimney starter with Kingsford Professional Competition Briquettes. When coals were ready we dumped the coals to cover exactly half of each grill’s charcoal grate (using grilling tongs to adjust if necessary). We replaced or unfolded the cooking grate, depending on the grill, put the lid on, and let each grill warm up for 15 minutes.
Once the grills were sufficiently hot, we tested the high heat grilling capabilities by cooking lamb chops and marinated boneless, skinless chicken breasts. To test the indirect heat, we cooked raw beer brats and bone-in, skin-on chicken thighs. Cooking a variety of meats allowed us to observe grill marks, crispiness, and doneness. After the grills had fully cooled, we cleaned each, following the manufacturer’s instructions as closely as we could.
Are the grill parts made of high-quality materials? Does the grill feel like it will last more than a few seasons with heavy use and exposure to the elements? Is the grill stable on grass, gravel, and pavement?
We looked for charcoal grills with good heat retention, but that also allowed for easy airflow adjustments through dampers and vents or other functions like an adjustable charcoal tray.
Are the grates easy to cook on? Is it easy to dump and rearrange hot coals if needed? Does the grill have any noticeable hot spots?
What features enhance the grilling experience? Which ones don’t? Are the features worth the money?
How easy is it to clean the grill? Are the removable parts actually easy to remove? Does the manual include instructions for proper cleaning?
The Weber Performer is one of many feature-heavy upgrades to Weber’s Original 22″ kettle grill. It’s basically the Premium model built into a mobile cart with four wheels, three utensil hooks, a tuck-away lid holder, and a heavy-duty folding side table. While it’s a beautiful, high-quality grill that we’d be happy to have as our only grill, it’s not necessarily the best upgrade from the Original Kettle because its upgrades come in the form of nice-to-have features—not quality, performance, or cooking surface area.
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