We have an 18" kettle grill (254 in^2) that my family of 5 has finally outgrown. We don’t need anything huge, I think 50% more cooking area would suffice. Our needs:
- We mostly do quick-cooking stuff like burgers/brats
- Less often we do chicken thighs
- We use charcoal
- I’d like to try cooking ribs
- We’re not interested in smoking
My best guess as to a good fit for us is the Char Griller Wrangler (435 in^2). It’s bigger than our 18" kettle but not too big. I don’t want to have to use a ton of fuel each time we grill, I assume that would be true for a larger model. I also want something with a warming rack and this little guy seems to be a good balance of price/quality.
Are my assumptions correct here? I’ve only ever used kettle grills. Char-Griller has fancier models with fire access doors but I don’t really think I’d need to futz with the fire that much, even if doing ribs. I figure that with the simpler model I could just remove the grate over the coals in order to be able to add more as needed.
Thanks all!
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I’ve used these grills for n years. I also cook only with charcoal/charwood. I use the bigger model with the smoker side attachment. That being said it’s great for grilling or barbequing even without the extra fire box (which is expensive).
I cook everything you mentioned including ribs, plus also plenty of vegetables etc.
I would give up the smoker box willingly, but I would not give up the adjustable/removable charcoal tray willingly. It’s way too useful while cooking, and makes cleanup a snap. I empty the tray into a metal bucket immediately after cooking and let the coals burn out there.
Does your grill have a fire access door?
No, not per se. I open the top cover, move the grates aside, and dump the charcoal chimney into the charcoal tray, then arrange the briquets for heat distribution as desired.
I don’t usually have to do a mid-cook charcoal refill except for ribs which would be wrapped in foil at that point (everything else cooks in one batch).
If there is unwrapped food and I do need to add charcoal: after starting the charcoal in the chimney, I lift out the grates with the food and set them aside first, because I don’t want ash on the food obviously.
For cleanup I lift the grates and put them on the warming rack, then lift out the charcoal tray and dump it.
I love these grills; they have enough features but not too many – it’s still a very analog process. And you know how the flavor is 😍
I like the rectangular cooking surface, the cast iron grates, adjustable charcoal height (simple hooks that the tray hangs on, no stupid gimmicky shit that’ll break in a year [wacky crank mechanisms, etc]), flexible cooking zone setups that can easily make 2-3+ temperature zones, and easy cleanup. And of course you get that charcoal flavor and super intense, wicked dry heat for searing that you just can’t get with consumer gas grills or indoor cooking. But you know about that :)
Another question for ya - I can get a 30" version at Menard’s for the same price as the 22". If I was doing a small grill session (say 6 burgers) would the extra interior space detract from the grilling?
No, not for me! On the contrary I feel cramped inside a small grill when I’m trying to maneuver a spatula and tongs 😁
Thank you so much for details!! Your process makes perfect sense. I’m definitely to save some money and get a simpler model.