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Weber 741001 22.5-Inch One-Touch Silver Kettle Grill, Black

Average User Rating:
4.91667/5,
Buy Now:
Amazon.com
Price:
$99.00
By:
Weber
  • The One-Touch 22-1/2-inch Silver Kettle cuts a clean, familiar profile that's become synonymous with delicious grilled meals and family fun. This classic Weber Kettle has been enhanced with our exclusive One-Touch Cleaning System. One tug on the lever below the bowl sweeps ashes into the removable ash catcher. Porcelain enamel coats the lid and bowl for years and years of rust-proof, chip-resistant service. Fire it up.
  • Binding:
    Lawn & Patio
    Brand:
    Weber
    EAN:
    0077924025303
    Feature:
    One-Touch cleaning and venting system
    Is Autographed:
    0
    Is Memorabilia:
    0
    Height:
    35 inches
    Weight:
    34 pounds
    Width:
    25 inches
    Label:
    Weber
    List Price:
    $99.70
    Manufacturer:
    Weber
    Model:
    741001BLK
    MPN:
    741001
    Package Quantity:
    1
    Product Group:
    Lawn & Patio
    Product Type Name:
    ABIS_LAWN_AND_GARDEN
    Publisher:
    Weber
    SKU:
    000724369
    Studio:
    Weber
    Title:
    Weber 741001 22.5-Inch One-Touch Silver Kettle Grill, Black
    UPC:
    077924025303
    Color:
    Black

Recent User Reviews

  1. ammaturesmoker
    5/5,
    "Wonderful flavor! A classic design and good cooker"
    Pros - Price is great.
    Cons - Legs need to be modded to make it more stable.
    I was able to upgrade my unit to use the other collection pan. Pit perfectly on it and no problems. I got this used from a friend. He got my smokey Joe and I got the 22 1/2. Now that I upgraded the unit to the nicer ash pan, I just need to drill the lid for a thermometer.
  2. fastedbo
    5/5,
    "Best Charcoal Grill You'll Ever Buy!"
    Purchase Date:
    May 1, 1992
    Pros - Durability & Longevity - This Grill Does It All
    Cons - Replacing the top grate. (About every five years).
    I got my Weber One-Touch Silver, Kettle Grill back in May of 1992. At that time, I don't think it was designated as a 'Silver' but this grill has been like my 'baby' ever since acquiring it back then.  It has never had a cover and there is still to this day (over 20 years), very little rust except on the 'cleaning blades' at the bottom (one of them finally broke off this past year). It still has the original 'charcoal grate' and I'm on my fourth 'grilling grate' (which I seem to replace about every five years at Home Depot).  There is a slight 'dent' in the lid where I dropped it square on the handle about ten years ago but it never affected the way it cooked. Now for the good stuff:

    I NEVER use the easy-light charcoal.  Just stack some charcoal (Kingsford is the best) in the middle (if I'm grilling) or on a side (if I'm smoking or BBQ'ing), add some lighter fluid and light them up.  Spread charcoal in middle (grilling) when coals are ashed up good or if smoking, add a few damp wood chips on top.

    Grilling - Burgers, Steaks, Chicken, Hot Dogs, Sausage, etc.  The grilling grate is in a fixed position but if you use a moderate amount of charcoal, this thing will get HOT and cook at a pretty good pace. Keep up with what you're cooking and it doesn't take but a few times to determine what amount of charcoal to use for the amount of food you're going to grill. I do use the lid to give an 'Oven Effect' and keep the vent wide open at all times.  You can't make a bad meal on this thing unless you just totally ignore what you're doing. 

    Smoking (and BBQ) - Stack about 20-30 charcoal briquets on one side against the wall of the grill and get it heated up. Once charcoal is heated up pretty good, put on food (I'm going to use a Boston Butt for this example), put butt on the opposite side of the charcoal and line up the lid's vent to the meat side.  Close the vent about 1/4-1/2 open. Cook butt for around 30-40 minutes per pound and add about ten-fifteen charcoal briquets on top of the ashed ones about every hour or so.  In the last two hours of cooking, add some 'damp' wood chips.  I soak mine in water when I start for about the first hour and then remove from the water and set aside.  Ribs are great too but reduce the cooking time to about 2-3 hrs for a couple of racks of baby backs.  Chickens and even Turkeys come out good on this grill as a smoker too.  Smaller turkeys and chickens about 20 minutes/pound bigger ones probably about 30.

    There's no real need to go and spend upwards of $300 on any grill when this one will do as good or better job than nearly anything on the market. Take the extra money and buy Kingsford charcoal. I've probably spent over 20 times the cost of this grill on charcoal over my twenty-plus years of using this grill.  There is no better bang-for-the-buck grill anywhere on Earth.  Now, it's time I went and got me another one! 
  3. norsican
    5/5,
    "Weber does it all"
    Value:
    4/5,
    Quality:
    4/5,
    Ease of Use:
    5/5,
    Purchase Date:
    Jun 1, 1999
    Purchase Price:
    59.00
    Pros - Easy to use, service after the sale, Price, Construction, smokes with the best of em.
    Cons - none really
    1. Got Married
    2. Bought a house
    3. Bought a Weber OTS grill
    This thing has survived tornadoes, tropical storm remnants, Hail, ice, high winds, high heat. Still looks great, Works great. This thing smokes a butt as well as anything. for the price, there isn't a more capable piece of backyard culinary equipment. After being semi retired for a number of years, it was pulled out because the Fancy Propane grill decided to fall apart after a few years. The inside rotted and rusted , it wasn't worth fixing  after the dog finished it off. I will never have another Propane grill. The Weber was opened up and was in perfect condition. I still have the original wheels and grates. Ash catcher, etc is all original. 

    That said, the Price is both a PRO and CON. The OTS is the bare bones grill and there isn't a better value in my mind. Even the OTG with a few upgrades ( grate, ash catcher) is a good way to go. but If you want to get into the bigger size kettles or kettles with more features like side tables and starters etc, you'll pay for them. 

    I've had this grill for over a decade and I'm still producing some great stuff on it.  It does higher heat and slow and low, so for those that are budget minded, you can't go wrong with this.

User Comments

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  1. sauced
    Love the Weber Kettle!! I added a slow n sear and now she turns out some fantastic que! The Weber Kettle easily holds those low temps PLUS, it is great for just plain ole grilling of burgers, steaks, chicken etc.!
  2. socal
  3. 4x15mph
    Thats not enamel flaking, it is carbon build up.  Totally normal
  4. briankinlaw
    I have owned this grill since 2007, it's the best one I every owned.  It's has sat in the weather unaffected since I bought it.  I have cooked everything from whole turkeys to whole chicken on this thing  To me it's not just a grill... it can be used as a hot smoker when using the indirect heat method.  I will never buy another type of grill if this one wears out.  It's worth the investment!
  5. manchester bob
    I love my 22.5" Weber One Touch! A few things to add to your review...hope you don't mind...

    1) I believe that the picure here, and at Amazon, is incorrect. The One Touch has a large saucepan-sized ash catcher, unlike the wimpy bowl-shaped tray shown in the picture.

    2) I've never had to replace either grate, but I try to put mine in the garage, or cover it, as long as I don't forget to do that after I've been enjoying the great food I've cooked on it. Not sure how long I've had it, but it's been well over five years.

    3) Mine came with a cooking grate that has hinged sides that can be flipped up. For smoking (or indirect cooking), I put an aluminum roasting pan in the middle of the bottom grate, and I put the coals and wood chunks on both sides of that pan. This way, you don't have to buy the bins that they sell to hold the coals toward the sides, and you can also add water, apple juice, etc., to the aluminum pan.

    Place the cooking grate down so that the hinged sides are directly over the coals so that you can add coals and/or wood chunks throughout the smoke.

    Of course, the meat goes in the middle of the cooking grate directly over the roasting pan. Put the lid down so that the vent holes are over the meat, and not over the coals.

    Lesson learned: Don't leave the aluminum pan in there very long after you're done cooking. They seem to develop pinholes, and if not addressed, the grill bottom and ash catcher will be a mess!

    4) Mine did not come with a thermometer, but Tel-Tru makes one where you just drill a hole in the lid, and it attaches with a wing nut.

    As a side comment, I use a chimney starter for my coals. Over the years, I've learned that the Weber is the best: it lasts much, much longer than the cheap ones that are out there. I've forgotten to put mine away several times through several rain storms. The coil in the middle is a little rusty, but it still works fine. The cheap ones rust out before you even know they got wet! You pay a little more for one Weber, but it's less money than the three or four cheap ones you would need to buy over the same time frame.

    Hope all of this helps someone!
  6. daricksta
    Actually, I wish I had had the bucks to buy the OTG because I've always wanted that ash catcher--hate having to remove and reinstall the ash plate every time I bbq. This is my second OTS and I was disappointed to see that Weber had replaced the hinged cooking grate(which of course if available as an ADDITIONAL purchase) with the stupid slots on each side of that grate. I may still buy the hinged one someday but not the ash catcher. The other disappointment was seeing that Weber went the cheap route and was using plastic handles instead of wood. All of these were cost-cutting moves but the worst move was to have Weber parts made in China but assembled in the USA. But that's a two-sided sword. With cheaper materials the Weber purchase price doesn't go higher as fast so it keeps it relatively more affordable. Maybe I couldn't afford a wholly Made In USA Weber anymore. And on that Indiana-made Weber that I describe below was the enamel-flaking defect. With both the wholly and partly Made In USA versions, the legs repeatedly fell off when I was rolling the grill between my garage and my backyard. This is a very common complaint with Webers and I don't understand why the company continues to use aluminum legs inserted into steel kettle/leg mounts. Thanks to a suggestion from one of the forum members, I screwed one self-tapping screw into the each of the three kettle/leg mounts and that solved the problem.
    I had to buy the second Weber because, after about 5 years, the baked black enamel coating was flaking on the inside of the kettle lid and the kettle itself, which I thought was cheap ass because shouldn't the interior finish have been capable of standing up to the heat of cooking as well as the outside elements? And I had been using a nylon grill cover too.
    With my new one--which I bought on an amazing sale a few years ago--I store it in the garage and not outside (like I did with the first). It's not the cleanest inside the kettle but so far, no enamel flaking.
  7. daricksta
    This grill is the love of my life. I hope my wife never says to me "It's either the Weber, or me."
  8. jcurrier
    I fully agree- I have several (1-22", and three 18")
  9. daricksta
    Just wanted to follow up on the legs falling off issue. I followed More Ice's advice and THE PROBLEM IS SOLVED! Such an easy fix too. Now when I roll the Weber the 50 ft. from my garage to its sacred spot in my backyard, I no longer have to be prepared to carefully lay down the grill as I struggle to put the legs back in place. Thanks, More Ice!
  10. daricksta
    Got the new legs in the mail today. I've got to go to the hardware store to get an unglazed floor tile for my new smoker. I'll pick up the 3 screws while I'm at it permanently attach the new legs to the Weber as is been suggested here.
    rgraham, you suggestion might work. However, my garage is uninsulated and it does get very humid inside there during the rainy season. But do you think there would still be enough air circulation to keep mold away from the grate and the interior of the lid and kettle? The only concern I have with leaving the BBQ open is that it might prove to be an inviting winter home for mice. That's been the prime reason I've kept it closed up every winter since they've gotten inside other things in my garage.