So we have a small little charcoal grill (perfect for the two of us), but we’re planning a larger cookout (about 2 dozen guests) and want to pick up a much larger, quality charcoal BBQ. Consumer Reports only lists gas grills.
Is there much difference in the quality of large BBQs? We don’t simply want the circular dealy w/cover, but a well-made set-up with attachments for utensils, serving space, and whatnot.
Any words from the wise out there?
Bad-mouth not the Weber Kettle. That sucker is the perfect blend of form and function. However, if you want a bigger BBQ, try a Quickset or a Big Green Egg.
Personally, I use a Weber Kettle for everyday cooking for the two of us, and a custom barrel smoker when I’m cooking for a group. If it’s a big get-together, we pool BBQs and have a BGE and a gas grill available as well.
The great advantage to an Egg is that you can get them white-hot inside, cooking your steak in about 30 seconds! :eek:
I can highly recommend the grill we have - the New Braunfels Black Diamond - it’s still going strong. We’ve had it for over 5 years now, and there’s not a spot of rust or wear showing. It still holds its temperature well.
The main cooking area is huge, and we’ve never had a problem cooking a variety of meats and veggies for 20 people or more with it.
When it’s just us, it’s super easy to get the coals going on one side, leaving the other side relatively cool, perfect for toasting buns, etc.
The wooden table area on the front is indispensable, and the lid leaves enough room for you to cook half a cow on it (OK, I"m exaggerating, but it does have lots of ‘head’ space under the lid.)
The unit is big, but it doesn’t make grilling cumbersome at all. We use ours so frequently, easily twice a week or more, that a couple of weeks ago my neighbor peeked over the fence and asked if we had a gas grill, she just assumed we did since we were out there so often.
Also, if you don’t already have a chimney starter, make sure you get one. I don’t know how we ever grilled without ours.
I have two charcoal units a Weber and a big Green egg. The weber is easy fast, and grills many things well. I use it for Turkeys, and sometimes burgers or hot dogs.
I use the egg for everything else.
Contrary to what silenus said you really can’t get an egg white hot, about 2,000 F is about the limit. 
I usually don’t take mine over about 1,000 for steaks.
If you want to go the rustic route, a 55 gal drum cut in half, then the 2 halves weilded back together work great. Now all you need to find is the grate.
Thanks for the suggestions (and website links). I’ll give this one lil’ bump…
Well, that sounds like you’re describing the classic Weber kettle, something you SURELY can’t go wrong with.
Here’s the classic kettle built into a work table. It also has the ability to light the coals with a propane unit.
They don’t seem to list mine at the site. Mine is basically the same thing except it doesn’t have the propane accessory and it just has a work area with utensil hooks, no built-in container.
I know a guy who just made a big wooden platform that he dropped a kettle down into.
I use mine year round, and 2-4 times per week during the summer months.
I’ve used it to feed LOTS of people. I also have two chimneys for it. One is fine for all two person cooking. To really get high heat over the entire surface, you really need two chimneys worth of coal, though.
Think about if you want a straight charcoal grill (like maybe a Weber Kettle or do you want something that can also be used as a smoker ?
I bought one similar to the second one last year. It doesn’t get a whole lot of use, since you can cook for about 20 (no I’m not really kidding) at a time, but used as a smoker, it’s fun and a rather cheap grill, if you have all afternoon.
Amen, brother. Makes other starting methods look pitiful.
Sister?
Thanks again, everyone. Our event’s next (not this) weekend, so we’re cutting things a little close, but there are several units mentioned here that definitely piqued my interest. I’ll see what we can find that works best for us. 