I’ve used all kinds of grills over the last 50 years and had settled on a tandoori and a Weber Q2000.  I realized I needed something in between a lot of preparation and no preparation at all.  I chose the Weber 18” Kettle to take the time of a cocktail to prepare with flexibility to do direct and indirect cooking on a small scale with pinpoint control.  It’s been fun.

I use lump charcoal, a fire chimney and the briquette baskets with predictable results.