Product Features
- Porcelain-enamled bowl and lid
- Glass reinforced nylon handle
- Triple nickel-plated 14-1/2-inch cooking grate
- Lid lock for carrying
- 10-year limited warranty
Weber 40020 Smokey Joe Gold Charcoal Grill Review
Perfect for cookouts, tailgate parties, or car camping, Weber's Smokey Joe Gold grill is the classic traveling grill. With its 14-1/2-inch-diameter grate, the Smokey Joe Gold easily cooks three steaks at a time or twice as many burgers. The porcelain-enameled bowl and lid resist rust and deliver even heat. When it's down, the lid lock doubles as a lid holder, letting you slide the lip out of the way while you cook. And, when the feast is done, simply fasten the lid lock over the top handle, pick up, and go. As an added bonus, Weber throws in a 31-page owner's guide filled with cooking tips and time-tested recipes for grilling everything from pork chops to bratwurst to Cornish hens.Customer Reviews
Great Little Grill for Home or Travel
This is the third little Weber I've had in the past 20 years - I've never worn one out; the first two were stolen! I like the locking handle on the new model. One great feature of these grills is that when you are done cooking, you can close all the vents and the fire will go out in about 15-20 minutes, saving whatever's left of your charcoal for the next time. With the handle locked, it won't spill in the back of your pickup on the way home.
It really does do a great job of cooking, as good as the larger Webers, just for a smaller crowd. We had a Mulberry tree trimmed in our yard and I saved all the chipped up wood to use for smoke flavoring. You still need a charcoal fire for heat; just throw in a handful of chips before you put the meat & corn on the cob in and close the top vent down to make it smoke. Mmmmm, Mmmmm!
You can eat like a gourmet anywhere you tote this to! Just add a cooler full of longnecks.....
10+ years old and going strong!
I got this grill on the advice of a friend when we were in grad school. She'd been trying to save money, and bought a similar type grill from a different manufacturer. It didn't vent right at all, and she was right, this one does. Brand matters.
I've lugged it with me through something like 5 moves, and it's still fine. The grill has eventually accumulated rust, but it's nothing you can't scrape off at the beginning of the season, and besides they're always telling us we need more iron in our diets, right?
If I hadn't left it outside for a couple of winters the rust might not have happened. It doesn't look like it's going to wear out in my lifetime, so I guess I'll never have a chance to find out on a new one!
I like using the charcoal made of real wood chunks more than the compressed bricquettes (they don't last as long, but they taste WAY better).
Couple it with the Weber chimney starter, and you have a way of getting rid of junk mail, too! (Just don't burn paper with colored inks, *blech*.)
I fed 12 people on links and venison last Friday night with just one of these babies, started with the chimney (that part took only 30 min, honest to Gawd). Afterwards there were still enough coals left to roast marshmallows on fondue forks. (We didn't have real sticks available, OK? You use what you've got.)
I have a Diversitech grill pad under it to keep the heat and crud off my deck, and it works great.
Enjoy!
This is the third little Weber I've had in the past 20 years - I've never worn one out; the first two were stolen! I like the locking handle on the new model. One great feature of these grills is that when you are done cooking, you can close all the vents and the fire will go out in about 15-20 minutes, saving whatever's left of your charcoal for the next time. With the handle locked, it won't spill in the back of your pickup on the way home.
It really does do a great job of cooking, as good as the larger Webers, just for a smaller crowd. We had a Mulberry tree trimmed in our yard and I saved all the chipped up wood to use for smoke flavoring. You still need a charcoal fire for heat; just throw in a handful of chips before you put the meat & corn on the cob in and close the top vent down to make it smoke. Mmmmm, Mmmmm!
You can eat like a gourmet anywhere you tote this to! Just add a cooler full of longnecks.....
I got this grill on the advice of a friend when we were in grad school. She'd been trying to save money, and bought a similar type grill from a different manufacturer. It didn't vent right at all, and she was right, this one does. Brand matters.
I've lugged it with me through something like 5 moves, and it's still fine. The grill has eventually accumulated rust, but it's nothing you can't scrape off at the beginning of the season, and besides they're always telling us we need more iron in our diets, right?
If I hadn't left it outside for a couple of winters the rust might not have happened. It doesn't look like it's going to wear out in my lifetime, so I guess I'll never have a chance to find out on a new one!
I like using the charcoal made of real wood chunks more than the compressed bricquettes (they don't last as long, but they taste WAY better).
Couple it with the Weber chimney starter, and you have a way of getting rid of junk mail, too! (Just don't burn paper with colored inks, *blech*.)
I fed 12 people on links and venison last Friday night with just one of these babies, started with the chimney (that part took only 30 min, honest to Gawd). Afterwards there were still enough coals left to roast marshmallows on fondue forks. (We didn't have real sticks available, OK? You use what you've got.)
I have a Diversitech grill pad under it to keep the heat and crud off my deck, and it works great.
Enjoy!
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