You’ve seen them everywhere. They sit on tailgates, balcony corners, and park benches. That iconic black porcelain dome is basically the universal symbol for "we’re eating good today." But here is the thing about small weber grill charcoal setups—most people treat them like a secondary backup, a cheap alternative to the big rigs. They are wrong.
Honestly, the small Weber kettle, specifically the 14-inch Smokey Joe or the slightly beefier Go-Anywhere, is a precision instrument. It isn't just a "portable" option; it’s a heat-management powerhouse that can do things a massive 22-inch kettle or a gas grill simply can’t. It’s about thermal density. When you’ve got a tight, confined space and a handful of high-quality briquettes, you aren't just grilling. You’re harnessing a concentrated fire that sears protein faster than you can say "is it done yet?"
I’ve spent years tinkering with airflow on these things. You’ve probably noticed that the Smokey Joe Silver has those side vents instead of a bottom leak. That’s a design choice that drives people crazy because ash can clog the airflow, but it also creates a unique "bottom-cool" zone that makes it safer for wooden picnic tables. It’s these little nuances that define the experience.
The Physics of the Small Weber Grill Charcoal Setup
Why does it work so well? It’s all about the proximity of the fuel to the grate. In a standard full-sized kettle, you have a significant distance between the coals and the meat. In a small Weber grill charcoal environment, that gap shrinks. This means you get a much higher infrared heat transfer.
Think about it this way.
If you’re using a Smokey Joe, you’re looking at about 147 square inches of cooking space. That sounds tiny. But because the dome is lower, the convection current—the way the hot air rolls off the lid and back onto the food—is much tighter. It’s faster. It’s more intense. You can get a crust on a ribeye that rivals a high-end steakhouse because you are essentially cooking inside a miniature blast furnace.
But there’s a catch.
You have to be careful with your fuel. People tend to overfill these small units. If you dump a whole chimney of charcoal into a 14-inch Weber, you’re going to melt your eyebrows off. You really only need about 25 to 30 briquettes to hit 500 degrees Fahrenheit. If you’re using lump charcoal, which I actually recommend for these smaller units, you get even higher temps and less ash buildup. Ash is the enemy of the small grill. Since the bowl is shallow, ash can quickly rise and choke out your fire if you aren't vigilant about tapping the vents or using a fuel that burns clean.
Choosing Your Weapon: Smokey Joe vs. Go-Anywhere
If you are looking at small weber grill charcoal options, you’re usually choosing between two specific models. First, there’s the Smokey Joe (available in Silver and Gold). Then there’s the Go-Anywhere. They aren't the same. Not even close.
The Smokey Joe is the classic. It’s a circle. Circles are great for heat distribution because there are no cold corners. If you want to roast a whole chicken—yes, you can fit a small bird in there if you use the indirect method—the Smokey Joe is your best bet. You put the coals on one side, the bird on the other, and the round shape lets the heat circulate like a tiny oven.
The Go-Anywhere is a different beast entirely. It’s rectangular. This makes it the king of "skewer" style grilling. If you’re into yakitori or kebabs, the Go-Anywhere is superior because the shape matches the food. Plus, the legs fold up to lock the lid in place, making it the most stable thing you can throw in the back of a Jeep.
I’ve seen guys like Meathead Goldwyn from AmazingRibs.com talk about the "2-zone" setup, and it’s actually harder to pull off on these small units. You have to be surgical. You can't just move the meat three inches to the left; you’re moving it from the "surface of the sun" zone to the "barely warm" zone. It takes practice. It takes a certain level of finesse that you just don't need on a giant Traeger.
Common Mistakes That Ruin the Experience
Most people fail with their small weber grill charcoal because they treat it like a big grill. They use lighter fluid. Stop doing that. In a small, enclosed space, the chemical taste of lighter fluid lingers far longer than it does in a big 22-inch kettle. It’s gross.
- The Ash Trap: In the Smokey Joe Silver, the vents are on the side. If you use cheap charcoal that produces tons of ash, the air can't get in. Your fire dies. You get frustrated. You order pizza. Use high-quality briquettes like Kingsford Professional or, better yet, Jealous Devil lump charcoal.
- The "Too Much Fuel" Syndrome: I mentioned this before, but it bears repeating. A small Weber doesn't need much. If the coals are touching the cooking grate, you’ve messed up. You need at least an inch of clearance for the air to move, otherwise, you're just scorching the outside while the inside stays raw.
- Ignoring the Dampers: On the Smokey Joe Gold, the vents are on the sides to prevent ash from falling out during transport. This is great for your trunk, but it changes the air intake. You have to keep those side vents wide open if you want a sear.
The Stealth Advantage: Fuel Efficiency
We don't talk enough about how cheap it is to run these things.
In an era where a bag of premium charcoal costs twenty bucks, the small weber grill charcoal efficiency is a godsend. You can cook a full meal for four people using maybe two dollars' worth of fuel. I’ve found that if I’m just grilling two burgers for a quick Tuesday night dinner, I’m not going to fire up the Performer or the Big Green Egg. It’s a waste of time and money. The Smokey Joe is hot and ready in ten minutes.
And here is a pro tip: when you’re done, close all the vents. Because the seal on Weber grills is actually decent, the fire will die out quickly, and you can reuse those half-burnt coals next time. That’s something you can't really do with those flimsy $15 grocery store grills that leak air from every seam.
Real World Performance: What Can You Actually Cook?
Don't let the size fool you. I have seen people produce competition-level ribs on a Go-Anywhere.
You just have to cut the rack in half.
If you’re doing steak, the small Weber is actually better than the big one. Why? Because you can create a concentrated "cold zone" more easily than you think by banking all your coals to one side using a brick or a small charcoal basket. This allows you to do a reverse sear. You start the steak on the cool side until it hits 115 degrees, then you move it over to the inferno for thirty seconds a side.
🔗 Read more: Why Chrome and Glitter Nails are Taking Over Your Feed (and How to Make Them Actually Last)
The result? A wall-to-wall pink interior with a crust that crackles.
Even vegetables. Asparagus or sliced zucchini can be tricky on big grills because they fall through the gaps or get lost in the vastness. On a small Weber, you have total control. You can move things around with surgical precision. It’s tactile. You feel closer to the food. It’s the difference between driving a bus and driving a Miata. Both get you there, but one is a lot more fun on the turns.
Maintenance and Longevity
Weber’s porcelain enamel is legendary. There’s a reason you see these grills from the 1970s still kicking around at garage sales. They don't rust easily. However, the legs and the handle on the small models are the weak points.
If you leave a Smokey Joe out in the rain, the legs will eventually start to show some corrosion because they aren't coated in the same glass-fused finish as the bowl. A quick spray of WD-40 or a wipe-down after a beach trip goes a long way.
Also, check your nuts and bolts. The vibration of traveling in a car or a camper can loosen the single nut that holds the top vent on. There is nothing more annoying than reaching for your grill and realizing the damper fell off somewhere on I-95.
Actionable Steps for Your Next Cookout
If you want to master the small weber grill charcoal game, stop guessing.
- Get a Mini Chimney: Don't use the full-sized charcoal chimney. Weber makes a "Compact Rapidfire" version specifically for these grills. It fits the exact amount of charcoal you need. It’s a game-changer.
- Invest in a Good Thermometer: Because the lid is so low, you can't rely on "timing." Get an instant-read thermometer like a Thermapen. A 30-second delay on a small, hot grill can be the difference between a juicy burger and a hockey puck.
- Lump Charcoal is King: For small grills, lump charcoal is better than briquettes. It burns hotter, leaves less ash, and reacts faster to vent adjustments.
- Control the Ash: If you’re using the Smokey Joe Silver, take a small stick or a grill tool and occasionally clear the bottom area. If ash builds up, your temps will plummet, and you’ll wonder why your chicken is taking forty minutes.
The small Weber isn't a compromise. It’s a choice. It’s for the person who values efficiency, intensity, and the ability to cook literally anywhere there’s a flat surface. Whether it’s a campsite or a tiny apartment balcony, it delivers a flavor that gas just can't touch.
Stop thinking of it as a "travel grill." Start thinking of it as your secret weapon for the perfect sear. Once you nail the airflow and the fuel ratio, you might find your big grill gathering a lot of dust.