Used the Weber for years, including last night. 1) no problem with beer can chicken. Put chicken in the middle of the grill. Place charcoal on both sides for indirect heat (1 'chimney' full of charcoal with 50% on one side and 50% on other). Make sure the openings in the grill (where the handles are) are over the charcoal, so you can add more charcoal if required. 2) For ribs/chicken pieces, I put the charcoal on one side and the ribs on the other. Put the opening of the lid over the meat. Do not use too much charcoal and about every 30 minutes, add 7-10 briquettes through the properly positioned handle opening. Cook for hours like that. Ribs longer than chicken. 3) Hamburgers/sausage, grill directly over coals with coals in the middle of the grill. Want to get hickory or other wood flavor, you can do that too. (When using indirect method, its helpful to place a foil pan under the meat to catch the drippings. It also helps to keep the charcoal to one side).
Go online and look for Weber cooking suggestions.
When cooking is finished, close the grill opening at bottom and top to save the charcoal for your next grilling. Add enough unused charcoal to the used to get started. I like starting my charcoal with a chimney. Actually bought one at Aldi in the States. One match and no chemicals since I use newspaper.
Getting the ashes out of the Weber is pretty easy, too. The sweeper (my name for it) is located at the bottom of the grill and ashes fall into a 'plate'. Just remove the plate and put the ashes in the trash. I save my empty charcoal bag for the ashes.
I am sure whichever you purchase, everyone will be happy