The Weber ones are right about 24", hangs a bit over the edge of the 22-1/2"
& I like that they sit up a bit off the lip of the bell so you can see what's up w/ your charcoal.....
Mine was totally rusted to the point of pitted rust, so it had to blast & then a complete seasoning like a Dutch oven....
Doesn't look as spiffy as the shiny ones, but dang it works good !!
I thought about trying to grind it out like Hogsy did w/ his, but metalworking people kept telling me to just do a whole blasting, that I'd be better off....
The 1st thing I did after seasoning was one egg.....cracked it on the lip & it slid all the way down, 6~7" up the other side & back to center.....
Way better than Teflon !!!!
The propane discadas are pretty cool, but the main deal I can see on the kettle so far is that you can even out the heat across the surface rather than one sharp point of heat in the center; I've even seen where a guy used his reg disc on the kettle to get that even heat to cook rice for paella....That's on the list !!!