How well does the Weber Summit Charcoal Grill maintain temp for low and slow & fuel efficiency

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Hey everyone! In this video I test the Weber Summit Charcoal Grill for performance (fuel efficiency and maintaining temp) I hope this helps others out if they are thinking about getting one of these awesome grills. If you’re new to the channel hit the Subscribe to help grow our amazing team.
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Опубликовано:

15 июл 2024

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Комментарии : 160

@christycombs9743 3 года назад

I really wanted this guy to say "Hey have you seen my pic-a-nic basket?" Great Yogi voice and rad video man!

@paulsq_ 3 года назад

Thank you Christy!

@thecrepesoul 2 года назад

🤣🤣🤣🤣🤣🤣🤣🤣🤣

@enyceofnyc 3 года назад

Great video! No nonsense! I really dig the precision! Keep it up!

@RowanTasmanian 3 года назад

Great video and very thorough testing. What a fabulous cooker. I like the fact that you are precise with your commentary without talking all the time about useless nonsense like some other people do. Thanks.

@paulsq_ 3 года назад

Thank you Rowan, I like giving the info that’s needed and not beating around the bush or dragging it out with useless stuff people don’t care about. Thanks for watching

@ArkhamNorth 3 года назад

I've come back to this video a few times and it just keeps getting better. You're a natural at this, the review/testing is perfect. BUT... one thing stands out: that perfect coal bag rip! Holy sh*t, perfection. The casual reaction is perfection. I've subscribed because of that. 😂

@mikepasich1972 Год назад

Yeah, makes my bag open look pathetic 😂

@tims7196 Год назад

Just did an overnite brisket on my Summit Kamado last weekend. Turned out good. Learned a few things from the process that I will use next time. Great video Paul!

@WeberEnthusiast 3 года назад

Great video love you are straight to the point . Been pricing up one of these 👌👌

@rayharris5452 Год назад

Thanks Paul! Its really great to see a vid from a regular guy... The Summit Kamado is definitely a good cooker but just like in your vid temperatures will fluctuate. But that's the fun of backyard barbeque!!!

@bradleymack4583 3 года назад

As someone strongly considering the summit, this video is awesome. Thanks for posting this.

@paulsq_ 3 года назад

Your welcome Bradley, thanks for watching

@burningstrawman2589 2 года назад

Did you end up purchasing it? If so, how are you liking it?

@bradleymack4583 2 года назад

I sure did. I opted for the E6 model without the table and have absolutely zero regrets.

@lotusblossom44 Год назад

Waiting on my S6 Summit Kamado and these videos are very helpful

@CookingJoeFoods 3 года назад

Make your adjustments about 50-75 degrees before your target temp. You'll slowly creep up to your target but won't overshoot.

@pastra2435 3 года назад

Love your way to do things

@cdf2885 Год назад

Great video, looking at getting this grill and this helped convince the mrs

@DadIncredible 3 года назад

Very interested in this because I’m planning the same thing soon!

@brianwilliams309 3 года назад

That grill seems like it would be a good competition cooker. Seems to be efficient enough. The brisket looked awesome

@Joe-un4jk 2 года назад

You have done an excellent job on this video. Thank you for all the work that you put into this. I have a 22” Weber Smokey Mountain with a Stoker temp controller and it holds the pit temp to +/- 5° which is awesome and probably more accurate than the oven in the house. My charcoal efficiency is no where near as good as your Summit. In an 18 hour 225° pork shoulder cook (2 shoulders 9 lbs each) I’ll use on average 18 pounds of charcoal for the entire cook. I’m using the “fuse” method, so I’m loading approximately 9 pounds of charcoal two times during the cook. I’m going to re-visit the Minion method and try it without the temperature controller and see what happens. Thank you for this awesome video.

@paulsq_ 2 года назад

Thank you Joe, I’ve you can check out this video I did a few years back on my WSM. I only use the minion method and get good results with fuel consumption. I don’t have a stoker unit and just use the vents. The video isn’t the best quality as I was new to making videos at the time of recording it. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9TIrnRAdxPg.html

@universaldonor3100 Год назад

traded my smokefire x4 in on a weber kamado S6...can't wait to get it

@alvshill 2 года назад

It is these types of video that, without question, are the most useful to people interested in the hands on experience of cooking with a grill they are interested in. Holy moly.. this grill is GOOD!! I saw your good looking brisket wobble at the finish, so I figure you and your family ate something tender and delicious that day 😊. Thank you for making this excellently informative video 🙏🏾. One question.. I’ve seen some people add water to the foil tray in other brisket cook videos. Apart from adding moisture, I hear it helps with temperature stabilisation. Was there a reason that you didn’t?

@vanq884 Год назад

I have the same grill sir, good vid!

@phenelsy8944 25 дней назад

Wow Great video

@luvyesmusici4886 3 года назад

I do a charcoal snake which lasts about 10 hours. Then I put either the pork butts/shoulders or brisket, wrapped in the oven to finish. Turns out perfect every time.

@davidherndon301 Год назад

Did an overnight brisket last weekend and it turned out great! Started it at 8pm just like you and ran it at about 225F till 11 pm, went to bed and got up at 6am. The temp evidently increase to 275F around 1am. Brisket was at 185F at 6am. I wrapped it and just after 8am it was done. Put it in a yeti with some towels and let it rest all afternoon till dinner at 4 pm. For brunch I smoked some boudin and sausage so we ran the Weber for 16+ hours at 225F-275F! I think it could have gone another 2-3 hours if needed. Brisket was 140F at 4pm resting in the yeti and came out perfect! Such an easy smoke! Thanks for sharing your experience! This will be my new method and we’ll be doing brisket way more often now! This Weber summit is really an awesome smoker! Much better flavor than my old pit boss pellet.

@jonneymendoza Год назад

is itsafe to leave it overnight cooking? what if it causes an actual fire?

@DadIncredible 3 года назад

Very useful. Interested in why you were getting the temperature swings. Maybe weather related?

@adrianbeckford1554 3 года назад

Thanks for the video... really informative, Can you do more videos using the charcoal summit 👍🏿

@paulsq_ 3 года назад

You’re welcome Adrian, I can definitely do more videos using the Summit Charcoal Grill. Anything in particular you’d like to see done on it?

@ELEVOPR 3 года назад

@@paulsq_ I would like to see you put three sticks if dynamite in it, light it up, runaway a few hundred feet. Please let me know how the Weber Summit Charcoal Holds up 😳 Haha, JK. Keep up the good work Bro 👊

@jasonmeads5209 3 года назад

Great video Paul, I love watching vids where people actually show their temperature management, very good to learn from. Is all that unburnt charcoal now going to burn up and be wasted? or can you just close up the vents and the fire will die out?

@paulsq_ 3 года назад

Thanks Jason, when you’re finished with the cook just close off the vents and the fire will snuff out. Your next cook you’ll be able to use all the unburnt and half burnt charcoal for it, you can also add some fresh charcoal too

@jasonmeads5209 3 года назад

@@paulsq_ Brilliant, thank you.

@TexasRanchu 3 года назад

Thanks for the video..I rather get this vs ceramic since this is Weber brand and this does not crack. Aslo alot less heavy.

@paulsq_ 3 года назад

Hey Thomas, also if you over shoot your temp it’s a lot easier to bring the temp down to where you want it from what I’ve been told from some kamado owners. It is a lot light in weight like you mentioned, and being a Weber you know it’s going to last for years.

@KevinPeffley 3 года назад

I like the concept of the Weber Summit, and I think it will give other Kamado grills a run for their money. I’ve heard several times from other BBQ experts on RU-vid that all the smoke flavors you get will be imparted within 30 to 45 minutes of your cook. If you place the wood on the perimeter of your charcoal, your food may not get any smoke flavors because by the time the fire reaches the wood it will be too late.

@paulsq_ 3 года назад

Hey Kevin, this could be true. I always put at least one chuck in the hot coals to start and the others catch not to long after. Meat will only take on smoke flavor till around 140 degrees internal after that its just cooking.

@ArrogantBaSStard 2 года назад

Thank you for this video! How do you determine different amounts of charcoal for different meats to be smoked? A full 16 pound bag makes sense for a brisket. What about a couple racks of baby back ribs, or a chuck roast, or smaller pieces like chicken?

@joebrindisi2588 3 года назад

I've heard from others using the Summit Kamado that the fire seems to burn from left to right as evidenced by your fire burned from the middle where you put the lit charcoals and burned from left to right. I see others that they placed the lit charcoals on the left side of the charcoal bed.

@MiNnEsNoWmAn 2 года назад

That’s probably because he has the gas ignition model and I bet there is a small leak around the gas tube that allows airflow in there

@johnknapp6328 3 года назад

Nice Demonstration I seen something interesting for the Summit. You can take 22 rotisserie for kettle set it on summit with lid open, and use kettle lid if you would want to use rotisserie on it. I would like to see a little more advanced ash catcher sweep on the summit.

@enyceofnyc 3 года назад

OMG you are a genius!!!!!!!!! Totally going to do this

@paulsq_ 3 года назад

Here’s a video I did using the rotisserie on the Summit Charcoal. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3e00kSAKPYc.html

@MrVara411 3 года назад

Great video! I also have a WSCG and it's interesting to see that just like on Baby Back Maniac's channel, your coals tend to burn from left to right, just like mine. Weird. I've started doing the minion method more on the LEFT 1/3 side of my grill, and find it burns more evenly that way with fewer fluctuations. It's an amazing grill, isn't it??? Great job!

@MrRatFinkster 3 года назад

Interesting comment. I have one on order so I am interested to hear more about experiences. With the 3 vents on the bottom I would have expected a symmetrical burn compared to a Kamado Joe or BGE where the air comes in on one side that would burn asymmetrically.

@MrVara411 3 года назад

@@MrRatFinkster It's really nothing to worry about, especially once you get in the habit of how to set the coals. You've made a great choice... I still love mine. Much easier to manage temps if you overshoot vs ceramics, and there's no firebox to crack. Fantastic grill.

@MrRatFinkster 3 года назад

@@MrVara411 Excellent! Have you tried the two methods of putting smoke wood on top vs. underneath the charcoal? With the propane starter, putting it underneath may be more difficult unless you neglect the propane and use a chimney or other lighter i feel.

@MrVara411 3 года назад

@@MrRatFinkster I always put it on top of the charcoal and have had no problems. The propane starter is nice for some applications but to be honest I usually use my chimney. The one disappointment I've had (I should have known beforehand) is that the propane starter is pretty useless if you're trying to light coals with the grate in the higher "searing" position... the coals are simply too high for that and you'll just waste a lot of propane. ... Hilariously, I usually use the propane starter to light a starter cube sitting under the chimney! Good luck!

@paulsq_ 3 года назад

Awesome to hear you’re getting a WSCG, I’m sure you’ll love it as much as we love ours MrRatFinkster. Over the years of using charcoal with wood chunks I’ve done it both ways on top of the charcoal and underneath. Now I just stick to the wood on top. The thing to remember when adding wood for smoke is meat will only take on smoke flavor till around 140 degrees internal, so any wood that hasn’t burnt by that point is just a waste of wood. Thanks for sharing info also vara fouroneone.

@JMGeranimo 3 года назад

Love mine , I have the no table model. A full load of charcoal will run close to 30 hours.

@paulsq_ 3 года назад

Thanks for that info. I was figuring in around the 36 hours on a full bag. This grill is my favourite out of all the grills I have. Thanks for watching

@barrycheetham7046 3 года назад

Can you reuse the charcoal that is not used ??

@JMGeranimo 3 года назад

@@barrycheetham7046 yes I do all the time. I'll cook, shut the vents to smother out the charcoal. Then go back and move the charcoal around to knock off any ash. Pile it back together and re light it for the next cook.

@barrycheetham7046 3 года назад

@@JMGeranimo Cheers buds Baz from Brighton Uk 👍👍

@dougelmore9035 Год назад

I was looking forward to seeing how the brisket turned out, how was it?

@leesmith5049 2 месяца назад

Just viewed this today. Why wouldn’t you use the built-in propane fire starter to light a few coals on the middle vs starting some coals separately and adding to center?

@wakeywarrior 3 года назад

The uneven burn is due to the hole caused by the snap jet fire starter, I’d rather have the new E6 without the snap jet for that reason, good video 👍

@paulsq_ 3 года назад

I never used the snap jet propane assist to start this cook. I just put the lit coals in the hole I made for the minion method

@wakeywarrior 3 года назад

@@paulsq_ yes it’s the air leak from the pipe I meant. Many people on the Summit groups are removing or plugging the snap jet pipe as the air leak causes uneven burn. The new ones are better IMO without the snap jet on for that reason.

@Anteater23 2 года назад

@@wakeywarrior Any summit bought with the table has the jet unfortunately

@nmyster Год назад

Smoke noob here - how much of an impact does this really have on what you’re cooking?

@johnmanthey2683 3 года назад

Nothing like being a smart Alec. One zip on the bag tape. I’ve never been that lucky. Awful fine grill there young man. I’m working on my WSM mods. Lid gage and temp probe grommet goes in tomorrow and new cooking grates. Handles next week. Later this month or next lid hinge and new door. Looks a little wet. Thankfully not snow. Nice looking Au ju. From the looks of the remaining charcoal just goes to prove why we, me in particular, love Weber. Excellent customer service as well.

@keiserkoba9532 3 года назад

The temp drop in the middle of the night is because the smoke setting openings in the bottom vent are very small and just a light layer of burnt ash will clog it. This is particularly the case when using briquettes. Use lump coal instead. Adjusting the bottom vents are also over rated and very unlogical. I don't even know why Weber has made them like this. I usually have my wide open. Hot air rises, and as long the top vent is restricting the airflow like it does when you have it almost closed, the temperature won't rise. No air will be sucked in from the bottom as long as it has nowhere to go through the top. If you just leave the bottom vents open, you won't get ash clogging the vents and you don't need to shake it out in the middle of the night and the temp will stay steady.

@paulsq_ 3 года назад

I’ll be trying out your way next time I do an overnight cook to see if I get a different result. Thanks for your comment and watching.

@deletesoon70 Год назад

I thought of this too, air obstruction causing the temp crash, but what would cause the runaway temps later on? Looked like he'd swept the ash out a few times before that happened, and did not look windy.

@jjmart9203 3 года назад

If you could only keep one which do u keep(Weber performer, wsm, summit charcoal)? Great video!!

@paulsq_ 3 года назад

Thank you JJ, that’s a tuff one to answer. If push came to shove I’d probably keep my WSM as it’s got the most cooking area to work with and I can do everything with it. Other then that hands down it would be the Summit Charcoal.

@yesitsmario88 3 года назад

Great review, Weber just came out with a new version called Summit Kamado E6 and S6. They don't come with gas starter anymore, but at least the E6 starts at $999 now. Very tempted to get the E6 now!

@paulsq_ 3 года назад

Thank you, if you’re thinking about getting one I recommend this grill. I seen the new ones now after you mentioned they are out thanks for that. I had heard a month ago they had new ones coming soon. The snap jet propane assist isn’t something you’d probably use a lot so I’d say no loss there. The new S6 I don’t really like though as they got rid of the solid bottom and charcoal storage bin and went with full rack bottom like the performer has. I think Weber should have just left that model the way it was and maybe offer it without the snap jet propane assist as a bit of a cheaper option for customers to choose.

@yesitsmario88 3 года назад

@@paulsq_ Thanks for the response! Do you experience any smoke leak in front of the grill like Baby Back Maniac addressed in his summit review? I hope they fixed that issue with the newer models.

@paulsq_ 3 года назад

I haven’t experienced any smoke leaking from the front of the grill. Even if it did it’s not that big a deal to me. Take my WSM for example it leaks a bit of smoke from the lid and front door but everything still has a great smoke flavor off it. I have no problem holding a steady temp for hours that I set the WSM at.

@1ronhall 2 года назад

I'm considering buying this grill. Do you know if there is an option to install a fan blower to manage the fire and temperature for a long overnight cook? Thanks for the video and I hope that brisket was heavenly!! Best of continued success!! :)

@paulsq_ 2 года назад

Hey Ron, the grill does have a spot where you can install a stoker fan. All you’ll need to do is just remove the plug that’s in that spot and install the unit.

@DAC7476 3 года назад

Looking to get a charcoal kettle this season..currently have a WSM and weber genesis. What is that grate setup you have that the drip pan sits on? Is that something that comes standard with the Summit?

@paulsq_ 3 года назад

The grate setup you see is what comes with the Summit Charcoal grill. The new Summit Kamado grill has the same concept but the defuser plate is different. The drip pan I set on top of the defuser plate under the cooking grate. I just made a new video using the Summit Charcoal Grill that I’ll have uploaded this coming Saturday

@SNeal5966 2 года назад

I have a summit charcoal also, and just did my first brisket over the past weekend. I had the temperature down to about 190 - 200 just like that during the stall.......but several hours later when it came out of the stall I had to do that same adjustment back down as it was up in 275 territory. I suspect the cooker is insulated so well that the evaporative cooling from the stall brings the temp down in the cooker, just like it did with my meat. I use a wifi thermometer with trending soo I could see that. I wonder if I should have just not adjusted....but the amount of coal I burned for that brisket was so small you could barely tell I had burned anything. This thing is just that efficient. I boughtt his to be my convenient cooker for when I don't want to be up all night running my offset. I am now thinking adding a controller to this so I can deal with those kinds of issues when I am not here or sleeping, which is the situation I bought this for to replace my kettle. It's a kickass charcoal grill that smokes really well too, and to me this is a better choice than a Kamado I think.

@SNeal5966 2 года назад

First brisket on this cooker, not my first brisket ever. Normally I do them in the offset.

@johnknapp6328 2 года назад

@@SNeal5966 I'm curios on over night cook once you establish temp. Do you have to touch pit till mourning. On the kettle it seems like you need to sweep to keep airflow because ash impeads airflow. It seems like once an hour.

@SNeal5966 2 года назад

@@johnknapp6328 Well, I think that might be a valid point with the ash if you use briquettes which generate a lot of ash.....I also have a fireboard 2 drive with a bbq guru fan that I just acquired and that I just used after this comment on 3 pork butts and did an overnight cook. It controlled great and I did sweep the ash in the am. That truly is a walk away smoker config now regardless of ash.

@sowutman7863 2 года назад

Nice review! Have you tried lighting the charcoal for direct grilling when the charcoal grate is on the top level? I’m just trying to figure out if the built-in Snap-Jet system should or shouldn’t be able to.

@paulsq_ 2 года назад

I always use a Weber starter cube to fire up the charcoal when grilling on the top level. I’ve had no luck the couple times I tried using the snap jet as the flame sits to low under the charcoal. I figured it’ll waste too much propane by the time the charcoal does get going and easier to just use a cube or other fire starter products.

@sowutman7863 2 года назад

@@paulsq_ thanks for the reply. Interesting, according to the manuals online, the Snap-Jet should be able to.

@leesmith5049 2 месяца назад

I actually bought a second charcoal grate and place the chimney on the snap jet - once it’s up to speed, I lift the chimney up, and place my second charcoal grate at the grill position and dump it out. Pain in the butt, but it works for me

@CarlGoldmam 3 года назад

Good bit if coal left and that’s a good thing. Probably could have smoked two briskets. How was the brisket Paul??

@JRSmith-gb9hz Год назад

This summit has the same igniter the performer has not sure why you needed to light with a chimney?

@ELEVOPR 3 года назад

I used a 1/3 of a Bag of Charcoal and 3 pieces of Apple Wood and one piece of Hickory. Temperatures held at 275F for close to 17 Hours. That's insane with only 1/3 bag of Charcoal. Also keep in mind that I cooked two 5 pound Pork Butts during this Temperature longevity test. Both Pork Butts took about 6 Hours to fully be done. Not bad :o)

@patrickdunne1150 3 года назад

Hello from Chicago! When you cleaned out the ash with the lever on the bottom, I saw a lot of ash flying around. Won't that cover the brisket with a light dusting?!

@paulsq_ 3 года назад

Hey Patrick, it probably did get a light dusting from when I cleaned the ash. The thing with charcoal grills every time you open the lid you are disturbing the airflow and ash flys around so it’s inevitable to avoid this. You’ll never taste it, if you are spritzing the meat it’ll probably remove any little ash that did land on the meat. That being said I should have opened the lid to clean the ash as that will allow the ash to escape from the grill and not be trapped in it.

@patrickdunne1150 3 года назад

@@paulsq_ Thanks for the answer!

@mauriciouceda6002 3 года назад

Hello, can you please tell me the size (depth) of the table on the Summit ?? ... I see that the total depth is 35'' but I assume that is the wider part of it (where the handle is) ... I just wan't to figure out how will it fit on the space I have at home.

@paulsq_ 3 года назад

Hey Mauricio, the table measures 23” by 30” in length measured to the handle at the end of the table. The 35” you’re seeing is from the back of the lid hinge to the front handle. Hope this helps you out.

@muceda 3 года назад

@@paulsq_ so from the back to the front of the table is 23?? Can you please confirm this? My performer table is 25’’ so this one is narrower??

@ELEVOPR 3 года назад

I usually set it at a 1/4 top life open and 1/4 vent open, which would be between 1st and 2nd Dots to the left of vent handle. Once tmrpature goes up on this bad boy, it's pretty hard to bring down and takes s while to come down. Not worth over shooting tempetures, better to always be under tempeture and open up for vents for a higher heat.

@ELEVOPR 3 года назад

Also, the ash catcher is s bad design, it clogs up bottom vent as ashes fall causing tempaetures to drop. Ash catcher needs to be Sperate from ventilation area so tempetures can maintain. Does that make sense? Besides having to constantly clear the ash cleaner to maintain temperature, this is a great unit and better that any Ceramic cracking egg Kamado.

@paulsq_ 3 года назад

A separate intake/vent system would be good on this grill. I’m gonna try using different charcoal and see if I can find one that produces less ash then the Kingsford. My grill drops down the temp pretty fast when i overshoot it once I start closing the top vent on it not sure why yours takes a long time to drop.

@ELEVOPR 3 года назад

@@paulsq_ Depends how much higher the temperature got When it goes from 250 up to 350F it take a while to come back down, I have to shut off both vents, Once it drops to 275 F I open top an bottom vent 1/4 of the way and it stabilizes the Temperature.

@ben8jam 3 года назад

Why does no one use the propane starter? With that much coal I would think it would be a no brainer. I just put mine together last night, and I am really looking forward to the propane starter, but i've noticed most videos still use a chimney - any feedback appreciated.

@paulsq_ 3 года назад

Hey Ben, congrats on the new Summit Charcoal. It basically boils down to the setup you’re going with for the charcoal. Most times I set the charcoal up where the chimney starter is the best option. Here’s a video I have where I use the snap jet propane starter. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KY51B7oAhzE.html if you have any other questions I’d be glad to help you out just email me at paulsq81@gmail.com

@ben8jam 3 года назад

@@paulsq_ Thanks for the link. Amazing after 15hrs you still had half the coals unlit!

@paulsq_ 3 года назад

I was amazed with how much unlit charcoal there still was also. I trust this grill as much as my WSM for cooking briskets and pork butts overnight without any worries

@enyceofnyc 3 года назад

There is a non-obvious thing which is that the Summit tends to burn coals from left to right, and the starter is on the right. You typically have to relocate the lit coals when using the gas ignition. That means that for (neat!) setups like Pauls, you could light a few coals first, maybe in a chimney, then load unlit coals, then reposition. For short cooks it takes less effort.

@jrtoy704 3 года назад

Add a Smartfire and you’ll be hands off with the temps.

@paulsq_ 3 года назад

I don’t do many overnight cooks, plus I like the hands on approach when cooking with charcoal or wood. I’ve got a pellet grill for the hands off if that’s the mood I’m in to cook lol

@ryand7916 3 года назад

I think it would benefit from a temperature controller. Isn't it pre drilled to accept one from factory?

@paulsq_ 3 года назад

Hey Ryan, I believe it does have a hole from the factory for a stoker unit. I’m sure that would work good for anyone who wants/likes using those units. I personally don’t use one as I don’t mind a little fluctuations here and there.

@moparproud3978 3 года назад

Yes they do have a hole for a temp controller from the factory. I’ve used the ThermoWorks Billows with my Smoke X4 and it just chugs along. Although it eats fuel with the temp controller

@enyceofnyc 3 года назад

I’ve somehow had more difficulty maintaining temps with the BBQ Guru DigiQ and the Summit vs without. I may be doing something wrong.

@moparproud3978 3 года назад

@@enyceofnyc What are you setting the top vent at? I noticed if it were open about as much as I usually use on my kettles, temps are uncontrollable. I barely have the top vent open when using Billows; I would guess it’s maybe 1/8 open, where generally I run it about 1/4 open. Depending what I’m doing of course. I figure if I choke down the exhaust, temp controller does what it needs to vs not running much because of an abundance of air flow.

@enyceofnyc 3 года назад

@@moparproud3978 i’ve been 1/3, 1/4 but next time I’ll try 1/8 or near cracked. Thanks for the tip!

@mikepasich1972 Год назад

I noticed you have a different diffuser. What kind is it?

@paulsq_ Год назад

The diffuser is the original one that came with my Summit. I have the original Weber Summit Charcoal Grill Center not the new S6 Summit Kamado Weber made some changes from the original model I have to the new Kamado to cut the cost down and the diffuser plate was one thing they changed

@mikepasich1972 Год назад

@@paulsq_ crap. Thanks though 👍🏻

@annux148 6 месяцев назад

Over an hour or so just to get the initial set temp? This is why you should get a Spider Grills Venom, just set the temp, it normally settles out in 10 - 15 minutes, and it will hold temp through the entire cook.

@Yang1 3 года назад

thanks for sharing. It's very informative. That being said, I don't like the amount of rust I'm seeing in your bbq, for this price, i'm hoping for the bbq to last. Seems like only ceramic grills offers this.

@paulsq_ 3 года назад

Thank you Jack, this BBQ will last you a long time as it’s built quite solid. I’m not sure where you’re seeing rust? You’re probably seeing it on the charcoal grate which will happen to all charcoal grills even ceramic Kamados. There is nothing that has rust on my grill other then that.

@vanq884 Год назад

Hey boo boo let’s go pilfer some picanic baskets!

@bmoc1925 Год назад

B&B Orange Bag

@richardriggs1075 2 года назад

One of the reasons I went to a gas grill was because I could never open a bag of charcoal without ripping up the bag and uttering some foul language. You opened that bag like a real pro. I'm considering the summit grill now. Maybe in the southern hemisphere the charcoal burns right to left.

@paulsq_ 2 года назад

Not sure if the charcoal will burn differently in the Southern Hemisphere but interesting to know. It doesn’t matter how you get the bag of charcoal open as long as you can cook with it is all that counts. I don’t get a perfect open on every bag lol. If you get a Summit Charcoal Grill you won’t regret it as this grill is reliable and capable of anything you want to cook on it.

@somewherefishing382 5 месяцев назад

***LATE COMMENT* Do you still own your summit ? And do you still like it ? And also have you had to deal with any warranty issues with Weber for your kamado ?

@paulsq_ 5 месяцев назад

I do still have my Summit and it’s still the number one grill that I own. This is the one grill that I’d never sell. I’ve not had to deal with any warranty issues with this grill and I’m going on 5 years with it this year. Hope this helps you out, if you have any more questions feel free to ask

@somewherefishing382 5 месяцев назад

@@paulsq_ awesome bro. I got one shipping to my house as we speak. Someone was going over the warranty and idk it only had a 10 year but BGE and Kamado Joe have a lifetime to the original purchaser. Which kinda made me wonder if I should get one of those instead. For the same price of this Webber.

@uni-byte 2 года назад

That would be EDT not EST. You did this in September. Small point, but ..

@mphRagnarok 3 года назад

It sure is pretty but I can't get over how it's just two shells separated by air and they price it like it's a ceramic kamado at $2k. I mean for their production costs it's literally the same stamping process as every other weber grill but just doubled

@paulsq_ 3 года назад

I hear you, but they seem to be selling well. If they weren’t selling maybe Weber would drop the price.

@Cooking-Travel 3 года назад

It is so different and not just two Weber’s stuck together the first gen with cart is what I have and every part is quality and 3 x thicker than normal grade stuff it truly is worth the money

@kingmiller1982 Год назад

Go to hell OP

@mrbbqlvr4274 3 года назад

I’m curious how much charcoal is left after you shut down the vents. I assume it burns down even further and you have less left by the time it all goes out.

@paulsq_ 3 года назад

I can’t speak for everyone’s grill, but mine actually snuffs out the fire pretty quick and doesn’t burn much more then what you seen in the video. I used that leftover charcoal for a few more cooks after this one.

@jamespatterson6972 2 года назад

I get the feeling that the gas ignition is useless. Rarely do I see Summit owners use this feature.

@hardknox1917 3 года назад

The temp dropped I bet because the kingsford creates alott of ash, prolly could of just swept the ash and left the vents as is. I quit kingsford blue because of this

@yesitsmario88 3 года назад

Agreed I've switched to B&B briquettes and it's way better than Kingsford Blue. B&B burns hotter, longer, and way less ash.

@FirebrewTV 3 года назад

Set your fire on the left side

@foxsake_ 3 года назад

Is this the difference between American and Canadian dialect?

@chipstetson5819 3 года назад

Uhhh, I thought Kamado type grills are to only use natural lump charcoal. Thus true wood flavor and no additives. , for example, by far the most popular brand in the US, is up of bits of , coal, starch (as a binder), sawdust, and sodium nitrate (to make it burn better). May want to try lump.

@paulsq_ 3 года назад

I’ve been using Jealous Devil lump lately. I still have to do a long cook using it and see what the difference is, but so far it’s been working better for me.

@kingmiller1982 Год назад

You're wrong on that buddy.

@mikepasich1972 Год назад

My jaw dropped when you opened it and it was still over half full of charcoal

@MG-qd6im 3 года назад

did not even cut into the meat

@FrankC656 3 года назад

Dear lord that is amazing, it hardly used any charcoal

@paulsq_ 3 года назад

This grill is very fuel efficient

@omarsantos4071 3 года назад

Noticed charcoal didn't burn evenly

@universaldonor3100 3 года назад

what interesr rate did you get on the $2000 loan for the Summit? 😂

@paulsq_ 3 года назад

Maybe you should look into the new S6 model it’s a couple hundred cheaper then the model I’ve got. I’m sure you could finance for a great interest rate if you don’t have the money to buy it out right. I don’t finance any of my grills viewers such as yourself help pay for my grills by watching my videos, so thanks for watching

@enyceofnyc 3 года назад

I was able to get the original model without the cart, with gas starter for 1000 in NY. I think it was a good deal. LMK if you want the details. Not sure if they ship.

@paulsq_ 3 года назад

$1000 USD sounds like it was a good deal. I don’t think the place you got yours at in NY would ship to Canada, plus I’m sure the shipping costs would probably be close to what the price of the grill is

@enyceofnyc 3 года назад

@@paulsq_ yup that sounds right!

@debraearl8146 3 года назад

In the UK the original Summit with table was £2,000 which is close to $3,000!

@universaldonor3100 3 года назад

on a next video....could you just say, "Hey, hey Boo Boo" just for old times sake

@paulsq_ 3 года назад

Lmao, I’m sure I can do that for you in one video Ken

@sergejsstanevics3237 2 года назад

Isn't it really TOO MUCH coal?

@redveiner Год назад

Placing a charcoal device on a wood deck is not such a good idea, especially on a over night cook. Make a small paver area and set up a hammock near by. Stay safe.