Weber Summit Kamado Smoked Chicken - Using a Meater+ and Thermapen 

Cheers JB.

The Summit is fantastic. I’ve had ceramic Kamados, Kettles, WSM. Summit is my lifelong grill. It will literally last a lifetime and does everything. So it’s a buy once and done product. Buy cheaper- buy multiple times. It’s a genuinely good investment- I fully expect to be still making Summit videos in 20 years. I’ve had it 3 years now I think and it’s in perfect condition.

Thanks Paul.

I've got two Meater probes that I use for turkey and chicken. I'm not a probe guy, but these come in handy and have never failed me. I also use them for ambient temperature by sticking them into a potato and placing the potato wherever I need to get an accurate reading.

Hi Vlody. No I have not noticed that but wouldn’t notice as I don’t look at it. Are you saying it’s scratched it inside? The enamel is so tough you can literally run a box cutter knife over it and struggle to scratch it. Therefore are you sure it’s actually scratching and just not marking on the surface? I’m struggling to envisage a situation where it will scratch through the enamel as the wings just sit on top? You might find the ‘scratches’ are actually what’s come off the aluminium blades onto the bowl. I wouldn’t worry, it’s inside at the bottom and will be covered in ash and grease and I doubt you’ll have any problem. I’ve had mine for 2 years now and it’s like brand new still to look at it really outside.

@@wakeywarrior Yes, I saw guys trying to scratch the enamel with a knife. Eventually, I saw scratches from the one touch, that's why I started questioning if this was normal.

No, you may not.

If I can get around to it, I will dry brine the night before.

I will start a dry brine day before if I can be bothered.

From lighting to getting a stable temperature dialled in I always give myself an hour, can normally achieve it in a bit less.