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Thank you! Much appreciated. The Pork Butt is one of my favorites!

yeah it is the way to go. thanks for watching the video.

Hi, Thanks for watching. You would not benefit from this accessory, since your Weber Summit Kamado already has the insulation with the dual wall insulation. This product is to bring a Weber Kettle (or I suspect any 22 inch grill) closer to Kamado like efficiency and cooking. How do you like the Weber Summit Kamado?

@idletimebbq that's what I was thinking just was wondering

Thanks for watching the video.

That's a good idea, I also got a cover, to keep it clean and rust free.

The vortex is great for wings, I still use the vortex, because it helps direct and focus the heat. This provides an extra layer of insulation and heat source, similar to a Kamado Grill. Plus with the large heat deflector you can cook bigger pieces of meat (ribs, pork butts, etc). Overall I do think that it helps conserve fuel, and make the grill more efficient.

Yes for a particular kind of grilling. For example when I want to make ribs, during the week, I can't go out and constantly manage the fire, but with the venom controller it handles the temp control so that I can do other things. So far it has been a set it and forget it. The other advantage is that it will get your grill to temp quicker because of the fan. and then you can take over, or continue using the fan. Overall I like it. It was a good purchase.

I purchased it directly from Spider grills, rdrct.to/6f1b190f

Thanks for watching.

Thanks for watching the video. Yes it is true! The Akron works somewhat differently than the other Kamado.

Thanks for watching the video.

Thanks! I appreciate that. Yeah, it definitively improves cooking on the Weber. I definitely like the much larger heat deflector, and I think the ceramics even out the heat in the grill.

thanks for watching. yeah might not have been the best choice. really was focusing on the large heat deflector. I published a new video for beef back ribs that where a five hour cook, th-cam.com/video/rT6iCufwX9s/w-d-xo.html

thanks for watching the video.

thanks for watching the video. The main advantages are, 1 provides insulation so that you more efficiently burn fuel, 2 provides a more even cook, because the ceramic plates will absorb, and emit heat, and 3 there is a very large heat deflector, which allows you to use the entire cooking surface for indirect cooking. The disadvantages, 1 makes the the kettle very top heavy, have to be careful when moving it, 2. if you go over temp, the ceramics will absorb and emit the higher temp until they cool down, 3. this doesn't make the Weber kettle a kamado grill because it lacks the air seals and air flow control that most good kamado grills have.

thanks for watching. I probably should have, but it have been a little awkward. I could also used the half moon heat deflector.

Unfortunately no. They should though.

Yes. It is kind of a diamond in the rough. I have only used it a couple of times, and so far so good. It does take a little getting used to, but overall has been great. And they seem to go on sale occasionally so you can pick one up fairly in-expensively. One note if you do get one, make sure that it has the gasket seal on the main lid, and on where the ash tray connects to the main body. My understanding is that previous version did not have those gaskets.

Thanks for watching the video.

I doesn't there is about a 1/4" gap on the bottom. I would prefer it if it sat flush. But it hasn't seemed to reduce airflow, but I also haven't tried a high heat cook with it.

Thanks for watching the video. On the main surface I haven't experienced that. However my Weber Gas Grill has a storage compartment for Weber CRAFTED stuff, so I put it in there for a few weeks and did see some rust like residue on the side of it (not the cooking surface). And it did come off after the next usage. So the jury is still out on that, but will keep an eye on it.

@@idletimebbq Do you put it in a bag or anything in the compartment?

@gaprofitt No. Just put it in there, the BBQ is covered, and it is away from any moisture, plus I live in a dry climate. It just might be one of things that you are going to have to watch for, and take care of.

@@idletimebbq I have been cooking with cast iron for over 50 years and with carbon steel for the last 10. I just ordered the full insert for my Genesis S-435 and will treat it the same way. Firstly, oil the entire piece of cookware and season several times. What's the rush? My favorite piece is a 12" CI skillet that has been in my family for over 150 years. Secondly, clean only with hot water and kitchen cloth.... sometimes with stuck on stuff I scrape a wooden spatula and coarse kosher salt. Tertiary, warm the griddle and apply thin coat of oil (wiping down afterwards to remove excess) for storage. Lastly, store in a controlled climate. Outside under a grill ain't what I consider "controlled". Oh, and the first few cooks with the new griddle should be with proteins with a high fat content like bacon, 80/20 beef, etc.

thanks for the comment. I have been thinking about the full insert, my biggest holdback is where to store when not in use. but it does look interesting.

Thanks!

Thanks for watching the video.

Great! I hope that you are enjoying it. Both of those really make a big difference, since I think using the ash scraper is kind of a pain.

Thanks for watching the video.

In my mind they are two different things, the Slow and Sear is really good for having a hot section and an indirect section. Where this when using the included heat deflector gives you a very large indirect section, so for example if you where cooking a full packer brisket, you would have the space. I also think that the Ceramics add a little insulation which does improve overall temperature consistency and Charcoal fuel efficiency, but I don't have any specific results to point to.

Welcome 👍

You don't really need to.

thanks for watching the video.

thanks for watching the video.

good idea, thanks!

thanks! I love those In-N-Out Burgers.

Thanks for the tip!

Thanks for watching. Didn't realize they had an official name! Thanks for letting me know. We love them also, the kids really only want smash burgers when we make burgers.

Thanks for watching it is a good callout, my intention was to have the mustard spread and pushed into the burger. But you are right it did transfer to the parchment paper.

it does seem to even the temp out, the key just like in a kamado cooker is to not over shoot the desired temp, because the ceramics will take longer to cool down.

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He is a haphazardly bumbling dolt…… but I interested in learning more…

Yes it is a good point, using a probe is important.

Yes. It is a good call out, since the ceramics help with heat loss, the charcoal should last longer.

Good suggestion, several other people have also asked for it. I will plan on doing that. Thanks for the comment and watching the video.

Thanks. And thanks for watching.

I have no idea. Is your idea something you could make a prototype of? or want to start a business around? They may have an incubator fund, or through business development.

That is a good idea. I just worry about rust on the vents or the kettle. Have you had any problems with that?

@@idletimebbq Not if you do it on a sunny day. The sun will dry it off in no time.

@@idletimebbq I would worry more about that scraper marring up your porcelain coating. You'll get rust from that faster than anything else. I would use a tough plastic scraper; not only is it safer, but it'll better conform to that curved surface.

Thanks @dirtyketchup, that is a good idea.

Thanks for watching. Agreed.

Thanks for watching the video. Good callout, I got in the habit of using the smaller ones, because they are easier to find space in the fridge, and move around the kitchen. But really should use the bigger ones for the bigger cuts of meat.

Thanks for watching the video.

What and loose all the flavor? Go play at your own house.

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