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Thanks for watching. That is a good suggestion. I also noticed if you get a scraper and clean the pegs on the Weber the hooks will sit on them better.

Thanks for the tip, that is a great suggestion.

Thanks! when the venom draft door is closed the the where vents are open all the way. Because when you are using the venom, it is controlling the airflow.

Thanks for watching the video.

thanks for the question and watching the video, it is kind of a pain, because you have to remove the grates, and heat deflector. I do use the onlyfire multi tier system (video: th-cam.com/video/Ye2nMVNhQ_o/w-d-xo.html) which lets you lift the whole assembly, which makes it easier and cleaner.

Thanks for watching the video. Yes. the combination of venom and ceramic firebox make a big difference. Especially since the venom controls the airflow, and ceramics prevents heat loss.

Thanks for watching. And a great idea.

Thank you for watching, and glad it was helpful.

Thanks for watching the video.

Hi thanks for watching the video. I would guess that it would since both are 22" grills and it seems that the SNS Kettle Grill is size compatible with the Weber Kettle. However, I have a SNS Slow'N Sear that does not fit inside of the ceramics, I did see that they have an 18" Slow 'N Sear insert that might fit inside the ceramics.

Hi thanks for watching the video. I have never used the Spider-22, but from the look of it, it is similar in how it attaches to the kettle as the Spider Venom. Which does work perfectly with the OnlyFire Ceramic kit. so my guess would be yes. Regarding if they would work well together I would think that they would. Anytime you can have more efficient heat/fire control is a benefit.

@@idletimebbq Thank you for the quick reply and suggestion... I think the spider-22 will work just fine as well.

I think so also

Thanks for watching the video.

That is a good question. I am going to guess not very much, you could put a thick steak up there, or maybe a spatchcock chicken. But a whole chicken or a pork butt I don't think would fit. Because if I put the grate assembly on the highest peg, the lid doesn't close properly.

Well that is a good question. I would guess the wired versions are similar, since the probes are interchangeable (meaning they use the same port) I would guess that the new Meater Pro and RFX are more accurate because they use a multi sensor design that takes several readings from inside the meat.

I haven't noticed any, but I generally have been using the venom for low and slow, so not a lot of airflow.

Less time with the Venom, because it controls the airflow. Overall I like it especially on the longer cooks when I am working, it can do fire control :)

Thanks much appreciated!

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

agreed

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

Spider grills website and Amazon both have the venom.

yes both are good choices.

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.

That was my question also.

great

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!