I've owned my Weber Performer grill for the past 10 years and love it, though I've never REALLY started learning about grilling and slow cooks until I discovered this channel. Mr. Maniac, I'd like to thank you for having quite possibly the best grilling channel on TH-cam! Keep up the great work!
Every now and then I go on a binge of your videos. I love them. At the massage part, my wife rolled over and finally said, “Good grief, what is so funny?”
I realize this is a year later, but I’ve never used briquettes for a long cook, just bought a summit and was wondering does it change the flavor using briquettes and is the set up the same as lump? I’ve only used lump in my big green egg
Your videos inspire me to learn more about editing especially. I wish we lived closer so I might be able to learn from you. Excellent job on this cook, the explanations, the grill setup and the entertainment. Fabulous brother! Fabulous!
Thanks man. This is one of my first videos. It took me two weeks to do because I barely knew how to edit at the time and I had to look up just about everything. (shhhh...don't tell anyone. lol)
Had a display model in checkout line to purchase for 2023 Season, rolled well and solid. I Considered how much charcoal to use for a planned Brisket. Figured I would be required to add some charcoal at some point during the cook and looked at the design. Unless I am missing something I would have had to remove the Meat, Grates and deflector and get the fire up to temperature again or add at the right time which would not have been advantageous to the overall cooking experience. Took it back to the BBQ Grill Corral. Also noticed that the Lid is the only insulated part. The bottom and sides are the normal Weber material and thickness. Not sure of the effect however was thinking it would have all been insulated.
Thanks Norman. Yeah, that's pretty much the reason I put it in the video. I like doing it that way a lot better and I hoped it would help someone else. Thanks for watching.
Charcoal preference using 22" Weber Master Touch Kettle: I like to use lump charcoal when I can, but have found when I setup a snake for long, slow cooking, briquettes work best because of their consistent size and shape. When I use briquettes, I have found that I like the (more expensive) Weber 100% hardwood briquettes. (Too bad I didn't see your video earlier this year about the sale on them!)
Hey Justin, I know I’m commenting on an old video ( I’m from the Midwest) but do think the hole for guru would work like the smoke hole on sns kettle? Only use that and keep bottom vents completely closed?
Great video, loved the humor. That's amazing that it only took 7.5 hours to cook that huge brisket. I have completely converted to lump charcoal for smoking and grilling. Cheers!
Hey Reb, Thanks for watching. Yeah, when you foil(pan) it speeds things up a lot. I've actually done them in as little as 4.5 hours but where's the fun in that? lol. Are you cooking anything fun tomorrow?
I subscribed...I just bought my Summit and just picked up two Briskets in NJ, to bring back to Montreal,...to cook. What I liked about your video, it had a bit of everything in it...the Summit the Brisket the Foolishness too, LOL, it was a super good tutorial, and I appreciate it. have a wonderful day.
Great on the Weber Summit Kamado. I am really considering Weber kamado. Did the brisket get dried out or crusty on the bottom closest to the fire? I have a stick burner just dont like baby sitting a fire all day. I have weber kettle 26 that I primarily grill on steaks,chickin and chops etc. Have you tried the BBQ Guru accessory and how well does it work? look foward to hearing from you . Thanks
Another well edited and entertaining video! You cracked me up with the lighter fluid scene and I fell out of my chair when you massaged the brisket :D I use lump in my kamado cookers, and kingsford blue in my kettle grills and PBC. I would prefer using lump on all my grills, but in a kettle grill, you just don't get as much milage with lump as you do with a kamado style cooker so I opt with the briquettes instead.
Matthew, Thank you for taking the time to comment. It's a lot of work obviously, and I appreciate you noticing the different elements. Have a great weekend.
I prefer any sort of lump charcoal in my weber kettle. I do use briquette's sometimes because they can be easier, Especially for the snake method. Pretty soon though I'll be upgrading to the Weber Summit, and probably stick to lump. There are finally enough videos, thanks to Baby Back Maniac, that have convinced me it's a good decision. It will go nice next to my Genesis. Keep the cool videos coming. You're very funny, and I quite enjoy how honest you are in your videos, and especially how you go with the flow and dont care if u make mistakes. You're a very inspirational person to watch. Thanks again.
For low & slow cooks, I go with briquettes. For fast cooks, lump is king. In my experience it is impossible to get that coveted bbq flavor without wood/lump charcoal.
new to your channel, good cook, and good idea about the foil pan instead of wrapping, also glad you include your family in your videos, family and food . I use kingsford bricketts in a weber performer grille
I like to smoke with my smokey mountain using lump and my kettles using briquettes. I just stumbled on your videos tonight and I'm already subscribed. Keep the videos coming!
I just bought a Summit, to brother up with 2 BGE (L & XL) I am really excited to see what I can do. Also taking some work off the ceramics, that I have broken more than once. As I have said before.... great music with you video. Thanks.from
Justin, will the charcoal grate from the Summit fit in a 22 inch Weber Kettle? And when you take out the center section and move it down, does it rest on stops on the bowl? And will the top vent from the Summit adapt to a Kettle? Sheesh, I sound like you when you were asking T-Roy all those questions on the fake video phone.
Dude, first of all thanks for your videos. The week that Weber released the Summit Charcoal GC I immediately bought one to replace my Performer and WSM; this saved on precious patio space plus it just seemed like a great combination of all my favorite features of the two. At the time, I think your videos were the first that weren't Weber promotional videos on TH-cam so that helped quite a bit with me understanding the SCGC. Here's the thing, I have smoked on it half a dozen times and I can't get consistent, steady temps like I could on my WSM. I do an inverse Minion Method by lighting a small number of briquettes using the one touch lighter and then pile on the rest of my briquettes once my small pile has ignited. I also do what Weber recommends and that is pouring all briquettes into the SCGC, using the one touch lighter for a period of time, and then shuffle the coals around to distribute the lit briquettes. All the methods I've used cause one side of the grill to fully ignite while the rest goes unlit. This causes the smoker temp to drop about six hours into the cook. Maybe the plain old Minion Method like you used is what I need, but it feels like that completely ignores the one touch lighter. Have a tried smoking using the gas ignition yet? Do you find temps to be pretty steady with any method? Have you tried using lump charcoal to see how it works with the SCGC? Just trying to figure out what I'm doing wrong!
Hi Christopher, Thanks for the note. My temps were all over the place the first few cooks (and by that I mean they would bounced 20-30 degrees above or below (usually above) where I wanted them...most of the problem had to do with the lower air vent being too clean. Once it got gunked up, it was better. (For what it's worth, I've had this "clean vents" issue on every new grill I've ever bought...including the KK). The 22.5 WSM was really bad about this at first because of the door. That doesn't seem to explain your situation though since you've used it several times. Here's some thoughts. First off, in my experience a properly seasoned WSM is the best at maintaining temps...so you can't really compare it to that. My 22.5 would stay stuck at exactly 223 for so long I would find myself taping the therm to make sure it wasn't stuck. lol. So just as an matter of expectations, I think you should expect the Summit to stay within (plus/minus) 10 degrees of where you have it set up. That's pretty typical for most kamados...it's just the WSM kind of spoils us. If I was you I would first do the obvious and make sure the fan blades aren't slightly bent upwards. (I've had this issue twice with previous grills...they come bent. Weber will send replacements no questions asked). I'd also check to see if the ash was doing an appropriate job of sealing the air gaps...because that makes huge difference. You might try doing a smoke test. Start a fire and put a big wood chunk on top of it and once it starts smoking, shut everything down and see where the smoke leaks out. if you have an excessive amount coming out of the bottom vents, top vents, or around the lid, that's your issue. If it ends up being the top vent, I wouldn't worry about it too much as it will gunk up with time. Or You could speed that process along with a tiny bit of crisco if you wanted to. Yes, mine burns towards the right also. You can see it in the efficiency test cook video. I thought it was the fault of the temp controller but later realized it's just the burn pattern. I compensate by building the fire on the left hand side either by doing a minion, using the on board starter and pushing the coals over, or just using a starter cube or weed burner on that side. When I'm doing a 2 zone fire like in a kettle, I put the fire on the table side so it's not an issue in that situation. I've kind of grown to appreciate the consistency of the burn pattern though as my other grills will do the exact same thing but they burn whichever direction the wind blows (literally) so you can't really account/adjust for it. However, even with the uneven burn, 6 hours doesn't sound right to me. I don't know if you saw my video on this topic but mine ran for over 2 days on one load of charcoal (3 chimneys) so you may need to start with more fuel. In fact, now that I think if it, I remember now that I started out using weber's recommendation for 2-3 scoops of their scooper of charcoal and when I stopped that, I got a more consistent burn. I haven't noticed a big difference between lump and Kingsford except lump is more sparky and K is more ashy...the usual stuff. I hope this helps. I don't have any affiliation with Weber but I love my grill even though there are a few things I'd like to see them change (which I try to bring up organically in the videos as I run across them.) Having said that, one of the unintended consequences of this channel was I realized I was influencing purchasing decisions and I feel a little burdened about that. I really want people to enjoy their grills as much as I do. Let me know if this doesn't make sense or if there is anything else I can do to help.
+Baby Back Maniac Wow! Thanks for the detailed response! I'll be honest this is the first time I've ever left a comment on a video, so that shows you how important this is to me! Your recommendations are great and I look forward to trying them out. Trial and error is really the best way to learn and you've given me quite a few more options. I really do love my SCGC ... I loved it the first time I saw it and I still do today. Cleaning is infinitely easier than on my WSM, so that's a big plus. I think you're right ... my WSM spoiled me but I don't regret moving to the SCGC at all! Anyway, keep up the great videos ... I've seen a lot of BBQ videos and I think yours are some of the best!
That's the kind of thing I appreciate as well. It's just more convenient, mobile, space saving, etc. Its also more efficient with charcoal. I wish I could tell you mine is rock stead on temps but it's not. It's good enough though. By the way, I looked at your profile and you're Demarco jersey video made me laugh. I think we can blame Jerry for that one though. lol.
Thanks Rob, You know, you should start a youtube channel. It would do well. Not only will the food be awesome, but people will hear the accent and believe you know what you are doing. #worksforCNN ;-) Have a great weekend, my friend.
Baby Back, I use Kingsford blue in my weber smoeky mountain and in my one touch. Occasionally I will use lump if I want a higher heat, but I always find rock in the various brands of lump or very small pieces that fall through the grates.
I totally agree, Paul. I've even found plastic. Thats why I don't get the hate for Kingsford under the ground that it's "unnatural"...PLASTIC isn't natural. lol. That said, I'm glad the cooker burns both. Justin
I wrapped my heat deflector with foil to protect it and I put water in the foil pans for additional heat distribution. I really like the Summit and your videos!
Thanks Mike. I appreciate it. The main reason I didn't use liquid in the pans is because it helps regulate temps and I wanted to compare the Summit to my previously owned ceramics so I could get an idea of how they compare. Since I didn't use water in them, I did the same here. Welcome to TH-cam! I just subscribed to your channel and look forward to seeing more stuff from you. Great idea about the foil on the drip pan. Ribs looked amazing. What all have you cooked on the summit so far?
Great job on the video and review on the Weber Summit Grill Center. I've had my Weber Summit Grill Center for about a week and have done prime rib, pulled pork and baby back ribs low and slow. No water. Also grilled corn and a variety of other vegetables, chicken breasts and hot dogs. The Weber Summit Grill Center can grill and smoke really well. Like you, I'm really happy. Given the results so far, I don't feel as bad about spending that huge amount of money on it. Been using Kingsford (original and competition) for 25 years in my Weber Kettle. Using the same in the Weber Summit Grill Center.
I totally get it Kevin. I totally get why people feel like it's over-priced, yet I totally feel like I've gotten my money's worth...if that makes sense.
If I am not mistaken that heat deflector is made of two sheets of heavy guage Stainless Steel and heavy as hell I might add. I think the heat deflector will out last this grill, that's how well it's made.
Awesome review and breakdown of the features, man. So many great ideas here. Would love to see Weber incorporate some of this stuff into the next generation Performer and/or the Master touch. The new top vent, the new bottom vent and the height adjustable charcoal grate would be nice additions to the classic kettle.
I appreciate the details you provided. It was a big help my first time to smoke a brisket on my summit. I was curious if you could share a rough upper vent position for the fast and hot portion of the cook. Also, when you let the brisket rest, what temp do you prefer ? You mentioned a cooler. Would that be something less than room temp and why? Thanks
Hey, from a fellow BBQ TH-camr!! I love your videos! Keep them coming and along with the humor! As per conversing a little while ago, I am new to the performer as well and Komado style cooker. Ive smoked about 7 briskets on it so far and they have came out great. I have experimented with different charcoal as well and I think people will be fine if they learn how to control the vents. Lately I have been using B&B Charcoal and its great. Gets up to heat faster but you have to dial back the vents. I agree, we need some rack tools for as much as we payed for them and man i wish I would of bought it with the table but I have been using the performers table next too it. Nice Camera set up by the way. I use a Canon 5D Mark 3 for videos and have someone holding it but that steady arm system looks great and the boom mike. Man keep it up and great video. Im about to throw a brisket on as we speak. Good luck from Texas!!
Thanks, man. I appreciate the tip on the charcoal and yeah, it's a bit ridiculous that they shipped grills with adjustable charcoal grate and nothing to adjust with or to ask us to spread out the coals with not tool to do that with. I think it's just a newbie mistake. I hope they get that corrected in future releases because I'd rather have that than a cookbook. lol.
you pulled me in with your prime rib video. but this one was not only informative but also actually made me laugh. (and the star war mug helped as well) easy sub.
Lol. Thanks Devan. I'm really proud of this one because I didn't really know anything about cameras or editing and this was my most ambitious video up to that point. I was so happy with how it turned out. Thanks for subbing.
I was jealous at first but now I am over the top jealous The Super Weber ROCKS! Your brisket was on point! I use Stubbs briquettes when I can get them Kingsford under protest.Just a personal preference.Great video, keep on rocking!
Love all your vid's. Did the brisket come out a little dry? If so was it because of using the pan instead of wrapping? I'm fixing to buy me a kettle and start smoking and need all the beginner tips I can get.
Thanks for the vid. I have used the Green Egg before but this seems to have been really well thought out to overcome some of the GE gripes I had. BTW, how did the coals look at the end of the cook and did you have to top them up over the 7.5 hours?
That's exactly what I like about it too. It's lighter, less fragile, has a good work surface, more storage, the platesetter isn't going to break if you drop it, it's easier to start, and the thing handles ash WAY better so you aren't limited to lump. I like ceramic grills too, but I'm a fan of these advantages. If I remember correctly more than half the coals were still there. I believe I noticed the coals burning towards the right which made me realize in the future I was going to start with the lit coals towards the left side. Thanks for watching.
Loved your content. You inspired me to get the summit. First attempt at smoking a brisket tomorrow, hickory wood chunks at the ready. Any advice for the cook?
I use lump in everything, I stopped using briquettes altogether. Even in my mini grills I'll bash the large pieces of lump to fit better. They just taste better in my opinion.
Your videos are really great, I have been watching a ton of BBQ videos. Keep up the great work and I look forward to more. By the way I will be purchasing this grill soon can't wait.
Thanks Bryan! I really appreciate the kind words. I'm very new to this type of thing (never done anything like this before) so that means a lot. Congrats on the Summit. They are expensive, but I love mine.
I liked everything about this video. The information about the grill was well thought out and explained. I really like your filming style and sense of humor. I also use the Rode Link filmmaker kit. I think it is fantastic for the price. To answer you first question "Lump or Briquettes?" I use Lump Charcoal when I am smoking on my UDS (Smoker). I don't want any other flavors introduced other than what I season with and the wood that I add. When it comes to BBQ and grilling, I will use briquettes. I use different types and flavors based on what I want my food to taste like. I am considering buying a more expensive grill. I was debating on a Kamado, Primo, or a Big Green Egg. Now you have added another option for me to consider. Keep doing what you do the way that you do it. You are very informative and entertaining. Let me not to forget to mention that your Brisket look like it came out perfectly. Great job!!!Thanks for posting this.Phil aka Daddy
Thanks for the kind words, Phil. I've never had a Primo, but I think you'd be happy with either the Kamado Joe, BGE, or Weber. Go with your gut, you can't lose with any of them. (I'm sure the Primo would be great as well...I just can't speak from personal experience.) Technical question. Do you run you Rodelink underneath your shirt? And if so, do you have any issues with noise from rubbing against your shirt of skin? Thanks.
I do run the Lav mic underneath my shirt. I normally wear a T-Shirt when I film (Super Hero mostly). I clip the mic to the collar inverted so that it is not seen. There has been no additional noise interference so far. Look at any one of my newer videos and you can see and hear the result. However, If I do wear a button up shirt, I would lower the mic and adjust the gain. I would also clip the mic to the button flap and leave it exposed as most people do. I hope this was helpful!
Serious question...other than the love of playing with fire and the whole smoking experience, is there a good reason to leave it on the smoker instead of going in the oven after you foil or wrap in paper?
Great video! Thank you for the up close, detailed look at the Summit. I've owned a large Big Green Egg for years. To do over, I'd likely give the Summit top consideration. It's helpful to have had a background with the BGE to see how awesome the Summit is. Thanks!
Yep. They are both great products. The big thing you'll notice if you switch is the lid is lighter. It doesn't feel as substantial even though ironically it's less fragile. One thing I'm really looking forward to is we are going out of town for the holidays and I'm going to be able to take the whole thing with me.
Can I add a 18"-19.5" baking pan to use as a drip pan on top of the heat deflector? That heat deflector can sure get nasty black baked on grease on it pretty easy with a drip pan is not installed. I think a 19.5 inch deflector will block some air flow coming from the bottom so an 18' should work alot better and catch 100% of the drippings from the Hear Deflector. What do you think? Will it work? Or will it interfere? I think the 18" Should work and 19.5 pan would interfere with the rising hot hair flow.
2 Questions please. First is about bbq guru weber adaptor. Can you leave the adapter on the grill with the kill plug inserted or must you keep installing and removing it each time you wish to automate the temp control. Second question with bbq guru running would you then close the bottom vents completely or leave it in smoking position? Thanks.
Hi Jay, Question #1: Yes, absolutely! That's what it's made for. If I had to instal it every time I would probably not even mess with it. However, I did find out the hard way that puppies enjoy the smell and texture of those kill plugs so if you have a dog that is a chewer, keep that in mind. Question #2: Close them completely. Also, know that the first burns in the direction of the source of air on a longer cook, you might want to move your lit coals to the left side of the firebox to even it out. Hope this helps.
Yeah, I use lump all the time. It works great as well. Being able to switch between fuels based on what I have or what's on sale is one of my favorite features of the Summit. As far as wood is concerned. I don't know if there is a norm. Just use the amount that flavors the food the way you like. Thanks for watching.
Great vid bid. Kbb for my kettles. Lump for Uds. Probably would go lump all the way around, but don't like all the small, air killing small pieces that you get. So, I just deal with the ash from briquettes. Pro/Con with both. You?
I feel the same. My last batch of lump was terrible and I bought heavy into it (25 bags). It was so bad that I ended up selling it on craigslist just to get to stop using it. Trash, rocks, concrete and even a metal strap in the bags. I don't like the ash of Kingsford either but at least the kettles and summit are designed to easily dispose of it...and K is a lot cheaper. Unfortunately the KK is harder to clean. I don't hate good lump...I just have hard time finding it. Have a great weekend, Josie.
Thanks Steve, I had zero background in any of this (except for the actual cooking) when I started and when I filmed this video I had no idea what I was doing. I'm not sure why these vids come together as well as they do, but I'm not questioning it. I'm just glad they do. lol.
I appreciate this video. I'm on the fence on this cooker (still on my list). Thinking a table with a 22 and 26 weber with SNS covers it, but then I see your videos with your LonestarGrilz and I lean in that direction.
I've learnt that lump coal does better in my Old Country BBQ Pits Pecos, and Kingsford briquettes do better in my Char-Broil Kettleman. The lump burns up better and leaves less ash, but the briquettes seem to burn hotter. Not sure if that's accurate, but it seems that way. Awesome video man!
Baby Back Maniac I love it so far. It does have its flaws on the chamber door fittment, but after about 4 cooks it seems to be seasoning up and sealing better. Keep them videos rollin' brother.
Nachooooooooo(-nad)! It was a combination of wanting to work the side burner/chimney starter tip into the video and going with a method I was more comfortable with for my first low and slow on the Summit. With the video and the $50 brisket in play, I just didn't want to change too many variables. Having said that, I've done a test burn with the starter and it probably would have been fine. Thanks for the comment.
great video!Question: 7.5 hrs for a 20lb brisket? That seems fast... or is it due to type of cooker / pit? I use a "Texas" style BBQ pit with a smoker and that would have taken me AT LEAST 12 to 14 hrs at 225 275 degrees.Thanks!
Hi John, Yeah, it seems to take less time when the heat source is directly under the meat. Also, foiling makes it go a lot faster because you basically skip the stall. I don't understand the physics entirely, but that's just how it works with all the grills I have that are vertical. To be honest, 7 hours is pretty much dragging it out too. I've don't them in as little as 4.5-5. Thanks for watching, John.
just stumbled across your channel and am now a happy subscriber, I have a Big Joe and have only ever used lump...however would love to know what if any success people have had with the kingsford in a komado.
I used to have a classic and a big joe. Kingsford works fine as far as cooking. The problem is the ash. On long cooks, it could clog up the classic. (I didn't remember if I ever tried it in the big joe). The good thing about the KJ's is the ash pan makes it easy to get rid of the ash. It's a pain to clean out with some of the other kamados....but as far as fuel source it works fine other than that. Thanks for watching!
great video! I have a BGE large mostly because we bbq low and slow year round and rightly thought BGE was better insulated for our NJ winters. But this summit looks interesting, do you have any experience with it in NE winter conditions? also , is there a reason no pellet cooker? I am interested in these as well but again haven't found one with serious insulation to work well in 20 degree winter. thanks
Hi J Liebs, Regarding pellet grills, I like them a lot and will probably end up with one at some point. They are super easy to use and produce a beautiful end product consistently because of the convection fan (which circulates the air consistently so things cook evenly and quicker) and the wood pellets (wood = smoke ring). The reason I don't have one now is because before youtube I was limited on space and went for the versatility (and longevity) of charcoal. Pellet grills are typically not as good as searing steaks (there are hacks that help) and they have electrical moving parts so they require more maintenance over time. The only once that I know of that are insulated are the Memphis grills. The Blazn Grill works are partially insulated around the bottom and you used to have the option to insulate the lid. Truthfully though, what alot of companies do is make thermal covers for the cold months which you can just take off in the summer. Best of all worlds. Regarding the Summit. I live in Texas but I get that question a lot and so I have asked a few of my subs who live in UK and Canada and they say the Summit is great in cold weather. Hope this helps. Justin
WSM, Napolean (Canadian made but very similar to Weber, cooking grate can be adjusted up or down 3 spots), Pit Barrel Cooker ... Kingsford as I find the temp consistent. In past whenI used lump, it was much more difficult to regulate temp. Great videos, informative and funny
No, there are hinges in the heat deflector and the great so you can do all that without pulling everything apart. It's not perfect, but it's an option. Honestly though the cooker is so efficient you never really need to add coals unless you are just messing around with it.
It depends on what you mean by trust. If I need exact numbers I use Maverick or (new personal favorite) Thermoworks Smoke thermometer. If I'm just cooking for the family, I really don't need exact numbers. I use the lid therm and anything pointy to probe at the end and make sure it's tender. I've been fortunate to have the opportunity to have great bbq cooked by incredible cooks who cook at 225 (Troy from T-roy Cooks) and 325 (Myron Mixon) and they were both great. So if my lid therm says 250-275, it's close enough. Hope that makes sense.
Baby Back Maniac just surprised as that goes against what I've read and experienced - the kettle thermometer is never accurate. Maybe it's different with this style cooler since it's not over the direct heat source as it could be i a kettle?
Yeah, the kettle thermometers aren't very useful because they are in a terrible spot directly over the fire and at the very top of the lid which makes them useless. In the kamados, they are at least consistent (if not accurate). I don't think the lid therms are good for someone starting out...but once you get used to the cooker, it can be good enough. I think I've even said the therms are useless in videos before but in reality, they are better than nothing. A good digital is way better and more accurate though and everybody needs one.
Nice video BBM, a ton of effort put into editing, I can certainly appreciate that. Great to see good BBQ on a new grill done well. One question though, did you do it on Kingsford or Lump? Looked like kingsford to me, but a low and slow typical Kamado would have surely been done on lump... Haven't used briquettes since my first few failed charcoal bbq attempts on some cheapo charcoal grills... Just asked cause I'm a fellow Guru from the forum, and to answer your vid question, I do use lump exclusively on my Vision Pro C. I have serious BBQ envy with your array of cooking appliances, but as I'm sure you know a good Kamado will do the trick every time.
Thanks for the comment, BOPotsill. The main reason kamado companies tell you not to use K is because K makes a TON of ash. In fact, that and the smell on stat up are the two main drawbacks of K. Having said that, lump has it's own set of problems. Not only is it harder to find and expensive when you do fine it. It's inconsistent from brand to brand...and even bag to bag. I found rocks, concrete, plastic and even a metal strap in bags of lump. It's also super expensive and doesn't burn consistently. The sparks can be terrible. On two separate occasions, I've had sparks come at me. One hit my eye (I could bare to see sunlight for about 2 days...even just looking at a window in daytime felt like I was getting a shot if that makes sense.) The other spark missed my eye but landed in my hair and I could smell it. Not only that, it doesn't burn as long (by volume) as K does. So that being the case, I've been experimenting with other fuels. Not because I hate lump but I think there is a lot of cognitive dissonance about how great it supposedly is. What I've found is that for ceramics, lump is the better choice but that has more to do with the way the ash grates are constructed and the amount of space underneath to hold the ash. On cookers with wired (instead of cast iron grates), there is more air flow and space for the ash to fall through the bottoms. So if you look at the fire grates of the Komodo Kamado, Akorn, and Summit, you can kind of see how that would work. Each of those grills also has other design features that make it better at ash management. The KK has a huge area to hold ash between clean outs, the akorn is crazy efficient so that it burns almost no fuel PLUS it has an easy ash clean out, and the Summit also has an easy ash sweep out and bucket style dump. Once I started experimenting with K in grills equipped to handle the ash, I've found that K works just fine. In fact, it's a lot more stable in temps which is nice now for me now that I'm often moving cameras around during cooks. Having said that, I don't hate lump. I still use it all the time in all my grills. I like that it lights faster and smells better at startup...but one of the things I really appreciate about the Summit is it can burn whatever bag (lump or K) I happen to have open at the time. (I should probably make a video about this.)
It's much easier to add coals on the slow N sear then the summit. But you're much less likely to need to. Either way it's kind of a non-issue. Thanks for watching, Justin
I could've swore I replied to your comment last week but apparently I did not. Sorry for the late reply. Thanks for watching. I will definitely be doing more stuff on the summit in the future. We just been really busy this summer. Thanks for subbing
Hey Justin I have fell in love with cooking all over again. Question. Is the round opening on grate the same size as the performer. I am thinking of purchasing one it would be nice if the extras were interchangeable. Like I said I am inspired. 400lbs of meat in a month. I helped people who lost they’re job due to covid 19 and couldn’t receive unemployment.
For me? Definitely the Weber...even at the current price which is a little high for what you get. It's just SO convenient to use. Having said that, you can't go wrong with any of the others...particularly the Kamado Joe Big Joe which you can get at Costco Roadshows for 1200 bucks. If you plan on moving it anywhere (even just around the patio), the Weber will be more durable and lighter. Also, if you are limited on space it's a good choice because even though its bigger than the ceramics, it includes a table, storage, a charcoal bucket, etc all in one small footprint. Having said that, the weber is pretty expensive for what you get...but it's a bargain for what it does. I love it.
I cook with a Weber 22" Kettle grill and I am to the point now where I SWEAR by Kingsford Applewood briquettes. The times I've cooked with lump charcoal just wasn't a consistent burn/heat. I can do a "snake" burn with Kingsford and cook a Boston Butt for 8 hours at 300*-325*. I put the butts in a large aluminum pan on a bed of wadded up balls of aluminum foil to give a buffer from the heat. I sure wish I could afford the Summit! That's a good looking cooker!
Thanks or the comment and the tips. Sounds like you don't need the Summit as you've mastered the kettle and as you know I'm sure, you can cook anything on a kettle if you know what you are doing.
Ok, dammit, I'm addicted. I just ordered the Weber Summit. Now I can do my own comparison. I'm giving my wife your name when she asks "what's in the box". I'll just say "Justin told me I needed to"
lol. It won't be the first time. I'm scared someday somebody's wife is going to call me and I'll get an ear full. So far it hasn't happened. lol. Justin
My new favorite. Can I use lump charcoal in my smoky mountain? I have a friend that uses it in his egg and really likes it because of the reduction of ash. I've only used Kingsford blue so far. I know the lump burns hotter/faster. Can I get the cooking temperatures low enough for ribs and brisket? Thanks again. Great job.
Sure, people do it all the time. It will make less ash but you'll probably have to add fuel more often because it's less dense. Temp control won't be an issue because the WSM has such great air control.
I've owned my Weber Performer grill for the past 10 years and love it, though I've never REALLY started learning about grilling and slow cooks until I discovered this channel. Mr. Maniac, I'd like to thank you for having quite possibly the best grilling channel on TH-cam! Keep up the great work!
Every now and then I go on a binge of your videos. I love them. At the massage part, my wife rolled over and finally said, “Good grief, what is so funny?”
I like to use kingsford briquettes for longer cooks while I use lump for high heat fast cooks.
I realize this is a year later, but I’ve never used briquettes for a long cook, just bought a summit and was wondering does it change the flavor using briquettes and is the set up the same as lump? I’ve only used lump in my big green egg
I discovered your channel by way of the T-Roy Cooks brisket video. Glad I did. I really enjoy your videos. Please keep sharing.
Thank you so much. I appreciate you watching
Good job for all of us starters to watch and learn. Thank you. I just bought my Summit grill and look forward to lots of fun with it.
Thanks Louie,
You are going to love it!
I have the Weber Kamado. I like lump for steaks or short cooks. For long and slow I prefer briquettes as I find them more stable
Your videos inspire me to learn more about editing especially. I wish we lived closer so I might be able to learn from you. Excellent job on this cook, the explanations, the grill setup and the entertainment. Fabulous brother! Fabulous!
Thanks man. This is one of my first videos. It took me two weeks to do because I barely knew how to edit at the time and I had to look up just about everything. (shhhh...don't tell anyone. lol)
Had a display model in checkout line to purchase for 2023 Season, rolled well and solid. I Considered how much charcoal to use for a planned Brisket. Figured I would be required to add some charcoal at some point during the cook and looked at the design. Unless I am missing something I would have had to remove the Meat, Grates and deflector and get the fire up to temperature again or add at the right time which would not have been advantageous to the overall cooking experience. Took it back to the BBQ Grill Corral. Also noticed that the Lid is the only insulated part. The bottom and sides are the normal Weber material and thickness. Not sure of the effect however was thinking it would have all been insulated.
I learned a lot by watching your video. I'm impressed by the technique in how you light your charcoals. Much safer and less messy.
Thanks Norman. Yeah, that's pretty much the reason I put it in the video. I like doing it that way a lot better and I hoped it would help someone else. Thanks for watching.
Between this and your unboxing I am in tears!😂Awesome review and even better presentation and edits!
Charcoal preference using 22" Weber Master Touch Kettle: I like to use lump charcoal when I can, but have found when I setup a snake for long, slow cooking, briquettes work best because of their consistent size and shape. When I use briquettes, I have found that I like the (more expensive) Weber 100% hardwood briquettes. (Too bad I didn't see your video earlier this year about the sale on them!)
Thx Cindy!
Hey Justin, I know I’m commenting on an old video ( I’m from the Midwest) but do think the hole for guru would work like the smoke hole on sns kettle? Only use that and keep bottom vents completely closed?
Thanks for sharing all the great info bro. Saving up for the Summit!
18” WSM - Royal Oak HW Lump
Jumbo Joe - Kingsford
Smokey Joe- Kingsford
Great video, loved the humor. That's amazing that it only took 7.5 hours to cook that huge brisket. I have completely converted to lump charcoal for smoking and grilling. Cheers!
Hey Reb,
Thanks for watching. Yeah, when you foil(pan) it speeds things up a lot. I've actually done them in as little as 4.5 hours but where's the fun in that? lol.
Are you cooking anything fun tomorrow?
I subscribed...I just bought my Summit and just picked up two Briskets in NJ, to bring back to Montreal,...to cook. What I liked about your video, it had a bit of everything in it...the Summit the Brisket the Foolishness too, LOL, it was a super good tutorial, and I appreciate it. have a wonderful day.
Great on the Weber Summit Kamado. I am really considering Weber kamado. Did the brisket get dried out or crusty on the bottom closest to the fire? I have a stick burner just dont like baby sitting a fire all day. I have weber kettle 26 that I primarily grill on steaks,chickin and chops etc. Have you tried the BBQ Guru accessory and how well does it work? look foward to hearing from you . Thanks
Another well edited and entertaining video! You cracked me up with the lighter fluid scene and I fell out of my chair when you massaged the brisket :D I use lump in my kamado cookers, and kingsford blue in my kettle grills and PBC. I would prefer using lump on all my grills, but in a kettle grill, you just don't get as much milage with lump as you do with a kamado style cooker so I opt with the briquettes instead.
Thanks Rus. Glad you liked it. That breakdown on fuel is pretty much what I expected.
Any of that crab leftover?
Great job on everything! The brisket, photoing w/sound everything. Now I got to try it! Thanks for taken the time to share.
Matthew, Thank you for taking the time to comment. It's a lot of work obviously, and I appreciate you noticing the different elements. Have a great weekend.
You the man! Best bbq channel thus far. Keep up the quality content brother....Thank you again!
Thank you!
i appreciate the high production values of your channel and look forward to future videos
I prefer any sort of lump charcoal in my weber kettle. I do use briquette's sometimes because they can be easier, Especially for the snake method. Pretty soon though I'll be upgrading to the Weber Summit, and probably stick to lump. There are finally enough videos, thanks to Baby Back Maniac, that have convinced me it's a good decision. It will go nice next to my Genesis. Keep the cool videos coming. You're very funny, and I quite enjoy how honest you are in your videos, and especially how you go with the flow and dont care if u make mistakes. You're a very inspirational person to watch. Thanks again.
Thanks Rob, I really appreciate the kind words, brother. Have a great weekend.
Justin
For low & slow cooks, I go with briquettes.
For fast cooks, lump is king. In my experience it is impossible to get that coveted bbq flavor without wood/lump charcoal.
Great video! Love all the info about the Weber Summit. The brisket looked amazing! Keep 'em coming...
I appreciate it, Matt. Thanks for watching.
new to your channel, good cook, and good idea about the foil pan instead of wrapping, also glad you include your family in your videos, family and food . I use kingsford bricketts in a weber performer grille
Thanks again for watching, Chevy. I like the foil pan idea too. That was actually a tip I picked up from Myron Mixons cooking class.
I like to smoke with my smokey mountain using lump and my kettles using briquettes.
I just stumbled on your videos tonight and I'm already subscribed.
Keep the videos coming!
Thank you so much, Jason. I'm so excited to have you here!
I just bought a Summit, to brother up with 2 BGE (L & XL) I am really excited to see what I can do.
Also taking some work off the ceramics, that I have broken more than once.
As I have said before.... great music with you video. Thanks.from
How do you like it? Saludos!
Great video my friend! Love your sense of humor and passion for grilling! Keep it up. I'm a fan.
Thanks, Richard. I really appreciate it!
Justin, will the charcoal grate from the Summit fit in a 22 inch Weber Kettle? And when you take out the center section and move it down, does it rest on stops on the bowl? And will the top vent from the Summit adapt to a Kettle? Sheesh, I sound like you when you were asking T-Roy all those questions on the fake video phone.
LOL. It’s raining right now so I can’t check. If you send me an email at Baby back maniac at Gmail.com I’ll get back with you on these things
Dude, first of all thanks for your videos. The week that Weber released the Summit Charcoal GC I immediately bought one to replace my Performer and WSM; this saved on precious patio space plus it just seemed like a great combination of all my favorite features of the two. At the time, I think your videos were the first that weren't Weber promotional videos on TH-cam so that helped quite a bit with me understanding the SCGC. Here's the thing, I have smoked on it half a dozen times and I can't get consistent, steady temps like I could on my WSM. I do an inverse Minion Method by lighting a small number of briquettes using the one touch lighter and then pile on the rest of my briquettes once my small pile has ignited. I also do what Weber recommends and that is pouring all briquettes into the SCGC, using the one touch lighter for a period of time, and then shuffle the coals around to distribute the lit briquettes. All the methods I've used cause one side of the grill to fully ignite while the rest goes unlit. This causes the smoker temp to drop about six hours into the cook. Maybe the plain old Minion Method like you used is what I need, but it feels like that completely ignores the one touch lighter. Have a tried smoking using the gas ignition yet? Do you find temps to be pretty steady with any method? Have you tried using lump charcoal to see how it works with the SCGC? Just trying to figure out what I'm doing wrong!
Hi Christopher,
Thanks for the note. My temps were all over the place the first few cooks (and by that I mean they would bounced 20-30 degrees above or below (usually above) where I wanted them...most of the problem had to do with the lower air vent being too clean. Once it got gunked up, it was better. (For what it's worth, I've had this "clean vents" issue on every new grill I've ever bought...including the KK). The 22.5 WSM was really bad about this at first because of the door. That doesn't seem to explain your situation though since you've used it several times.
Here's some thoughts. First off, in my experience a properly seasoned WSM is the best at maintaining temps...so you can't really compare it to that. My 22.5 would stay stuck at exactly 223 for so long I would find myself taping the therm to make sure it wasn't stuck. lol. So just as an matter of expectations, I think you should expect the Summit to stay within (plus/minus) 10 degrees of where you have it set up. That's pretty typical for most kamados...it's just the WSM kind of spoils us.
If I was you I would first do the obvious and make sure the fan blades aren't slightly bent upwards. (I've had this issue twice with previous grills...they come bent. Weber will send replacements no questions asked). I'd also check to see if the ash was doing an appropriate job of sealing the air gaps...because that makes huge difference.
You might try doing a smoke test. Start a fire and put a big wood chunk on top of it and once it starts smoking, shut everything down and see where the smoke leaks out. if you have an excessive amount coming out of the bottom vents, top vents, or around the lid, that's your issue. If it ends up being the top vent, I wouldn't worry about it too much as it will gunk up with time. Or You could speed that process along with a tiny bit of crisco if you wanted to.
Yes, mine burns towards the right also. You can see it in the efficiency test cook video. I thought it was the fault of the temp controller but later realized it's just the burn pattern. I compensate by building the fire on the left hand side either by doing a minion, using the on board starter and pushing the coals over, or just using a starter cube or weed burner on that side. When I'm doing a 2 zone fire like in a kettle, I put the fire on the table side so it's not an issue in that situation. I've kind of grown to appreciate the consistency of the burn pattern though as my other grills will do the exact same thing but they burn whichever direction the wind blows (literally) so you can't really account/adjust for it.
However, even with the uneven burn, 6 hours doesn't sound right to me. I don't know if you saw my video on this topic but mine ran for over 2 days on one load of charcoal (3 chimneys) so you may need to start with more fuel. In fact, now that I think if it, I remember now that I started out using weber's recommendation for 2-3 scoops of their scooper of charcoal and when I stopped that, I got a more consistent burn.
I haven't noticed a big difference between lump and Kingsford except lump is more sparky and K is more ashy...the usual stuff.
I hope this helps. I don't have any affiliation with Weber but I love my grill even though there are a few things I'd like to see them change (which I try to bring up organically in the videos as I run across them.) Having said that, one of the unintended consequences of this channel was I realized I was influencing purchasing decisions and I feel a little burdened about that. I really want people to enjoy their grills as much as I do.
Let me know if this doesn't make sense or if there is anything else I can do to help.
+Baby Back Maniac Wow! Thanks for the detailed response! I'll be honest this is the first time I've ever left a comment on a video, so that shows you how important this is to me! Your recommendations are great and I look forward to trying them out. Trial and error is really the best way to learn and you've given me quite a few more options. I really do love my SCGC ... I loved it the first time I saw it and I still do today. Cleaning is infinitely easier than on my WSM, so that's a big plus. I think you're right ... my WSM spoiled me but I don't regret moving to the SCGC at all! Anyway, keep up the great videos ... I've seen a lot of BBQ videos and I think yours are some of the best!
That's the kind of thing I appreciate as well. It's just more convenient, mobile, space saving, etc. Its also more efficient with charcoal. I wish I could tell you mine is rock stead on temps but it's not. It's good enough though.
By the way, I looked at your profile and you're Demarco jersey video made me laugh. I think we can blame Jerry for that one though. lol.
Lol that massage...thanks for the lesson and the good sense of humor!
Thanks for watching Paco. I really appreciate it
Nice job, Justin. I typically use lump wood charcoal in my kettles and briquettes in my WSM.
Thanks Rob,
You know, you should start a youtube channel. It would do well. Not only will the food be awesome, but people will hear the accent and believe you know what you are doing. #worksforCNN ;-)
Have a great weekend, my friend.
A great since of humor goes a long way-Thanks!!!!!
Lol. Thanks Scott. I really appreciate it.
Baby Back, I use Kingsford blue in my weber smoeky mountain and in my one touch. Occasionally I will use lump if I want a higher heat, but I always find rock in the various brands of lump or very small pieces that fall through the grates.
I totally agree, Paul. I've even found plastic. Thats why I don't get the hate for Kingsford under the ground that it's "unnatural"...PLASTIC isn't natural. lol.
That said, I'm glad the cooker burns both.
Justin
I wrapped my heat deflector with foil to protect it and I put water in the foil pans for additional heat distribution. I really like the Summit and your videos!
Thanks Mike. I appreciate it.
The main reason I didn't use liquid in the pans is because it helps regulate temps and I wanted to compare the Summit to my previously owned ceramics so I could get an idea of how they compare. Since I didn't use water in them, I did the same here.
Welcome to TH-cam! I just subscribed to your channel and look forward to seeing more stuff from you. Great idea about the foil on the drip pan. Ribs looked amazing.
What all have you cooked on the summit so far?
Great job on the video and review on the Weber Summit Grill Center. I've had my Weber Summit Grill Center for about a week and have done prime rib, pulled pork and baby back ribs low and slow. No water. Also grilled corn and a variety of other vegetables, chicken breasts and hot dogs. The Weber Summit Grill Center can grill and smoke really well. Like you, I'm really happy. Given the results so far, I don't feel as bad about spending that huge amount of money on it. Been using Kingsford (original and competition) for 25 years in my Weber Kettle. Using the same in the Weber Summit Grill Center.
I totally get it Kevin. I totally get why people feel like it's over-priced, yet I totally feel like I've gotten my money's worth...if that makes sense.
That's what I figured just wanted to double check appreciate your response as always Love that limited addition weber kettle as well...
Any time!
Thanks for your amusing and informative videos!! You've helped me make up my mind on whether to buy one or not!!
Super! I hope you enjoy whatever you decide to get! Thanks for watching!
If I am not mistaken that heat deflector is made of two sheets of heavy guage Stainless Steel and heavy as hell I might add. I think the heat deflector will out last this grill, that's how well it's made.
Awesome review and breakdown of the features, man.
So many great ideas here. Would love to see Weber incorporate some of this stuff into the next generation Performer and/or the Master touch. The new top vent, the new bottom vent and the height adjustable charcoal grate would be nice additions to the classic kettle.
I appreciate the details you provided. It was a big help my first time to smoke a brisket on my summit. I was curious if you could share a rough upper vent position for the fast and hot portion of the cook. Also, when you let the brisket rest, what temp do you prefer ? You mentioned a cooler. Would that be something less than room temp and why? Thanks
Hey, from a fellow BBQ TH-camr!! I love your videos! Keep them coming and along with the humor! As per conversing a little while ago, I am new to the performer as well and Komado style cooker. Ive smoked about 7 briskets on it so far and they have came out great. I have experimented with different charcoal as well and I think people will be fine if they learn how to control the vents. Lately I have been using B&B Charcoal and its great. Gets up to heat faster but you have to dial back the vents. I agree, we need some rack tools for as much as we payed for them and man i wish I would of bought it with the table but I have been using the performers table next too it. Nice Camera set up by the way. I use a Canon 5D Mark 3 for videos and have someone holding it but that steady arm system looks great and the boom mike. Man keep it up and great video. Im about to throw a brisket on as we speak. Good luck from Texas!!
Thanks, man. I appreciate the tip on the charcoal and yeah, it's a bit ridiculous that they shipped grills with adjustable charcoal grate and nothing to adjust with or to ask us to spread out the coals with not tool to do that with. I think it's just a newbie mistake. I hope they get that corrected in future releases because I'd rather have that than a cookbook. lol.
you pulled me in with your prime rib video. but this one was not only informative but also actually made me laugh. (and the star war mug helped as well) easy sub.
Lol. Thanks Devan. I'm really proud of this one because I didn't really know anything about cameras or editing and this was my most ambitious video up to that point. I was so happy with how it turned out. Thanks for subbing.
When resting in the oven do you leave it in pan wrapped in foil and do you put your oven on warm or leave it off.
That side burner tip is genius!
Would it make sense to use a commercial steam tray with a lid rather than the foil pan and tinfoil?
Sure. Steam kit pans are just harder to clean
I was jealous at first but now I am over the top jealous The Super Weber ROCKS! Your brisket was on point! I use Stubbs briquettes when I can get them Kingsford under protest.Just a personal preference.Great video, keep on rocking!
Thanks Sal. I appreciate you watching.
What criteria did you use to foil? When it stalled? More Summit videos please !
Wait to the bark is set...which basically means if you scratch it with your fingernail it wants to hold on verse smudge off. Hope this helps!
@@BabyBackManiac interesting, I’ve always foiled at stall, not at bark formation stage, I may give it a go.
how come you dont use the auto igniter? also do you prefer using the bbq guru or self venting
When your wood wear off, how do you put back wood? You remove your whole setup to put back wood? I'm confused
Love all your vid's. Did the brisket come out a little dry? If so was it because of using the pan instead of wrapping? I'm fixing to buy me a kettle and start smoking and need all the beginner tips I can get.
definitely my new favorite bbq person to follow on TH-cam
Thanks man. I appreciate you watching.
Thanks for the vid. I have used the Green Egg before but this seems to have been really well thought out to overcome some of the GE gripes I had. BTW, how did the coals look at the end of the cook and did you have to top them up over the 7.5 hours?
That's exactly what I like about it too. It's lighter, less fragile, has a good work surface, more storage, the platesetter isn't going to break if you drop it, it's easier to start, and the thing handles ash WAY better so you aren't limited to lump. I like ceramic grills too, but I'm a fan of these advantages.
If I remember correctly more than half the coals were still there. I believe I noticed the coals burning towards the right which made me realize in the future I was going to start with the lit coals towards the left side.
Thanks for watching.
I prefer lump charcoal for my Weber. When I BBQ I use an offset pecos old country bbq pit. So I use one wood for that.
Thanks for letting me know. Have a great week
Like your videos. I cook on a WSM and a 22" Weber Performer. Just ordered a Yoder YS640 Pellet Grill.
That will be an great smoker. Report back what you think if you have time.
Loved your content. You inspired me to get the summit. First attempt at smoking a brisket tomorrow, hickory wood chunks at the ready. Any advice for the cook?
I'm using a weber kettle 26" and use both types of charcoal. Lump or brickets, depending on whats to grill.
That's a great grill you've got right there!
I added a seal kit and have been able to pull a 8 hour 210ºF constant temperature placing charcoal in the snake method. Very happy with the results.
Yeah, that grill is amazing. Best value for the money in the line up in my opinion. It will do anything.
Dude you rock. Thank you so much for all you do. Just bought my summit today and i am stalking your videos! Ha
That's awesome man! Congratulations! I think you are going to love it!
Justin
I use lump in everything, I stopped using briquettes altogether. Even in my mini grills I'll bash the large pieces of lump to fit better. They just taste better in my opinion.
Thanks!
I use Stubbs all natural charcoal exclusively whether I am doing a low and slow or a high heat for burgers and steaks. I am using a CharGriller Akorn.
Thanks BGCoop79,
I just picked up a Akorn Jr from Walmart on clearance. I'm looking forward to trying it out.
Justin
Can you make a video explaining the difference in end brisket low and slow vs hot and fast?
Your videos are really great, I have been watching a ton of BBQ videos. Keep up the great work and I look forward to more. By the way I will be purchasing this grill soon can't wait.
Thanks Bryan! I really appreciate the kind words. I'm very new to this type of thing (never done anything like this before) so that means a lot. Congrats on the Summit. They are expensive, but I love mine.
I liked everything about this video. The information about the grill was well thought out and explained. I really like your filming style and sense of humor. I also use the Rode Link filmmaker kit. I think it is fantastic for the price. To answer you first question "Lump or Briquettes?" I use Lump Charcoal when I am smoking on my UDS (Smoker). I don't want any other flavors introduced other than what I season with and the wood that I add. When it comes to BBQ and grilling, I will use briquettes. I use different types and flavors based on what I want my food to taste like. I am considering buying a more expensive grill. I was debating on a Kamado, Primo, or a Big Green Egg. Now you have added another option for me to consider. Keep doing what you do the way that you do it. You are very informative and entertaining. Let me not to forget to mention that your Brisket look like it came out perfectly. Great job!!!Thanks for posting this.Phil aka Daddy
Thanks for the kind words, Phil. I've never had a Primo, but I think you'd be happy with either the Kamado Joe, BGE, or Weber. Go with your gut, you can't lose with any of them. (I'm sure the Primo would be great as well...I just can't speak from personal experience.)
Technical question. Do you run you Rodelink underneath your shirt? And if so, do you have any issues with noise from rubbing against your shirt of skin? Thanks.
I do run the Lav mic underneath my shirt. I normally wear a T-Shirt when I film (Super Hero mostly). I clip the mic to the collar inverted so that it is not seen. There has been no additional noise interference so far. Look at any one of my newer videos and you can see and hear the result. However, If I do wear a button up shirt, I would lower the mic and adjust the gain. I would also clip the mic to the button flap and leave it exposed as most people do. I hope this was helpful!
It was. Thanks Phil!
Great video, love the presentation style and dedication to detail (paper massage technique) Subscribed.
LOL. Thanks Leon. I appreciate you watching and leaving this nice message. Happy New year.
Sorry, autocorrelation! Meant "proper massage technique" 😨
Serious question...other than the love of playing with fire and the whole smoking experience, is there a good reason to leave it on the smoker instead of going in the oven after you foil or wrap in paper?
Great video! Thank you for the up close, detailed look at the Summit. I've owned a large Big Green Egg for years. To do over, I'd likely give the Summit top consideration. It's helpful to have had a background with the BGE to see how awesome the Summit is. Thanks!
Yep. They are both great products. The big thing you'll notice if you switch is the lid is lighter. It doesn't feel as substantial even though ironically it's less fragile. One thing I'm really looking forward to is we are going out of town for the holidays and I'm going to be able to take the whole thing with me.
Excellent video !!! Keep 'em coming !!!
Thanks Brian. Will do.
Can I add a 18"-19.5" baking pan to use as a drip pan on top of the heat deflector? That heat deflector can sure get nasty black baked on grease on it pretty easy with a drip pan is not installed. I think a 19.5 inch deflector will block some air flow coming from the bottom so an 18' should work alot better and catch 100% of the drippings from the Hear Deflector. What do you think? Will it work? Or will it interfere? I think the 18" Should work and 19.5 pan would interfere with the rising hot hair flow.
2 Questions please. First is about bbq guru weber adaptor. Can you leave the adapter on the grill with the kill plug inserted or must you keep installing and removing it each time you wish to automate the temp control. Second question with bbq guru running would you then close the bottom vents completely or leave it in smoking position? Thanks.
Hi Jay,
Question #1: Yes, absolutely! That's what it's made for. If I had to instal it every time I would probably not even mess with it. However, I did find out the hard way that puppies enjoy the smell and texture of those kill plugs so if you have a dog that is a chewer, keep that in mind.
Question #2: Close them completely.
Also, know that the first burns in the direction of the source of air on a longer cook, you might want to move your lit coals to the left side of the firebox to even it out.
Hope this helps.
Have you used lump in the summit yet? Also, is 3-5 chunks of wood the norm for the summit?
Yeah, I use lump all the time. It works great as well. Being able to switch between fuels based on what I have or what's on sale is one of my favorite features of the Summit. As far as wood is concerned. I don't know if there is a norm. Just use the amount that flavors the food the way you like.
Thanks for watching.
I was sent here by Rus over at Smoky Ribs and I am digging what you are doing. Thanks for sharing.
Thanks, man! Rus is a good guy. I love his channel. Thanks for watching!
Great vid bid. Kbb for my kettles. Lump for Uds. Probably would go lump all the way around, but don't like all the small, air killing small pieces that you get. So, I just deal with the ash from briquettes. Pro/Con with both. You?
I feel the same. My last batch of lump was terrible and I bought heavy into it (25 bags). It was so bad that I ended up selling it on craigslist just to get to stop using it. Trash, rocks, concrete and even a metal strap in the bags. I don't like the ash of Kingsford either but at least the kettles and summit are designed to easily dispose of it...and K is a lot cheaper. Unfortunately the KK is harder to clean.
I don't hate good lump...I just have hard time finding it. Have a great weekend, Josie.
excellent video and cook, really enjoying your channel. interesting, informative and entertaining. love your movie making prowess as well.
Thanks Steve,
I had zero background in any of this (except for the actual cooking) when I started and when I filmed this video I had no idea what I was doing. I'm not sure why these vids come together as well as they do, but I'm not questioning it. I'm just glad they do. lol.
Excellant, Video and Subject Knowledge! I look forward to Future Productions! From a Backyard Cremator in Fargo ND, Dan
"Backyard Cremator" I love it. hahaha. Thank you for watching. You're comment means a lot to me.
I appreciate this video. I'm on the fence on this cooker (still on my list). Thinking a table with a 22 and 26 weber with SNS covers it, but then I see your videos with your LonestarGrilz and I lean in that direction.
Kingsford -Weber kettle I never had any problems in 35 plus years with both of them great video
Thanks Charlie. I appreciate you watching. Have a great weekend.
I've learnt that lump coal does better in my Old Country BBQ Pits Pecos, and Kingsford briquettes do better in my Char-Broil Kettleman. The lump burns up better and leaves less ash, but the briquettes seem to burn hotter. Not sure if that's accurate, but it seems that way. Awesome video man!
Thanks again,
I've always wanted one of those Pecos. I could never find one where the door fit right when I was ready to buy. Did you like it?
Justin
Baby Back Maniac I love it so far. It does have its flaws on the chamber door fittment, but after about 4 cooks it seems to be seasoning up and sealing better. Keep them videos rollin' brother.
Stone Mountain BBQ good to know. Thanks for the feedback! For 399, it looks like a great deal.
Awesome vid! Why aren't you using the gas igniter to light your coals?
Nachooooooooo(-nad)!
It was a combination of wanting to work the side burner/chimney starter tip into the video and going with a method I was more comfortable with for my first low and slow on the Summit. With the video and the $50 brisket in play, I just didn't want to change too many variables.
Having said that, I've done a test burn with the starter and it probably would have been fine. Thanks for the comment.
Thanks for bringing you wife and son into the video. I wish more pitmasters would do that.
great video!Question: 7.5 hrs for a 20lb brisket? That seems fast... or is it due to type of cooker / pit? I use a "Texas" style BBQ pit with a smoker and that would have taken me AT LEAST 12 to 14 hrs at 225 275 degrees.Thanks!
Hi John,
Yeah, it seems to take less time when the heat source is directly under the meat. Also, foiling makes it go a lot faster because you basically skip the stall. I don't understand the physics entirely, but that's just how it works with all the grills I have that are vertical. To be honest, 7 hours is pretty much dragging it out too. I've don't them in as little as 4.5-5.
Thanks for watching, John.
just stumbled across your channel and am now a happy subscriber, I have a Big Joe and have only ever used lump...however would love to know what if any success people have had with the kingsford in a komado.
I used to have a classic and a big joe. Kingsford works fine as far as cooking. The problem is the ash. On long cooks, it could clog up the classic. (I didn't remember if I ever tried it in the big joe). The good thing about the KJ's is the ash pan makes it easy to get rid of the ash. It's a pain to clean out with some of the other kamados....but as far as fuel source it works fine other than that.
Thanks for watching!
great video! I have a BGE large mostly because we bbq low and slow year round and rightly thought BGE was better insulated for our NJ winters. But this summit looks interesting, do you have any experience with it in NE winter conditions? also , is there a reason no pellet cooker? I am interested in these as well but again haven't found one with serious insulation to work well in 20 degree winter. thanks
Hi J Liebs,
Regarding pellet grills, I like them a lot and will probably end up with one at some point. They are super easy to use and produce a beautiful end product consistently because of the convection fan (which circulates the air consistently so things cook evenly and quicker) and the wood pellets (wood = smoke ring). The reason I don't have one now is because before youtube I was limited on space and went for the versatility (and longevity) of charcoal. Pellet grills are typically not as good as searing steaks (there are hacks that help) and they have electrical moving parts so they require more maintenance over time.
The only once that I know of that are insulated are the Memphis grills. The Blazn Grill works are partially insulated around the bottom and you used to have the option to insulate the lid. Truthfully though, what alot of companies do is make thermal covers for the cold months which you can just take off in the summer. Best of all worlds.
Regarding the Summit. I live in Texas but I get that question a lot and so I have asked a few of my subs who live in UK and Canada and they say the Summit is great in cold weather. Hope this helps.
Justin
WSM, Napolean (Canadian made but very similar to Weber, cooking grate can be adjusted up or down 3 spots), Pit Barrel Cooker ... Kingsford as I find the temp consistent. In past whenI used lump, it was much more difficult to regulate temp. Great videos, informative and funny
That's George!
I appreciate you watching!
Justin
Hey Justin
Does the weber summit have the same vent holes so we can use the cyber Q temperature control fans?
Yes. that's the fan I was using. You need an adapter but hole is already there.
How many mins per pound of brisket do you normally figure in your weber summit if you average 250F? What if you are doing 2 briskets at once?
Great video. I just want to know did you have to take the brisket and water pans out to add more wood and coals?
No, there are hinges in the heat deflector and the great so you can do all that without pulling everything apart. It's not perfect, but it's an option. Honestly though the cooker is so efficient you never really need to add coals unless you are just messing around with it.
So you trust the lid thermometer? Or did you also use a maverick or similar thermometer to monitor the cooler and also the meat?
It depends on what you mean by trust. If I need exact numbers I use Maverick or (new personal favorite) Thermoworks Smoke thermometer. If I'm just cooking for the family, I really don't need exact numbers. I use the lid therm and anything pointy to probe at the end and make sure it's tender. I've been fortunate to have the opportunity to have great bbq cooked by incredible cooks who cook at 225 (Troy from T-roy Cooks) and 325 (Myron Mixon) and they were both great. So if my lid therm says 250-275, it's close enough. Hope that makes sense.
Baby Back Maniac just surprised as that goes against what I've read and experienced - the kettle thermometer is never accurate. Maybe it's different with this style cooler since it's not over the direct heat source as it could be i a kettle?
Yeah, the kettle thermometers aren't very useful because they are in a terrible spot directly over the fire and at the very top of the lid which makes them useless. In the kamados, they are at least consistent (if not accurate). I don't think the lid therms are good for someone starting out...but once you get used to the cooker, it can be good enough.
I think I've even said the therms are useless in videos before but in reality, they are better than nothing. A good digital is way better and more accurate though and everybody needs one.
Homemade Barrel Smoker, Weber kettle, and a 2 foot casing pit without an offset. I’ve been sticking with briquets over lump.
Nice video BBM, a ton of effort put into editing, I can certainly appreciate that. Great to see good BBQ on a new grill done well.
One question though, did you do it on Kingsford or Lump? Looked like kingsford to me, but a low and slow typical Kamado would have surely been done on lump... Haven't used briquettes since my first few failed charcoal bbq attempts on some cheapo charcoal grills...
Just asked cause I'm a fellow Guru from the forum, and to answer your vid question, I do use lump exclusively on my Vision Pro C.
I have serious BBQ envy with your array of cooking appliances, but as I'm sure you know a good Kamado will do the trick every time.
Thanks for the comment, BOPotsill.
The main reason kamado companies tell you not to use K is because K makes a TON of ash. In fact, that and the smell on stat up are the two main drawbacks of K.
Having said that, lump has it's own set of problems. Not only is it harder to find and expensive when you do fine it. It's inconsistent from brand to brand...and even bag to bag. I found rocks, concrete, plastic and even a metal strap in bags of lump. It's also super expensive and doesn't burn consistently. The sparks can be terrible. On two separate occasions, I've had sparks come at me. One hit my eye (I could bare to see sunlight for about 2 days...even just looking at a window in daytime felt like I was getting a shot if that makes sense.) The other spark missed my eye but landed in my hair and I could smell it. Not only that, it doesn't burn as long (by volume) as K does.
So that being the case, I've been experimenting with other fuels. Not because I hate lump but I think there is a lot of cognitive dissonance about how great it supposedly is.
What I've found is that for ceramics, lump is the better choice but that has more to do with the way the ash grates are constructed and the amount of space underneath to hold the ash. On cookers with wired (instead of cast iron grates), there is more air flow and space for the ash to fall through the bottoms. So if you look at the fire grates of the Komodo Kamado, Akorn, and Summit, you can kind of see how that would work. Each of those grills also has other design features that make it better at ash management. The KK has a huge area to hold ash between clean outs, the akorn is crazy efficient so that it burns almost no fuel PLUS it has an easy ash clean out, and the Summit also has an easy ash sweep out and bucket style dump.
Once I started experimenting with K in grills equipped to handle the ash, I've found that K works just fine. In fact, it's a lot more stable in temps which is nice now for me now that I'm often moving cameras around during cooks.
Having said that, I don't hate lump. I still use it all the time in all my grills. I like that it lights faster and smells better at startup...but one of the things I really appreciate about the Summit is it can burn whatever bag (lump or K) I happen to have open at the time.
(I should probably make a video about this.)
Is it easy to add coals? I use the slow n sear and it's a sinch to add more coals for my long cooks
It's much easier to add coals on the slow N sear then the summit. But you're much less likely to need to. Either way it's kind of a non-issue.
Thanks for watching,
Justin
Really enjoyed the video, very well done and the brisket is awesome! Greetings from Germany!
Greeting, Sascha! Thank you so much for watching!
Dude we need more action on that summit. Keep the vids coming. SUB'ed
I could've swore I replied to your comment last week but apparently I did not. Sorry for the late reply. Thanks for watching. I will definitely be doing more stuff on the summit in the future. We just been really busy this summer. Thanks for subbing
Hey Justin I have fell in love with cooking all over again. Question. Is the round opening on grate the same size as the performer. I am thinking of purchasing one it would be nice if the extras were interchangeable. Like I said I am inspired. 400lbs of meat in a month. I helped people who lost they’re job due to covid 19 and couldn’t receive unemployment.
Great video! Very informative and great production!
Thank you. I really appreciate it!
Great video, very informative with lots of detail! Thank you.So if you had to choose one, would you buy this over a komado?
For me? Definitely the Weber...even at the current price which is a little high for what you get. It's just SO convenient to use.
Having said that, you can't go wrong with any of the others...particularly the Kamado Joe Big Joe which you can get at Costco Roadshows for 1200 bucks.
If you plan on moving it anywhere (even just around the patio), the Weber will be more durable and lighter. Also, if you are limited on space it's a good choice because even though its bigger than the ceramics, it includes a table, storage, a charcoal bucket, etc all in one small footprint.
Having said that, the weber is pretty expensive for what you get...but it's a bargain for what it does. I love it.
Thanks for the input, really appreciate it!
You are welcome! Have a great week.
I cook with a Weber 22" Kettle grill and I am to the point now where I SWEAR by Kingsford Applewood briquettes. The times I've cooked with lump charcoal just wasn't a consistent burn/heat. I can do a "snake" burn with Kingsford and cook a Boston Butt for 8 hours at 300*-325*. I put the butts in a large aluminum pan on a bed of wadded up balls of aluminum foil to give a buffer from the heat. I sure wish I could afford the Summit! That's a good looking cooker!
Thanks or the comment and the tips. Sounds like you don't need the Summit as you've mastered the kettle and as you know I'm sure, you can cook anything on a kettle if you know what you are doing.
Good video !! My summit does the same thing and leaks some smoke from the front. I haven't called weber yet but not sure what to do about it ?
I use lump for short cooks, kinsford for long cooks in my weber smokey mountain. they tend to burn longer, more predictable.
Thanks Louis-Rene Poirer! I appreciate you watching.
Justin
Ok, dammit, I'm addicted. I just ordered the Weber Summit. Now I can do my own comparison. I'm giving my wife your name when she asks "what's in the box".
I'll just say "Justin told me I needed to"
lol. It won't be the first time. I'm scared someday somebody's wife is going to call me and I'll get an ear full. So far it hasn't happened. lol.
Justin
don't publish your tel#
#goodadvice
My new favorite. Can I use lump charcoal in my smoky mountain? I have a friend that uses it in his egg and really likes it because of the reduction of ash. I've only used Kingsford blue so far. I know the lump burns hotter/faster. Can I get the cooking temperatures low enough for ribs and brisket? Thanks again. Great job.
Sure, people do it all the time. It will make less ash but you'll probably have to add fuel more often because it's less dense. Temp control won't be an issue because the WSM has such great air control.
Accidentally saw your video by reviewing the regular Weber kettle grill. Needless to say, liked and subbed.(which I don't do at all).
Thanks Carlos! I appreciate you stopping by and thank you for the kind words.