Epic Weber Summit Charcoal Grill Review & 20 pound Brisket Smoke- Texas Style BBQ

[@MrVara411]

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 KZbin! Keep up the great work!

[@0zzieS]

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?”

[@joelee1894]

I discovered your channel by way of the T-Roy Cooks brisket video. Glad I did. I really enjoy your videos. Please keep sharing.

[@BabyBackManiac]

Thank you so much. I appreciate you watching

[@EverydayBBQ]

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!

[@BabyBackManiac]

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)

[@ronmueller9169]

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.

[@SmokyRibsBBQ]

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.

[@BabyBackManiac]

Thanks Rus. Glad you liked it. That breakdown on fuel is pretty much what I expected. Any of that crab leftover?

[@andrewfournet8723]

I like to use kingsford briquettes for longer cooks while I use lump for high heat fast cooks.

[@A1Tuck88]

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

[@JorgeMartinez-ji1nw]

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

[@artsbest1]

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.

[@BabyBackManiac]

Thanks Louie, You are going to love it!

[@stmary2260]

Lol that massage...thanks for the lesson and the good sense of humor!

[@BabyBackManiac]

Thanks for watching Paco. I really appreciate it

[@cindykee3719]

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!)

[@BabyBackManiac]

Thx Cindy!

[@mindovrmatter33]

Between this and your unboxing I am in tears!😂Awesome review and even better presentation and edits!

[@keithclark4645]

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"

[@BabyBackManiac]

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

[@keithclark4645]

don't publish your tel#

[@BabyBackManiac]

#goodadvice

[@Walangord]

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.

[@backera83]

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.

[@BabyBackManiac]

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.

[@SmokedReb]

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!

[@BabyBackManiac]

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?

[@acelatrain]

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.

[@BabyBackManiac]

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.

[@psmiley84]

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.

[@BabyBackManiac]

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

[@henrykopchinski8240]

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

[@dansong.tolman2793]

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

[@MrVara411]

How do you like it? Saludos!

[@ELEVOPR]

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.

[@matthewsinovic6886]

Great job on everything! The brisket, photoing w/sound everything. Now I got to try it! Thanks for taken the time to share.

[@BabyBackManiac]

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.

[@BGCoop79]

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.

[@BabyBackManiac]

Thanks BGCoop79, I just picked up a Akorn Jr from Walmart on clearance. I'm looking forward to trying it out. Justin

[@OskarGoldman]

Great video! Love all the info about the Weber Summit. The brisket looked amazing! Keep 'em coming...

[@BabyBackManiac]

I appreciate it, Matt. Thanks for watching.

[@volfan1nga]

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!

[@BabyBackManiac]

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.

[@MSick174]

Dude we need more action on that summit. Keep the vids coming. SUB'ed

[@BabyBackManiac]

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

[@michaelwalker7961]

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.

[@adeelcyril3339]

You the man! Best bbq channel thus far. Keep up the quality content brother....Thank you again!

[@BabyBackManiac]

Thank you!

[@sideyardbarbecue3214]

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?

[@pink_bunny6619]

Dude you rock. Thank you so much for all you do. Just bought my summit today and i am stalking your videos! Ha

[@BabyBackManiac]

That's awesome man! Congratulations! I think you are going to love it! Justin

[@RobVarley]

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.

[@BabyBackManiac]

Thanks Rob, I really appreciate the kind words, brother. Have a great weekend. Justin

[@patrickmiller8130]

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

[@jasonhannsz]

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!

[@BabyBackManiac]

Thank you so much, Jason. I'm so excited to have you here!

[@kevinnuibe2208]

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.

[@BabyBackManiac]

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.

[@1991codester]

Homemade Barrel Smoker, Weber kettle, and a 2 foot casing pit without an offset. I’ve been sticking with briquets over lump.

[@KboardWarrior]

I use lump for short cooks, kinsford for long cooks in my weber smokey mountain. they tend to burn longer, more predictable.

[@BabyBackManiac]

Thanks Louis-Rene Poirer! I appreciate you watching. Justin

[@chevy-ce6go]

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

[@BabyBackManiac]

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.

[@koldblooded2309]

i appreciate the high production values of your channel and look forward to future videos

[@TheRealJoeyB]

North Texas is what was figured by mention Nebraska Furniture Mart, and, the house designs around your home are the colony, Frisco, plano...etc. As for the grain, yes to cut against them, but, this brisket, your grains turned to the left, they need to run more straight up and down, paralleling the whole brisket, if this makes sense????Can meet you at Costco sometime in Lewisville if you want..Have a good one!

[@christopherbarton6694]

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 KZbin 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!

[@BabyBackManiac]

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.

[@christopherbarton6694]

+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!

[@BabyBackManiac]

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.

[@Le0Heart]

At about 4:35 I was like "hahahah Dude... you should have more subs. That was nice!" Ways to make your video engaging and interesting for viewers. I appriciate that. And because of that you get a Sub :) I actually paused the vid to put this comment before i move on with it. Now, that i finished it.... Really enjoyed your video :) Lovely family at the end. Bless you all.

[@BabyBackManiac]

Thanks man. I really appreciate it. Happy to have you as a sub. Have a great rest of the weekend

[@frankeriksen2950]

Like your videos. I cook on a WSM and a 22" Weber Performer. Just ordered a Yoder YS640 Pellet Grill.

[@BabyBackManiac]

That will be an great smoker. Report back what you think if you have time.

[@BbqMikeG]

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!

[@BabyBackManiac]

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 KZbin! 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?

[@rootboycooks]

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!

[@BabyBackManiac]

Thanks Sal. I appreciate you watching.

[@johnproffitt3272]

I prefer Kingsford, I cook on a Brinkmann rectangular grill - the think I hate about it is that I really can't control the temp. I have one side mount slider, but there is no way to control the airflow at the top, there is a slot clear across the top that is just open. The Summit looks like it would be much better.

[@robertchambers4474]

Nice job, Justin. I typically use lump wood charcoal in my kettles and briquettes in my WSM.

[@BabyBackManiac]

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.

[@-Flabbergasted-]

When your wood wear off, how do you put back wood? You remove your whole setup to put back wood? I'm confused

[@MelloHubb]

In my KJBJ AND KJJR I only use lump and weber all natural hardwood briquettes. In my WSM and akorn jr I typically use a mix of whatever on hand including kingsford briquettes lol. For a long cook in my wsm I typically do the minion method with briquettes as my unlit charcoal and dump a chimney of hot lump since it lasts longer than briquettes for the most part. Depending on lump kind of course. Fogo lasts a really good amount of time.

[@myk1200s]

That's what I figured just wanted to double check appreciate your response as always Love that limited addition weber kettle as well...

[@BabyBackManiac]

Any time!

[@scottroberts3705]

A great since of humor goes a long way-Thanks!!!!!

[@BabyBackManiac]

Lol. Thanks Scott. I really appreciate it.

[@saschapiel3255]

Really enjoyed the video, very well done and the brisket is awesome! Greetings from Germany!

[@BabyBackManiac]

Greeting, Sascha! Thank you so much for watching!

[@rbennett]

Great video my friend! Love your sense of humor and passion for grilling! Keep it up. I'm a fan.

[@BabyBackManiac]

Thanks, Richard. I really appreciate it!

[@aone510]

Thanks for your amusing and informative videos!! You've helped me make up my mind on whether to buy one or not!!

[@BabyBackManiac]

Super! I hope you enjoy whatever you decide to get! Thanks for watching!

[@thomaskennedy7842]

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.

[@tommyglick7875]

used to use some lump (really liked maple leaf, as well as some good dense South American lumps), but now just use Kingsford (cheap, consistent) in my cheap Stok (flimsy, not as good as a Weber), various kettles, and my 18.5 WSM. WSCG is sweet, but my wife would go through the roof... I also use cheap aluminum drip pans, and never use water (doesn't add moisture to the meat, it just means that you're using charcoal to boil water which is a waste of fuel). You can regulate your temps just fine using your intake and exhaust vents.

[@BabyBackManiac]

Hi Tommy, Thanks for the comment. I agree about the water, but some people enjoy using it so I left the option open. I'm told it does help with smoke ring formation. I say whatever works, works. lol. Thanks again.

[@5CBR600RR]

Accidentally saw your video by reviewing the regular Weber kettle grill. Needless to say, liked and subbed.(which I don't do at all).

[@BabyBackManiac]

Thanks Carlos! I appreciate you stopping by and thank you for the kind words.

[@Richard-ib3kp]

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

[@Adesworld]

In my 57 kettle I'll use charcoal. In my kamado lump. I'm longing for charcoal summit. Hope it will come to Sweden later this year.

[@BabyBackManiac]

I hope so too! you'll love it!

[@TOOTHPIKSBBQ]

Hey, from a fellow BBQ KZbinr!! 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!!

[@BabyBackManiac]

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.

[@georgemaurice9179]

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

[@BabyBackManiac]

That's George! I appreciate you watching! Justin

[@sneakeey1]

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

[@BabyBackManiac]

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.

[@sneakeey1]

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!

[@BabyBackManiac]

It was. Thanks Phil!

[@danjohnston2750]

Excellant, Video and Subject Knowledge! I look forward to Future Productions! From a Backyard Cremator in Fargo ND, Dan

[@BabyBackManiac]

"Backyard Cremator" I love it. hahaha. Thank you for watching. You're comment means a lot to me.

[@rockys332]

The Weber Premium Gloves can handle the hot grates and even the Char-Baskets if you need to move stuff around.

[@BabyBackManiac]

That's true. It would have been great had they included them. That would have been a perfectly acceptable solution. To me if feels sort of like they sold the car without the steering wheel...And they they are willing to sell you the steering wheel for extra. I hope that makes sense. Thanks for watching!

[@lennyg7771]

I use lump charcoal in my Akorn for slow indirect cooking. If I do grilling or reverse sear with charcoal basket or Slow n Sear, I mix all natural briquettes with lump charcoal. For briquettes, I use Heat Beads natural coconut shell. I don't know if Heat Beads are available in the US. Heat Beads are very popular in Australia. I don't use their popular Original Heat Beads as it has fillers and binders in it. I also use all natural wood Firebrand briquette logs. No binders or fillers. The supplier claims they can be used in ceramic Kamados. They are hard to start. So you need a chimney starter with lots of fire. But, they last a long time. Great for longer cooks.

[@BabyBackManiac]

Thanks, Lenny. I appreciate it.

[@TheDaddynate]

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.

[@BabyBackManiac]

Thanks!

[@steventhompson6903]

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.

[@five0-5281]

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.

[@BabyBackManiac]

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.

[@riosecco4142]

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.

[@stevemitchell3601]

excellent video and cook, really enjoying your channel. interesting, informative and entertaining. love your movie making prowess as well.

[@BabyBackManiac]

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.

[@maddog22002]

Hi mate.. I was looking into doing a brisket and wasn't too sure how to go about it (Since I'm Australian) Very informative.. I enjoyed your video. Thank you. ;-)

[@BabyBackManiac]

I'm glad you enjoyed it. Brisket is awesome if you do it right. The key is too cook it until it's probe tender...around 200-205° F but don't pull it off until it's tender. An undercooked brisket will be tough and an overcooked one will fall apart. (seems backwards). Good luck with it!

[@MrAberch3668]

Baby Back Maniac did you have to add more charcoal during this cook?

[@DoriCoplien]

I am now using weber coals in my 22". Seems to burn much longer than Kingsford. Thinking of buying a summit.

[@BabyBackManiac]

Yeah, I like the idea of lump but I rarely find lump that actually lives up to what lump is supposed to be (clean, natural, easy to light, small amount of ash, etc). At least briquettes are consistent and cheap.

[@David-burrito]

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.

[@BabyBackManiac]

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

[@WKYanks]

I would recommend flipping your brisket when wrapping it. (fat side up) Then add 1/4-1/2 cup of beef broth before you close it up. Your meat will be even moister.

[@seantowlson836]

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?

[@BabyBackManiac]

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.

[@Gentle195]

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!

[@BabyBackManiac]

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.

[@charliewood4158]

Kingsford -Weber kettle I never had any problems in 35 plus years with both of them great video

[@BabyBackManiac]

Thanks Charlie. I appreciate you watching. Have a great weekend.

[@tvtech5727]

definitely my new favorite bbq person to follow on KZbin

[@BabyBackManiac]

Thanks man. I appreciate you watching.

[@Page001B]

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.

[@BabyBackManiac]

Thanks for letting me know. Have a great week

[@seasonings2taste115]

I use Kingsford just because it's cheaper. I have the standard kettle grill ($99). What I like to do is use my chimney starter with 1 starter cube. (They're right next to the charcoal) and are awesome!) I place my grate directly on the chimney and let the goals get red hot. I sear the steak for 40 seconds total each side and get perfect crosshatch marks. Then I dump the charcoal and bake over indirect heat with the vents open completely.

[@BabyBackManiac]

Thanks for the feedback! Great tip.

[@samharris4833]

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?

[@wakeywarrior]

What criteria did you use to foil? When it stalled? More Summit videos please !

[@BabyBackManiac]

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!

[@wakeywarrior]

@@BabyBackManiac interesting, I’ve always foiled at stall, not at bark formation stage, I may give it a go.

[@jlancaster7482]

Weber kettle. Lump for high heat and searing. Briquettes for low and slow. The briquettes seem to hold anymore stable heat for me.

[@BabyBackManiac]

Thanks J lancaster! I appreciate the feedback. Justin

[@kanabapuka]

Great video, love the presentation style and dedication to detail (paper massage technique) Subscribed.

[@BabyBackManiac]

LOL. Thanks Leon. I appreciate you watching and leaving this nice message. Happy New year.

[@kanabapuka]

Sorry, autocorrelation! Meant "proper massage technique" 😨

[@bigbirdmode2008]

how come you dont use the auto igniter? also do you prefer using the bbq guru or self venting

[@MisterRemarkable]

loved the video and production. I had to subscribe. Thumbs up.

[@BabyBackManiac]

Thanks Mr. James! Glad to have you here and I appreciate the comment.

[@5280streetdogs]

Kingsford Charcoal - UDS, or a Custom 1950 pellet fridge with a Jen- U -Wine Jerry log burner added for extra smoke. Have a stick burner also but to much work don't use it to much anymore. Lump for it as it burns a little hotter.

[@BabyBackManiac]

I love the food that comes off stick burners but agree that they are a pain. Is there a place on the internet I can see this "Custom 1950 pellet fridge" you speak of. I'm intrigued. (I feel like maybe I've asked you this before? If so, I apologize.)

[@davelawrence7321]

Brisket had a nice dark bark but seemed like a tradeoff for tenderness using the high heat halfway through. For fuel, I've used almost everything including expensive lump brands like Jakes and Wicked. I find lump generally unreliable in shape, size, and unwanted extras (i.e. bolts, screws, wire). Overall, I've been most happy with natural hardwood briquettes like Stubbs, though they burn faster, they leave less ash, burn regularly, and have no chemicals. I use these in my smokers and kettles along with regular Kingsford Blue or the orange bag with the ridged briquettes. The cheaper KF Blue works fine and always goes in my Pit Barrel Cooker, usually with a chunk of something. I also bought smoking woods from Smokinlicious. Stuff burns very clean. Hope that helps with your research.

[@BabyBackManiac]

Thanks, Dave!

[@StoneMountainAdventures]

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!

[@BabyBackManiac]

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

[@StoneMountainAdventures]

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.

[@BabyBackManiac]

Stone Mountain BBQ good to know. Thanks for the feedback! For 399, it looks like a great deal.

[@PabloM16]

I'm using a weber kettle 26" and use both types of charcoal. Lump or brickets, depending on whats to grill.

[@BabyBackManiac]

That's a great grill you've got right there!

[@PabloM16]

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.

[@BabyBackManiac]

Yeah, that grill is amazing. Best value for the money in the line up in my opinion. It will do anything.

[@keithclark4645]

Justin, I use FOGO lump from amazon. I have two eggs XL and Med. and then a Kamado Jr. for the RV thing. It's lighter than the mini egg. I'm comparing Kamado vs Weber Summit for the desert house.

[@BabyBackManiac]

That's cool, man. I've had all those except for the Joe Jr. I don't think you could go wrong with any but I prefer the Summit. If you caught my most recent video, I explain why. Thanks for watching. Justin

[@keithclark4645]

I did see it but it's hard for me to get over the ceramic vs the light weight steel thing??? you put up a good argument but I'm shallow minded. Keep up the good work

[@thekings2056]

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.

[@johnproffitt3272]

I use Kingsford original, sometimes I will add in some Kingsford Mesquite, but I really dislike the Kingsford competition briquettes - they burn down too fast. After the charcoal is going, I'll add seasoned wood chunks of apple, hickory, oak or mesquite depending on the meat I'm cooking. I have a Brinkmann charcoal grill, and I usually use indirect heat to grill. I think I'd like to get a Weber Smokey Mountain grill or a stick burner and try those as well.

[@BabyBackManiac]

Thanks John, You can't beat the WSM for the money. I think if you got it, you'd really like it. Justin

[@TheTaytoni]

Charcoal On a Weber Master Touch = New to grilling, I can control the temps better plus it lasts longer in my opinion. It's also easier to set up the briquettes cause there more uniform. I will definitely use Lump Coal when searing steaks and or doing burgers and hotdogs.

[@Mrmillwright]

Thanks for the video! I run nothing but lump in all my grills. Weber kettle/Lodge Sportsman & Vision Grills Kamado. There are so many more flavour options with lump. I typically run my briskets for a full 20-24 hrs @ 225 in my VG.

[@BabyBackManiac]

How do you like your Vision? Which size do you have? Thanks, Justin

[@LumberjackPa]

I was sent here by Rus over at Smoky Ribs and I am digging what you are doing. Thanks for sharing.

[@BabyBackManiac]

Thanks, man! Rus is a good guy. I love his channel. Thanks for watching!

[@abcooper61]

Enjoy your videos To answer your question about Lump vs briquettes, I use Royal Oak Natural lump in my Weber kettle, Weber Smokey mountain and my large Big Green Egg. Have had no problem with the ash buildup in either of the smokers. In fact there is a lot less ash with the lump than the Kingsford briquettes. Would love to see an efficiency smoke with lump and without the BBQ Guru.

[@BabyBackManiac]

Thanks for the comment, Ab. Do you think people would be interested in watching the same video over again? I like stuff like that, but I'm not sure if you and I would be the only ones. lol.

[@hansonlaw07]

You could do the experiment and report your results...I know there was some debate on this topic in the egghead forum. I'm sure lots of bbq nerds would be interested :-)

[@BabyBackManiac]

I didn't realize it had been discussed on the egghead forum. I'll have to go check that out. Having said that, I'm sure it would just raise a new batch of questions. Thanks for the idea though. I'll put it on the idea list.

[@hansonlaw07]

The debate was more centered around the efficiency of the dual walled air insulated weber vs. the ceramic egg... that said I'd still be interested in a lump efficiency test in the weber summit charcoal grill if you had the inclination... :-) Are you a member on the egghead forum?

[@BabyBackManiac]

I see. I used to have a BGE XL. I need to use more lump in the Summit before I answer this conclusively but my inclination is that the Summit is more efficient, but honestly they behave so similarly I really think it comes down to features, looks, and price. Between the two, I don't think there is a wrong choice. (I could list plenty of great reasons to go with either one of the other). I know that's not what you are asking for exactly but it's probably the best I can do for now. (These videos take a LOT longer to put together than it probably looks like and I've got some topics I HAVE TO get to this summer so I just didn't want to leave you hanging.) Thanks for the comments, Adam.

[@davidbeasley232]

I only have the kettle, but for normal grilling, I prefer lump chatcoal. For long, smoking, type grilling, I use competition type briquets.

[@BabyBackManiac]

Thanks David. I appreciate you taking the time to watch (and leave a comment.) Justin

[@baileymoto]

You have one of the best editing/story telling in the youtube Q community I've seen. Lyle@No Hippie has been hinting at me to start a channel and you've provided me with some great inspiration. (awww, right? :P). Don't be surprised if I steal a few ideas! lol.

[@BabyBackManiac]

Awesome! Best of luck with it! Justin

[@RaNDoM_MAI]

Can you make a video explaining the difference in end brisket low and slow vs hot and fast?

[@Walangord]

I lost it at the massage bit