How To Smoke Pulled Pork On The Weber Summit (or any) Kamado.

[@BackyardSmokeMasterBBQ]

Nice cook! I like your foil boat technique. I haven't tried that one yet. What do you think of the Weber briquets?

[@wakeywarrior]

Yep the Weber briquettes are awesome, we cannot get Kingsford here, so it is Weber or Heat Beads for the best on market, but Heat Beads are a bugger to light. The foil boat definitely go for it- preserve the bark but get through the stall and retain moisture, it is the best technique I think.

[@BackyardSmokeMasterBBQ]

I will try it, thanks for the tip!

[@wakeywarrior]

@@BackyardSmokeMasterBBQ keep up the great work on the videos buddy. I’ll never forget your Summit beta test with the wobbly legs. You deserve more subscribers as your videos are extremely informative and I like the new thumbnails.

[@BackyardSmokeMasterBBQ]

@@wakeywarrior Thank you so much for your kind words & ongoing support. I really appreciate it.

[@The_Monkey_King]

Love my Summit. Kingsford are garbage. Burn quickly and produce a ton of ash. I use Heat Beads. Get them started with a chimney, and you are good as gold.

[@porfiry]

I don't have much trouble keeping mine at 225 or even lower...you just have to light a very small amount of charcoal and get the lid shut right away. I did some bacon I'd cured along with a couple blocks of tofu last weekend, using the poor man's Slow 'n Sear I built out of the stock charcoal baskets and a few self-tapping screws. Getting the coals up higher seems to help keep a lower grate temp...I was reading 170-180F with the probe even though the dome was reading over 200. A lot of the time when I want to smoke that cool, I'll get the meat in there well before it's anywhere close to temperature, because that cold mass helps keep the temp under control, and 30-60 minutes of dirty smoke at the very beginning is honestly good on almost anything. It all melllows out by the end.

[@porfiry]

I might add that I had my basket filled maybe 60% of the way, dumped about 8 lit coals at one corner of it to start the fire, and kept that fire going through a turkey breast after the bacon came off, finally adding about 8 fresh coals to sear up some parcooked artichokes at dinnertime. I love how long the Summit runs on a pittance of coals!

[@wakeywarrior]

Some good points. Yes I have since this video was made changed technique if I want to go lower than 250. if I want to keep it under 250 (question though do you need to, Franklin always runs at 275 as do most professional pits, albeit in offsets) I just light it with 1 tunbleweed, and set the vents at the appropriate place for 225 (bottom just under the smoke setting, top about 1/6 cracked) and slowly let it heat up. Takes about 1.5 hours to get to 225 but then it holds there quite nicely. I have found dont close the bottom one hardly anything below smoke setting, as then what you can get is temp plunges. Thanks for watching.

[@porfiry]

@@wakeywarriorI completely agree that for any of the standard BBQ cuts, 225 is just putting yourself through needless pain, and the smaller/quicker the cook, the higher I tend to go, even over 300. But some things like bacon or salmon or cheese, a guy's got to know how to choke the temp. I'm finding it really controllable to leave the bottom vent fairly open, maybe 3 1/2 ovals, closer to the grill setting than to smoke, and then just choking the top vent. That way you're sure you're getting plenty of air to the coals, because I've had a little trouble with this thing getting close to a snuff-out otherwise. Anyway, I enjoy your vids, and enjoy that you're a brother-in-arms in checking the plaid shirt guy's shill-ish negativity about what I think is close to the best grill on the market.

[@wakeywarrior]

@@porfiry ha ha don’t forget your air flow monitor and your thermal camera! He’s a very good BBQer and I’ve always watched his channel but that video seemed like a hatchet job.

[@porfiry]

@@wakeywarriorIndeed.

[@wakeywarrior]

Would love to know if you cook pork shoulder differently, share your tips below.

[@wakeywarrior]

Hi pal, you definitely want to try the boat. It’s fantastic, speeds the stall, retains moisture and keeps a crisp bark on top. I find the Weber Briquettes the best. I used to like Australian Heat Beads (we cannot get Kingsford here in the U.K., there’s some lump called Big K widely available which isn’t bad) so for quality it’s mainly Weber. I prefer cooking on briquettes nowadays rather than lump- another advantage of the Summit. Thanks for watching I have watched you for some time and saw your first Summit videos.