How well does the Weber Summit Charcoal Grill maintain temp for low and slow & fuel efficiency

Hey everyone! In this video I test the Weber Summit Charcoal Grill for performance (fuel efficiency and maintaining temp) I hope this helps others out if they are thinking about getting one of these awesome grills. If you’re new to the channel hit the Subscribe to help grow our amazing team.
#Weber
#WeberSummitCharcoalGrill
#Kingsford
To get your own great ThermoWorks products like the ones I use in my videos check out these links:
www.thermoworks.com/Smoke?tw=P...
www.thermoworks.com/Thermapen-...
www.thermoworks.com/ThermoPop?...
www.thermoworks.com/ChefAlarm?...
www.thermoworks.com/DOT?tw=PAULSQ
********************************************
If you would like to help to support the channel and help me continue to make great content, click the link below to donate to the channel
paypal.me/PaulsQ1?locale.x=en_US
********************************************
Disclaimer: This description contains Affiliate links, if you click on one of the product links, I potentially can receive a small commission. This is done to help the channel grow and provide more content, and it is at no extra cost to you at all.

[@christycombs9743]

I really wanted this guy to say "Hey have you seen my pic-a-nic basket?" Great Yogi voice and rad video man!

[@paulsq_]

Thank you Christy!

[@thecrepesoul]

🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@ArkhamNorth]

I've come back to this video a few times and it just keeps getting better. You're a natural at this, the review/testing is perfect. BUT... one thing stands out: that perfect coal bag rip! Holy sh*t, perfection. The casual reaction is perfection. I've subscribed because of that. 😂

[@mikepasich1972]

Yeah, makes my bag open look pathetic 😂

[@RowanTasmanian]

Great video and very thorough testing. What a fabulous cooker. I like the fact that you are precise with your commentary without talking all the time about useless nonsense like some other people do. Thanks.

[@paulsq_]

Thank you Rowan, I like giving the info that’s needed and not beating around the bush or dragging it out with useless stuff people don’t care about. Thanks for watching

[@enyceofnyc]

Great video! No nonsense! I really dig the precision! Keep it up!

[@bradleymack4583]

As someone strongly considering the summit, this video is awesome. Thanks for posting this.

[@paulsq_]

Your welcome Bradley, thanks for watching

[@burningstrawman2589]

Did you end up purchasing it? If so, how are you liking it?

[@bradleymack4583]

I sure did. I opted for the E6 model without the table and have absolutely zero regrets.

[@tims7196]

Just did an overnite brisket on my Summit Kamado last weekend. Turned out good. Learned a few things from the process that I will use next time. Great video Paul!

[@rayharris5452]

Thanks Paul! Its really great to see a vid from a regular guy... The Summit Kamado is definitely a good cooker but just like in your vid temperatures will fluctuate. But that's the fun of backyard barbeque!!!

[@WeberEnthusiast]

Great video love you are straight to the point . Been pricing up one of these 👌👌

[@CookingJoeFoods]

Make your adjustments about 50-75 degrees before your target temp. You'll slowly creep up to your target but won't overshoot.

[@DadIncredible]

Very interested in this because I’m planning the same thing soon!

[@lotusblossom44]

Waiting on my S6 Summit Kamado and these videos are very helpful

[@brianwilliams309]

That grill seems like it would be a good competition cooker. Seems to be efficient enough. The brisket looked awesome

[@Joe-un4jk]

You have done an excellent job on this video. Thank you for all the work that you put into this. I have a 22” Weber Smokey Mountain with a Stoker temp controller and it holds the pit temp to +/- 5° which is awesome and probably more accurate than the oven in the house. My charcoal efficiency is no where near as good as your Summit. In an 18 hour 225° pork shoulder cook (2 shoulders 9 lbs each) I’ll use on average 18 pounds of charcoal for the entire cook. I’m using the “fuse” method, so I’m loading approximately 9 pounds of charcoal two times during the cook. I’m going to re-visit the Minion method and try it without the temperature controller and see what happens. Thank you for this awesome video.

[@paulsq_]

Thank you Joe, I’ve you can check out this video I did a few years back on my WSM. I only use the minion method and get good results with fuel consumption. I don’t have a stoker unit and just use the vents. The video isn’t the best quality as I was new to making videos at the time of recording it. kzbin.info/www/bejne/b4Wso6GIdsmrhsk

[@cdf2885]

Great video, looking at getting this grill and this helped convince the mrs

[@alvshill]

It is these types of video that, without question, are the most useful to people interested in the hands on experience of cooking with a grill they are interested in. Holy moly.. this grill is GOOD!! I saw your good looking brisket wobble at the finish, so I figure you and your family ate something tender and delicious that day 😊. Thank you for making this excellently informative video 🙏🏾. One question.. I’ve seen some people add water to the foil tray in other brisket cook videos. Apart from adding moisture, I hear it helps with temperature stabilisation. Was there a reason that you didn’t?

[@universaldonor3100]

traded my smokefire x4 in on a weber kamado S6...can't wait to get it

[@pastra2435]

Love your way to do things

[@davidherndon301]

Did an overnight brisket last weekend and it turned out great! Started it at 8pm just like you and ran it at about 225F till 11 pm, went to bed and got up at 6am. The temp evidently increase to 275F around 1am. Brisket was at 185F at 6am. I wrapped it and just after 8am it was done. Put it in a yeti with some towels and let it rest all afternoon till dinner at 4 pm. For brunch I smoked some boudin and sausage so we ran the Weber for 16+ hours at 225F-275F! I think it could have gone another 2-3 hours if needed. Brisket was 140F at 4pm resting in the yeti and came out perfect! Such an easy smoke! Thanks for sharing your experience! This will be my new method and we’ll be doing brisket way more often now! This Weber summit is really an awesome smoker! Much better flavor than my old pit boss pellet.

[@jonneymendoza]

is itsafe to leave it overnight cooking? what if it causes an actual fire?

[@luvyesmusici4886]

I do a charcoal snake which lasts about 10 hours. Then I put either the pork butts/shoulders or brisket, wrapped in the oven to finish. Turns out perfect every time.

[@jasonmeads5209]

Great video Paul, I love watching vids where people actually show their temperature management, very good to learn from. Is all that unburnt charcoal now going to burn up and be wasted? or can you just close up the vents and the fire will die out?

[@paulsq_]

Thanks Jason, when you’re finished with the cook just close off the vents and the fire will snuff out. Your next cook you’ll be able to use all the unburnt and half burnt charcoal for it, you can also add some fresh charcoal too

[@jasonmeads5209]

@@paulsq_ Brilliant, thank you.

[@DadIncredible]

Very useful. Interested in why you were getting the temperature swings. Maybe weather related?

[@ArrogantBaSStard]

Thank you for this video! How do you determine different amounts of charcoal for different meats to be smoked? A full 16 pound bag makes sense for a brisket. What about a couple racks of baby back ribs, or a chuck roast, or smaller pieces like chicken?

[@vanq884]

I have the same grill sir, good vid!

[@joebrindisi2588]

I've heard from others using the Summit Kamado that the fire seems to burn from left to right as evidenced by your fire burned from the middle where you put the lit charcoals and burned from left to right. I see others that they placed the lit charcoals on the left side of the charcoal bed.

[@MiNnEsNoWmAn]

That’s probably because he has the gas ignition model and I bet there is a small leak around the gas tube that allows airflow in there

[@adrianbeckford1554]

Thanks for the video... really informative, Can you do more videos using the charcoal summit 👍🏿

[@paulsq_]

You’re welcome Adrian, I can definitely do more videos using the Summit Charcoal Grill. Anything in particular you’d like to see done on it?

[@ELEVOPR]

@@paulsq_ I would like to see you put three sticks if dynamite in it, light it up, runaway a few hundred feet. Please let me know how the Weber Summit Charcoal Holds up 😳 Haha, JK. Keep up the good work Bro 👊

[@TexasRanchu]

Thanks for the video..I rather get this vs ceramic since this is Weber brand and this does not crack. Aslo alot less heavy.

[@paulsq_]

Hey Thomas, also if you over shoot your temp it’s a lot easier to bring the temp down to where you want it from what I’ve been told from some kamado owners. It is a lot light in weight like you mentioned, and being a Weber you know it’s going to last for years.

[@phenelsy8944]

Wow Great video

[@KevinPeffley]

I like the concept of the Weber Summit, and I think it will give other Kamado grills a run for their money. I’ve heard several times from other BBQ experts on KZbin that all the smoke flavors you get will be imparted within 30 to 45 minutes of your cook. If you place the wood on the perimeter of your charcoal, your food may not get any smoke flavors because by the time the fire reaches the wood it will be too late.

[@paulsq_]

Hey Kevin, this could be true. I always put at least one chuck in the hot coals to start and the others catch not to long after. Meat will only take on smoke flavor till around 140 degrees internal after that its just cooking.

[@dougelmore9035]

I was looking forward to seeing how the brisket turned out, how was it?

[@johnknapp6328]

Nice Demonstration I seen something interesting for the Summit. You can take 22 rotisserie for kettle set it on summit with lid open, and use kettle lid if you would want to use rotisserie on it. I would like to see a little more advanced ash catcher sweep on the summit.

[@enyceofnyc]

OMG you are a genius!!!!!!!!! Totally going to do this

[@paulsq_]

Here’s a video I did using the rotisserie on the Summit Charcoal. kzbin.info/www/bejne/aZaTYZ6JdrCDj8U

[@leesmith5049]

Just viewed this today. Why wouldn’t you use the built-in propane fire starter to light a few coals on the middle vs starting some coals separately and adding to center?

[@keiserkoba9532]

The temp drop in the middle of the night is because the smoke setting openings in the bottom vent are very small and just a light layer of burnt ash will clog it. This is particularly the case when using briquettes. Use lump coal instead. Adjusting the bottom vents are also over rated and very unlogical. I don't even know why Weber has made them like this. I usually have my wide open. Hot air rises, and as long the top vent is restricting the airflow like it does when you have it almost closed, the temperature won't rise. No air will be sucked in from the bottom as long as it has nowhere to go through the top. If you just leave the bottom vents open, you won't get ash clogging the vents and you don't need to shake it out in the middle of the night and the temp will stay steady.

[@paulsq_]

I’ll be trying out your way next time I do an overnight cook to see if I get a different result. Thanks for your comment and watching.

[@deletesoon70]

I thought of this too, air obstruction causing the temp crash, but what would cause the runaway temps later on? Looked like he'd swept the ash out a few times before that happened, and did not look windy.

[@JMGeranimo]

Love mine , I have the no table model. A full load of charcoal will run close to 30 hours.

[@paulsq_]

Thanks for that info. I was figuring in around the 36 hours on a full bag. This grill is my favourite out of all the grills I have. Thanks for watching

[@barrycheetham7046]

Can you reuse the charcoal that is not used ??

[@JMGeranimo]

@@barrycheetham7046 yes I do all the time. I'll cook, shut the vents to smother out the charcoal. Then go back and move the charcoal around to knock off any ash. Pile it back together and re light it for the next cook.

[@barrycheetham7046]

@@JMGeranimo Cheers buds Baz from Brighton Uk 👍👍

[@JRSmith-gb9hz]

This summit has the same igniter the performer has not sure why you needed to light with a chimney?

[@MrVara411]

Great video! I also have a WSCG and it's interesting to see that just like on Baby Back Maniac's channel, your coals tend to burn from left to right, just like mine. Weird. I've started doing the minion method more on the LEFT 1/3 side of my grill, and find it burns more evenly that way with fewer fluctuations. It's an amazing grill, isn't it??? Great job!

[@MrRatFinkster]

Interesting comment. I have one on order so I am interested to hear more about experiences. With the 3 vents on the bottom I would have expected a symmetrical burn compared to a Kamado Joe or BGE where the air comes in on one side that would burn asymmetrically.

[@MrVara411]

@@MrRatFinkster It's really nothing to worry about, especially once you get in the habit of how to set the coals. You've made a great choice... I still love mine. Much easier to manage temps if you overshoot vs ceramics, and there's no firebox to crack. Fantastic grill.

[@MrRatFinkster]

@@MrVara411 Excellent! Have you tried the two methods of putting smoke wood on top vs. underneath the charcoal? With the propane starter, putting it underneath may be more difficult unless you neglect the propane and use a chimney or other lighter i feel.

[@MrVara411]

​@@MrRatFinkster I always put it on top of the charcoal and have had no problems. The propane starter is nice for some applications but to be honest I usually use my chimney. The one disappointment I've had (I should have known beforehand) is that the propane starter is pretty useless if you're trying to light coals with the grate in the higher "searing" position... the coals are simply too high for that and you'll just waste a lot of propane. ... Hilariously, I usually use the propane starter to light a starter cube sitting under the chimney! Good luck!

[@paulsq_]

Awesome to hear you’re getting a WSCG, I’m sure you’ll love it as much as we love ours MrRatFinkster. Over the years of using charcoal with wood chunks I’ve done it both ways on top of the charcoal and underneath. Now I just stick to the wood on top. The thing to remember when adding wood for smoke is meat will only take on smoke flavor till around 140 degrees internal, so any wood that hasn’t burnt by that point is just a waste of wood. Thanks for sharing info also vara fouroneone.

[@wakeywarrior]

The uneven burn is due to the hole caused by the snap jet fire starter, I’d rather have the new E6 without the snap jet for that reason, good video 👍

[@paulsq_]

I never used the snap jet propane assist to start this cook. I just put the lit coals in the hole I made for the minion method

[@wakeywarrior]

@@paulsq_ yes it’s the air leak from the pipe I meant. Many people on the Summit groups are removing or plugging the snap jet pipe as the air leak causes uneven burn. The new ones are better IMO without the snap jet on for that reason.

[@Anteater23]

@@wakeywarrior Any summit bought with the table has the jet unfortunately

[@nmyster]

Smoke noob here - how much of an impact does this really have on what you’re cooking?

[@jjmart9203]

If you could only keep one which do u keep(Weber performer, wsm, summit charcoal)? Great video!!

[@paulsq_]

Thank you JJ, that’s a tuff one to answer. If push came to shove I’d probably keep my WSM as it’s got the most cooking area to work with and I can do everything with it. Other then that hands down it would be the Summit Charcoal.

[@johnmanthey2683]

Nothing like being a smart Alec. One zip on the bag tape. I’ve never been that lucky. Awful fine grill there young man. I’m working on my WSM mods. Lid gage and temp probe grommet goes in tomorrow and new cooking grates. Handles next week. Later this month or next lid hinge and new door. Looks a little wet. Thankfully not snow. Nice looking Au ju. From the looks of the remaining charcoal just goes to prove why we, me in particular, love Weber. Excellent customer service as well.

[@CarlGoldmam]

Good bit if coal left and that’s a good thing. Probably could have smoked two briskets. How was the brisket Paul??

[@1ronhall]

I'm considering buying this grill. Do you know if there is an option to install a fan blower to manage the fire and temperature for a long overnight cook? Thanks for the video and I hope that brisket was heavenly!! Best of continued success!! :)

[@paulsq_]

Hey Ron, the grill does have a spot where you can install a stoker fan. All you’ll need to do is just remove the plug that’s in that spot and install the unit.

[@sowutman7863]

Nice review! Have you tried lighting the charcoal for direct grilling when the charcoal grate is on the top level? I’m just trying to figure out if the built-in Snap-Jet system should or shouldn’t be able to.

[@paulsq_]

I always use a Weber starter cube to fire up the charcoal when grilling on the top level. I’ve had no luck the couple times I tried using the snap jet as the flame sits to low under the charcoal. I figured it’ll waste too much propane by the time the charcoal does get going and easier to just use a cube or other fire starter products.

[@sowutman7863]

@@paulsq_ thanks for the reply. Interesting, according to the manuals online, the Snap-Jet should be able to.

[@leesmith5049]

I actually bought a second charcoal grate and place the chimney on the snap jet - once it’s up to speed, I lift the chimney up, and place my second charcoal grate at the grill position and dump it out. Pain in the butt, but it works for me

[@DAC7476]

Looking to get a charcoal kettle this season..currently have a WSM and weber genesis. What is that grate setup you have that the drip pan sits on? Is that something that comes standard with the Summit?

[@paulsq_]

The grate setup you see is what comes with the Summit Charcoal grill. The new Summit Kamado grill has the same concept but the defuser plate is different. The drip pan I set on top of the defuser plate under the cooking grate. I just made a new video using the Summit Charcoal Grill that I’ll have uploaded this coming Saturday

[@annux148]

Over an hour or so just to get the initial set temp? This is why you should get a Spider Grills Venom, just set the temp, it normally settles out in 10 - 15 minutes, and it will hold temp through the entire cook.

[@SNeal5966]

I have a summit charcoal also, and just did my first brisket over the past weekend. I had the temperature down to about 190 - 200 just like that during the stall.......but several hours later when it came out of the stall I had to do that same adjustment back down as it was up in 275 territory. I suspect the cooker is insulated so well that the evaporative cooling from the stall brings the temp down in the cooker, just like it did with my meat. I use a wifi thermometer with trending soo I could see that. I wonder if I should have just not adjusted....but the amount of coal I burned for that brisket was so small you could barely tell I had burned anything. This thing is just that efficient. I boughtt his to be my convenient cooker for when I don't want to be up all night running my offset. I am now thinking adding a controller to this so I can deal with those kinds of issues when I am not here or sleeping, which is the situation I bought this for to replace my kettle. It's a kickass charcoal grill that smokes really well too, and to me this is a better choice than a Kamado I think.

[@SNeal5966]

First brisket on this cooker, not my first brisket ever. Normally I do them in the offset.

[@johnknapp6328]

@@SNeal5966 I'm curios on over night cook once you establish temp. Do you have to touch pit till mourning. On the kettle it seems like you need to sweep to keep airflow because ash impeads airflow. It seems like once an hour.

[@SNeal5966]

@@johnknapp6328 Well, I think that might be a valid point with the ash if you use briquettes which generate a lot of ash.....I also have a fireboard 2 drive with a bbq guru fan that I just acquired and that I just used after this comment on 3 pork butts and did an overnight cook. It controlled great and I did sweep the ash in the am. That truly is a walk away smoker config now regardless of ash.

[@patrickdunne1150]

Hello from Chicago! When you cleaned out the ash with the lever on the bottom, I saw a lot of ash flying around. Won't that cover the brisket with a light dusting?!

[@paulsq_]

Hey Patrick, it probably did get a light dusting from when I cleaned the ash. The thing with charcoal grills every time you open the lid you are disturbing the airflow and ash flys around so it’s inevitable to avoid this. You’ll never taste it, if you are spritzing the meat it’ll probably remove any little ash that did land on the meat. That being said I should have opened the lid to clean the ash as that will allow the ash to escape from the grill and not be trapped in it.

[@patrickdunne1150]

@@paulsq_ Thanks for the answer!

[@yesitsmario88]

Great review, Weber just came out with a new version called Summit Kamado E6 and S6. They don't come with gas starter anymore, but at least the E6 starts at $999 now. Very tempted to get the E6 now!

[@paulsq_]

Thank you, if you’re thinking about getting one I recommend this grill. I seen the new ones now after you mentioned they are out thanks for that. I had heard a month ago they had new ones coming soon. The snap jet propane assist isn’t something you’d probably use a lot so I’d say no loss there. The new S6 I don’t really like though as they got rid of the solid bottom and charcoal storage bin and went with full rack bottom like the performer has. I think Weber should have just left that model the way it was and maybe offer it without the snap jet propane assist as a bit of a cheaper option for customers to choose.

[@yesitsmario88]

@@paulsq_ Thanks for the response! Do you experience any smoke leak in front of the grill like Baby Back Maniac addressed in his summit review? I hope they fixed that issue with the newer models.

[@paulsq_]

I haven’t experienced any smoke leaking from the front of the grill. Even if it did it’s not that big a deal to me. Take my WSM for example it leaks a bit of smoke from the lid and front door but everything still has a great smoke flavor off it. I have no problem holding a steady temp for hours that I set the WSM at.

[@mauriciouceda6002]

Hello, can you please tell me the size (depth) of the table on the Summit ?? ... I see that the total depth is 35'' but I assume that is the wider part of it (where the handle is) ... I just wan't to figure out how will it fit on the space I have at home.

[@paulsq_]

Hey Mauricio, the table measures 23” by 30” in length measured to the handle at the end of the table. The 35” you’re seeing is from the back of the lid hinge to the front handle. Hope this helps you out.

[@muceda]

@@paulsq_ so from the back to the front of the table is 23?? Can you please confirm this? My performer table is 25’’ so this one is narrower??

[@ELEVOPR]

Also, the ash catcher is s bad design, it clogs up bottom vent as ashes fall causing tempaetures to drop. Ash catcher needs to be Sperate from ventilation area so tempetures can maintain. Does that make sense? Besides having to constantly clear the ash cleaner to maintain temperature, this is a great unit and better that any Ceramic cracking egg Kamado.

[@paulsq_]

A separate intake/vent system would be good on this grill. I’m gonna try using different charcoal and see if I can find one that produces less ash then the Kingsford. My grill drops down the temp pretty fast when i overshoot it once I start closing the top vent on it not sure why yours takes a long time to drop.

[@ELEVOPR]

@@paulsq_ Depends how much higher the temperature got When it goes from 250 up to 350F it take a while to come back down, I have to shut off both vents, Once it drops to 275 F I open top an bottom vent 1/4 of the way and it stabilizes the Temperature.

[@richardriggs1075]

One of the reasons I went to a gas grill was because I could never open a bag of charcoal without ripping up the bag and uttering some foul language. You opened that bag like a real pro. I'm considering the summit grill now. Maybe in the southern hemisphere the charcoal burns right to left.

[@paulsq_]

Not sure if the charcoal will burn differently in the Southern Hemisphere but interesting to know. It doesn’t matter how you get the bag of charcoal open as long as you can cook with it is all that counts. I don’t get a perfect open on every bag lol. If you get a Summit Charcoal Grill you won’t regret it as this grill is reliable and capable of anything you want to cook on it.

[@ryand7916]

I think it would benefit from a temperature controller. Isn't it pre drilled to accept one from factory?

[@paulsq_]

Hey Ryan, I believe it does have a hole from the factory for a stoker unit. I’m sure that would work good for anyone who wants/likes using those units. I personally don’t use one as I don’t mind a little fluctuations here and there.

[@moparproud3978]

Yes they do have a hole for a temp controller from the factory. I’ve used the ThermoWorks Billows with my Smoke X4 and it just chugs along. Although it eats fuel with the temp controller

[@enyceofnyc]

I’ve somehow had more difficulty maintaining temps with the BBQ Guru DigiQ and the Summit vs without. I may be doing something wrong.

[@moparproud3978]

@@enyceofnyc What are you setting the top vent at? I noticed if it were open about as much as I usually use on my kettles, temps are uncontrollable. I barely have the top vent open when using Billows; I would guess it’s maybe 1/8 open, where generally I run it about 1/4 open. Depending what I’m doing of course. I figure if I choke down the exhaust, temp controller does what it needs to vs not running much because of an abundance of air flow.

[@enyceofnyc]

@@moparproud3978 i’ve been 1/3, 1/4 but next time I’ll try 1/8 or near cracked. Thanks for the tip!

[@ELEVOPR]

I used a 1/3 of a Bag of Charcoal and 3 pieces of Apple Wood and one piece of Hickory. Temperatures held at 275F for close to 17 Hours. That's insane with only 1/3 bag of Charcoal. Also keep in mind that I cooked two 5 pound Pork Butts during this Temperature longevity test. Both Pork Butts took about 6 Hours to fully be done. Not bad :o)

[@ELEVOPR]

I usually set it at a 1/4 top life open and 1/4 vent open, which would be between 1st and 2nd Dots to the left of vent handle. Once tmrpature goes up on this bad boy, it's pretty hard to bring down and takes s while to come down. Not worth over shooting tempetures, better to always be under tempeture and open up for vents for a higher heat.

[@mikepasich1972]

I noticed you have a different diffuser. What kind is it?

[@paulsq_]

The diffuser is the original one that came with my Summit. I have the original Weber Summit Charcoal Grill Center not the new S6 Summit Kamado Weber made some changes from the original model I have to the new Kamado to cut the cost down and the diffuser plate was one thing they changed

[@mikepasich1972]

@@paulsq_ crap. Thanks though 👍🏻

[@somewherefishing382]

***LATE COMMENT* Do you still own your summit ? And do you still like it ? And also have you had to deal with any warranty issues with Weber for your kamado ?

[@paulsq_]

I do still have my Summit and it’s still the number one grill that I own. This is the one grill that I’d never sell. I’ve not had to deal with any warranty issues with this grill and I’m going on 5 years with it this year. Hope this helps you out, if you have any more questions feel free to ask

[@somewherefishing382]

@@paulsq_ awesome bro. I got one shipping to my house as we speak. Someone was going over the warranty and idk it only had a 10 year but BGE and Kamado Joe have a lifetime to the original purchaser. Which kinda made me wonder if I should get one of those instead. For the same price of this Webber.

[@Yang1]

thanks for sharing. It's very informative. That being said, I don't like the amount of rust I'm seeing in your bbq, for this price, i'm hoping for the bbq to last. Seems like only ceramic grills offers this.

[@paulsq_]

Thank you Jack, this BBQ will last you a long time as it’s built quite solid. I’m not sure where you’re seeing rust? You’re probably seeing it on the charcoal grate which will happen to all charcoal grills even ceramic Kamados. There is nothing that has rust on my grill other then that.

[@ben8jam]

Why does no one use the propane starter? With that much coal I would think it would be a no brainer. I just put mine together last night, and I am really looking forward to the propane starter, but i've noticed most videos still use a chimney - any feedback appreciated.

[@paulsq_]

Hey Ben, congrats on the new Summit Charcoal. It basically boils down to the setup you’re going with for the charcoal. Most times I set the charcoal up where the chimney starter is the best option. Here’s a video I have where I use the snap jet propane starter. kzbin.info/www/bejne/gYqYYnVtpKabsKc if you have any other questions I’d be glad to help you out just email me at [e-mail]

[@ben8jam]

@@paulsq_ Thanks for the link. Amazing after 15hrs you still had half the coals unlit!

[@paulsq_]

I was amazed with how much unlit charcoal there still was also. I trust this grill as much as my WSM for cooking briskets and pork butts overnight without any worries

[@enyceofnyc]

There is a non-obvious thing which is that the Summit tends to burn coals from left to right, and the starter is on the right. You typically have to relocate the lit coals when using the gas ignition. That means that for (neat!) setups like Pauls, you could light a few coals first, maybe in a chimney, then load unlit coals, then reposition. For short cooks it takes less effort.

[@uni-byte]

That would be EDT not EST. You did this in September. Small point, but ..

[@jrtoy704]

Add a Smartfire and you’ll be hands off with the temps.

[@paulsq_]

I don’t do many overnight cooks, plus I like the hands on approach when cooking with charcoal or wood. I’ve got a pellet grill for the hands off if that’s the mood I’m in to cook lol

[@foxsake_]

Is this the difference between American and Canadian dialect?

[@jamespatterson6972]

I get the feeling that the gas ignition is useless. Rarely do I see Summit owners use this feature.

[@FirebrewTV]

Set your fire on the left side

[@mrbbqlvr4274]

I’m curious how much charcoal is left after you shut down the vents. I assume it burns down even further and you have less left by the time it all goes out.

[@paulsq_]

I can’t speak for everyone’s grill, but mine actually snuffs out the fire pretty quick and doesn’t burn much more then what you seen in the video. I used that leftover charcoal for a few more cooks after this one.

[@mphRagnarok]

It sure is pretty but I can't get over how it's just two shells separated by air and they price it like it's a ceramic kamado at $2k. I mean for their production costs it's literally the same stamping process as every other weber grill but just doubled

[@paulsq_]

I hear you, but they seem to be selling well. If they weren’t selling maybe Weber would drop the price.

[@Cooking-Travel]

It is so different and not just two Weber’s stuck together the first gen with cart is what I have and every part is quality and 3 x thicker than normal grade stuff it truly is worth the money

[@kingmiller1982]

Go to hell OP

[@bmoc1925]

B&B Orange Bag

[@hardknox1917]

The temp dropped I bet because the kingsford creates alott of ash, prolly could of just swept the ash and left the vents as is. I quit kingsford blue because of this

[@yesitsmario88]

Agreed I've switched to B&B briquettes and it's way better than Kingsford Blue. B&B burns hotter, longer, and way less ash.

[@chipstetson5819]

Uhhh, I thought Kamado type grills are to only use natural lump charcoal. Thus true wood flavor and no additives. , for example, by far the most popular brand in the US, is up of bits of , coal, starch (as a binder), sawdust, and sodium nitrate (to make it burn better). May want to try lump.

[@paulsq_]

I’ve been using Jealous Devil lump lately. I still have to do a long cook using it and see what the difference is, but so far it’s been working better for me.

[@kingmiller1982]

You're wrong on that buddy.

[@vanq884]

Hey boo boo let’s go pilfer some picanic baskets!

[@omarsantos4071]

Noticed charcoal didn't burn evenly

[@mikepasich1972]

My jaw dropped when you opened it and it was still over half full of charcoal

[@MG-qd6im]

did not even cut into the meat

[@redveiner]

Placing a charcoal device on a wood deck is not such a good idea, especially on a over night cook. Make a small paver area and set up a hammock near by. Stay safe.

[@sergejsstanevics3237]

Isn't it really TOO MUCH coal?

[@universaldonor3100]

what interesr rate did you get on the $2000 loan for the Summit? 😂

[@paulsq_]

Maybe you should look into the new S6 model it’s a couple hundred cheaper then the model I’ve got. I’m sure you could finance for a great interest rate if you don’t have the money to buy it out right. I don’t finance any of my grills viewers such as yourself help pay for my grills by watching my videos, so thanks for watching

[@enyceofnyc]

I was able to get the original model without the cart, with gas starter for 1000 in NY. I think it was a good deal. LMK if you want the details. Not sure if they ship.

[@paulsq_]

$1000 USD sounds like it was a good deal. I don’t think the place you got yours at in NY would ship to Canada, plus I’m sure the shipping costs would probably be close to what the price of the grill is

[@enyceofnyc]

@@paulsq_ yup that sounds right!

[@debraearl8146]

In the UK the original Summit with table was £2,000 which is close to $3,000!

[@FrankC656]

Dear lord that is amazing, it hardly used any charcoal

[@paulsq_]

This grill is very fuel efficient

[@universaldonor3100]

on a next video....could you just say, "Hey, hey Boo Boo" just for old times sake

[@paulsq_]

Lmao, I’m sure I can do that for you in one video Ken

[@Mike-bq7go]

love weber but they are just so over priced no clue how you justify it. especially this model

[@kingmiller1982]

Weber is over priced? Ok go look at the prices of other "Kamados" at this size you'll be paying over $2500-$3500. ST FU