The OLD Weber Summit E6 Kamado Did THIS Better? | Weber Summit Brisket Test

[@SmokingDadBBQ]

Use code SMOKING at OriginalGrain.com/SMOKING to get 30% off most styles on their website (They are running a 20% off for Fathers day, so using my code will give you an extra 10%, making it 30% off for Fathers day)

[@TheRssr1979]

Can’t wait to see the accessories fit tests

[@Absdrakt]

Just an FYI. Before your next cook on the Summit Kamado. Watch Harry Soo to get some good tips and tricks. Adding wood to the ash pan will not work on ghe summit like it does on the BJ.

[@Freabyrd]

Good info on the Summit, love this grill! More Summit videos please. Brisket looking awesome!

[@Cbbq]

I have a Weber Kamado. Based on your KJ experiments , what I do is to place a fire brick on top of the heat diffuser, then place a 1.5 inch water pan on top of the fire brick. That way most of my grill cooking surface does not see the heat from the Weber diffuser, rather it experiences more convection heat, I like the improvement . Looking forward to seeing your mods on the Weber kamado. Best regards from Ottawa

[@Cbbq]

I have no problem getting smoke for my entire brisket smokes on my Weber E6 Kamado . I place wood chunks under my coals , but my coals are set up in a snake. After 12 hours of 250/275 f, I still have un light wood chunks left.

[@MrKingSob]

Weber sell a rising rack you can use to get more food in there summit. I use it to get my distance from my water pan for low and slow cooks. It folds away easy when not in use

[@allenhendry5695]

Looking forward to your review once you get more experience on the Summit! Be interesting to get your thoughts vs. your standard stable of ceramic grills! Thanks!

[@Cbbq]

Looking forward to seeing your ceramic accessories being used in the Weber Kamado. Very interested in getting my grill up higher than Weber intended. Cheers from ottawa

[@SmokingDadBBQ]

cheers!

[@TorkelBurger]

Thank you for laying out what you will be looking at for future videos. I've wanted to try Kamado Joe accessories on my Weber but the internet has such contradictory information I just couldn't bring myself to purchase something that might not work.

[@praetorxyn]

I do love the Slow N Sear. I think you'll be impressed with the results of it on a brisket. You don't need a foil boat with it as the head doesn't come from the bottom, and you don't need hacks like sticking wood chips in the ash collector because you can just open the lid, lift the grate flap, and put more wood on the fire (or put it beside the fire and rake the coals over it).

[@mikiedubs3970]

James great video. I’ve had the summit for a couple years now and I love it. 2 things I would suggest is add more wood chunks around you lit charcoal and 2 on longer cooks like brisket I switch over to briquettes also have done a mix of lump and briquette too worked out just fine good luck

[@kenmills7075]

Thank you james. I’ve been extremely curious as to how well it held temperature on a long cook. I own the weber summit and that seems to be a problem for me. I could be doing something wrong but I followed all the instructions. I did order a fan but they’re on back order. Thanks

[@tylrbn1]

How are you adding charcoal during the cook without a hinged heat diffuser and not disturb a water pan?

[@johnknapp6328]

Whe summit kamato videos are great even better since your a well seasoned kamato Joe owner, and can give great incite.

[@SmokingDadBBQ]

thanks!

[@MrRatFinkster]

You're the best James! I wonder if your additional smoke wood theory could work by placing the smoke wood under the charcoal grid at the bottom of the grill, where the ash falls through the vents into the ash catcher.

[@badoneke]

I dont have a kamado Joe but The old summum version. I must say i place a few chunks like 5 or 6 if long cook spread arround. . I use a doublé indirect setup with a paella pan but no water. That is stable for 20 hours. Never had to add wood. .works great. I tried to add a waterpan like you but indeed i Will need a small pan. Good luck and thx for the video

[@arboyprepper4616]

Another great video , as to smoking wood I start with 2-3 chunks buried in the charcoal. You should try it

[@Brooks5678]

I use 3 chunks buried under the charcoal on bottom grate. Gives me lots of smoke

[@DaveElby]

I've experienced a strange charcoal burn oddity in that the WSK burns from centre to about the 5 o'clock position on a long cook. It seems to burn left-to-right. This may be a wind direction thing or how the slow cook setting on the bottom damper directs the air but I light mine at the 9 o'clock side which seems to burn across more effectively.

[@gompie71]

Exactly also my experience. Burns from left to right

[@MrJayCourt]

Thanks for this video. Seriously considering this Kamado and this video gave me more to chew on. Looking forward to more.

[@TimBorka]

Thumbs up for "chew on". haha

[@testtube7404]

I'm glad to hear that you will try the SnS on the Weber Summit, I have the SnS on the Weber 26" Kettle. Can you give me your opinion on what difference in the cook will it make comparing the air insulated vs the non insulated kettles? Nice shirt......

[@TWC6724]

What water pan is that? Do you have a link by chance?

[@bryantaylor6284]

I have the original summit. I'm going to try the snake method. I think if rotate grate as snake moves around will be able to stage wood chunks around and manage spikes in temperature. Have you thought about this technique?

[@johns6481]

Sprinkle wood bottom and top of coals. Use an extender rack for brisket.

[@BehindTheFoodTV]

Great analysis James!

[@FOGOcharcoal]

That's pretty interesting James. It is really something how cooks can vary.

[@bp.8334]

James Can you explain why you bury you smoking wood in the charcoal? It seems to me that the bark will start to form and the water will be evaporating before the wood has a chance to work its magic. I may be completely wrong but I always start with my wood on top. I seem to get good clean smoke and I think it can benefit from the water in the pan to adhere better to the meat. Always good info on your channel.

[@MrKingSob]

He did it for clean smoke running though a hot fire. A few KZbinrs do this.

[@bp.8334]

@@MrKingSob The first 3 hours is considered the best time for getting smoke flavor into your meat and with a very effecient cooker you may not even light your wood if it is buried under the lit charcoal. That was my point. I dont believe burying your smoking wood results in any cleaner smoke if your wood is dry to start with and may result in less smoke flavor in your meat.

[@slothlovechunk]

I tried putting some wood under the fire grate before the cook. I'm not sure how long it lasted but probably not very long.

[@link_7164]

Would love to see some comparisons between Kamado Joe and Weber Smokey Mountain. Also, whether things like the slo roller fit in those.

[@CoolJay77]

Great video as usual, it will be an interesting series of comparison.

[@ihatalgore]

Ceramic Grill Store XL BGE Adjustable Rig. This should give you more room to attempt a "double indirect" setup.

[@krc113021]

Great video. I have the Sns travel kettle with the slow n sear. It’s awesome. I also just ordered the SNS Kamado. Any thoughts or reviews coming on that?

[@TheLegoman209]

James your videos are awesome! Helped me a lot with my Kamado cooks! 🔥

[@SmokingDadBBQ]

thanks!

[@ryanbramich6951]

James- just to clarify, when u took ur brisket to 180, did u let the internal temp drop down to 150 before transferring to the gravity to hold? I am surprised it was still more tender than u wanted taking only to 180 but wonder if there was carryover cooking if it didn’t vent prior to the hold. Thanks!

[@crashcopter6000]

Great video James ~ thanks! Out of curiosity, where would the 1050 fit on the chart you inserted around the 10 minute mark showing the smoke profiles? Cheers!

[@geomarting4609]

Super excited for this series. What size Smokeware pan did you use?

[@edwardhanks912]

Weber Summit Kamado owner here. This review was interesting 🤔 I personally have a lot of experience smoking and grilling on the WSK without any issues and I believe it’s a 25yr plus cooker. Ceramic has its place.

[@Keith80027]

Those are nice looking watches! I enjoyed listening to your video even though I have a Kamado style smoker. Good experiments for those who have a weber.

[@SmokingDadBBQ]

thanks!

[@gompie71]

I use a WSK and think it takes relative long before i get clean smoke. Maybe you can share you experience?

[@SmokingDadBBQ]

the torch makes quick work, i am grilling at temp in about 15min

[@bdelbanco]

Really enjoyed the video. Not sure if you’ve done all your fan testing yet but wanted to throw in my two cents. I tested everything out there. Imho the best combo (by far) is the Fireboard 2 drive as a controller using the BBQGuru pit viper fan. Not a big fan of bbq guru’s controller, but their fan and adapters are top notch (and a lot better than fireboard’s imho). Just thought I’d throw that out there!

[@slacayo]

The Slow N Sear is a great addition. I do all my cooks with that. As for deflector shield I believe Weber messed up by not giving cooks the option to add wood chunks or charcoal (lump or briquette. I was very close to getting the kamando because of your channel but opted for WSCG because of mobility and ease of temperature manipulation. Super happy with it. Best Weber charcoal grill ever.

[@CJIacona]

Hi James, as always great video! Can you do a video of all the grills you have. Thanks

[@Bill-N-Carolina]

Simple fix, add more chunks of wood. Two or three usually do it for me on a larger cut of meat. One chunk for poultry or quicker cooks. Bury them throughout your coal.

[@BPFnSC]

Can’t wait to see the use of the SnS accessory

[@DaveElby]

Thanks James, as an owner of the WSK watching your knowledge tips are very helpful. I had a question on your experience with the WSK and Meater on that brisket. Did you experience frequent probe dropouts (not WiFi) on the Meater Block? I'm still experimenting with the Block position and have yet to find a position which reduces the probe disconnecting from the Block. Thanks from the UK!

[@SmokingDadBBQ]

yes, the metal is much worse than my ceramic Kamado… i had to place the base below the grill on the stand to keep a solid connection

[@tariqomar04]

With my WSK I've found I need to add more smoking wood than other smokers (like the Smokey Mountain, KJ, etc.) to get the right amount of smoke in the final product. That said, it typically comes out as good clean smoke, so perhaps a cook with more chunks of wood at the bottom and then using the stock set-up (vs. the SNS). The SNS is essential for a weber kettle, but not so for the WSK in my experience, by YMMV.

[@paulthomas3782]

Great video James thanks for the review Cheers.

[@SmokingDadBBQ]

thanks!

[@rickstevens3027]

Soap stone on lower level?

[@brad4527]

Hi James what about going 140 degrees in the over night hold to keep it warm , maybe it would be a tad juicier ? But anyway love the experience that you share with all of us. Be good James! Cheers, Brad

[@SmokingDadBBQ]

I think for sure the hot hold benefits any smoker and making a larger landing spot for perfect results

[@BrokeGuyBBQ]

Love your videos and breaking everything down. But for all the things you want different on the kamado style grill for smoking, why not look at a weber smokey mountain?

[@SmokingDadBBQ]

Don’t get me wrong. I like this grill and I like the WSM. It’s a great smoker, easier to get good smoke than any Kamado. I am just focusing on the Kamado to Kamado experience

[@TheRealSuperDred]

@smokingDadBBQ, could you do a video which shows all the Kamado Joe accessories that fit and can be used for cooking in a Weber Summit Kamado and what accessories don't? Many thanks

[@SmokingDadBBQ]

good idea, will add that to the list. here is the kj rack system - kzbin.info/www/bejne/a2LKgpJ9gr2dp9k

[@1882dmac]

Awesome video, it's hard for KJ to beat the Weber when you compare price.

[@flugames]

Hi James, Canadian viewer here. Where did you purchase your low profile SnS? The price price I'm seeing at Amazon CA isn't that affordable. Been hunting for it for a couple years now. Btw glad the summit kamado is getting the exposure that it needs. Been loving mine for over a couple years now. Cheers!!

[@somewherefishing382]

They are on sale on eBay right now for $100 usd

[@tomrwills]

I do the minion method and mix wood with the unlit coals.

[@thisguy2755]

cool vid! I own the gen 1 of the summit. Great cooker! Bring on the accessories fit tests! ;-)

[@Anteater23]

The SNS slow n sear is a bad idea for the Weber Summit Kamado because the top vent is in the middle of the lid and not on the side as with a typical kettle grill. This means the smoke wont travel properly over the meat before it leaves via the top vent.

[@SmokingDadBBQ]

this may be a little true design wise... but i just did some chicken wings and the ones on the far side of the dome got the darkest smoke vs. the ones near the SNS so clearly some air is making its way over there. the issue was the smoke seemed dirty

[@i2ambler2002]

Be aware, quality control of these grills is a little problematic. I purchased an S6 and an E6. The e6 had a fist sized dent in the bottom bowl. The S6 had a finger sized dent in the lid. Both boxes had no damage at all . To be fair, support was understanding, so I should be getting replacement parts.

[@rayharris5452]

Concur I own both and the Big Joe 1 is easiier t o bring up to temp, holds temp longer, more stable at low temp, easier clean up. IMO Weber kamado is a step up from weber 26 with slow n sear but for me, it has been a step down from big joe 1. I've owned big joe 1 eight years and owned weber kamado three years. Hoping to learn something fron this trial series

[@somewherefishing382]

Why do you believe the summit is a step down ? Can you elaborate? I’m about to purchase one and I’m trying to understand why? I’ve watched people with great results. And occasionally I’ve been seeing comments with people saying similar things. Is it because you’re use to cooking with BGE or Joe already and you’re using the same methods? Or is it something different?

[@rayharris5452]

@somewherefishing382 Hi, I bought the Weber thinking it would be equal to the Big Joe, plus easier to raise and lower temps as I needed. As you suggest above, every pit is different, and you have to put the time in before any real conclusions. In three years of regular use, i find the Weber Summit Kamado is a solid pit but not comparable to the KBJ, see my earlier post to this string. Hopefully, Smoking Dad will give me some tips as he conducts his trials on the weber kamado

[@johnknapp6328]

Put enough wood and charcoal in your good to go. You might try putting 2 qt stainless dog dish in bottom with water, and let charcoal burn around bowl I've done this in one of my kettle setups.

[@motojojo253]

To get easy supplemental smoke you could just use a smoke tube.

[@SmokingDadBBQ]

100%

[@seanedwards2425]

How about that whole turkey? Thank you!

[@jdburch]

My gosh, a 2:15 in video ad. Gross.

[@Kirko_bangz]

I wish my Summit came with the old diffuser plate.

[@revrobbo6070]

You can buy the original diffuser plate online. Not from Weber but other replacement parts sites. I posted the name a few days ago but it seemed to violate the rules and got taken down. But they are out there. I bought one.

[@Kirko_bangz]

@@revrobbo6070 I’ve tried looking for it but haven’t had any luck

[@revrobbo6070]

@@Kirko_bangz having trouble posting a comment with where I got it. It keeps disappearing

[@revrobbo6070]

@@Kirko_bangz I got mine from e replacement parts. All one word

[@revrobbo6070]

@@Kirko_bangz I looked up the original model Summit and found it as a replacement part. It cost $160 is and took 3 months. I think the Part number is 65814. Double check I could be wrong.

[@blackmarble3786]

Good information and video

[@SmokingDadBBQ]

thanks!

[@WKHC]

Flexing the pool James? 😂

[@JBUCN]

James, Original Grain watches are made in China. Even states it on their own website. I love your content but wish there was a bit more upfront information there.

[@Anteater23]

I like what I see ✝️

[@JoeAnshien]

Bury the wood in the coals like Harry Soo recommends.

[@surfingonmars8979]

My BRAND F’ING NEW Weber Summit Kamado leaks like a sieve, pouring smoke and heat out the back, under the so-called ‘gasket seal’. With the grill ports 99% closed the temp would not drop below 350F. That is UNACCEPTABLE! Weber’s response: disassemble the device and reassemble! I paid over $100 for assembly!

[@arboyprepper4616]

You need to make some adjustments. Refer to your manual

[@theunchartedtrucker1113]

Just try and realign the lid, I haven’t had that problem or heard of that before and i guess that teaches you to assemble the thing yourself

[@Fedz84x]

Whoever assembled didnt know what they were doing most likely not a Weber issue but lock the hinge first before doing anything loosen lid, reseat, level and tighten up again

[@wakeywarrior]

Just needs lid lowering and retightening. Easy to do. Kamado Joe do just the same if lid not properly aligned- see examples KZbin.

[@metrognome4049]

Only a couple/three briquettes worth of charcoal is needed to initiate a “low’n slow” cook, too many lit at the start guarantees a difficult rein in to harness the fire. Wait 12-15 minutes between making adjustments to the draft and flue, only adjust one at a time(else you’ll be playing “Whack a Mole’), start small and ramp up slowly.