Super Easy Smoked Pulled Pork [Weber Summit Kamado E6]

Smoking meat on the Weber Summit Kamado E6 is the easiest ever. Because of the high quality of the Weber Summit Kamado E6, I never had to add extra charcoal or worry about temperature drops throughout the cook. In all, the cook lasted around 10 hours and it was amazing that I never had to worry about the temp or add charcoal.
This video shows you exactly what I did for our 3rd cook on our new Weber Summit Kamado E6.
I am actually amazed at how easy this was because every charcoal smoker I have ever used required a lot of babysitting during the cook. I am no expert which is another reason I would recommend taking a look at this grill/smoker.
If you need to cook a lot of food for a party or event this grill can certainly handle it.
Enjoy the video and hope you have a few laughs.

[@donniem6191]

I use bigger chunks of wood and put it at the bottom and bury it with hot coals. Gives good clean smoke

[@WoodwardAcres]

Thanks for the tip

[@TC-mw3cs]

I like to put a water pan on the diffuser , otherwise I think you did a fine job

[@WoodwardAcres]

Thank you!

[@ajpuetz12345]

Got to get you a digital thermometer with the cord so you don't have to open the lid and loose your heat and smoke. All good though. 👍

[@WoodwardAcres]

Can’t record without opening the lid

[@grantandjanice]

@@WoodwardAcres Get a remote thermometer sensor like the Thermoworks Signals and you can monitor all your internal temps remotely....love mine!

[@wakeywarrior]

It ain’t a kettle! Good job. I like the ‘back to basics’ relaxed style to the cook. Some decent bark there. Take them off when probe like butter all over.

[@TC-mw3cs]

The bottom kettle is not connected to anything , easy fix to just spin it around so your bottom damper control is in the front

[@WoodwardAcres]

I will check that out as soon as the sun comes up

[@WiscTJK]

Good video. It shows how easy the WSK E6 is to use. I think you pulled earlier than I would, but I am willing to bet it finished getting to temp in the cooler as it would continue to cook in the cooler. I pull at probe tender probably 200 - 204, then let it rest in the open until 180, then into the cooler for the long rest. How was the taste and texture after resting vs the samples you kept out of the cooler?

[@jimedlebeck5129]

This guy is so much me!!!

[@tjdinfl]

Looks good. Would have liked to seen how much coals you had left.

[@WoodwardAcres]

It didn’t occur to me to record that. I will next time. Thanks

[@sergejsstanevics3237]

Mate, you should clean grill and accessories

[@WoodwardAcres]

I know 😁

[@wlewis1840]

Just my from my experience do not soak your wood chips or chunks, it varies your temps to much by first lowing the temps be cause the fire is compressing the wood trying to squeeze the moisture out the wood, which is creating steam not smoke. Then after all the water is outta wood it ignites now raising the temp above where you want it. If you are trying to cook in a certain range you would keep playing with your dampers trying to maintain temps when the wet wood was the problem. Second is you would have wrap when your butt reached it stall your cook would have been a little quicker. Pork butts in general takes a longer time to cook. Hope that helps. Happy bbqing

[@WoodwardAcres]

Thank you for the tips. I'm still learning.

[@polsok44]

The reason to wait till it is up to temp is because at the start there is alot of “ dirty smoke” which has a terrible favor and can ruin your meat. Lots of clean smoke vs dirty smoke videos i watched taught me a few things, I usually pull my butts at 203ish,

[@WoodwardAcres]

I didn’t know that. Thanks for sharing

[@yorkiemom281]

I think you have to soak chips and then place above coals in metal box. But what do I know???

[@grantandjanice]

Not on these grills. Perfect the way he did it, but can also use larger chunks to get more smoke for a longer period.