Weber Summit Charcoal Grill Efficiency Test-How long will it smoke without refueling? Weber Summit

The Weber Summit Charcoal Grill (also known as the Weber Summit Charcoal Grilling Station) is more efficient than the Weber Kettle, the Weber Performer, and the Weber Smokey Mountain (or “WSM” as it is commonly called). I’ve used all three of those and I like them a lot, but the they burn through charcoal quickly…particularly the 22.5 inch Weber Smokey Mountain. Having said that, the 22.5 WSM may be the best smoker every built for the money.
Having said that, as I mentioned in my last video, I consider the Weber Summit Charcoal Grill to be more of a kamado style grill. I’ve owned a lot of kamados including the Komodo Kamado, several Big Green Eggs, Kamado Joe (both the Kamado Joe Big Joe and the Kamado Joe Classic) as well as metal kamados like Akorn Kamado by Chargriller and the Bubba Keg (previously known as Big Steel Keg and now known as the Broil King Keg).
One thing that I’ve found is that even though ceramic kamados like the Big Green Egg and Kamado Joe are more efficient that steel grills, the metal kamados are CONSIDERABLY more efficient than the ceramics. In fact, even though I’ve never measured it like I did in this charcoal efficiency test, I would estimate that the Akorn Kamado or Broil King Keg use about half as much charcoal as a similar sized ceramic kamado.
However, that’s not always a great thing. Sometimes cookers can be TOO efficient. Sounds crazy, right?!? Well, let me explain. If I cooker is too efficient, than it gets difficult to maintain low and slow temperatures because the fire is very small and unstable. I think the fact that the ceramics like the kamado Joe or Big green egg have a large amount of mass to hold heat as well as relatively larger charcoal fires even at low and slow temps, helps them maintain rock solid temps.
The difference between the Weber Summit Charcoal Grill (smoker) and the Kegs and Akorns is the Akorns have wool insulation between the walls (like an oven) and the Weber Summit does not. While that might have seemed like on oversite by Weber Summit engineering team, I’m thinking it was actually by design to fix this very problem.
So my hope is that this test will prove my suspicions correct about the Weber Summit Smoker and it will result in burn time that is about half way between an Akorn/Keg and a Big Green Egg XL (Or Kamado Joe Big Joe). Even though the WSCG went for a REALLY long time, I honestly think it’s right in the middle as far as efficiency…and I’m excited about that.
Links to Amazon
If you are interested in purchasing any of the products mentioned in this video (and you feel like being awesome) please use these links and Amazon will send me a small referral fee. I intend to become a millionaire off the referral fees from this video alone.
However, I did the math and the percentage is so small, I’m going to need about a million of you to purchase a temp controller for this to happen....Or just one of you to buy a million temp controllers.
That’s fine with me too. I’m flexible.
However, the important thing for you to know is if you buy ANYTHING at amazon after using this link (it doesn’t even have to be a link to the temp controller), amazon will send me a referral fee and the price is the same to you.
At least I think they will send me a referral fee. It hasn’t actually happened yet, but we are all very excited that it could happen someday.
If you’ve actually read this far, let me know in the comments because I’m pretty sure most people’s eyes glaze over after they saw the “Links to Amazon” phrase. Last time only “rswaz” actually read down to here. Be more like him…or possible her. (no offense, rswaz, it’s just with a name like “rswaz” it’s kinda hard to tell.) You probably did that by design to maintain your anonymity…which is probably a lot smarter than publishing your face on KZbin for the world to see like I did. I really admire you, “rswaz.”
Be more like “rswaz.”
OK, so here are the links
Weber chimney starter (it's "The un-lighter fluid"):
amzn.to/1TLONOO
This is the BBQ Guru DigiQ (like I used in this video)
amzn.to/1TLOVhl
PartyQ BBQ Guru-This is a battery operated version (cheaper, but no meat probe…it’s great though if you don’t mind changing the batteries.
amzn.to/24vUngS
CyberQ Wifi BBQ Guru- This one has wifi so you can operate it from your phone when you are not at home (it’s one of the few bbq toys I haven’t actually owned…yet!)
amzn.to/1NlfDOE
The Summit Grill does not appear to be on Amazon yet. I got mine at Nebraska Furniture Mart. Hope this helps.

[@bryantaylor6284]

I pulled the trigger on a summit per your review. I was going to get a big joe until i saw this. I don't regret it!

[@BabyBackManiac]

It's a great cooker. I've got another ceramic I'm going to review soon. I'm excited about it. That's cool to have options as a customer. We live it great times.

[@bryantaylor6284]

Baby Back Maniac also found it with cart for 1749.00 free shipping no tax us appliances. Took ten days shipped to fort worth TX

[@BabyBackManiac]

Wow. Way better than the deal I got.

[@fridarey]

I know it's old, but still a great vid. Just got my WSCG this week so for the last few months been power-eating vids like this, it really helps get familiar ;) Keep em coming!

[@BabyBackManiac]

Thanks Gavin, Congratulations on your new grill

[@cajunbadassbbq5437]

One thing i have notice with my summit is use a lot less coals then my Performer. I also smoke baby back ribbs for 6 to 7 hours on 2 scoops of charcoals. I am very impress with coal consumption on my summit !!!!!!! Good Video!!!

[@BabyBackManiac]

+Cajun BadassBBQ I'm so glad you like it. I just subscribed to you. The summit is great, isn't it?

[@rswaz]

MOST IMPRESSIVE! Can't wait to see if performance is similar for an extended cook. Thanks for the shout out, would not miss the commentary, and you're right, you'll never see my face on KZbin! :)

[@BabyBackManiac]

+rswaz Me too, I'm sure it won't be nearly that long, but even if it's half (which I doubt food would cut into the efficiency that much), it would still be a day which is a long time for such a small amount of charcoal. Thanks for watching (and reading), Secret Agent Rswaz.

[@gusbarnesiii8210]

I’m convinced. This is my next grill

[@sneakeey1]

Wow, That is an impressive amount of time and efficiency! I am in the market for a high end grill / smoker. I was thinking Primo / Kamado / Grill Dome / Green Egg. Now you have gained my attention! Great information. Thanks for sharing this!

[@BabyBackManiac]

+Daddy Cooks Any time. You should look at them all in person. The Kamado Joe Big Joe is a great deal if you can catch a road show at Costco.

[@5280streetdogs]

daddy cooks I built my UDS from watching your videos I'm now building a 1950 fridge into a pellet smoker off smoke daddy site, they sell pellet pro hoppers and you should check that out also. I'm figuring I can do the complete build for about 450 bucks and cook 4 times the amount of food if needed.

[@gregoryjamesaustin]

What a pro. Kept going despite illness. Now that's a work ethic.👍😎

[@BabyBackManiac]

LOL. Yeah, I was way sicker than I realized at this point (flu and pneumonia) and spent the next 2 weeks in bed. #dedication. lol

[@jeber21]

Wow! That Weber is a freaking beast! Price seems a bit better after this experiment.

[@BabyBackManiac]

+Jeremiah Johnson Yep. I've said it a few times now, but I'm finding the "Weber tax" is not as steep as I thought it was. There are still a few things I would change for the price.

[@progers5019]

wow, this was very interesting. Can't believe the charcoal lasted that long. But, seeing is believing. I just purchased an offset smoker (big heavy job). Used it 3 times. It's great if you like tending fire & smoke all thru the cook. I was so intent on the offset style I didn't take the time to get through enough research. These type grills and smokers e.g. kamado & webers are really something when it comes to cook time. I am really rethinking my future plans now on what I really want to keep as my go to smoker/grill. Love the Guru. Any serious smoker needs to add that to his toolset. Great job, sorry you were sick.

[@BabyBackManiac]

Hi Irvin, I'm feeling much better now but it turned out I was super sick. I had the flu and was down for like 3 weeks after this. lol. Do you know Troy at the T-roy Cooks channel? I met him this weekend and he cooked us some brisket off his offset and it was really, really good. What type of offset did you get? They are fun too but they are more work.

[@progers5019]

I've never met Troy, but did find his channel. He's great. I looked at a lot of the top line offsets including the Yoder (like Troys) and talked to a rep with a work up sheet. The $350 shipping put me over what I wanted to invest, so after looking more I settled on a Texas Original Pits smoker. Looks very similar to the Yoder. The price was much lower. I did add some options which spiked it up some. Ended up with about $1700 in it. I've used it 3 times but my food is very smoky. I've watched 50 hours of vids on heat, fire & smoke management. I've babysitted that thing by the minute, but still too smoky. The last thing I plan on trying is getting a welder friend to cut off the small smoke exhaust pipe, and weld on a 6 inch pipe with a baffle in it to regulate the smoke. The inside diameter of the existing pipe is 2 7/8 in. I just don't think it's big enough to move out the smoke allowing it to sit on the meat too long. Anyway, when I watch your videos using kettles and kamados and how easy it is, I almost shed a tear. lol Didn't mean to bore you with details. Thanks for answering.

[@BabyBackManiac]

Not boring me at all. I love this stuff. Have you tried splitting your logs and building a smaller but hotter fire? Hotter fires burn cleaner and that's how you get away from the "licking an ash tray" flavor. Myron Mixon (I took his class) told me that's how he regulates his temps. Vents and baffles wide open and then control the temps with the fuel source...fire as hot as possible while keeping it small enough to maintain the temp. it's a balancing act. You've probably already tried this but I'm just throwing this out there.

[@progers5019]

Baby Back Maniac yes, using small , split kiln dried wood. open top & bottom damper, hot burning fire, thin blue smoke. did a brisket flat last cook. followed all way managing fire and heat. look great, but was wayy over smoky. even wrapped after 165°. only thing left is try the exhaust pipe replacement. I want it to work out, but if it doesn't I'll be in the market. we will see.

[@larsroth826]

I am from Sweden. i bought the smallest WSM. That was a mistake. Thank you for your films. You are a nerd in the most positive way I can think of. Question/suggestion...How about trying to insulate the big WSM? One can for instance make a non burning cupboard out of fiber cement boards? + insulation or aerated concrete bricks, the dome can still be visible and uninsulated,+ an air intake Almost all of WSM will be insulated, thereby hinder the heat to escape. Here we pay $1/pound for the charcoal and if one could minimize the use of coal, also the long time Brisket could cook for longer without maintenance

[@SmokyRibsBBQ]

Wow, super efficient! That seems to run longer than any of my ceramic grills by leaps! Just the savings in charcoal justifies trying to get one of these bad boys soon ;)

[@BabyBackManiac]

I support that logic, Rus! ;-)

[@hanochmoyer5458]

You mentioned efficiency vs kamado,, the things to consider are no food, weather, temp, and briquettes vs lump charcoal. it would be a fun to run the komando kamado on briquettes vs the weber. of both on lump and see who wins

[@BabyBackManiac]

Yeah, I agree. There are a million variables. The problem is these videos take a lot longer to put together than it probably seems like and I have a few other topics in mind. I may do something like that in the future though. Thanks for the suggestion. I will keep it in mind.

[@markandannette]

Considering a Webber Summit, I just don’t want to move my BGE when we move in a few months. Do you use just charcoal or do you use lump as well and which do you prefer. Thanks for you videos very well done and entertaining

[@eddiegoodman8411]

Got one recently. The efficiency is crazy. Went 15 hours on a smoke and had 35% of the charcoal untouched

[@gnnadi1]

Getting my summit Komado delivered today so watching some of your videos on this grill. I thing you did the best videos so far on this grill. You soon looks so little here compared to the new cruise videos 😂. Miss your videos man.

[@BabyBackManiac]

Thanks man

[@kenney9120]

This look like a kamado type cooker with its insulated body, but has the Weber style vents for ash removal and a grate for the coals. I would call this a huge improvement over the vents on the ceramic cookers. :)

[@BabyBackManiac]

+Kenney Yep! it's very functional. Have a great weekend.

[@rayguest565]

Wow that was amazing Thanks Justin

[@tombo615]

awesome video! looking forward to the brisket one to see how it turns out. feel better!

[@BabyBackManiac]

+Tom K. Thanks Tom. I appreciate it.

[@FUMoney33]

Great test! Makes me think I need one this summer.

[@BabyBackManiac]

+Chris Boyd Thanks man. I appreciate you watching.

[@davelawrence7321]

Just subscribed...felt guilty watching all your great informative and entertaining videos w/o doing so. Also, wanted to tell you I just got the WCSG today as a Christmas present from my wife. Yes, she's a doll. This joins my Weber kettles (22 & 26, each with a SNS), Genesis NG, Humphrey Pint, and Pit Barrel, and will no doubt become my favorite. Amazing that you had it cooking for 50 hours. Can't wait to cook on it. Was planning on doing a bone-in leg of lamb and wondering if you had tried that or had any advice. Thanks, Dave

[@BabyBackManiac]

Fantastic. You seem like my kinda guy with all those cookers. lol. No advice on leg of lamb. Sorry, but one thing I would say is the Summit will run hot the first few cooks until you get the vents seasoned up. (Mine creep up to 290 on a low and slow so I try to tell people about this.) Don't freak out. After they get seasoned up, it will pretty much any temp you want.

[@davelawrence7321]

Thanks for getting back to me. The lamb was superb. 250 all the way. Funny, I actually followed AmazingRibs.com recipe before I saw it. Yes, we are a similar kind of guys...fanatical, haha.. My Summit ran a bit hotter the 2nd time but that was because I used Cowboy lump. Still it held steady through a 4 hour chuck roast cook, covered half the time with no other wood. Result was fantastic, and smoke ring evident. My wife just got me the gourmet bbq system. I'm totally set. Hope we can talk some more about that at a later time. Could be another whole series of vids you can make.

[@wakeywarrior]

External temps make a huge difference though, in the UK we would use much, much more. The insulating was impressive though.

[@yellowruffies]

Education! Big thanks from Singapore

[@BabyBackManiac]

thanks a lot. I'm happy to help. Justin

[@220Rick]

You should have everyone go to Amazon from your links, because you should get payed for all the work you did (even while sick) to share with us how efficient the Weber Summit Charcoal Grill is. Thank you for a job well done! I also think Weber should give you something for all the cookers that will be purchased from this video. Well, we can only hope that happens for you, but while we wait for you to become a millionaire could you continue to make us great videos? Maybe we will see that big as our face brisket cook. (Yum)! I would like to add that I own a Char-Griller Akorn (metal) and it is also very efficient. I smoked a Boston Butt for twelve hours on one load of charcoal with more left over. It's a great smoker, no complaints at all. Hope you feel better soon. P.S. when you become a millionaire, maybe you could give me a Weber Summit Charcoal Grill.

[@jeber21]

+Rick Short Word. If you get an affiliate link for Amazon I'll use it. I buy stuff from there all the time.

[@BabyBackManiac]

+Rick Short Rick, if I become a millionaire, I will definitely buy you a Summit Charcoal Grill. (I take it you read the complete description?) lol.

[@jeber21]

+Baby Back Maniac ha I see it now. I will add your link to my amazon.

[@BabyBackManiac]

+Jeremiah Johnson Thanks man. I really appreciate it. There's almost no money in this game. After hundreds of hours of work on this channel, I think i've made $19 bucks total. lol. and half of it was stolen due to fraudulent copyright claims KZbin's system to supposedly protect intellectual property is SO screwed up that it actually rewards fraudulent behavior. It's really crazy. (Do a search on "Where's the fair use?" if you want to know more about it...it will blow your mind.) Fortunately, my channel is so small that it doesn't really matter much. I'm definitely not doing this for the money, but any referral from amazon would be appreciated.

[@jeber21]

+Baby Back Maniac You can also get a referral link from amazon to where everything someone buys you get a kick back for.

[@BEERNBBQBYLARRY]

nice. I had a similar experience with my char griller Akorn where it went 36 hours before I was done cooking and still had lots of charcoal left. however, my ceramic big Joe will only go around 24 hours. I think these dual wall stove insulated cookers are great.

[@BabyBackManiac]

+BEER-N-BBQ by Larry I do too. I don't have one anymore to test it but I think the Akorn is more efficient than the Summit. I guess it should be though...since it's got wool insulation and it's smaller. Having said that, there were times when I felt my akorn was almost too efficient. By the way, I tried your little burping trick to get the temps to drop. It didn't really work on this one. I think the air holds the temps between the walls a little better than the wool insulation does inside the cooker....which is probably why the akorn seems more efficient too. I don't know...too much physics in this comment. I should bail before I made a fool of myself. lol.

[@MrFowl]

Hahaha ...the description is GOLD.

[@HeavyMetalBarBQue]

I'm no nerd!…. Just curious about the art of BBQ, and fascinated with the operation of all smokers and grills. So this kind of Vid gets Me more excited than watching the same old same old bbq crap. Great job with the entire production! You know I'm a fan…... Keep doing what You're doing. \m/ \m/

[@BabyBackManiac]

+Heavy Metal Bar-B-Que Thanks man. I appreciate it. I like this type of stuff too.

[@NoHippieBBQCooking]

+Heavy Metal Bar-B-Que Nice grill. Too rich for me. Heavy Metal BBQ sent me

[@BabyBackManiac]

He's a good guy. Thanks for stopping by.

[@lutzhaenel2085]

Great, very nice test. Best wishes from Germany.

[@BabyBackManiac]

+Lutz Haenel Thank you, Lutz. I appreciate you stopping by.

[@edcastilloromo]

this was a much better video than the one you state "its a kamado!"...this helped me a lot...the price is too steep I think

[@BabyBackManiac]

+Eduardo Castillo Mty Yeah, it is pricy. Thanks for watching.

[@johns6481]

You being in Texas is a plus for the Weber summit I would imagine. Sure it can hold temps when the weather is 75 and sunny in Texas. What if you live somewhere else and the weather is 20 and freezing. I’d be willing to bet the ceramic performs more efficiently in those conditions. But also this is why they are so hard to bring temps back down in the Texas heat when you overshoot. If you get a cold day ever in the DFW, say 32 degrees or there about, let us know how she performs? Thanks

[@BabyBackManiac]

Well, we get down to 20 and freezing here...Not very often but I shot a video during that where I was doing a high heat burn (similar to this one...a bbq nerd type of video...I love this kind of video.) It did fine even in incredible wind. We actually have pretty bad wind here which is worse than cold for bbq. With that said, I'm fortunate to be in a situation due to youtube where people all over the world who own Summits reach out to me so I specifically asked my friends in Canada and UK about the cold and rain, and they said it does great...which really doesn't surprise me at all. Air is a great insulator. In fact, the the insulation they use on the space shuttle and Mars rover (called Aerogel) is just an expensive insulation that creates air pockets. All that to say, I've never done a side by side comparison of this vs my Kamado Joe but I feel reasonably certain the Summit would do be more efficient in cold as long as you keep the lid down, but I think the ceramics would recover quicker after raising the lid. So pick your poison, ya know?

[@williamburke8547]

Great videos! Thank you for all the work you put in to them. The only question I have is during this test what/where did you have the top and bottom air vents set at?

[@BabyBackManiac]

I don't even remember. For this I was using a temp controller so the bottom vents would have been closed completely and the top would probably have been around 1/4th open...but I don't remember exactly. I was REALLY sick here and can't remember much about this.

[@jjustice2005]

New to your channel so I am catching up watching a lot of your Summit Charcoal videos! That cook time is seriously ridiculous!! I told you in your latest video that I decided to purchase a Summit over the BGE. I am having to live my life vicariously thru you until I can muster up the guts to pay the crazy price! Quick question tho...how many chimneys of coal would you say the Summit would need for a 8-10 lbs. brisket?

[@BabyBackManiac]

Hey Jason, Probably 1.5 if you are using briquettes. I usually just fill mine up and am always amazed how much is leftover. Justin

[@caseyj5597]

"At this point, I thought it was almost finished... But I was wrong!!" Lol Sounds like Jaws, loved the dramatics and the music too. I wonder if Weber tested it for that long. Good job! Have you done a long cook on it yet?

[@BabyBackManiac]

Oh, yeah. I've got a brisket and a pork butt video on this channel. Check it out if you are interested. Thanks for watching.

[@StoneMountainAdventures]

That's impressive! Just curious, but how did you light the coals? Normally I would light a half chimney and dump on one side or something of that nature.

[@BabyBackManiac]

SM BBQ, Thanks for stopping by. I honestly don't remember. I was soooo sick when I did this video (turns out I had the flu and didn't realize it.) I probably used a starter cube on top on this one. Hope this helps, Justin

[@RichsFishes]

Dude now you have to find a cut of meat that needs to cook for 48 or so hours! Where can I find one of those charcoal rakes (is that what its called?). Just recently found your channel and am loving it btw!

[@BabyBackManiac]

Thanks Rich. The one I bought is a Big Green Egg XL model. I think you can probably get it off amazon but I got mine at a local BGE dealer.

[@David-burrito]

So, Justin: why did you have to keep getting at the coals to stir them up, shouldn't the fan keep the burn going?

[@enyceofnyc]

How on earth have you kept your diffuser plate so clean?! I've tried so hard really.. no where near yours lol

[@m4nt4r4y]

Thank you very much for this video, you explained so much more about the Summit then I was able to find online. I hope its ok if ask you a few last questions about the Summit that I have that I not see you talk about in your video. specific what charcoal did you use that lasted this long? For the the burner, is there a twist system that you twist the bottle in? What settings do you use for the air in the bottom? 75 and 25% air?

[@BabyBackManiac]

+m4nt4r4y Sure, no problem. I used Kingsford charcoal (blue bag). The propane bottle does have a twist system. I actually just set that up today. For this, I closed the bottom vents completely and used the BBQ guru fan only at the bottom. The damper was 75 percent closed on the fan. Hope this helps.

[@m4nt4r4y]

Yes it did, thank you :)

[@WestHawaiiRealEstate]

Mine is on the barge, should be here Monday morning, cant wait. Hey where is that link to the fan you have?

[@BabyBackManiac]

How fun. I think you are going to enjoy it. It's a bbq guru. They have several different models. Here's a (affiliate) link to amazon. Mine is the DigiQue model but they have several. amzn.to/2vaBfYF Justin

[@WestHawaiiRealEstate]

Thank you, will order through your link

[@nachonad]

Hey I really like your channel! Really dumb question, but how does the height of the shelf on this compare the the side shelf of your genesis grill? Total OCD question. I've been battling with the price of this grill (was really looking at a Yoder pellet smoker) but I feel this would look too good next to my Genesis.

[@BabyBackManiac]

+nachonad I totally understand. Those Yoders are sweet. Surprisingly, the Genesis and the Summit are not the same height. The genesis is about 1/2 inch taller but there is a bumper/trim piece on the sides so edge-to-edge it's about a 1 inch difference. Now that you've made me look at it, and I can never UN-see it. Thanks a lot! haha. just kidding.

[@nachonad]

I wonder if it's the same as the Summit Gas shelf. Thanks for the response... I'll have to do some BBQ soul searching soon. Once again, I like what you're doing with your channel - lots of good information and hilarious!

[@BabyBackManiac]

Thank you so much. I really appreciate the kind comments. Good luck with your smoker decision. I don't think you can go wrong with either of those two choices.

[@bigsi7]

G'day - great videos. Just a question, how did you hook the fan up to the bbq guru? , and do amazon do this particular fan as well?

[@BabyBackManiac]

The fan plugs in to the guru. Just a normal plug. Usually the package includes the plug unless you specifically order it separately.

[@EverydayBBQ]

Dude that insane! 50 hours? I can’t get over that lol. I thought you were doing good at 22 lol.

[@BabyBackManiac]

LOL. I know, right? Side note: I was MUCH sicker than I realized here. I went to bed after this and didn't come out for a week. I had the flu. I took it for the team though. I know what you are thinking "He's just like Michael Jordan that year in the NBA finals." I know, the similarities are uncanny. lol

[@EverydayBBQ]

Baby Back Maniac that was the first thing that cake to mind lol.

[@BabyBackManiac]

If I had a nickel... ;-)

[@foxdl999]

Hey BBM, efficiency is great but one of the upsides to kamados is the ability to shut things down and reuse your fuel on another cook. Maybe look into that too?

[@BabyBackManiac]

+Matthew Lewis Hi Matthew. You can do that with the Summit too. (or a regular Weber kettle for that matter.) It's easier to do with lump than Kingsford though because it relights easier. Thanks for the comment.

[@daxvarkey7588]

How did you set your vents with the automatic temperature controller working? Closed top and bottom? I just got a summit charcoal grill after watching your videos and am trying to learn the ropes with my FireBoard controller. Doing a long cook as an efficiency with lump currently.

[@BabyBackManiac]

Dax Varkey so busy tonight but wanted to quickly tell you to give it time to tighten up with grease and ash. It will probably run hot the first few cooks. After that put the top vent about 1/4 open and bottom completely closed...at least as a starting point

[@jimmah55555]

Once you install the BBQ guru adaptor, how easy is it to go back? Do you need to use it every time now that you have it installed ?

[@BabyBackManiac]

Good question. The adapter comes with a silicone plug so you are fine there. If you want to take the adapter out, you've still got the metal plug that comes with the grill...it would take 2 seconds to pop that back in.

[@AnthonyWebb7]

I am wondering if I could run this thing on my wood deck without burning down my house? Any coals fall to the ground during your burn?

[@BabyBackManiac]

+Anthony Webb Hi Anthony. Thanks for watching. lol. No coals. I did have a little ash but that was just because 50 hours worth of coals had filled up the ash bucket by the time I had swept out the ash for the last time on this marathon cook. Under normal circumstances, you'd never fill up the ash bucket in one cook nor even sweep out the ashes during a cook to begin with. I guess what i'm saying is I think you are good. Also, I think this set up is better for your situation than my other kamados because with other brands the embers that fall down sit right behind that lower ash door and the lump embers can spark and pop out pretty easily. I just had an idea. The lower ash assembly is pretty much the same as the kettles so you could probably go look at them at any big box store and get an idea of if you are comfortable with it. Make sure you are looking at the ones with the ash bucket. Hope this helps.

[@scottroberts3705]

Impressive, Most Impressive!

[@BabyBackManiac]

+Scott Roberts "You'll find I'm full of surprises." ;-) (Love those movies.)

[@GadjetGriller]

I've Watched this Video before (I enjoy watching your stuff they are both entertaining and informational!) however for some reason I didn't notice the last time I watched but this time I did. Isn't a day 24 hours? I know you started at a weird time but your saying 3rd day but 40 hours in?? Don't get me wrong 50 + hours is most impressive (and is 3 days!) I chalk it up to the bronchitis or to be more specific the Meds you were taking to combat said affliction! :) but as always fun to watch!!

[@BabyBackManiac]

I honestly can't remember what I said. I got incredibly sick after this and it was all kinda of a blur lol. It was 50 hours though.

[@GadjetGriller]

Sorry Justin I'm in a ornery mood today lol so just wanted to give you a little bit of a hard time. I'm sure you were counting Nights (or sleep) Once you have slept its the next day! Thats my favorite excuse "I've slept since then so Who remembers!! Looking forward to your next Video! I'm even thinking I may make a new video!! There will be smoke and cooking involved but the end product will be surprising but not for hot summer days like were going though right now!! I Think I can, I think I can ooh ok probably next week ;)

[@BabyBackManiac]

lol. I totally understand.

[@codycarlile8771]

Could you please explain to me why the charcoal was able to burn so slowly? I’m trying to further educate myself?

[@BabyBackManiac]

The kamado style of cooking is very efficient by nature (heat travels up) but with the Summit, it's constructed with an internal and external shell with an air gap insulating the 2. It makes a huge difference.

[@codycarlile8771]

So when you add wood would that then speed it up and make it burn faster/hotter?

[@jmckenna123]

Just curious if you have tried the Weber Smoky mountain smoker and if so what your thoughts are on the WSM vs the grill in your video.

[@BabyBackManiac]

Hi Highlandman, Thanks for the comment. I've owned a 18.5 and 22.5 WSM. The 18.5 was a long time ago and the WSM was 2 years ago. Both are great cookers. I think the 22.5 is the best pure smoker you can get for the money. Temp control is rock solid and the amount of food you can cook is amazing. The 18.5 is a little small if you like to cook spare ribs or full packer briskets (like I did in my most recent video). The Summit has a bigger cooking grate, is more convenient, is more fuel efficient (obviously), and much more versatile...but it's a lot more expensive. If money is a concern, get a 22.5 WSM and a 26.75 Weber kettle. You can do almost anything with that set up and it's 1/3rd the $. Hope this helps.

[@d307p]

Will the grill attachment on the battery operated guru in your Amazon link fit the WSC? It just lists the eggs and ceramics. Thanks

[@BabyBackManiac]

You need the weber adapter. It comes with the DigiQue thing on amazon but not the partyQ anymore it appears. Weird. Anyways, I think it's like 20 bucks on bbqguru.com website.

[@stitch1007]

You're making it hard for me to say no to this grill. Also are you in the Kansas City area?

[@BabyBackManiac]

+stitch1007 Do it! Do it! Do it!

[@jacat4533]

Hope your feeling better. What was the top vent setting. Thanks

[@BabyBackManiac]

+Jacat45 I should have shown that. Thanks for asking. It was about 1/4-1/5th of the way open.

[@SmokedReb]

Great video! I gotta check out Costco if you are able to get a prime for under 3 bucks a pound. Keep the videos coming.

[@BabyBackManiac]

+Smoked Reb BBQ Thanks Reb. It's the lowest price I've seen in a long long time on it. The only problem with the Costco prime is they are not very trimmed up at all...even for a packer cut. But even with the extra fat trimming, I still think it's a good deal.

[@mrgti-fm6ro]

Impressive! I was feeling these were a tad overpriced, but owning an XL egg, and what I paid vs. this, its about the same. though I wouldn't worry about it falling over and I could move it myself.

[@BabyBackManiac]

+mr. gti I totally agree on everything you just said. I think the Summit is a tad overpriced...but not as much as I used to before I started playing with it. But I also think the BGE is overpriced (how much could ceramic possibly cost?) I like the fact that I don't have to worry about tightening the bands every few months or dropping it though. But of course, the big green egg is the big green egg. Decisions, decisions. Thanks for the comment.

[@AnthonyWebb7]

+Baby Back Maniac I found your video trying to sell myself on the BGE, now I am leaning toward the summit. Wish someone who had both would just make the decision for me, cant afford to own both!

[@BabyBackManiac]

I should make that exact video. I'm in the perfect position to do it since I have owned both cookers and know all the ins and outs. The problem is that both cookers have strengths and weaknesses and I know no matter how diplomatic I am about it, it's going to piss off both sides. lol. I think people would find it helpful though.

[@Adesworld]

That's amazing!

[@BabyBackManiac]

+Fredrik “Ade” Adetoft Yep. I honestly couldn't believe it. It went twice as long as I thought it would.

[@Adesworld]

+Baby Back Maniac There are some rumors that charcoal summit not going to be sold here in Sweden. If it's true, I don't know. It would be a shame.

[@BabyBackManiac]

I bet they will in time...or it will at least be available by places like amazon if you are willing to pay the shipping. Weber can be weird about that kind of thing though. I hear you guys get some really cool stuff that we don't in the states.

[@5280streetdogs]

oK, so it seems to do a low and slow, does it get hot enough to do a pizza like a komado a real one with raw dough and a pizza stone. Thanks for the video Don

[@BabyBackManiac]

+5280 Street Dogs Excellent idea for a for a video topic. (Thanks for that). I would assume so, but I haven't tried it. I'll let you know. Thanks again!

[@TOOTHPIKSBBQ]

+5280 Street Dogs It gets up to temp fast. I got it up to 600 degrees the other night!! Wasn't cooking anything at the time, I was finishing up!! It will get crazy hot.

[@5280streetdogs]

+TOOTHPIKS BBQ that's good to know, I live in Denver where Temps can go from 70 during the day to below freezing at night and have heard people say Komado have a tendency to Crack if you cooked that day. This might be a good alternative since I'm a weber horde anyway LOL

[@TOOTHPIKSBBQ]

+5280 Street Dogs I would think it will be good for you plus it's way lighter I. Weight and easy to transport

[@AnthonyWebb7]

+Baby Back Maniac I'm interested in this topic as well

[@stitch1007]

I must me a BBQ nerd. I read your full video notes. I guess I'm just weird and do dumb things sometimes too. :-)

[@BabyBackManiac]

+stitch1007 You read it! I love it. Thanks for saying something.

[@rswaz]

+stitch1007 Glad i am not alone!

[@BabyBackManiac]

lol.

[@WillieKlondike9482]

Any idea why it lasted so long? Did not opening and closing the lid or meat being in the smoker affect the length of the charcoal?

[@BabyBackManiac]

Yes, That and no meat in the cooker. But a lot of it was the dual walled insulated designed of the cooker is super efficient

[@WillieKlondike9482]

Thanks for responding! You have almost 50k subscribers and you’ve responded to every comment or question I’ve had. 90% of the people I subscribe to don’t do that. We forgot about the weather factor.

[@BabyBackManiac]

Hector Vega I am here to help. That why I reply to questions. I won’t be able to do this forever unfortunately (it’s starting to take over my life) but I’ll do what I can while I can.

[@WillieKlondike9482]

Baby Back Maniac thanks!!!!!

[@BabyBackManiac]

My pleasure.

[@Burdette305]

Can you show where you drilled the Guru at since the Weber is double walled?

[@BabyBackManiac]

+Jonathan Burette Hi Jonathan. Skip to 1:45 in the video and you'll see how it's hooked up. The port is built in so there isn't any drilling on this one. Thanks for commenting. Have a great weekend.

[@Burdette305]

+Baby Back Maniac wow.... embarrassing. I guess I skipped through that part. Thanks

[@BabyBackManiac]

No worries, man. I probably would have skipped to the punch line on a video like this too. lol. Have a great weekend.

[@seantowlson836]

Yes, I want to know this

[@BabyBackManiac]

Happy to help, Sean. lol. (Thanks again.)

[@gtorres41081]

Great videos! Just became a subscriber. Would you recommend someone purchasing this grill for 2k? I'm undecided and doing some research on it.

[@BabyBackManiac]

I recognize why it seems overpriced to a lot of people, but I freaking LOVE mine and I would buy it again in a second. The convenience is off the charts.

[@brandonyoney7314]

What method did you use to start your coals. Im getting my WSC tomorrow and am interested in running a similar test for comparison.

[@BabyBackManiac]

Oh cool. I'd be interested in hearing your results. I ended up having the flu in this video and honestly don't remember much. lol. I'm almost certain I used a starter cube because I wanted to keep the temps down. By the way, its runs a little hot when it's new. You may want to give it a few cooks before you try this. Once the vents get seasoned up, it holds low temps like a champ.

[@brandonyoney7314]

Thanks man--I tweeted at you too but you can ignore. Keep up the good work and videos--LOVE THEM. Convinced me to put my pennies towards the WSC vs other similar cookers

[@BabyBackManiac]

Cool, man. I think you'll love it. Did you notice what's coming next when you were on my twitter page?

[@brandonyoney7314]

Just that a new kamado joe review is coming

[@brandonyoney7314]

Question--Did my 1st 2 cooks this weekend. One was a indirect cook with the baskets--no issues. I tried a slow/low w/diffuser plate on sunday doing a turkey about 3.5-4hrs. it came out great, but I had a helluva time keeping the temps below 350..even with the vents practically choked all the way down. I did have a lot of charcoal and started with the gas assist. when i cleaned up the grill i had only burned maybe 1/2, so Im a little surprised it was so hot--any thoughts or ideas. sorry for all the questions--you seem to know your stuff though!

[@JeffAikema]

Can u try it with your Webber kettle how long will it go with one bag of charcoal

[@BabyBackManiac]

Hey Jeff, That's not a request I've gotten before but I'll keep it in mind. Thanks. Justin

[@BadBeastBarbecue]

What's good Baby Back Maniac, new subscriber here....man I am impressed with the fuel efficiency of the Weber Summit. This was a very good video. We have been cooking on several types of grills from UDS to pellet. We have a Weber Premium, and considered getting a Kamado to add to the arsenal, but now you got me considering the Summit. By the way, what camera and microphone setup are you using, we are looking to upgrade our setup. Check our channel if you get a chance......hope you feel better, looking forward to seeing the brisket cook.

[@BabyBackManiac]

+Bad Beast Barbecue Hey Daryl, Thanks for stopping by. I just watched your Rec Tec video (that's how I knew your name) and subscribed. I use a Canon 70D and iPhone 6s. The mic I'm using is the Takstar sgc-598. I've been really happy with it. At first I was worried because it was really cheap but it's been one of my better purchases. He has a gain boost that allows you to turn down the preamp in the camera (which can be noisy in canon cameras) I'll try to find a link. I'm going to switch to a wireless lav in my next video though because all shotgun mics work best when they are 3 feet from your mouth or less and that's just not practical in these type of videos. I'm surprised you aren't happy with your sound. I actually thought it sounded great. What are you using now? Also, how do you like that little Rec Tec?

[@BabyBackManiac]

+Baby Back Maniac amzn.to/1q0Q0aB Here is a link to the mic (full disclosure. If you use this link to buy it, they will send me a little referral fee.) Looks like it's on sale for $21.99. I think I paid 30. At that price, I might by another. I almost bought the Rode Videomic Pro...which is an awesome mic but literally costs 10x's as much and I seriously doubt It would have been worth the upgrade to me.

[@Sleepyhollow77]

OK that is pretty crazy!!!!

[@BabyBackManiac]

I agree. I was shocked. Lol. Thanks for watching!

[@Sleepyhollow77]

+Baby Back Maniac great videos!!! I might be eating my words saying this grill wasn't worth 2k

[@BabyBackManiac]

+john Weiland Everybody has their own needs and/or preferences. That's why it's great we have so many choices these days.

[@georgecantu8040]

How much is this beauty and is it a 22.5??

[@BabyBackManiac]

It's crazy expensive...and it's 24" across. I love it though.

[@BabyBackManiac]

Thanks for watching, by the way.

[@kingmiller1982]

Green egg and Joe folks wanna hate so bad 😆

[@chevy-ce6go]

yes i read all the way down on your comment , why have you had some many grills? have you ever smoked any fish ?

[@BabyBackManiac]

Hi chevy, I just like grills. I think it's like my buddies who are really into guns. Nobody I know who is into guns has just one. lol. I have smoked fish but I find that I like them better grills. I like the higher moisture content. Thanks for watching and reading the comments. Have a great weekend.

[@jmuronis]

I think once you get a bunch of food on there that will bring the efficiency down. Weber customer service guessed in the upper range of 16 hours.

[@BabyBackManiac]

Yeah, I mentioned that in the video. It would be longer than 16 hour though because they expect you to put about 1/3 of the charcoal that I put in there for this test. I bet it would go 30-40 hours...not that you would ever need to have it go that long. (It's really easy to add coals anyways). Thanks for the comment. Have a great day!

[@jmuronis]

p.s. That was pretty awesome of Weber to add that bottom port for fan systems like the BBQ Guru...do you think this was their intention?

[@BabyBackManiac]

Yeah, I do. It sounds like they got a lot of input from the BBQ community and that would have been a fairly common recommendation. I wouldn't be surprised if they came out with a temp controller of their own at some point.

[@vinstinct]

I think this would go way longer than 16 hours with food. My Akorn can go over 24 hours easily with a smaller firebox.

[@davidcolon5794]

How did you get the charcoal started?

[@BabyBackManiac]

It's been a year so I can't remember. Most likely I either lit one spot with a week burner or used a lighter cube on top. Hope this helps, Justin

[@davidcolon5794]

Is there a reason you don't start charcoal in the chimney and pour in lit?

[@BabyBackManiac]

lighter cubes and weed burners work better for starting a fire in very small places. You could use a chimney if you want though.

[@FirebrewTV]

I got bronchitis- ain't nobody got time for that!

[@codycarlile8771]

Didn’t mean to add that last ? lol

[@gc5Hayward]

That's a bad mamma-jamma!

[@BabyBackManiac]

Thanks, man. I like it a lot! Have a great weekend.

[@mikejonce1]

Be more like rswaz

[@charliewood4158]

I must be a bbq geek I liked the video now get some rest and get better

[@BabyBackManiac]

+Charlie Wood Thanks Charlie. I appreciate it. I'll try.

[@billg71g14]

Could you please balance your audio levels?

[@sideyardbarbecue3214]

For some strange reason that video gave me a chubby

[@BabyBackManiac]

Yeah, grills are hot. (see what I did there?) Justin