I've owned my Weber Performer grill for the past 10 years and love it, though I've never REALLY started learning about grilling and slow cooks until I discovered this channel. Mr. Maniac, I'd like to thank you for having quite possibly the best grilling channel on RUclips! Keep up the great work!
Every now and then I go on a binge of your videos. I love them. At the massage part, my wife rolled over and finally said, “Good grief, what is so funny?”
Your videos inspire me to learn more about editing especially. I wish we lived closer so I might be able to learn from you. Excellent job on this cook, the explanations, the grill setup and the entertainment. Fabulous brother! Fabulous!
Thanks man. This is one of my first videos. It took me two weeks to do because I barely knew how to edit at the time and I had to look up just about everything. (shhhh...don't tell anyone. lol)
Thanks Norman. Yeah, that's pretty much the reason I put it in the video. I like doing it that way a lot better and I hoped it would help someone else. Thanks for watching.
I subscribed...I just bought my Summit and just picked up two Briskets in NJ, to bring back to Montreal,...to cook. What I liked about your video, it had a bit of everything in it...the Summit the Brisket the Foolishness too, LOL, it was a super good tutorial, and I appreciate it. have a wonderful day.
Matthew, Thank you for taking the time to comment. It's a lot of work obviously, and I appreciate you noticing the different elements. Have a great weekend.
I realize this is a year later, but I’ve never used briquettes for a long cook, just bought a summit and was wondering does it change the flavor using briquettes and is the set up the same as lump? I’ve only used lump in my big green egg
Another well edited and entertaining video! You cracked me up with the lighter fluid scene and I fell out of my chair when you massaged the brisket :D I use lump in my kamado cookers, and kingsford blue in my kettle grills and PBC. I would prefer using lump on all my grills, but in a kettle grill, you just don't get as much milage with lump as you do with a kamado style cooker so I opt with the briquettes instead.
Charcoal preference using 22" Weber Master Touch Kettle: I like to use lump charcoal when I can, but have found when I setup a snake for long, slow cooking, briquettes work best because of their consistent size and shape. When I use briquettes, I have found that I like the (more expensive) Weber 100% hardwood briquettes. (Too bad I didn't see your video earlier this year about the sale on them!)
For low & slow cooks, I go with briquettes. For fast cooks, lump is king. In my experience it is impossible to get that coveted bbq flavor without wood/lump charcoal.
Had a display model in checkout line to purchase for 2023 Season, rolled well and solid. I Considered how much charcoal to use for a planned Brisket. Figured I would be required to add some charcoal at some point during the cook and looked at the design. Unless I am missing something I would have had to remove the Meat, Grates and deflector and get the fire up to temperature again or add at the right time which would not have been advantageous to the overall cooking experience. Took it back to the BBQ Grill Corral. Also noticed that the Lid is the only insulated part. The bottom and sides are the normal Weber material and thickness. Not sure of the effect however was thinking it would have all been insulated.
I like to smoke with my smokey mountain using lump and my kettles using briquettes. I just stumbled on your videos tonight and I'm already subscribed. Keep the videos coming!
you pulled me in with your prime rib video. but this one was not only informative but also actually made me laugh. (and the star war mug helped as well) easy sub.
Lol. Thanks Devan. I'm really proud of this one because I didn't really know anything about cameras or editing and this was my most ambitious video up to that point. I was so happy with how it turned out. Thanks for subbing.
I prefer any sort of lump charcoal in my weber kettle. I do use briquette's sometimes because they can be easier, Especially for the snake method. Pretty soon though I'll be upgrading to the Weber Summit, and probably stick to lump. There are finally enough videos, thanks to Baby Back Maniac, that have convinced me it's a good decision. It will go nice next to my Genesis. Keep the cool videos coming. You're very funny, and I quite enjoy how honest you are in your videos, and especially how you go with the flow and dont care if u make mistakes. You're a very inspirational person to watch. Thanks again.
I use lump in everything, I stopped using briquettes altogether. Even in my mini grills I'll bash the large pieces of lump to fit better. They just taste better in my opinion.
Dude, first of all thanks for your videos. The week that Weber released the Summit Charcoal GC I immediately bought one to replace my Performer and WSM; this saved on precious patio space plus it just seemed like a great combination of all my favorite features of the two. At the time, I think your videos were the first that weren't Weber promotional videos on RUclips so that helped quite a bit with me understanding the SCGC. Here's the thing, I have smoked on it half a dozen times and I can't get consistent, steady temps like I could on my WSM. I do an inverse Minion Method by lighting a small number of briquettes using the one touch lighter and then pile on the rest of my briquettes once my small pile has ignited. I also do what Weber recommends and that is pouring all briquettes into the SCGC, using the one touch lighter for a period of time, and then shuffle the coals around to distribute the lit briquettes. All the methods I've used cause one side of the grill to fully ignite while the rest goes unlit. This causes the smoker temp to drop about six hours into the cook. Maybe the plain old Minion Method like you used is what I need, but it feels like that completely ignores the one touch lighter. Have a tried smoking using the gas ignition yet? Do you find temps to be pretty steady with any method? Have you tried using lump charcoal to see how it works with the SCGC? Just trying to figure out what I'm doing wrong!
Hi Christopher, Thanks for the note. My temps were all over the place the first few cooks (and by that I mean they would bounced 20-30 degrees above or below (usually above) where I wanted them...most of the problem had to do with the lower air vent being too clean. Once it got gunked up, it was better. (For what it's worth, I've had this "clean vents" issue on every new grill I've ever bought...including the KK). The 22.5 WSM was really bad about this at first because of the door. That doesn't seem to explain your situation though since you've used it several times. Here's some thoughts. First off, in my experience a properly seasoned WSM is the best at maintaining temps...so you can't really compare it to that. My 22.5 would stay stuck at exactly 223 for so long I would find myself taping the therm to make sure it wasn't stuck. lol. So just as an matter of expectations, I think you should expect the Summit to stay within (plus/minus) 10 degrees of where you have it set up. That's pretty typical for most kamados...it's just the WSM kind of spoils us. If I was you I would first do the obvious and make sure the fan blades aren't slightly bent upwards. (I've had this issue twice with previous grills...they come bent. Weber will send replacements no questions asked). I'd also check to see if the ash was doing an appropriate job of sealing the air gaps...because that makes huge difference. You might try doing a smoke test. Start a fire and put a big wood chunk on top of it and once it starts smoking, shut everything down and see where the smoke leaks out. if you have an excessive amount coming out of the bottom vents, top vents, or around the lid, that's your issue. If it ends up being the top vent, I wouldn't worry about it too much as it will gunk up with time. Or You could speed that process along with a tiny bit of crisco if you wanted to. Yes, mine burns towards the right also. You can see it in the efficiency test cook video. I thought it was the fault of the temp controller but later realized it's just the burn pattern. I compensate by building the fire on the left hand side either by doing a minion, using the on board starter and pushing the coals over, or just using a starter cube or weed burner on that side. When I'm doing a 2 zone fire like in a kettle, I put the fire on the table side so it's not an issue in that situation. I've kind of grown to appreciate the consistency of the burn pattern though as my other grills will do the exact same thing but they burn whichever direction the wind blows (literally) so you can't really account/adjust for it. However, even with the uneven burn, 6 hours doesn't sound right to me. I don't know if you saw my video on this topic but mine ran for over 2 days on one load of charcoal (3 chimneys) so you may need to start with more fuel. In fact, now that I think if it, I remember now that I started out using weber's recommendation for 2-3 scoops of their scooper of charcoal and when I stopped that, I got a more consistent burn. I haven't noticed a big difference between lump and Kingsford except lump is more sparky and K is more ashy...the usual stuff. I hope this helps. I don't have any affiliation with Weber but I love my grill even though there are a few things I'd like to see them change (which I try to bring up organically in the videos as I run across them.) Having said that, one of the unintended consequences of this channel was I realized I was influencing purchasing decisions and I feel a little burdened about that. I really want people to enjoy their grills as much as I do. Let me know if this doesn't make sense or if there is anything else I can do to help.
+Baby Back Maniac Wow! Thanks for the detailed response! I'll be honest this is the first time I've ever left a comment on a video, so that shows you how important this is to me! Your recommendations are great and I look forward to trying them out. Trial and error is really the best way to learn and you've given me quite a few more options. I really do love my SCGC ... I loved it the first time I saw it and I still do today. Cleaning is infinitely easier than on my WSM, so that's a big plus. I think you're right ... my WSM spoiled me but I don't regret moving to the SCGC at all! Anyway, keep up the great videos ... I've seen a lot of BBQ videos and I think yours are some of the best!
That's the kind of thing I appreciate as well. It's just more convenient, mobile, space saving, etc. Its also more efficient with charcoal. I wish I could tell you mine is rock stead on temps but it's not. It's good enough though. By the way, I looked at your profile and you're Demarco jersey video made me laugh. I think we can blame Jerry for that one though. lol.
Great video, loved the humor. That's amazing that it only took 7.5 hours to cook that huge brisket. I have completely converted to lump charcoal for smoking and grilling. Cheers!
Hey Reb, Thanks for watching. Yeah, when you foil(pan) it speeds things up a lot. I've actually done them in as little as 4.5 hours but where's the fun in that? lol. Are you cooking anything fun tomorrow?
Thanks Steve, I had zero background in any of this (except for the actual cooking) when I started and when I filmed this video I had no idea what I was doing. I'm not sure why these vids come together as well as they do, but I'm not questioning it. I'm just glad they do. lol.
Your videos are really great, I have been watching a ton of BBQ videos. Keep up the great work and I look forward to more. By the way I will be purchasing this grill soon can't wait.
Thanks Bryan! I really appreciate the kind words. I'm very new to this type of thing (never done anything like this before) so that means a lot. Congrats on the Summit. They are expensive, but I love mine.
Great job on the video and review on the Weber Summit Grill Center. I've had my Weber Summit Grill Center for about a week and have done prime rib, pulled pork and baby back ribs low and slow. No water. Also grilled corn and a variety of other vegetables, chicken breasts and hot dogs. The Weber Summit Grill Center can grill and smoke really well. Like you, I'm really happy. Given the results so far, I don't feel as bad about spending that huge amount of money on it. Been using Kingsford (original and competition) for 25 years in my Weber Kettle. Using the same in the Weber Summit Grill Center.
I totally get it Kevin. I totally get why people feel like it's over-priced, yet I totally feel like I've gotten my money's worth...if that makes sense.
Awesome review and breakdown of the features, man. So many great ideas here. Would love to see Weber incorporate some of this stuff into the next generation Performer and/or the Master touch. The new top vent, the new bottom vent and the height adjustable charcoal grate would be nice additions to the classic kettle.
new to your channel, good cook, and good idea about the foil pan instead of wrapping, also glad you include your family in your videos, family and food . I use kingsford bricketts in a weber performer grille
I wrapped my heat deflector with foil to protect it and I put water in the foil pans for additional heat distribution. I really like the Summit and your videos!
Thanks Mike. I appreciate it. The main reason I didn't use liquid in the pans is because it helps regulate temps and I wanted to compare the Summit to my previously owned ceramics so I could get an idea of how they compare. Since I didn't use water in them, I did the same here. Welcome to RUclips! I just subscribed to your channel and look forward to seeing more stuff from you. Great idea about the foil on the drip pan. Ribs looked amazing. What all have you cooked on the summit so far?
I just bought a Summit, to brother up with 2 BGE (L & XL) I am really excited to see what I can do. Also taking some work off the ceramics, that I have broken more than once. As I have said before.... great music with you video. Thanks.from
I cook with a Weber 22" Kettle grill and I am to the point now where I SWEAR by Kingsford Applewood briquettes. The times I've cooked with lump charcoal just wasn't a consistent burn/heat. I can do a "snake" burn with Kingsford and cook a Boston Butt for 8 hours at 300*-325*. I put the butts in a large aluminum pan on a bed of wadded up balls of aluminum foil to give a buffer from the heat. I sure wish I could afford the Summit! That's a good looking cooker!
Thanks or the comment and the tips. Sounds like you don't need the Summit as you've mastered the kettle and as you know I'm sure, you can cook anything on a kettle if you know what you are doing.
I could've swore I replied to your comment last week but apparently I did not. Sorry for the late reply. Thanks for watching. I will definitely be doing more stuff on the summit in the future. We just been really busy this summer. Thanks for subbing
Thanks Rob, You know, you should start a youtube channel. It would do well. Not only will the food be awesome, but people will hear the accent and believe you know what you are doing. #worksforCNN ;-) Have a great weekend, my friend.
Hey Justin, I know I’m commenting on an old video ( I’m from the Midwest) but do think the hole for guru would work like the smoke hole on sns kettle? Only use that and keep bottom vents completely closed?
Ok, dammit, I'm addicted. I just ordered the Weber Summit. Now I can do my own comparison. I'm giving my wife your name when she asks "what's in the box". I'll just say "Justin told me I needed to"
lol. It won't be the first time. I'm scared someday somebody's wife is going to call me and I'll get an ear full. So far it hasn't happened. lol. Justin
I use Kingsford just because it's cheaper. I have the standard kettle grill ($99). What I like to do is use my chimney starter with 1 starter cube. (They're right next to the charcoal) and are awesome!) I place my grate directly on the chimney and let the goals get red hot. I sear the steak for 40 seconds total each side and get perfect crosshatch marks. Then I dump the charcoal and bake over indirect heat with the vents open completely.
Great on the Weber Summit Kamado. I am really considering Weber kamado. Did the brisket get dried out or crusty on the bottom closest to the fire? I have a stick burner just dont like baby sitting a fire all day. I have weber kettle 26 that I primarily grill on steaks,chickin and chops etc. Have you tried the BBQ Guru accessory and how well does it work? look foward to hearing from you . Thanks
Thanks man. I try to make videos that I (as a bbq fan) would want to watch so your feedback as a Weber fan (judging by your profile pic) means a lot to me. Have a great week.
I was jealous at first but now I am over the top jealous The Super Weber ROCKS! Your brisket was on point! I use Stubbs briquettes when I can get them Kingsford under protest.Just a personal preference.Great video, keep on rocking!
I would recommend flipping your brisket when wrapping it. (fat side up) Then add 1/4-1/2 cup of beef broth before you close it up. Your meat will be even moister.
At about 4:35 I was like "hahahah Dude... you should have more subs. That was nice!" Ways to make your video engaging and interesting for viewers. I appriciate that. And because of that you get a Sub :) I actually paused the vid to put this comment before i move on with it. Now, that i finished it.... Really enjoyed your video :) Lovely family at the end. Bless you all.
Baby Back, I use Kingsford blue in my weber smoeky mountain and in my one touch. Occasionally I will use lump if I want a higher heat, but I always find rock in the various brands of lump or very small pieces that fall through the grates.
I totally agree, Paul. I've even found plastic. Thats why I don't get the hate for Kingsford under the ground that it's "unnatural"...PLASTIC isn't natural. lol. That said, I'm glad the cooker burns both. Justin
WSM, Napolean (Canadian made but very similar to Weber, cooking grate can be adjusted up or down 3 spots), Pit Barrel Cooker ... Kingsford as I find the temp consistent. In past whenI used lump, it was much more difficult to regulate temp. Great videos, informative and funny
I've learnt that lump coal does better in my Old Country BBQ Pits Pecos, and Kingsford briquettes do better in my Char-Broil Kettleman. The lump burns up better and leaves less ash, but the briquettes seem to burn hotter. Not sure if that's accurate, but it seems that way. Awesome video man!
Baby Back Maniac I love it so far. It does have its flaws on the chamber door fittment, but after about 4 cooks it seems to be seasoning up and sealing better. Keep them videos rollin' brother.
I use lump charcoal in my Akorn for slow indirect cooking. If I do grilling or reverse sear with charcoal basket or Slow n Sear, I mix all natural briquettes with lump charcoal. For briquettes, I use Heat Beads natural coconut shell. I don't know if Heat Beads are available in the US. Heat Beads are very popular in Australia. I don't use their popular Original Heat Beads as it has fillers and binders in it. I also use all natural wood Firebrand briquette logs. No binders or fillers. The supplier claims they can be used in ceramic Kamados. They are hard to start. So you need a chimney starter with lots of fire. But, they last a long time. Great for longer cooks.
Justin, will the charcoal grate from the Summit fit in a 22 inch Weber Kettle? And when you take out the center section and move it down, does it rest on stops on the bowl? And will the top vent from the Summit adapt to a Kettle? Sheesh, I sound like you when you were asking T-Roy all those questions on the fake video phone.
Hey, from a fellow BBQ RUclipsr!! I love your videos! Keep them coming and along with the humor! As per conversing a little while ago, I am new to the performer as well and Komado style cooker. Ive smoked about 7 briskets on it so far and they have came out great. I have experimented with different charcoal as well and I think people will be fine if they learn how to control the vents. Lately I have been using B&B Charcoal and its great. Gets up to heat faster but you have to dial back the vents. I agree, we need some rack tools for as much as we payed for them and man i wish I would of bought it with the table but I have been using the performers table next too it. Nice Camera set up by the way. I use a Canon 5D Mark 3 for videos and have someone holding it but that steady arm system looks great and the boom mike. Man keep it up and great video. Im about to throw a brisket on as we speak. Good luck from Texas!!
Thanks, man. I appreciate the tip on the charcoal and yeah, it's a bit ridiculous that they shipped grills with adjustable charcoal grate and nothing to adjust with or to ask us to spread out the coals with not tool to do that with. I think it's just a newbie mistake. I hope they get that corrected in future releases because I'd rather have that than a cookbook. lol.
Thank you for sharing your summit techniques. There is some good stuff here!!In my opinion, increasing the heat to 285 is a mistake, especially with PRIME. The end result actually looked dry for a PRIME brisketFirst PRIME brisket was a 17.5 pounder, smoked on a weber kettle 22.5 inch. Came out amazing. Chunks are ok for starters, but you need logs for the real consistent smoke penetration. Regardless, the summit is on this guys wish list, just love the weber products cannot wait to try this Thanks again for sharing, especially the microphone and other electronic stuff, as I too want to post quality videos of briskets, etc...
Thanks for the CS number. I haven't called them yet because I assume they'll tell me it will go away after more cooks. I might smoke something again tomorrow and will call early next week if the leak is the same. Thanks again.
Hey Bro! What can I say. You covered it all. You know I'm a fan….. and the Vids keep getting better. I don't know anyone who puts that much thought and time into this. Rock On!!! \m/
I wanted to tell You that I was getting the Weber kettle ready for tonights dinner,… and with a lot of half burnt charcoal falling through the grate…. I remembered You having two and crossing them! Brilliant!!! Problem solved….. gonna weld two together for no hassle operation. Thanks Bro! \m/ \m/
Welding! Genius! You took it up another notch. I usually just bolted them together but that will be nice and out of the way. I wish I could say this was my idea, but it wasn't. I'm pretty sure I picked it up on a message board somewhere (probably Virtual Weber Bullet). I like to give credit where credit is do, but I honestly can't remember where I first heard it. It's one of the best mods I've used. I've even used it in my kamados and it works wonderfully.
Awesome video as usual, both informative and entertaining! Anyone who does not find your videos "useful" is not paying attention. +1 on the Thermapen. I use Kingsford in my Weber Smokey Mountain. I have tried lump but it is not as consistent; however I do use lump in the Weber Performer for grilling. Keep up the good work and keep the videos coming. P.S. Love the massage technique! LOL!
June 7th we can pick up a demo CSG from Weber Holland. Very exited about that. We are considering using it for the KCBS BBQ Society Cook-Off coming October (8+ pound Boston butt plus 8+ pound brisket). Greetings from The Netherlands and keep up the good work!
Brisket had a nice dark bark but seemed like a tradeoff for tenderness using the high heat halfway through. For fuel, I've used almost everything including expensive lump brands like Jakes and Wicked. I find lump generally unreliable in shape, size, and unwanted extras (i.e. bolts, screws, wire). Overall, I've been most happy with natural hardwood briquettes like Stubbs, though they burn faster, they leave less ash, burn regularly, and have no chemicals. I use these in my smokers and kettles along with regular Kingsford Blue or the orange bag with the ridged briquettes. The cheaper KF Blue works fine and always goes in my Pit Barrel Cooker, usually with a chunk of something. I also bought smoking woods from Smokinlicious. Stuff burns very clean. Hope that helps with your research.
used to use some lump (really liked maple leaf, as well as some good dense South American lumps), but now just use Kingsford (cheap, consistent) in my cheap Stok (flimsy, not as good as a Weber), various kettles, and my 18.5 WSM. WSCG is sweet, but my wife would go through the roof... I also use cheap aluminum drip pans, and never use water (doesn't add moisture to the meat, it just means that you're using charcoal to boil water which is a waste of fuel). You can regulate your temps just fine using your intake and exhaust vents.
Hi Tommy, Thanks for the comment. I agree about the water, but some people enjoy using it so I left the option open. I'm told it does help with smoke ring formation. I say whatever works, works. lol. Thanks again.
Charcoal On a Weber Master Touch = New to grilling, I can control the temps better plus it lasts longer in my opinion. It's also easier to set up the briquettes cause there more uniform. I will definitely use Lump Coal when searing steaks and or doing burgers and hotdogs.
Hi mate.. I was looking into doing a brisket and wasn't too sure how to go about it (Since I'm Australian) Very informative.. I enjoyed your video. Thank you. ;-)
I'm glad you enjoyed it. Brisket is awesome if you do it right. The key is too cook it until it's probe tender...around 200-205° F but don't pull it off until it's tender. An undercooked brisket will be tough and an overcooked one will fall apart. (seems backwards). Good luck with it!
In my KJBJ AND KJJR I only use lump and weber all natural hardwood briquettes. In my WSM and akorn jr I typically use a mix of whatever on hand including kingsford briquettes lol. For a long cook in my wsm I typically do the minion method with briquettes as my unlit charcoal and dump a chimney of hot lump since it lasts longer than briquettes for the most part. Depending on lump kind of course. Fogo lasts a really good amount of time.
Great video! Thank you for the up close, detailed look at the Summit. I've owned a large Big Green Egg for years. To do over, I'd likely give the Summit top consideration. It's helpful to have had a background with the BGE to see how awesome the Summit is. Thanks!
Yep. They are both great products. The big thing you'll notice if you switch is the lid is lighter. It doesn't feel as substantial even though ironically it's less fragile. One thing I'm really looking forward to is we are going out of town for the holidays and I'm going to be able to take the whole thing with me.
If I am not mistaken that heat deflector is made of two sheets of heavy guage Stainless Steel and heavy as hell I might add. I think the heat deflector will out last this grill, that's how well it's made.
You have one of the best editing/story telling in the youtube Q community I've seen. Lyle@No Hippie has been hinting at me to start a channel and you've provided me with some great inspiration. (awww, right? :P). Don't be surprised if I steal a few ideas! lol.
I use a standard Webber and I use lump charcoal never briquettes. I use more of it and it burns hotter, so I have to keep an eye on it but I prefer the taste, the smell and the smoke just seems cleaner. It's like anything else. Once you get used to it. Really appreciate the videos!
2 Questions please. First is about bbq guru weber adaptor. Can you leave the adapter on the grill with the kill plug inserted or must you keep installing and removing it each time you wish to automate the temp control. Second question with bbq guru running would you then close the bottom vents completely or leave it in smoking position? Thanks.
Hi Jay, Question #1: Yes, absolutely! That's what it's made for. If I had to instal it every time I would probably not even mess with it. However, I did find out the hard way that puppies enjoy the smell and texture of those kill plugs so if you have a dog that is a chewer, keep that in mind. Question #2: Close them completely. Also, know that the first burns in the direction of the source of air on a longer cook, you might want to move your lit coals to the left side of the firebox to even it out. Hope this helps.
Kingsford Charcoal - UDS, or a Custom 1950 pellet fridge with a Jen- U -Wine Jerry log burner added for extra smoke. Have a stick burner also but to much work don't use it to much anymore. Lump for it as it burns a little hotter.
I love the food that comes off stick burners but agree that they are a pain. Is there a place on the internet I can see this "Custom 1950 pellet fridge" you speak of. I'm intrigued. (I feel like maybe I've asked you this before? If so, I apologize.)
I've owned my Weber Performer grill for the past 10 years and love it, though I've never REALLY started learning about grilling and slow cooks until I discovered this channel. Mr. Maniac, I'd like to thank you for having quite possibly the best grilling channel on RUclips! Keep up the great work!
I discovered your channel by way of the T-Roy Cooks brisket video. Glad I did. I really enjoy your videos. Please keep sharing.
Thank you so much. I appreciate you watching
Good job for all of us starters to watch and learn. Thank you. I just bought my Summit grill and look forward to lots of fun with it.
Thanks Louie,
You are going to love it!
Every now and then I go on a binge of your videos. I love them. At the massage part, my wife rolled over and finally said, “Good grief, what is so funny?”
I have the Weber Kamado. I like lump for steaks or short cooks. For long and slow I prefer briquettes as I find them more stable
Between this and your unboxing I am in tears!😂Awesome review and even better presentation and edits!
Your videos inspire me to learn more about editing especially. I wish we lived closer so I might be able to learn from you. Excellent job on this cook, the explanations, the grill setup and the entertainment. Fabulous brother! Fabulous!
Thanks man. This is one of my first videos. It took me two weeks to do because I barely knew how to edit at the time and I had to look up just about everything. (shhhh...don't tell anyone. lol)
I learned a lot by watching your video. I'm impressed by the technique in how you light your charcoals. Much safer and less messy.
Thanks Norman. Yeah, that's pretty much the reason I put it in the video. I like doing it that way a lot better and I hoped it would help someone else. Thanks for watching.
I subscribed...I just bought my Summit and just picked up two Briskets in NJ, to bring back to Montreal,...to cook. What I liked about your video, it had a bit of everything in it...the Summit the Brisket the Foolishness too, LOL, it was a super good tutorial, and I appreciate it. have a wonderful day.
Great job on everything! The brisket, photoing w/sound everything. Now I got to try it! Thanks for taken the time to share.
Matthew, Thank you for taking the time to comment. It's a lot of work obviously, and I appreciate you noticing the different elements. Have a great weekend.
Great video! Love all the info about the Weber Summit. The brisket looked amazing! Keep 'em coming...
I appreciate it, Matt. Thanks for watching.
I like to use kingsford briquettes for longer cooks while I use lump for high heat fast cooks.
I realize this is a year later, but I’ve never used briquettes for a long cook, just bought a summit and was wondering does it change the flavor using briquettes and is the set up the same as lump? I’ve only used lump in my big green egg
Another well edited and entertaining video! You cracked me up with the lighter fluid scene and I fell out of my chair when you massaged the brisket :D I use lump in my kamado cookers, and kingsford blue in my kettle grills and PBC. I would prefer using lump on all my grills, but in a kettle grill, you just don't get as much milage with lump as you do with a kamado style cooker so I opt with the briquettes instead.
Thanks Rus. Glad you liked it. That breakdown on fuel is pretty much what I expected.
Any of that crab leftover?
Charcoal preference using 22" Weber Master Touch Kettle: I like to use lump charcoal when I can, but have found when I setup a snake for long, slow cooking, briquettes work best because of their consistent size and shape. When I use briquettes, I have found that I like the (more expensive) Weber 100% hardwood briquettes. (Too bad I didn't see your video earlier this year about the sale on them!)
Thx Cindy!
A great since of humor goes a long way-Thanks!!!!!
Lol. Thanks Scott. I really appreciate it.
For low & slow cooks, I go with briquettes.
For fast cooks, lump is king. In my experience it is impossible to get that coveted bbq flavor without wood/lump charcoal.
i appreciate the high production values of your channel and look forward to future videos
Had a display model in checkout line to purchase for 2023 Season, rolled well and solid. I Considered how much charcoal to use for a planned Brisket. Figured I would be required to add some charcoal at some point during the cook and looked at the design. Unless I am missing something I would have had to remove the Meat, Grates and deflector and get the fire up to temperature again or add at the right time which would not have been advantageous to the overall cooking experience. Took it back to the BBQ Grill Corral. Also noticed that the Lid is the only insulated part. The bottom and sides are the normal Weber material and thickness. Not sure of the effect however was thinking it would have all been insulated.
Thanks for sharing all the great info bro. Saving up for the Summit!
18” WSM - Royal Oak HW Lump
Jumbo Joe - Kingsford
Smokey Joe- Kingsford
I like to smoke with my smokey mountain using lump and my kettles using briquettes.
I just stumbled on your videos tonight and I'm already subscribed.
Keep the videos coming!
Thank you so much, Jason. I'm so excited to have you here!
Dude you rock. Thank you so much for all you do. Just bought my summit today and i am stalking your videos! Ha
That's awesome man! Congratulations! I think you are going to love it!
Justin
you pulled me in with your prime rib video. but this one was not only informative but also actually made me laugh. (and the star war mug helped as well) easy sub.
Lol. Thanks Devan. I'm really proud of this one because I didn't really know anything about cameras or editing and this was my most ambitious video up to that point. I was so happy with how it turned out. Thanks for subbing.
I prefer any sort of lump charcoal in my weber kettle. I do use briquette's sometimes because they can be easier, Especially for the snake method. Pretty soon though I'll be upgrading to the Weber Summit, and probably stick to lump. There are finally enough videos, thanks to Baby Back Maniac, that have convinced me it's a good decision. It will go nice next to my Genesis. Keep the cool videos coming. You're very funny, and I quite enjoy how honest you are in your videos, and especially how you go with the flow and dont care if u make mistakes. You're a very inspirational person to watch. Thanks again.
Thanks Rob, I really appreciate the kind words, brother. Have a great weekend.
Justin
I use lump in everything, I stopped using briquettes altogether. Even in my mini grills I'll bash the large pieces of lump to fit better. They just taste better in my opinion.
Thanks!
Great video my friend! Love your sense of humor and passion for grilling! Keep it up. I'm a fan.
Thanks, Richard. I really appreciate it!
You the man! Best bbq channel thus far. Keep up the quality content brother....Thank you again!
Thank you!
Dude, first of all thanks for your videos. The week that Weber released the Summit Charcoal GC I immediately bought one to replace my Performer and WSM; this saved on precious patio space plus it just seemed like a great combination of all my favorite features of the two. At the time, I think your videos were the first that weren't Weber promotional videos on RUclips so that helped quite a bit with me understanding the SCGC. Here's the thing, I have smoked on it half a dozen times and I can't get consistent, steady temps like I could on my WSM. I do an inverse Minion Method by lighting a small number of briquettes using the one touch lighter and then pile on the rest of my briquettes once my small pile has ignited. I also do what Weber recommends and that is pouring all briquettes into the SCGC, using the one touch lighter for a period of time, and then shuffle the coals around to distribute the lit briquettes. All the methods I've used cause one side of the grill to fully ignite while the rest goes unlit. This causes the smoker temp to drop about six hours into the cook. Maybe the plain old Minion Method like you used is what I need, but it feels like that completely ignores the one touch lighter. Have a tried smoking using the gas ignition yet? Do you find temps to be pretty steady with any method? Have you tried using lump charcoal to see how it works with the SCGC? Just trying to figure out what I'm doing wrong!
Hi Christopher,
Thanks for the note. My temps were all over the place the first few cooks (and by that I mean they would bounced 20-30 degrees above or below (usually above) where I wanted them...most of the problem had to do with the lower air vent being too clean. Once it got gunked up, it was better. (For what it's worth, I've had this "clean vents" issue on every new grill I've ever bought...including the KK). The 22.5 WSM was really bad about this at first because of the door. That doesn't seem to explain your situation though since you've used it several times.
Here's some thoughts. First off, in my experience a properly seasoned WSM is the best at maintaining temps...so you can't really compare it to that. My 22.5 would stay stuck at exactly 223 for so long I would find myself taping the therm to make sure it wasn't stuck. lol. So just as an matter of expectations, I think you should expect the Summit to stay within (plus/minus) 10 degrees of where you have it set up. That's pretty typical for most kamados...it's just the WSM kind of spoils us.
If I was you I would first do the obvious and make sure the fan blades aren't slightly bent upwards. (I've had this issue twice with previous grills...they come bent. Weber will send replacements no questions asked). I'd also check to see if the ash was doing an appropriate job of sealing the air gaps...because that makes huge difference.
You might try doing a smoke test. Start a fire and put a big wood chunk on top of it and once it starts smoking, shut everything down and see where the smoke leaks out. if you have an excessive amount coming out of the bottom vents, top vents, or around the lid, that's your issue. If it ends up being the top vent, I wouldn't worry about it too much as it will gunk up with time. Or You could speed that process along with a tiny bit of crisco if you wanted to.
Yes, mine burns towards the right also. You can see it in the efficiency test cook video. I thought it was the fault of the temp controller but later realized it's just the burn pattern. I compensate by building the fire on the left hand side either by doing a minion, using the on board starter and pushing the coals over, or just using a starter cube or weed burner on that side. When I'm doing a 2 zone fire like in a kettle, I put the fire on the table side so it's not an issue in that situation. I've kind of grown to appreciate the consistency of the burn pattern though as my other grills will do the exact same thing but they burn whichever direction the wind blows (literally) so you can't really account/adjust for it.
However, even with the uneven burn, 6 hours doesn't sound right to me. I don't know if you saw my video on this topic but mine ran for over 2 days on one load of charcoal (3 chimneys) so you may need to start with more fuel. In fact, now that I think if it, I remember now that I started out using weber's recommendation for 2-3 scoops of their scooper of charcoal and when I stopped that, I got a more consistent burn.
I haven't noticed a big difference between lump and Kingsford except lump is more sparky and K is more ashy...the usual stuff.
I hope this helps. I don't have any affiliation with Weber but I love my grill even though there are a few things I'd like to see them change (which I try to bring up organically in the videos as I run across them.) Having said that, one of the unintended consequences of this channel was I realized I was influencing purchasing decisions and I feel a little burdened about that. I really want people to enjoy their grills as much as I do.
Let me know if this doesn't make sense or if there is anything else I can do to help.
+Baby Back Maniac Wow! Thanks for the detailed response! I'll be honest this is the first time I've ever left a comment on a video, so that shows you how important this is to me! Your recommendations are great and I look forward to trying them out. Trial and error is really the best way to learn and you've given me quite a few more options. I really do love my SCGC ... I loved it the first time I saw it and I still do today. Cleaning is infinitely easier than on my WSM, so that's a big plus. I think you're right ... my WSM spoiled me but I don't regret moving to the SCGC at all! Anyway, keep up the great videos ... I've seen a lot of BBQ videos and I think yours are some of the best!
That's the kind of thing I appreciate as well. It's just more convenient, mobile, space saving, etc. Its also more efficient with charcoal. I wish I could tell you mine is rock stead on temps but it's not. It's good enough though.
By the way, I looked at your profile and you're Demarco jersey video made me laugh. I think we can blame Jerry for that one though. lol.
Thanks for your amusing and informative videos!! You've helped me make up my mind on whether to buy one or not!!
Super! I hope you enjoy whatever you decide to get! Thanks for watching!
Lol that massage...thanks for the lesson and the good sense of humor!
Thanks for watching Paco. I really appreciate it
Great video, loved the humor. That's amazing that it only took 7.5 hours to cook that huge brisket. I have completely converted to lump charcoal for smoking and grilling. Cheers!
Hey Reb,
Thanks for watching. Yeah, when you foil(pan) it speeds things up a lot. I've actually done them in as little as 4.5 hours but where's the fun in that? lol.
Are you cooking anything fun tomorrow?
excellent video and cook, really enjoying your channel. interesting, informative and entertaining. love your movie making prowess as well.
Thanks Steve,
I had zero background in any of this (except for the actual cooking) when I started and when I filmed this video I had no idea what I was doing. I'm not sure why these vids come together as well as they do, but I'm not questioning it. I'm just glad they do. lol.
Your videos are really great, I have been watching a ton of BBQ videos. Keep up the great work and I look forward to more. By the way I will be purchasing this grill soon can't wait.
Thanks Bryan! I really appreciate the kind words. I'm very new to this type of thing (never done anything like this before) so that means a lot. Congrats on the Summit. They are expensive, but I love mine.
Great job on the video and review on the Weber Summit Grill Center. I've had my Weber Summit Grill Center for about a week and have done prime rib, pulled pork and baby back ribs low and slow. No water. Also grilled corn and a variety of other vegetables, chicken breasts and hot dogs. The Weber Summit Grill Center can grill and smoke really well. Like you, I'm really happy. Given the results so far, I don't feel as bad about spending that huge amount of money on it. Been using Kingsford (original and competition) for 25 years in my Weber Kettle. Using the same in the Weber Summit Grill Center.
I totally get it Kevin. I totally get why people feel like it's over-priced, yet I totally feel like I've gotten my money's worth...if that makes sense.
Thanks for the video. exactly the information I was looking for.
Glad I could help, Dan. Appreciate you watching!
Justin
That's what I figured just wanted to double check appreciate your response as always Love that limited addition weber kettle as well...
Any time!
Great video, love the presentation style and dedication to detail (paper massage technique) Subscribed.
LOL. Thanks Leon. I appreciate you watching and leaving this nice message. Happy New year.
Sorry, autocorrelation! Meant "proper massage technique" 😨
Awesome review and breakdown of the features, man.
So many great ideas here. Would love to see Weber incorporate some of this stuff into the next generation Performer and/or the Master touch. The new top vent, the new bottom vent and the height adjustable charcoal grate would be nice additions to the classic kettle.
loved the video and production. I had to subscribe. Thumbs up.
Thanks Mr. James! Glad to have you here and I appreciate the comment.
Excellant, Video and Subject Knowledge! I look forward to Future Productions! From a Backyard Cremator in Fargo ND, Dan
"Backyard Cremator" I love it. hahaha. Thank you for watching. You're comment means a lot to me.
new to your channel, good cook, and good idea about the foil pan instead of wrapping, also glad you include your family in your videos, family and food . I use kingsford bricketts in a weber performer grille
Thanks again for watching, Chevy. I like the foil pan idea too. That was actually a tip I picked up from Myron Mixons cooking class.
I wrapped my heat deflector with foil to protect it and I put water in the foil pans for additional heat distribution. I really like the Summit and your videos!
Thanks Mike. I appreciate it.
The main reason I didn't use liquid in the pans is because it helps regulate temps and I wanted to compare the Summit to my previously owned ceramics so I could get an idea of how they compare. Since I didn't use water in them, I did the same here.
Welcome to RUclips! I just subscribed to your channel and look forward to seeing more stuff from you. Great idea about the foil on the drip pan. Ribs looked amazing.
What all have you cooked on the summit so far?
I just bought a Summit, to brother up with 2 BGE (L & XL) I am really excited to see what I can do.
Also taking some work off the ceramics, that I have broken more than once.
As I have said before.... great music with you video. Thanks.from
How do you like it? Saludos!
I cook with a Weber 22" Kettle grill and I am to the point now where I SWEAR by Kingsford Applewood briquettes. The times I've cooked with lump charcoal just wasn't a consistent burn/heat. I can do a "snake" burn with Kingsford and cook a Boston Butt for 8 hours at 300*-325*. I put the butts in a large aluminum pan on a bed of wadded up balls of aluminum foil to give a buffer from the heat. I sure wish I could afford the Summit! That's a good looking cooker!
Thanks or the comment and the tips. Sounds like you don't need the Summit as you've mastered the kettle and as you know I'm sure, you can cook anything on a kettle if you know what you are doing.
Dude we need more action on that summit. Keep the vids coming. SUB'ed
I could've swore I replied to your comment last week but apparently I did not. Sorry for the late reply. Thanks for watching. I will definitely be doing more stuff on the summit in the future. We just been really busy this summer. Thanks for subbing
Really enjoyed the video, very well done and the brisket is awesome! Greetings from Germany!
Greeting, Sascha! Thank you so much for watching!
Nice job, Justin. I typically use lump wood charcoal in my kettles and briquettes in my WSM.
Thanks Rob,
You know, you should start a youtube channel. It would do well. Not only will the food be awesome, but people will hear the accent and believe you know what you are doing. #worksforCNN ;-)
Have a great weekend, my friend.
definitely my new favorite bbq person to follow on RUclips
Thanks man. I appreciate you watching.
Hey Justin, I know I’m commenting on an old video ( I’m from the Midwest) but do think the hole for guru would work like the smoke hole on sns kettle? Only use that and keep bottom vents completely closed?
Thanks for bringing you wife and son into the video. I wish more pitmasters would do that.
I was sent here by Rus over at Smoky Ribs and I am digging what you are doing. Thanks for sharing.
Thanks, man! Rus is a good guy. I love his channel. Thanks for watching!
Great video! Very informative and great production!
Thank you. I really appreciate it!
Ok, dammit, I'm addicted. I just ordered the Weber Summit. Now I can do my own comparison. I'm giving my wife your name when she asks "what's in the box".
I'll just say "Justin told me I needed to"
lol. It won't be the first time. I'm scared someday somebody's wife is going to call me and I'll get an ear full. So far it hasn't happened. lol.
Justin
don't publish your tel#
#goodadvice
I use Kingsford just because it's cheaper.
I have the standard kettle grill ($99). What I like to do is use my chimney starter with 1 starter cube. (They're right next to the charcoal) and are awesome!) I place my grate directly on the chimney and let the goals get red hot. I sear the steak for 40 seconds total each side and get perfect crosshatch marks. Then I dump the charcoal and bake over indirect heat with the vents open completely.
Thanks for the feedback! Great tip.
Great on the Weber Summit Kamado. I am really considering Weber kamado. Did the brisket get dried out or crusty on the bottom closest to the fire? I have a stick burner just dont like baby sitting a fire all day. I have weber kettle 26 that I primarily grill on steaks,chickin and chops etc. Have you tried the BBQ Guru accessory and how well does it work? look foward to hearing from you . Thanks
That side burner tip is genius!
Great video man thanks. Not sure if a Summit is ever in my future, but I enjoyed watching regardless.
Thanks man. I try to make videos that I (as a bbq fan) would want to watch so your feedback as a Weber fan (judging by your profile pic) means a lot to me. Have a great week.
I was jealous at first but now I am over the top jealous The Super Weber ROCKS! Your brisket was on point! I use Stubbs briquettes when I can get them Kingsford under protest.Just a personal preference.Great video, keep on rocking!
Thanks Sal. I appreciate you watching.
Such an entertaining video. You've got a new subscriber!
Thanks Christopher! Happy to have you!
Excellent video !!! Keep 'em coming !!!
Thanks Brian. Will do.
I would recommend flipping your brisket when wrapping it. (fat side up) Then add 1/4-1/2 cup of beef broth before you close it up. Your meat will be even moister.
At about 4:35 I was like "hahahah Dude... you should have more subs. That was nice!" Ways to make your video engaging and interesting for viewers. I appriciate that. And because of that you get a Sub :)
I actually paused the vid to put this comment before i move on with it.
Now, that i finished it.... Really enjoyed your video :) Lovely family at the end. Bless you all.
Thanks man. I really appreciate it. Happy to have you as a sub. Have a great rest of the weekend
Homemade Barrel Smoker, Weber kettle, and a 2 foot casing pit without an offset. I’ve been sticking with briquets over lump.
Awesome video bud. Just subbed. I should get some of that brisket now :)
LOL. Thanks for watching. Have a great week.
Accidentally saw your video by reviewing the regular Weber kettle grill. Needless to say, liked and subbed.(which I don't do at all).
Thanks Carlos! I appreciate you stopping by and thank you for the kind words.
Baby Back, I use Kingsford blue in my weber smoeky mountain and in my one touch. Occasionally I will use lump if I want a higher heat, but I always find rock in the various brands of lump or very small pieces that fall through the grates.
I totally agree, Paul. I've even found plastic. Thats why I don't get the hate for Kingsford under the ground that it's "unnatural"...PLASTIC isn't natural. lol.
That said, I'm glad the cooker burns both.
Justin
Like your videos. I cook on a WSM and a 22" Weber Performer. Just ordered a Yoder YS640 Pellet Grill.
That will be an great smoker. Report back what you think if you have time.
watched a few of your videos and I like your style lol.. very well done.. thanks for the informative videos.. (subscribed)
Thanks Mike. I really appreciate you watching and your kind comment.
WSM, Napolean (Canadian made but very similar to Weber, cooking grate can be adjusted up or down 3 spots), Pit Barrel Cooker ... Kingsford as I find the temp consistent. In past whenI used lump, it was much more difficult to regulate temp. Great videos, informative and funny
That's George!
I appreciate you watching!
Justin
DUDE YOUR HILARIOUS! I loved the message segment.
lol. That was a total last minute idea. I'm glad it came off as well as it did.
Thanks again.
When resting in the oven do you leave it in pan wrapped in foil and do you put your oven on warm or leave it off.
When your wood wear off, how do you put back wood? You remove your whole setup to put back wood? I'm confused
Kingsford -Weber kettle I never had any problems in 35 plus years with both of them great video
Thanks Charlie. I appreciate you watching. Have a great weekend.
Hahaha two thumbs up, a review with some humour. Watched a few of your other vids but this one had me. Keep up the good work baby back maniac
Thanks tongietonks! I like to have fun with it. I appreciate you stopping by!
I use Stubbs all natural charcoal exclusively whether I am doing a low and slow or a high heat for burgers and steaks. I am using a CharGriller Akorn.
Thanks BGCoop79,
I just picked up a Akorn Jr from Walmart on clearance. I'm looking forward to trying it out.
Justin
I've learnt that lump coal does better in my Old Country BBQ Pits Pecos, and Kingsford briquettes do better in my Char-Broil Kettleman. The lump burns up better and leaves less ash, but the briquettes seem to burn hotter. Not sure if that's accurate, but it seems that way. Awesome video man!
Thanks again,
I've always wanted one of those Pecos. I could never find one where the door fit right when I was ready to buy. Did you like it?
Justin
Baby Back Maniac I love it so far. It does have its flaws on the chamber door fittment, but after about 4 cooks it seems to be seasoning up and sealing better. Keep them videos rollin' brother.
Stone Mountain BBQ good to know. Thanks for the feedback! For 399, it looks like a great deal.
I use lump charcoal in my Akorn for slow indirect cooking.
If I do grilling or reverse sear with charcoal basket or Slow n Sear, I mix all natural briquettes with lump charcoal.
For briquettes, I use Heat Beads natural coconut shell. I don't know if Heat Beads are available in the US. Heat Beads are very popular in Australia. I don't use their popular Original Heat Beads as it has fillers and binders in it.
I also use all natural wood Firebrand briquette logs. No binders or fillers. The supplier claims they can be used in ceramic Kamados. They are hard to start. So you need a chimney starter with lots of fire. But, they last a long time. Great for longer cooks.
Thanks, Lenny. I appreciate it.
Justin, will the charcoal grate from the Summit fit in a 22 inch Weber Kettle? And when you take out the center section and move it down, does it rest on stops on the bowl? And will the top vent from the Summit adapt to a Kettle? Sheesh, I sound like you when you were asking T-Roy all those questions on the fake video phone.
LOL. It’s raining right now so I can’t check. If you send me an email at Baby back maniac at Gmail.com I’ll get back with you on these things
Hey, from a fellow BBQ RUclipsr!! I love your videos! Keep them coming and along with the humor! As per conversing a little while ago, I am new to the performer as well and Komado style cooker. Ive smoked about 7 briskets on it so far and they have came out great. I have experimented with different charcoal as well and I think people will be fine if they learn how to control the vents. Lately I have been using B&B Charcoal and its great. Gets up to heat faster but you have to dial back the vents. I agree, we need some rack tools for as much as we payed for them and man i wish I would of bought it with the table but I have been using the performers table next too it. Nice Camera set up by the way. I use a Canon 5D Mark 3 for videos and have someone holding it but that steady arm system looks great and the boom mike. Man keep it up and great video. Im about to throw a brisket on as we speak. Good luck from Texas!!
Thanks, man. I appreciate the tip on the charcoal and yeah, it's a bit ridiculous that they shipped grills with adjustable charcoal grate and nothing to adjust with or to ask us to spread out the coals with not tool to do that with. I think it's just a newbie mistake. I hope they get that corrected in future releases because I'd rather have that than a cookbook. lol.
Thank you for sharing your summit techniques. There is some good stuff here!!In my opinion, increasing the heat to 285 is a mistake, especially with PRIME. The end result actually looked dry for a PRIME brisketFirst PRIME brisket was a 17.5 pounder, smoked on a weber kettle 22.5 inch. Came out amazing. Chunks are ok for starters, but you need logs for the real consistent smoke penetration.
Regardless, the summit is on this guys wish list, just love the weber products cannot wait to try this Thanks again for sharing, especially the microphone and other electronic stuff, as I too want to post quality videos of briskets, etc...
Great job! Thanks for doing the video. Now I'll have to buy a WSCG. Wait, no, I already have one based on your 50+-hour test. Keep up the good work.
Thanks man,
Did you end up calling Weber CS about the gasket? I think I might do that since people are asking about it now that it's in the video.
Thanks for the CS number. I haven't called them yet because I assume they'll tell me it will go away after more cooks. I might smoke something again tomorrow and will call early next week if the leak is the same. Thanks again.
Hey Bro! What can I say. You covered it all. You know I'm a fan….. and the Vids keep getting better. I don't know anyone who puts that much thought and time into this.
Rock On!!! \m/
Thanks man. I always appreciate you watching and your kind words. Enjoy the weekend.
I wanted to tell You that I was getting the Weber kettle ready for tonights dinner,… and with a lot of half burnt charcoal falling through the grate….
I remembered You having two and crossing them! Brilliant!!! Problem solved….. gonna weld two together for no hassle operation.
Thanks Bro! \m/ \m/
Welding! Genius! You took it up another notch.
I usually just bolted them together but that will be nice and out of the way.
I wish I could say this was my idea, but it wasn't. I'm pretty sure I picked it up on a message board somewhere (probably Virtual Weber Bullet). I like to give credit where credit is do, but I honestly can't remember where I first heard it.
It's one of the best mods I've used. I've even used it in my kamados and it works wonderfully.
:-) We're all learning…… and at the end of the day….. making the best Que we can is what it's all about!
Thanks Bro! \m/
Exactly right, man. Take care!
Awesome video as usual, both informative and entertaining! Anyone who does not find your videos "useful" is not paying attention. +1 on the Thermapen. I use Kingsford in my Weber Smokey Mountain. I have tried lump but it is not as consistent; however I do use lump in the Weber Performer for grilling. Keep up the good work and keep the videos coming. P.S. Love the massage technique! LOL!
rswaz,
Thanks for watching again. I appreciate your kind comments. Cooking anything fun for the holiday?
+Baby Back Maniac It's "Smoke Day" weekend and I have a pork shoulder, brisket, and bbq beans on the Weber Smokey Mountain.
Sounds amazing! What time is lunch? ;-)
Excellent video! Thank you so much!
I'm so glad you like it and I appreciate the comment. Thanks for watching!
June 7th we can pick up a demo CSG from Weber Holland. Very exited about that. We are considering using it for the KCBS BBQ Society Cook-Off coming October (8+ pound Boston butt plus 8+ pound brisket). Greetings from The Netherlands and keep up the good work!
That's awesome, Pleun. You will love it. Thanks for watching in the Netherlands.
Brisket had a nice dark bark but seemed like a tradeoff for tenderness using the high heat halfway through. For fuel, I've used almost everything including expensive lump brands like Jakes and Wicked. I find lump generally unreliable in shape, size, and unwanted extras (i.e. bolts, screws, wire). Overall, I've been most happy with natural hardwood briquettes like Stubbs, though they burn faster, they leave less ash, burn regularly, and have no chemicals. I use these in my smokers and kettles along with regular Kingsford Blue or the orange bag with the ridged briquettes. The cheaper KF Blue works fine and always goes in my Pit Barrel Cooker, usually with a chunk of something. I also bought smoking woods from Smokinlicious. Stuff burns very clean. Hope that helps with your research.
Thanks, Dave!
used to use some lump (really liked maple leaf, as well as some good dense South American lumps), but now just use Kingsford (cheap, consistent) in my cheap Stok (flimsy, not as good as a Weber), various kettles, and my 18.5 WSM. WSCG is sweet, but my wife would go through the roof...
I also use cheap aluminum drip pans, and never use water (doesn't add moisture to the meat, it just means that you're using charcoal to boil water which is a waste of fuel). You can regulate your temps just fine using your intake and exhaust vents.
Hi Tommy, Thanks for the comment. I agree about the water, but some people enjoy using it so I left the option open. I'm told it does help with smoke ring formation. I say whatever works, works. lol. Thanks again.
How many mins per pound of brisket do you normally figure in your weber summit if you average 250F? What if you are doing 2 briskets at once?
Great informative video.
Thanks David. I appreciate you watching.
Charcoal On a Weber Master Touch = New to grilling, I can control the temps better plus it lasts longer in my opinion. It's also easier to set up the briquettes cause there more uniform. I will definitely use Lump Coal when searing steaks and or doing burgers and hotdogs.
that looks incredible well done
That you, popa, I appreciate you watching!
Hi mate.. I was looking into doing a brisket and wasn't too sure how to go about it (Since I'm Australian) Very informative.. I enjoyed your video. Thank you. ;-)
I'm glad you enjoyed it. Brisket is awesome if you do it right. The key is too cook it until it's probe tender...around 200-205° F but don't pull it off until it's tender. An undercooked brisket will be tough and an overcooked one will fall apart. (seems backwards). Good luck with it!
Baby Back Maniac did you have to add more charcoal during this cook?
In my KJBJ AND KJJR I only use lump and weber all natural hardwood briquettes. In my WSM and akorn jr I typically use a mix of whatever on hand including kingsford briquettes lol. For a long cook in my wsm I typically do the minion method with briquettes as my unlit charcoal and dump a chimney of hot lump since it lasts longer than briquettes for the most part. Depending on lump kind of course. Fogo lasts a really good amount of time.
good video, you made me chuckle a few times too
Then my mission in accomplished. lol. Thanks for watching, Jay.
how come you dont use the auto igniter? also do you prefer using the bbq guru or self venting
Great video! Thank you for the up close, detailed look at the Summit. I've owned a large Big Green Egg for years. To do over, I'd likely give the Summit top consideration. It's helpful to have had a background with the BGE to see how awesome the Summit is. Thanks!
Yep. They are both great products. The big thing you'll notice if you switch is the lid is lighter. It doesn't feel as substantial even though ironically it's less fragile. One thing I'm really looking forward to is we are going out of town for the holidays and I'm going to be able to take the whole thing with me.
If I am not mistaken that heat deflector is made of two sheets of heavy guage Stainless Steel and heavy as hell I might add. I think the heat deflector will out last this grill, that's how well it's made.
I really like your vids, keep it up!
Thank you! I appreciate it.
Justin
You have one of the best editing/story telling in the youtube Q community I've seen. Lyle@No Hippie has been hinting at me to start a channel and you've provided me with some great inspiration. (awww, right? :P). Don't be surprised if I steal a few ideas! lol.
Awesome! Best of luck with it!
Justin
I use a standard Webber and I use lump charcoal never briquettes. I use more of it and it burns hotter, so I have to keep an eye on it but I prefer the taste, the smell and the smoke just seems cleaner. It's like anything else. Once you get used to it. Really appreciate the videos!
Thanks, Zach. I appreciate you watching!
2 Questions please. First is about bbq guru weber adaptor. Can you leave the adapter on the grill with the kill plug inserted or must you keep installing and removing it each time you wish to automate the temp control. Second question with bbq guru running would you then close the bottom vents completely or leave it in smoking position? Thanks.
Hi Jay,
Question #1: Yes, absolutely! That's what it's made for. If I had to instal it every time I would probably not even mess with it. However, I did find out the hard way that puppies enjoy the smell and texture of those kill plugs so if you have a dog that is a chewer, keep that in mind.
Question #2: Close them completely.
Also, know that the first burns in the direction of the source of air on a longer cook, you might want to move your lit coals to the left side of the firebox to even it out.
Hope this helps.
Kingsford Charcoal - UDS, or a Custom 1950 pellet fridge with a Jen- U -Wine Jerry log burner added for extra smoke.
Have a stick burner also but to much work don't use it to much anymore. Lump for it as it burns a little hotter.
I love the food that comes off stick burners but agree that they are a pain.
Is there a place on the internet I can see this "Custom 1950 pellet fridge" you speak of. I'm intrigued. (I feel like maybe I've asked you this before? If so, I apologize.)