Don’t you love the fact that you can find a channel like this, from a regular BBQ guy like the rest of us, who has only 2.8K subs, but is as informative and concise as the best “professional” channels? This is what makes YT so good. Lots of great channels from guys with now axe to grind, just a regular guy bbq’ing and reporting. THANKS, BYSM! Great video.
I have the original Weber Summit Charcoal Which is now called the Weber Summit Kamado. The truth is the older model bought a better grade cart and a superior double hinged deflector plate that was also double insulated and Super hefty at that. It has been my favorite Charcoal Combo Grill I have ever had. I would not give it up for a Ceramic Joe or any other Ceramic Kamado. So much easier to bring temps down. So much easier to maintain temps, Don't have to worry about adjusting lid or it falling off, i can move the whole cart around myself without any fear of hitting a bump and tipping over. I don't have to worry about cracks or issues with the Ceramic on my Weber Summit Grill because it is not Ceramic 🤗 Great video. Thanks for sharing.
Thanks Elevo! Weber definitely scaled some things back from the Summit Charcoal to make the Summit Kamado more affordable. I was OK with the concessions and I have no regrets. The original is the one that caught my attention but the original price kept me on the sidelines.
You presented this whole video so well. I always appreciate folks who can put things into words for the simple man, LOL. I got a lot from this and am considering which to purchase myself. Thanks!
I place my wood atop the lump on my WSK. The way the WSK burns fuel, you won’t get the wood to smoke when the wood is on the bottom of your fuel. Love the WSK as it’s incredibly versatile for a smoker, griller and indirect/direct cooker. Best grill I’ve ever owned and used in 30+ years.
@Cookswithfire That's a great point about the Summit Kamado. I learned from @SlapYoDaddyBBQ (Harry Soo) about putting wood chunks under the coals so that the wood will smolder. Granted he was cooking on a Weber Smokey Mountain and Big Green Egg.... what you're saying about the Summit Kamado being extremely efficient burning coal makes sense.
I have 2 WSM’s and put the wood chunks on top. I think I get more smoke flavor doing that than putting the chunks under the charcoal like Harry recommends.
I wish he would have shown a picture of the grills after he took the chicken off. I assume we would have seen that the Joe wood was burnt and that the WSK had not reached the wood yet and was the reason for no smoke. The WSK just burns more efficiently. Great test but I wish we would have seen inside for the ending.
This probably one of the best videos I have seen on here. Wonderful information. Well worded. Excellent explanations of how and why. Open and honest critique of both. Keep it up!
I bought a WSK based on lots of things, one of those being how positive you were about it. Turns out it is a dream grill and exactly what I was looking for - thanks man 👍
This is exactly the video I needed! I am trying to decide between these 2 BBQs. This has helped me make my decision. After 20yrs of cooking on gas I made the plunge to a South African Braai last year, and caught the bug cooking on wood (no more gas for me). Now I want to be able to indirect cook and smoke. I have subscribed and look forward to checking out your other videos. Thanks a mill from Ireland.
Great comparison! I've been cooking on a Kamado Joe for a few years and I suspect you didn't warm up the Kamado Joe for long enough. Using Smoking Dad BBQ's start up procedure, my KJ holds temps really nicely and it generally has a pretty clean smoke profile. If the fire is burning a bit dirty and when you rush the startup, it's common to get the overpowering flavor and it is not pleasant for sure.
I owned a BGE for 20 years and now own the the Weber Summit Charcoal at home and a Akorn at a vacation home. I have noticed the Weber has much has less smoke flavor the other 2. I believe the reason is on the Weber you set the bottom to smoke and adjust the top vent to control the temp. On the Akorn it is the opposite, the top vent is barely open and control temp with the bottom vent. I also use a knock off slow and sear on the Akorn which maybe the difference.
Good video. That WSK is my fav. I'm glad they made a NO gas and more sealed version. However, I do wish Weber would have included that original hinged deflector. I don't "need" it now, BUT, I sure missed it a lot in my first season while trying to learn the grill. (needed to add fuel & wood a lot my first 20-40 cooks). Also, that's kind of what made the weber different.
I’m glad they made changes to bring the price down, otherwise I would have stayed on the sideline. I don’t miss the gas assist…. seems like they could have kept the hinged grate but the WSK is pretty efficient so I haven’t needed to add coals during cooks.
great review - and in the end, suppose the best conclusion you can reach with this cook-off. in the end you need to reach a result that has great taste and nice optics. The way you reach that is the touch of the cook and its cooker; having said this the Weber is a great instrument, though captilizing on the popularity of a kamado style cooker (and do mean style, because in my view the material is irrelevant for the style cooking), but as is the Kamado Joe. Now monetary wize i'd say its a hell of a lot of money for the both - i'd say when start bbq-ing buy a cheaper weber to learn how a bbq works and than build your own (off-set or UDS) to learn how smoke and fire works. (i made my kamado of some ceramic flower pots and a UDS with scrap metal; and I cook on a fire table with open fire and ceramic cloches) and how fun it is to do so....; then, when having enough money, you buy a kamado (would choose for the BGE, Weber or PRIMO though... it is not whithout reason the KJ smokes differently.....) and lay back and do your meat, being the expert you allready have become through experience....; Thanks for your reviews, will be following them;
Thanks for your feedback. One of the things I love about BBQ is the huge number of choices available these days from affordable kettles to drums, kamados, cabinet smokers, etc. There is a grill for every budget & desired cooking style. It’s truly a great time to get into outdoor cooking.
This was one really well done video. U r hitting a really good stride with these videos. Well thought out and interesting observations. I do like my meats to be smoke forward. Maybe that’s why I love my KJ so much.
Thanks @crazy monkey! It definitely comes down to personal preference. I was surprised that there was a noticeable difference between the two. I love both of them.
on all Kamada grills, temp is very easy to control....you need to monitor for the first 5-10 min and when you see it approaching the required set temp, start closing down the vents starting with the bottom....remember ceramic does hold temp, so start early.....then small adjustments from the top vent.....I have seen the Kamado Joe hold 250F for 5 or more hours with NO adjustments....you can also control smoke by not putting in 4 or 5 chunks....just use 1-3......and understand that certain woods give off more smoke.....lastly, you my want to try placing wood in the bottom if the grill instead of on top of the coals....nice video
I like both pits, but kamato big Joe is almost twice the price nowadays. Great Video Kenyatta I havnt had anything off either pit. I have 22 kettle and use the slow n sear and I like the smoke profile that comes off of it, I like the fact that the summit and kamato joe work well in cold weather and can conduct long cooks with ease, I feel with kettle you need to sweep ash to maintain temp that's hard for over night cooks. The comparison cook was great.
Thanks John..... I agree with you, cooking on kettles is tougher than the KJ and Summit Kamado, especially in cold weather. Kettles are still good for the price, especially for beginners who want a low cost of entry while ceramic cookers and the Summit Kamado are a step-up both in terms of price, quality and ease of use.
Very interesting I'd like to know more about the effectiveness or shortcomings of a Kettle (22 or 26) with the SnS setup. Really feels like a great value over the pricey Summit or Ceramics.
Love your videos. I'm looking into the Summit Kamado sometime this year. Would be interested if you did a tutorial video on how to use the Summit in regards to its features and cooking scenarios (configurations for a fast sear vs a slow smoke, adjusting grill height, recommended accessories, etc.)
Thank you! I’m going to make a video about the Summit Kamado, recommended accessories, how to to smoke & grill with it soon. Sign up for my newsletter to get notified when it’s available backyardsmokemaster.activehosted.com/f/19 In the meantime, checkout this 1st impressions/walkaround video on the WSK ruclips.net/video/EKfc0bG37UU/видео.html
Great review I own both cookers. I find the kamado big Joe head and shoulders better than the weber summit charcoal. I agree it takes the KBJ longer to come up to temperature, but it holds temperature on long cooks (brisket, pork belly, ribs) better than the Summit Charcoal and the KBJ uses far less fuel. I use Big Block or B&B Texas Competition lump. Lastly the clean up of the Summit Charcoal is a real chore in comparison to the KBJ. IMO, the Summit is better and more capable than the weber 26 with slow n sear but not as good as the KBJ
I wish I had never found the Slow N Sear, LOL. I am stuck between basically a $500 setup (26" Kettle with SnS XL) and the Summit Kamado or KBJ at 3x the cost. I'm looking to do a rack or two of ribs, the occasional brisket, wings, burgers and other things like a regular grill. It is mighty tempting to try the cheap option but if it doesn't deliver fully I know I'll have my regrets.
I’d probably narrow the choice to the 26” & WSK since they both cost less then the KJ and they both have more cooking space. I’ve never cooked on the 26” but from what I’ve heard, all of that extra space helps make up for many shortcomings that the smaller kettles may have. I think they are both solid choices.
The big joe iii cost more than twice as much as the weber summit here in europe, and although it comes with more accessories it difficult to justify the price difference. I also preffer the black color of the webber and the relative light weight. Thank you for your video, it made my decision to go with the weber easier.
@@BackyardSmokeMasterBBQ Thank you. The main thing that bothers me is the temperature control on the wsk. With the Kamado Joe you have bottom and upper slides that are visible and after some experiments you will know how much to open the bottom and upper slides for a setpoint temperature. With my weber performer it is very difficult set a correct temperature since you can't see what happening with the intake air, and for the upper wheel control, there are no markings and every small change can cause the grill to go from to hot to extinguished.
I have bought a few cars in my life for less than these grills. Then according to what accessories, they may or may not cone with and what your preferences are . . . you can easily spend another $2K . . . SloRoller $350 / DoeJoe $350 / Rotisserie $350 / Charcoal Basket ( that every grill should come with) $100+ / Cover $100+ / Wireless Probes $200 - $400 . . . there's no end.
Awesome detailed video as others have mentioned. I am now a subscriber and truly wish I had found your channel before I relocated from the Bay Area 2+ years ago. Keep up the great content and happy smoking!
Thanks so much for this as I’m in the market for a kamado bbq. This was very informative in helping decide between a KJ or a Weber. Leaning towards a Weber as it will work for my situation best.
I still remember when you got one of the duff Summits with wobbly legs. We never saw them in the U.K. and mine was delayed whilst they redesigned it. I love it. Good video BTW.
Thanks! I was excited when Weber announced the Summit Kamado because it was at a better price point than the Summit Charcoal. I remember placing my order on the first day that I heard about it. They always say, don't be the first to buy new models! Nonetheless, Weber held true to their word and they fixed it. I have no complaints now!
@@BackyardSmokeMasterBBQ yes I was the same ordering as soon as orders opened here in the U.K., but you few guys over in the USA beta tested it for us.😂 Fortunately Weber realised their error immediately and recalled and changed the design. Your video was one of only 2 I saw with the dodgy legs. It’s a great barbecue now.
Having owned a KJ3 Classic for 4 years, and lusting after the Weber Kamado, I do have a couple of comments/observations about your comparison. First, I was disappointed that you didn't use the two grills with their stock equipment. You said that the KJ didn't have a deflector plate? Geez, how old is that thing? I use the Slow Roller and the Divide and Conquer system - always. It comes stock with the Classic 3 and would think that you should have set up both cookers up with the standard equipment, heat deflectors, etc. I have NEVER used my KJ the way you did and wouildn't consider it. Second, I would NEVER use that much smoking wood in the KJ for poultry. I use a chunk of wood about the size of my thumb for chicken as with the KJ, a little goes a long way with poultry. I think the added smoke you saw from the KJ was the result of more air flow needed to maintain the same temps, ceramic vs. Weber Kamado's insulated metal. So, more air in the KJ, more smoke flow, more smoke flavor. Air flow is key to good BBQ. I use the slow roller on all cooks except pizza. The Weber Kamado just uses a heat deflector plate, right? Take a look at James' Smoking Dad BBQ channel. He knows more about Kamados than anyone I have found. He developed several hacks that I use on every KJ cook. Things like putting smoking wood chunks in the ash tray, double indirect air flow, preheating the grill, and using the Smokeware water/drip pan. All of this adds up to really great tasting BBQ. The HUGE advantage of the KJ is the Divide and Conquer and Slow Roller accessories that come with the KJ3 Classic and Big Joe. I'd love to see you do a comparison of the 3 series Big Joe or Classic against the Weber Kamado. If I were to be stranded on a desert island, I'd take a KJ3 Big Joe with me. The Classic is too small to roast those wild pigs whole. In fact, I find the KJ Classic is too small for almost everything. Now for the lusting part. I really dislike the lack of portability with the KJ due to its weight. I had a Char Griler Akorn before the KJ. I loved that I could move it around the patio and garage and even between the patio and garage. Not so with the KJ. It was assembled on the patio and will die there. Hence the desire to have a Kamado type cooker but one that doesn't weigh 250 lbs. Good quality video. I put you on my play list to see what else you have.
Thanks for your response. Sounds like a misspoke about the KJ's deflector plates. Around the time that I made the video I was using the Slo Roller so I probably stored the diffuser plates and forgot about them. Nonetheless, one of the things that I love about BBQ and especially about companies like Weber & Kamado Joe is that they continuously innovate and provide different ways for us to use our smokers. Smoking Dad cooks a lot more with his Kamado Joes than I do so he definitely knows it better. I only have the KJ Classic I but it serves me well.
Great video sir! I have an oklahoma joes longhorn combo that I bought from an old person a couple years ago in a good deal, its been great so far. I have been thinking buying a pellet smoker just for commodity but in the other hand I like to manual control my temperature and use charcoal, lump and sometimes when I have been out of lump I put some pellets and it worked fin in my offset
Pellet grills are great when you’re pinched for time or if you want to set it and forget it. You can’t have too many grills 😀 That reminds me of this short video that I did recently ruclips.net/user/shortsb7X6zOydXTE?feature=share
This is a great video and glad you took the time to make this as not many folks have both! Here are my takeaways from the video and personal experience with a Kamado Big Joe. 1. What's mentioned as a benefit to Weber, is actually a detractor for me. I prefer ceramic because it takes longer to reach temp AND longer to lose temp. Sure it takes a little time to learn "Kamado" but once had, its a breeze! 2. You used way too much wood for a small chicken. Yup- that’s gonna be upfront in yo face smoke and not balanced. This is also a benefit however. It does not take as much wood to get good smoke on a Kamodo. But its about experience learning the right amount/type of wood for what you are going after in your cook. 3. Material. No way in heck am I paying over $2K for a metal “Kamado” In fact, Kamados are traditionally ceramic. Hard to really call it a Kamado and not be ceramic. Interesting Weber changed the name of this to Kamado. Doing so in my opinion does not make it any more competitive to an actual Kamado (KJ, Egg, Pit Boss, ect.) Edit: Price is down now...still too much for what it is personally. I respect the Kettle though! That's well priced metal!
Thanks for subscribing and sharing your insights! I feel that you can't go wrong with either, and like you mentioned, the benefits of one cooker may not appeal to some users and vice versa. Personally, I'm glad that I have both!
I have had both. Movers broke my Kamado Joe Big Joe after having it for five years. I have had the Weber Kamado for 2 years. I prefer the Weber Kamado. Neither were bad, they both cook great. The Kamado Joe was 3 times the weight and I occasionally need to move my kamado off of my deck and my wife and I can easily move the Weber Kamado but not the Kamado Joe.
I just commented, but had a thought on the smoke difference. The Joe is ceramic and thus slightly porous. The Webber is steel and is not porous. I wonder if the porosity of the Joe holds in some moisture when it sits, and that moisture is converted to steam during the cook? You might not have been seeing as much smoke as it appeared to be.some of that could have been the off gassing of moisture from the ceramic chamber? Could be wrong, but I thought it was worth putting out there. Then again, the porosity could hold in oils from previous cooks, and when it burns away, could contribute to the difference in taste and smoke flavor?
I think you're probably on the right track. It's reasonable to assume that the build material plays a role..... I think the materials and how they allow air to circulate inside of the firebox & cooking chamber is also a factor in the "smokiness". The Weber is known for burning fuel slowly and efficiently. The way that the air interacts with the fuel causes differences in combustion. I know that the KJ is also capable of producing thin blue smoke, maybe at hotter temps? All good theories and it's always cool to notice new things about how they cook.
Regarding the difference in smoke: Did you place the wood in similar positions? What did the combustion patterns look like? Maybe have a look at the remaining smoke wood? I’m wondering if the tendency of the Joe to burn front-to-back, as opposed to Summit’s radial air intake, influenced how much pecan combusted? Another variable is how oily the grills were. Combusting oil gives off smoke. For example, if your previous cook on the Summit was high heat, it would be ‘cleaner’ on the inside.
You offer some interesting theories. The wood was placed in similar positions. It's been quite awhile since I had cooked on the KJ and I don't recall much oil being present. My previous cooks were with the slo roller and most of the oil would have landed on the top plate of the roller which I didn't use in this cook. The idea about the Summit's radial air intake vs the KJ's front-to-back burn is interesting.
The Weber Summit often exhibits a somewhat left to right burn pattern. Lighting the fire in the front center, I wouldn’t be surprised if one of the pecan chunks was largely or completely bypassed. Nice video Kenyatta, and thanks, always enjoy your informative vids!
Thanks Jesse…. it’s been a few months since I recorded the video & I can’t remember whether any of the pecan chunks didn’t burn. The burning coals also create smoke…. I recall that the difference in the amount of smoke produced between the smokers was pretty consistent throughout the cook. I think the difference comes from the smoker build materials.
Great job, excellent review, and just what I needed to convince me. Looking to graduate from Reqtek Pellet Grill to the WSK (after this review, sold me.) To the OG's, can i expect to see a marked difference in smoke/meat taste from a pellet to the WSK? I've really loved my first year of smoking, so excited to bring on the charcoal.
Yes, I’ve smoked a brisket on the WSK. It can hold a ton of fuel… you can easily do an overnight cook if you load up it up with briquettes and cook low and slow.
Thank you for the comparison I’ve been wanting a Kamado Joe for such a long time I live in Seattle it gets cold. I’m worried that it might break in the winter. Do you have a any information on that? Also, I was actually thinking the Weber would be a good fit because of its light weight. Thank you for being so informative. I do like the idea that the Weber is not as smoky. Thanks again great job
Ceramic cookers like the Kamado Joe and Big Green Egg should perform well in the winter because they are heavily insulated which would allow you to maintain your temps in cold weather. I haven't heard about ceramic cookers breaking due to cold weather.... I know it gets cold in Seattle but I don't think you would experience the type of cold that put a Kamado Joe in jeopardy. As for Weber vs KJ, the Weber is significantly lighter than the KJ. Moving it around is a non-issue. Both are great, versatile grills. Hope that helps!
I myself like the summit kamado, if I want heavier smoke flavor I would use my offset! I am purifying my grills to all USA made and I may be purchasing a primo ceramic made in the USA!!!
@@BackyardSmokeMasterBBQ ya, seems to be a great quality grill, they have gotten pretty expensive compared to when I got mine but i guess that’s how it goes. Thanks for your comparison and great videos.
Great video but really only talked about smoke profile. Wondering though on the overall hen profile? Meaning, it looked like the Komodo hen was a little over cooked/charred whereas the WSK looked overall better color and not as overcooked. Would you say the Komodo was slightly overcooked?
The heavier smoke on the Kamado Joe may have contributed to a darker color. Neither hen was overcooked. Ultimately, the look and taste comes down to personal preference.
His gasket needs replaced on the K Joe grill. You can see early in the video that the gasket is in bad shape. That's why the temp is rising - air leakage
I am not in the game yet. Hopefully soon. Just wondering . . . What reasonably priced / good performance Chunk Charcoal . . . Do most BBQ'rs prefer? . . . I hear a lot of people say Royal?
There are 2 general types of charcoal: lump charcoal & charcoal briquettes. The main purpose of charcoal is to provide heat while smoke flavor can be added by adding some wood chunks or chips to the fire. The bottom line is that you really can't go wrong with any charcoal because all of them will provide heat to cook your food. Right now, my favorite briquette brands are Royal Oak, Kingsford & B&B. My favorite brands for lump are B&B, Cowboy & Jealous Devil. I recently made a couple of videos comparing many of the popular brands. Briquette video - ruclips.net/video/pNd1oKWqKgQ/видео.html Lump video - ruclips.net/video/Xe-HUHQj7y8/видео.html i hope that helps!
Neither is hard to clean but I’d say the Summit Kamado is easier to clean. The KJ has more significant parts to remove, like the firebox, to completely get all of the ash out.
What are the chances that details of the cook/differences in the specific coal/wood setup between the two cookers led to the difference in smoke flavor this time? Do you think it’s something like that or is it often the case that the Joe comes out smokier, across cooks, in you experience?
If everything is relatively equal, i.e. same charcoal & wood, I think the differences can be attributed to how the smokers are built. Ceramic (KJ) vs double-walled steel coated with porcelain enamel (WSK). The WSK was specifically built to maintain heat for all-day smoking with minimal charcoal. The KJ is also built for efficient charcoal use while retaining heat. I don't know all of the scientific details, but I suspect that the way smoke circulates inside of the smokers is largely responsible for the differences in smokey taste between the two.
Hey @MrPanthers23 Honestly I have never tried a double indirect method on any cooker. Have you done it on a different cooker? Do you think it makes a significant difference? I might try it.
@@BackyardSmokeMasterBBQ I agree with your points on the ceramic Kamado grills. Also, I have heard if for some reason they are tipped over, they can easily crack. I have owned my Weber Summit Charcoal Grill Center for over five years and have done a ton of cooks on it. I love it! Other than the SnapJet ignition system being unreliable, it has been a solid grill. If I want more smoke, I go against what the experts say and add a wood chunk the same time I add the meat, and I get great smoke flavor. I am very careful how much I add so as to not oversmoke the meat. Never had an issue. Is that a Weber light on the handle of your Summit? How do you like it? Nice that the Meater reads not only the temp of the meat, but also the ambient temp of the grill. I believe you did a review on the Meater a while back. Do you like it? Can it also handle high heat cooks?
KJ's can definitely crack if they tip over. I've also seen pictures of some KJ's that arrive already damaged from the shipping process. KJ is great about replacing them though. I do have a Weber light on the handle of my Summit Kamado. It doesn't put out enough light to be extremely useful and I mostly forget that it's there. It's decent in a pinch, but not something that I would recommend as a must-have accessory. You're correct.... I did review the Meater Plus a little while ago ruclips.net/video/O0BrgIk06S8/видео.html It works really well with the Summit and the Kamado Joe but not so great with my Lone Star Grillz stick burner. The signal definitely gets hampered by the thick steel in a stick burner. I only use it on low & slow cooks. I don't think about using it on high heat cooks because I wouldn't feel comfortable about leaving it inside of piece of meat that's directly over the heat so I can't say whether it can handle high heat cooks. Right now, I'd give the Meater Plus a 7 out of 10. It works well most of the time. I actually have 4 of them (I took advantage of a sale). Inevitably, one of them will usually give me a tough time connecting..... either the battery needs replacing or something else. That being said, it's not the thermometer that I trust the most. My go to thermometers are still the Fireboard or an instant read thermometer but the Meater Plus is a great thermometer when it stays connected.
I don't own a DoJoe so I can't say whether it does with certainty. It's my understanding that most accessories that fit the Big Joe also fit on the Summit Kamado.
@@BackyardSmokeMasterBBQ thank you for answering i haven't found this information anywhere on the internet i hope someone tries it soon and let us know
I would have expected the Weber to produce more smoke because I assumed it was maybe a bit less insulated and would burn more inefficient, resulting in more smoke flavor.
Actually, the Weber Summit Kamado is very well insulated. It's just in a different way than the Kamado Joe. Charcoal lasts a very long time inside of the WSK. You can load it up and let it go all day without having to refuel.
Don’t you love the fact that you can find a channel like this, from a regular BBQ guy like the rest of us, who has only 2.8K subs, but is as informative and concise as the best “professional” channels? This is what makes YT so good. Lots of great channels from guys with now axe to grind, just a regular guy bbq’ing and reporting. THANKS, BYSM! Great video.
Thanks…. I’m trying to get my subs up with the big boys but I’m content with organic growth. I appreciate the support and compliment!
I have the original Weber Summit Charcoal Which is now called the Weber Summit Kamado. The truth is the older model bought a better grade cart and a superior double hinged deflector plate that was also double insulated and Super hefty at that.
It has been my favorite Charcoal Combo Grill I have ever had. I would not give it up for a Ceramic Joe or any other Ceramic Kamado. So much easier to bring temps down. So much easier to maintain temps, Don't have to worry about adjusting lid or it falling off, i can move the whole cart around myself without any fear of hitting a bump and tipping over. I don't have to worry about cracks or issues with the Ceramic on my Weber Summit Grill because it is not Ceramic 🤗
Great video. Thanks for sharing.
Thanks Elevo! Weber definitely scaled some things back from the Summit Charcoal to make the Summit Kamado more affordable. I was OK with the concessions and I have no regrets. The original is the one that caught my attention but the original price kept me on the sidelines.
You presented this whole video so well. I always appreciate folks who can put things into words for the simple man, LOL. I got a lot from this and am considering which to purchase myself. Thanks!
Thanks for your feedback Steven!
u know the more smoke was the fat ot the chicken burning off.. making more smoke because the kamado was hotter..
I place my wood atop the lump on my WSK. The way the WSK burns fuel, you won’t get the wood to smoke when the wood is on the bottom of your fuel. Love the WSK as it’s incredibly versatile for a smoker, griller and indirect/direct cooker. Best grill I’ve ever owned and used in 30+ years.
@Cookswithfire That's a great point about the Summit Kamado. I learned from @SlapYoDaddyBBQ (Harry Soo) about putting wood chunks under the coals so that the wood will smolder. Granted he was cooking on a Weber Smokey Mountain and Big Green Egg.... what you're saying about the Summit Kamado being extremely efficient burning coal makes sense.
I have 2 WSM’s and put the wood chunks on top. I think I get more smoke flavor doing that than putting the chunks under the charcoal like Harry recommends.
@@gcmillarI do both. But it depends on the length of cook with my WSM.
I wish he would have shown a picture of the grills after he took the chicken off. I assume we would have seen that the Joe wood was burnt and that the WSK had not reached the wood yet and was the reason for no smoke. The WSK just burns more efficiently. Great test but I wish we would have seen inside for the ending.
This probably one of the best videos I have seen on here. Wonderful information. Well worded. Excellent explanations of how and why. Open and honest critique of both. Keep it up!
Thanks I appreciate your feedback!
Thank you for the honest information. Greatings from Serbia. 🇷🇸
Greetings! Thanks for watching.
I bought a WSK based on lots of things, one of those being how positive you were about it. Turns out it is a dream grill and exactly what I was looking for - thanks man 👍
Thanks for your feedback, I’m glad that you’re enjoying your WSK!
This is exactly the video I needed! I am trying to decide between these 2 BBQs. This has helped me make my decision. After 20yrs of cooking on gas I made the plunge to a South African Braai last year, and caught the bug cooking on wood (no more gas for me). Now I want to be able to indirect cook and smoke. I have subscribed and look forward to checking out your other videos. Thanks a mill from Ireland.
I am happy that the video was helpful in your quest to leave gas behind 😂. Good luck with next grill and don’t be a stranger!
Appreciate you putting in time to make this content!
Thanks @Raymond!
Great comparison! I've been cooking on a Kamado Joe for a few years and I suspect you didn't warm up the Kamado Joe for long enough. Using Smoking Dad BBQ's start up procedure, my KJ holds temps really nicely and it generally has a pretty clean smoke profile.
If the fire is burning a bit dirty and when you rush the startup, it's common to get the overpowering flavor and it is not pleasant for sure.
I owned a BGE for 20 years and now own the the Weber Summit Charcoal at home and a Akorn at a vacation home. I have noticed the Weber has much has less smoke flavor the other 2. I believe the reason is on the Weber you set the bottom to smoke and adjust the top vent to control the temp. On the Akorn it is the opposite, the top vent is barely open and control temp with the bottom vent. I also use a knock off slow and sear on the Akorn which maybe the difference.
Thanks for sharing your insights on the Weber Summit vs BGE & Akon
Such an honest and informative review. Thanks from the UK 🇬🇧
Thank you Frankie
I've had a 22" weber performer with the gas igniter for >15 years now. Absolutely love it and prefer it over a chimney.
Thanks for sharing your experience with the Performer.
I was going between KJ and WS. I am inclining more towards Weber now. Thank you for the very helpful review 🙏
Glad it was helpful!
The skin on both looks great. Both units are winners. Great video. 👍🏾
Thanks Robin!
I just bought the WSK, I am very impressed.
The WSK is a wonderfully versatile smoker/grill. Weber hit a home run with this one.
Good video. That WSK is my fav. I'm glad they made a NO gas and more sealed version. However, I do wish Weber would have included that original hinged deflector. I don't "need" it now, BUT, I sure missed it a lot in my first season while trying to learn the grill. (needed to add fuel & wood a lot my first 20-40 cooks). Also, that's kind of what made the weber different.
I’m glad they made changes to bring the price down, otherwise I would have stayed on the sideline. I don’t miss the gas assist…. seems like they could have kept the hinged grate but the WSK is pretty efficient so I haven’t needed to add coals during cooks.
Good video! Thanks for the review!
Thanks!
great review - and in the end, suppose the best conclusion you can reach with this cook-off. in the end you need to reach a result that has great taste and nice optics. The way you reach that is the touch of the cook and its cooker; having said this the Weber is a great instrument, though captilizing on the popularity of a kamado style cooker (and do mean style, because in my view the material is irrelevant for the style cooking), but as is the Kamado Joe. Now monetary wize i'd say its a hell of a lot of money for the both - i'd say when start bbq-ing buy a cheaper weber to learn how a bbq works and than build your own (off-set or UDS) to learn how smoke and fire works. (i made my kamado of some ceramic flower pots and a UDS with scrap metal; and I cook on a fire table with open fire and ceramic cloches) and how fun it is to do so....; then, when having enough money, you buy a kamado (would choose for the BGE, Weber or PRIMO though... it is not whithout reason the KJ smokes differently.....) and lay back and do your meat, being the expert you allready have become through experience....; Thanks for your reviews, will be following them;
Thanks for your feedback. One of the things I love about BBQ is the huge number of choices available these days from affordable kettles to drums, kamados, cabinet smokers, etc. There is a grill for every budget & desired cooking style. It’s truly a great time to get into outdoor cooking.
Great video with clear explanations that Frenchman manages to understand! 😂
Thank you, I'm glad that you found the video to be useful.
This was one really well done video. U r hitting a really good stride with these videos. Well thought out and interesting observations. I do like my meats to be smoke forward. Maybe that’s why I love my KJ so much.
Thanks @crazy monkey! It definitely comes down to personal preference. I was surprised that there was a noticeable difference between the two. I love both of them.
on all Kamada grills, temp is very easy to control....you need to monitor for the first 5-10 min and when you see it approaching the required set temp, start closing down the vents starting with the bottom....remember ceramic does hold temp, so start early.....then small adjustments from the top vent.....I have seen the Kamado Joe hold 250F for 5 or more hours with NO adjustments....you can also control smoke by not putting in 4 or 5 chunks....just use 1-3......and understand that certain woods give off more smoke.....lastly, you my want to try placing wood in the bottom if the grill instead of on top of the coals....nice video
from Syria, Appreciate your simple direct presentation sir. may Allah bless you
Thanks Hisham
This is an excellent tutorial. Thank you for sharing your knowledge.
I’m glad that you found the video to be useful & informative. Thanks 😊
This is about as good of a review as I've seen and you've certainly answered my question.
Thank you, I’m glad the video helped you!
I like both pits, but kamato big Joe is almost twice the price nowadays. Great Video Kenyatta
I havnt had anything off either pit. I have 22 kettle and use the slow n sear and I like the smoke profile that comes off of it, I like the fact that the summit and kamato joe work well in cold weather and can conduct long cooks with ease, I feel with kettle you need to sweep ash to maintain temp that's hard for over night cooks. The comparison cook was great.
Thanks John..... I agree with you, cooking on kettles is tougher than the KJ and Summit Kamado, especially in cold weather. Kettles are still good for the price, especially for beginners who want a low cost of entry while ceramic cookers and the Summit Kamado are a step-up both in terms of price, quality and ease of use.
Very interesting I'd like to know more about the effectiveness or shortcomings of a Kettle (22 or 26) with the SnS setup. Really feels like a great value over the pricey Summit or Ceramics.
What a great video. And i think thats a fair comparison. Thank you it was ja pleasure to look.
Greets from Germany
Thank you for watching & commenting.
What an excellent review, thank you! I have been researching charcoal grills for weeks now and this was very informative.
Glad it was helpful! Good luck in choosing your next grill!
Love your videos. I'm looking into the Summit Kamado sometime this year. Would be interested if you did a tutorial video on how to use the Summit in regards to its features and cooking scenarios (configurations for a fast sear vs a slow smoke, adjusting grill height, recommended accessories, etc.)
Thank you! I’m going to make a video about the Summit Kamado, recommended accessories, how to to smoke & grill with it soon. Sign up for my newsletter to get notified when it’s available backyardsmokemaster.activehosted.com/f/19
In the meantime, checkout this 1st impressions/walkaround video on the WSK ruclips.net/video/EKfc0bG37UU/видео.html
Great honest review, thank you Sir.
Thank you!
Hey im from the bay too. Go Niners! Love your vids. Thanks for the info.
Thanks Alex, go Niners!
Great review
I own both cookers. I find the kamado big Joe head and shoulders better than the weber summit charcoal. I agree it takes the KBJ longer to come up to temperature, but it holds temperature on long cooks (brisket, pork belly, ribs) better than the Summit Charcoal and the KBJ uses far less fuel. I use Big Block or B&B Texas Competition lump. Lastly the clean up of the Summit Charcoal is a real chore in comparison to the KBJ. IMO, the Summit is better and more capable than the weber 26 with slow n sear but not as good as the KBJ
Thanks Ray..... I don't think you can go wrong with either cooker. I'm definitely keeping both!
I wish I had never found the Slow N Sear, LOL. I am stuck between basically a $500 setup (26" Kettle with SnS XL) and the Summit Kamado or KBJ at 3x the cost. I'm looking to do a rack or two of ribs, the occasional brisket, wings, burgers and other things like a regular grill. It is mighty tempting to try the cheap option but if it doesn't deliver fully I know I'll have my regrets.
I’d probably narrow the choice to the 26” & WSK since they both cost less then the KJ and they both have more cooking space. I’ve never cooked on the 26” but from what I’ve heard, all of that extra space helps make up for many shortcomings that the smaller kettles may have. I think they are both solid choices.
@Steven Ogran Copy Steven, the Slow n Sear takes the weber 26 to a whole new level but if u can afford it the KBJ is absolute King
@Steven Ogran IMO KBJ is 3x the cooker, but you can get by with the SNS Weber 26 and definitely the Summit Kamado
Brilliant review! Subscribed. This gentleman knows his stuff. :-) Thank you!
Thank you for subscribing, very much appreciated!
The big joe iii cost more than twice as much as the weber summit here in europe, and although it comes with more accessories it difficult to justify the price difference. I also preffer the black color of the webber and the relative light weight. Thank you for your video, it made my decision to go with the weber easier.
I'm glad the video was helpful. The WSK is an excellent choice!
@@BackyardSmokeMasterBBQ Thank you. The main thing that bothers me is the temperature control on the wsk. With the Kamado Joe you have bottom and upper slides that are visible and after some experiments you will know how much to open the bottom and upper slides for a setpoint temperature. With my weber performer it is very difficult set a correct temperature since you can't see what happening with the intake air, and for the upper wheel control, there are no markings and every small change can cause the grill to go from to hot to extinguished.
@@jyfjgtyuhyou could place markings yourself with a sharpy on the intake maybe a scratch needle on top.
I have bought a few cars in my life for less than these grills. Then according to what accessories, they may or may not cone with and what your preferences are . . . you can easily spend another $2K . . . SloRoller $350 / DoeJoe $350 / Rotisserie $350 / Charcoal Basket ( that every grill should come with) $100+ / Cover $100+ / Wireless Probes $200 - $400 . . . there's no end.
Really cool, clear and balanced review. Congrats.
Thank you 😊
Awesome detailed video as others have mentioned. I am now a subscriber and truly wish I had found your channel before I relocated from the Bay Area 2+ years ago. Keep up the great content and happy smoking!
Thank you for your kind words and for subscribing, I appreciate it.
Thanks so much for this as I’m in the market for a kamado bbq. This was very informative in helping decide between a KJ or a Weber. Leaning towards a Weber as it will work for my situation best.
Glad to hear that the video was helpful. The Weber is a great choice!
Ótimo video para quem tem dúvida decidir qual comprar.
obrigado por assistir e pelo seu feedback
Great video! The only problem with the Weber is its size. We need a 26" or 28" Summit Kamado.
That would be pretty awesome!
@@BackyardSmokeMasterBBQ Indeed! BGE already offers a 29" egg, so...
@@bassman7496 A 26 would be perfect.
I still remember when you got one of the duff Summits with wobbly legs. We never saw them in the U.K. and mine was delayed whilst they redesigned it. I love it. Good video BTW.
Thanks! I was excited when Weber announced the Summit Kamado because it was at a better price point than the Summit Charcoal. I remember placing my order on the first day that I heard about it. They always say, don't be the first to buy new models! Nonetheless, Weber held true to their word and they fixed it. I have no complaints now!
@@BackyardSmokeMasterBBQ yes I was the same ordering as soon as orders opened here in the U.K., but you few guys over in the USA beta tested it for us.😂 Fortunately Weber realised their error immediately and recalled and changed the design. Your video was one of only 2 I saw with the dodgy legs. It’s a great barbecue now.
Agreed
Having owned a KJ3 Classic for 4 years, and lusting after the Weber Kamado, I do have a couple of comments/observations about your comparison. First, I was disappointed that you didn't use the two grills with their stock equipment. You said that the KJ didn't have a deflector plate? Geez, how old is that thing? I use the Slow Roller and the Divide and Conquer system - always. It comes stock with the Classic 3 and would think that you should have set up both cookers up with the standard equipment, heat deflectors, etc. I have NEVER used my KJ the way you did and wouildn't consider it.
Second, I would NEVER use that much smoking wood in the KJ for poultry. I use a chunk of wood about the size of my thumb for chicken as with the KJ, a little goes a long way with poultry. I think the added smoke you saw from the KJ was the result of more air flow needed to maintain the same temps, ceramic vs. Weber Kamado's insulated metal. So, more air in the KJ, more smoke flow, more smoke flavor. Air flow is key to good BBQ. I use the slow roller on all cooks except pizza. The Weber Kamado just uses a heat deflector plate, right? Take a look at James' Smoking Dad BBQ channel. He knows more about Kamados than anyone I have found. He developed several hacks that I use on every KJ cook. Things like putting smoking wood chunks in the ash tray, double indirect air flow, preheating the grill, and using the Smokeware water/drip pan. All of this adds up to really great tasting BBQ.
The HUGE advantage of the KJ is the Divide and Conquer and Slow Roller accessories that come with the KJ3 Classic and Big Joe. I'd love to see you do a comparison of the 3 series Big Joe or Classic against the Weber Kamado. If I were to be stranded on a desert island, I'd take a KJ3 Big Joe with me. The Classic is too small to roast those wild pigs whole. In fact, I find the KJ Classic is too small for almost everything.
Now for the lusting part. I really dislike the lack of portability with the KJ due to its weight. I had a Char Griler Akorn before the KJ. I loved that I could move it around the patio and garage and even between the patio and garage. Not so with the KJ. It was assembled on the patio and will die there. Hence the desire to have a Kamado type cooker but one that doesn't weigh 250 lbs.
Good quality video. I put you on my play list to see what else you have.
Thanks for your response. Sounds like a misspoke about the KJ's deflector plates. Around the time that I made the video I was using the Slo Roller so I probably stored the diffuser plates and forgot about them. Nonetheless, one of the things that I love about BBQ and especially about companies like Weber & Kamado Joe is that they continuously innovate and provide different ways for us to use our smokers. Smoking Dad cooks a lot more with his Kamado Joes than I do so he definitely knows it better. I only have the KJ Classic I but it serves me well.
Great video! Thank you! I just found your channel (thank you YT algorithm) and am now subscribed!
Thanks for watching & subscribing!
Great video, very helpful and informative, nice work. Thanks
I'm glad it was helpful.... thanks!
Great video sir! I have an oklahoma joes longhorn combo that I bought from an old person a couple years ago in a good deal, its been great so far. I have been thinking buying a pellet smoker just for commodity but in the other hand I like to manual control my temperature and use charcoal, lump and sometimes when I have been out of lump I put some pellets and it worked fin in my offset
Pellet grills are great when you’re pinched for time or if you want to set it and forget it. You can’t have too many grills 😀
That reminds me of this short video that I did recently ruclips.net/user/shortsb7X6zOydXTE?feature=share
Thank you for your helpful video. If the meat will be added to other ingredients I would vote for more smoke.
Thanks Grant, my wife also prefers more smoke.
This is a great video and glad you took the time to make this as not many folks have both! Here are my takeaways from the video and personal experience with a Kamado Big Joe.
1. What's mentioned as a benefit to Weber, is actually a detractor for me. I prefer ceramic because it takes longer to reach temp AND longer to lose temp. Sure it takes a little time to learn "Kamado" but once had, its a breeze!
2. You used way too much wood for a small chicken. Yup- that’s gonna be upfront in yo face smoke and not balanced. This is also a benefit however. It does not take as much wood to get good smoke on a Kamodo. But its about experience learning the right amount/type of wood for what you are going after in your cook.
3. Material. No way in heck am I paying over $2K for a metal “Kamado” In fact, Kamados are traditionally ceramic. Hard to really call it a Kamado and not be ceramic. Interesting Weber changed the name of this to Kamado. Doing so in my opinion does not make it any more competitive to an actual Kamado (KJ, Egg, Pit Boss, ect.)
Edit: Price is down now...still too much for what it is personally. I respect the Kettle though! That's well priced metal!
Thanks for subscribing and sharing your insights! I feel that you can't go wrong with either, and like you mentioned, the benefits of one cooker may not appeal to some users and vice versa. Personally, I'm glad that I have both!
I have had both. Movers broke my Kamado Joe Big Joe after having it for five years. I have had the Weber Kamado for 2 years. I prefer the Weber Kamado. Neither were bad, they both cook great. The Kamado Joe was 3 times the weight and I occasionally need to move my kamado off of my deck and my wife and I can easily move the Weber Kamado but not the Kamado Joe.
Ease of movement is definitely different. I agree, both are great cookers but I lean more towards the WSK. Everything is just a little easier with it.
I just commented, but had a thought on the smoke difference. The Joe is ceramic and thus slightly porous. The Webber is steel and is not porous. I wonder if the porosity of the Joe holds in some moisture when it sits, and that moisture is converted to steam during the cook? You might not have been seeing as much smoke as it appeared to be.some of that could have been the off gassing of moisture from the ceramic chamber? Could be wrong, but I thought it was worth putting out there. Then again, the porosity could hold in oils from previous cooks, and when it burns away, could contribute to the difference in taste and smoke flavor?
I think you're probably on the right track. It's reasonable to assume that the build material plays a role..... I think the materials and how they allow air to circulate inside of the firebox & cooking chamber is also a factor in the "smokiness". The Weber is known for burning fuel slowly and efficiently. The way that the air interacts with the fuel causes differences in combustion. I know that the KJ is also capable of producing thin blue smoke, maybe at hotter temps? All good theories and it's always cool to notice new things about how they cook.
Interesting comparison. Thanks for sharing this. You're a cool guy ... wish you were my neighbor!
Thanks James
i agree with you😊
Thanks!
This was great! Thanks!
Glad you enjoyed it!
Regarding the difference in smoke:
Did you place the wood in similar positions? What did the combustion patterns look like? Maybe have a look at the remaining smoke wood?
I’m wondering if the tendency of the Joe to burn front-to-back, as opposed to Summit’s radial air intake, influenced how much pecan combusted?
Another variable is how oily the grills were. Combusting oil gives off smoke.
For example, if your previous cook on the Summit was high heat, it would be ‘cleaner’ on the inside.
You offer some interesting theories. The wood was placed in similar positions. It's been quite awhile since I had cooked on the KJ and I don't recall much oil being present. My previous cooks were with the slo roller and most of the oil would have landed on the top plate of the roller which I didn't use in this cook. The idea about the Summit's radial air intake vs the KJ's front-to-back burn is interesting.
The Weber Summit often exhibits a somewhat left to right burn pattern. Lighting the fire in the front center, I wouldn’t be surprised if one of the pecan chunks was largely or completely bypassed. Nice video Kenyatta, and thanks, always enjoy your informative vids!
Thanks Jesse…. it’s been a few months since I recorded the video & I can’t remember whether any of the pecan chunks didn’t burn. The burning coals also create smoke…. I recall that the difference in the amount of smoke produced between the smokers was pretty consistent throughout the cook. I think the difference comes from the smoker build materials.
Great video. Btw you a new gasket. You might have a air leak causing the temp to raise
Love that you're flying the 49ers colors.
Let’s go!!!
@@BackyardSmokeMasterBBQ Right on! Go Niners!
Great video. Thank you
Thanks for commenting
Great job, excellent review, and just what I needed to convince me. Looking to graduate from Reqtek Pellet Grill to the WSK (after this review, sold me.) To the OG's, can i expect to see a marked difference in smoke/meat taste from a pellet to the WSK? I've really loved my first year of smoking, so excited to bring on the charcoal.
Hi Terry, I think you will be able tell the difference.
Excellent video!
Thank you!
I wonder what the difference would be for a metal Kamado, would be. I'm thinking the Acorn vs the WSK.
I don’t know much about the Acorn but generally speaking, I don’t think it is as well regarded as the ceramic grills or the WSK.
Love the video thank you! Have you done a brisket yet and if so, what's the longest a cook will go on the summit?
Yes, I’ve smoked a brisket on the WSK. It can hold a ton of fuel… you can easily do an overnight cook if you load up it up with briquettes and cook low and slow.
SUMMIT, has my vote
Mine too
very helpful video thank you sir
Thanks, I'm glad that you enjoyed the video!
Thank you for the comparison I’ve been wanting a Kamado Joe for such a long time I live in Seattle it gets cold. I’m worried that it might break in the winter. Do you have a any information on that?
Also, I was actually thinking the Weber would be a good fit because of its light weight. Thank you for being so informative. I do like the idea that the Weber is not as smoky.
Thanks again great job
Ceramic cookers like the Kamado Joe and Big Green Egg should perform well in the winter because they are heavily insulated which would allow you to maintain your temps in cold weather. I haven't heard about ceramic cookers breaking due to cold weather.... I know it gets cold in Seattle but I don't think you would experience the type of cold that put a Kamado Joe in jeopardy.
As for Weber vs KJ, the Weber is significantly lighter than the KJ. Moving it around is a non-issue. Both are great, versatile grills. Hope that helps!
I myself like the summit kamado, if I want heavier smoke flavor I would use my offset! I am purifying my grills to all USA made and I may be purchasing a primo ceramic made in the USA!!!
Primos are very nice, probably the top of the line for ceramics.
Great video, still like my summit so far
Glad to hear that you’re enjoying your Summit. I think it’s important me of the best all around charcoal grills available.
@@BackyardSmokeMasterBBQ ya, seems to be a great quality grill, they have gotten pretty expensive compared to when I got mine but i guess that’s how it goes. Thanks for your comparison and great videos.
Great video but really only talked about smoke profile. Wondering though on the overall hen profile? Meaning, it looked like the Komodo hen was a little over cooked/charred whereas the WSK looked overall better color and not as overcooked. Would you say the Komodo was slightly overcooked?
The heavier smoke on the Kamado Joe may have contributed to a darker color. Neither hen was overcooked. Ultimately, the look and taste comes down to personal preference.
Great video. When you’re looking at doing a Kamado cook, how do you decide what to use? It’s a good problem to have.
No real method…. I mostly go by how I’m feeling. You’re right, it’s a great “problem” to have 😊
Awesome video!
Thank you!
His gasket needs replaced on the K Joe grill. You can see early in the video that the gasket is in bad shape. That's why the temp is rising - air leakage
Thanks for your observation
I am not in the game yet. Hopefully soon.
Just wondering . . . What reasonably priced / good performance Chunk Charcoal . . .
Do most BBQ'rs prefer? . . . I hear a lot of people say Royal?
There are 2 general types of charcoal: lump charcoal & charcoal briquettes. The main purpose of charcoal is to provide heat while smoke flavor can be added by adding some wood chunks or chips to the fire. The bottom line is that you really can't go wrong with any charcoal because all of them will provide heat to cook your food. Right now, my favorite briquette brands are Royal Oak, Kingsford & B&B. My favorite brands for lump are B&B, Cowboy & Jealous Devil.
I recently made a couple of videos comparing many of the popular brands.
Briquette video - ruclips.net/video/pNd1oKWqKgQ/видео.html
Lump video - ruclips.net/video/Xe-HUHQj7y8/видео.html
i hope that helps!
If you had to pick only one between the 2, which Kamado woukd you choose? KJ or WS?
I would choose the WSK because it's less expensive, arguably more versatile and it's generally easier to cook with..
@@BackyardSmokeMasterBBQ appreciate the reply my good man! Thank you 🙏
@@Alpha_Fox You’re welcome
Which one is easier to clean?
Neither is hard to clean but I’d say the Summit Kamado is easier to clean. The KJ has more significant parts to remove, like the firebox, to completely get all of the ash out.
What are the chances that details of the cook/differences in the specific coal/wood setup between the two cookers led to the difference in smoke flavor this time? Do you think it’s something like that or is it often the case that the Joe comes out smokier, across cooks, in you experience?
If everything is relatively equal, i.e. same charcoal & wood, I think the differences can be attributed to how the smokers are built. Ceramic (KJ) vs double-walled steel coated with porcelain enamel (WSK). The WSK was specifically built to maintain heat for all-day smoking with minimal charcoal. The KJ is also built for efficient charcoal use while retaining heat. I don't know all of the scientific details, but I suspect that the way smoke circulates inside of the smokers is largely responsible for the differences in smokey taste between the two.
@@BackyardSmokeMasterBBQ That makes sense to me. Thanks for the explanation.
@@enyceofnyc You're welcome
I want the Kamado Joe, but I have any boys and don’t think my girls would be much help moving a 300lb grill.
That is a consideration, especially if you get a Big Joe. Invite a few buddies over & promise them some grilled steaks?
Have you tried the double indirect method on the kamado? Curious if it really does help smoking on the kamado
Hey @MrPanthers23 Honestly I have never tried a double indirect method on any cooker. Have you done it on a different cooker? Do you think it makes a significant difference? I might try it.
@@BackyardSmokeMasterBBQ check out smoking dad BBQ's channel. He describes it way better than I can, but it really makes sense.
Thanks for the tip! I will check it out.
Will the Jotisserie or Dojo fit on the Weber?
I don't own the Dojo so I'm unsure.
This should be interesting!
Thanks @Richard G!
@@BackyardSmokeMasterBBQ I agree with your points on the ceramic Kamado grills. Also, I have heard if for some reason they are tipped over, they can easily crack.
I have owned my Weber Summit Charcoal Grill Center for over five years and have done a ton of cooks on it. I love it! Other than the SnapJet ignition system being unreliable, it has been a solid grill. If I want more smoke, I go against what the experts say and add a wood chunk the same time I add the meat, and I get great smoke flavor. I am very careful how much I add so as to not oversmoke the meat. Never had an issue.
Is that a Weber light on the handle of your Summit? How do you like it?
Nice that the Meater reads not only the temp of the meat, but also the ambient temp of the grill. I believe you did a review on the Meater a while back. Do you like it? Can it also handle high heat cooks?
KJ's can definitely crack if they tip over. I've also seen pictures of some KJ's that arrive already damaged from the shipping process. KJ is great about replacing them though.
I do have a Weber light on the handle of my Summit Kamado. It doesn't put out enough light to be extremely useful and I mostly forget that it's there. It's decent in a pinch, but not something that I would recommend as a must-have accessory.
You're correct.... I did review the Meater Plus a little while ago ruclips.net/video/O0BrgIk06S8/видео.html
It works really well with the Summit and the Kamado Joe but not so great with my Lone Star Grillz stick burner. The signal definitely gets hampered by the thick steel in a stick burner. I only use it on low & slow cooks. I don't think about using it on high heat cooks because I wouldn't feel comfortable about leaving it inside of piece of meat that's directly over the heat so I can't say whether it can handle high heat cooks.
Right now, I'd give the Meater Plus a 7 out of 10. It works well most of the time. I actually have 4 of them (I took advantage of a sale). Inevitably, one of them will usually give me a tough time connecting..... either the battery needs replacing or something else. That being said, it's not the thermometer that I trust the most. My go to thermometers are still the Fireboard or an instant read thermometer but the Meater Plus is a great thermometer when it stays connected.
Does the Do joe from kamado joe works in Weber Summit?
I don't own a DoJoe so I can't say whether it does with certainty. It's my understanding that most accessories that fit the Big Joe also fit on the Summit Kamado.
@@BackyardSmokeMasterBBQ thank you for answering i haven't found this information anywhere on the internet i hope someone tries it soon and let us know
I would have expected the Weber to produce more smoke because I assumed it was maybe a bit less insulated and would burn more inefficient, resulting in more smoke flavor.
Actually, the Weber Summit Kamado is very well insulated. It's just in a different way than the Kamado Joe. Charcoal lasts a very long time inside of the WSK. You can load it up and let it go all day without having to refuel.
Go niners and giants and Kamado Joe
The KJ uses less air so may maybe that’s why it was smoking more. Anyway, loved the video.
Thanks Tod!
Go 49ers
Please increase your entire video speed to 1.1 😅 Americans speak so bloody slow
Says the guy who hasn’t posted any videos of his own…. thanks for watching.