Weber Summit Kamado Smoked Chicken - Using a Meater+ and Thermapen

I show you how to use the Weber Summit Kamado - incudes set up, adjustment and using both a Meater+ and Thermapen to produce a smoked chicken.
Hope you find it useful and please comment below- do you use a different method? What do you think of a Summit or Kamados in general?

[@JB_Adventurer]

Wow, looks superb 😋

[@wakeywarrior]

Cheers JB.

[@paulh6517]

I was looking to buy a meater probe. Not so much now. I will keep my wired probes. Chicken looks great though.

[@wakeywarrior]

Thanks Paul.

[@richiesbbq]

I've got two Meater probes that I use for turkey and chicken. I'm not a probe guy, but these come in handy and have never failed me. I also use them for ambient temperature by sticking them into a potato and placing the potato wherever I need to get an accurate reading.

[@green76044]

May I ask you a question? I have my Summit delivered last week. I used it for the first time this weekend. After the first use, I cleaned up the ashes with one touch. Then I noticed that metal wings from the one touch system did actually scratch the enamel. Have you spotted if the one touch system scratches the bowl in your Summit?

[@wakeywarrior]

Hi Vlody. No I have not noticed that but wouldn’t notice as I don’t look at it.
Are you saying it’s scratched it inside?
The enamel is so tough you can literally run a box cutter knife over it and struggle to scratch it. Therefore are you sure it’s actually scratching and just not marking on the surface? I’m struggling to envisage a situation where it will scratch through the enamel as the wings just sit on top?
You might find the ‘scratches’ are actually what’s come off the aluminium blades onto the bowl.
I wouldn’t worry, it’s inside at the bottom and will be covered in ash and grease and I doubt you’ll have any problem. I’ve had mine for 2 years now and it’s like brand new still to look at it really outside.

[@green76044]

@@wakeywarrior Yes, I saw guys trying to scratch the enamel with a knife. Eventually, I saw scratches from the one touch, that's why I started questioning if this was normal.

[@datrumpet5]

Did you season right before cooking or the night before to dry brine?

[@wakeywarrior]

If I can get around to it, I will dry brine the night before.

[@wakeywarrior]

I will start a dry brine day before if I can be bothered.

[@deannamcgrew6288]

An hour to bring it to temp??😮 First I’ve heard that

[@wakeywarrior]

From lighting to getting a stable temperature dialled in I always give myself an hour, can normally achieve it in a bit less.