Epic Weber Summit Charcoal Grill Review & 20 pound Brisket Smoke- Texas Style BBQ
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- čas přidán 2. 07. 2024
- I’m aware that many of you found my channel looking for information about he Weber Summit Charcoal Grill and Weber Summit Charcoal Grilling center. I’ve been wanting to do a full review of the Weber Summit Charcoal Grill for a while. I even filmed the review but I wasn’t happy with how it turned out so I ditched it and decided to include partial reviews in each of videos by including pictures and talking about characteristics of the Weber Summit in each of my videos.
It must have been a bit too subtle because people have complained to me that my videos are not “useful” to them. I’m not sure what that means exactly because I try to make all my Weber Summit videos informative as well as entertaining. However, I changed my approach a little bit for this brisket smoke video.
My goal with this video was to review as much information as possible about the Weber Summit Charcoal Grill to help people who are thinking about purchasing the Weber Summit Charcoal Grill. However I wanted to do that without making the video too long or distracting from the main point of this video…which was smoking the biggest BBQ brisket I’ve ever cooked. I think you’ll find the first half of this video to be more “informative” and the second half to be more entertaining and funny.
Smoked Brisket is my wife’s favorite…especially when it’s Texas Style smoked brisket. Therefore, I’ve probably smoked 100 packer briskets (we prefer those to just the brisket flats) on just about every type of grills including the Big Green Egg XL, Kamado Joe Big Joe, Weber Smokey Mountain (22.5 and 18.5), Weber 26.75 kettle, 22.5 inch kettle, the Weber Performer, and, of course, the Komodo Kamado (You can see that in my first video.) I’ve even cooked a brisket on the little Weber Smokey Joe.
Smoking a brisket packer in the Weber Summit Charcoal Grill is more like cooking in the Big Green Egg XL or the Kamado Joe Big Joe than any of the other grills I’ve used. Not only are they the exact same size, but they actually behave similarly in how they cook. The Weber Summit is obviously a lot lighter and doesn’t feel as substantial as the ceramic kamados, but the irony there is it’s a lot more durable and resistant to cracking. It’s also a heck of a lot more convenient to use. (There are advantages to ceramic kamados too. Go with your gut. You'll be happy with either.)
The brisket turned out wonderful. It was one of the best I’ve ever done.
Products used in this video
If you use the Amazon links in this section to buy a product, Amazon will send me a (very) small referral fee that I will save and someday use to buy a cup of coffee. (Seriously, it’s that small.) However, it doesn’t cost you anything extra so I will happily accept that small amount of money because, let’s face it, I’m addicted to coffee. In other words, thanks for using these links.
Meat Church BBQ rubs
www.meatchurch.com
-They sent rub to me for free, but I like it so much I probably would have used it anyways. (Shhh. Don’t tell them that, though.)
Weber Chimney Starter
amzn.to/1Z5V3mj
TAKSTAR SGC-598 Shotgun Microphone
amzn.to/1NTmIX0
-Possibly the best (value) purchase I’ve made for my channel. Get a windsock if you plan on shooting in windy conditions.
Articulating Arm
amzn.to/27W8Vp6
Rode RodeLink FM Wireless Filmmaker System
amzn.to/1sDnehM
Cheap compared to other wireless systems, but not cheap. I recommend it if you have the $, but it’s more of a convenience than a necessity.
Canon 70D DSLR
amzn.to/1Ujpbcm
My primary camera.
Thermapen
www.thermoworks.com/Thermapen-Mk4
The gold standard.
Palermo Digital Barbecue and Meat Thermometer
amzn.to/1NToBTx
A MUCH cheaper and highly regarded instant read thermometer.
For great information about BBQ, join the www.bbq-brethren.com and www.kamadoguru.com discussion forums. Fantastic people and great resources for information about BBQ and grilling. - Zábava
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 CZcams! Keep up the great work!
Between this and your unboxing I am in tears!😂Awesome review and even better presentation and edits!
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
i appreciate the high production values of your channel and look forward to future videos
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?”
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!
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.
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)
You the man! Best bbq channel thus far. Keep up the quality content brother....Thank you again!
Thank you!
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!
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.
Really enjoyed the video, very well done and the brisket is awesome! Greetings from Germany!
Greeting, Sascha! Thank you so much for watching!
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
A great since of humor goes a long way-Thanks!!!!!
Lol. Thanks Scott. I really appreciate it.
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
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.
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.
Lol that massage...thanks for the lesson and the good sense of humor!
Thanks for watching Paco. I really appreciate it
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.
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!
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.
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.
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.
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?
Excellent video !!! Keep 'em coming !!!
Thanks Brian. Will do.
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!
Great video! Very informative and great production!
Thank you. 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?
Thanks for the video. exactly the information I was looking for.
Glad I could help, Dan. Appreciate you watching!
Justin
Great editing and that is a monster!
Thanks for this as well. Have a great rest of the week, Alex
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" 😨
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.
loved the video and production. I had to subscribe. Thumbs up.
Thanks Mr. James! Glad to have you here and I appreciate the comment.
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!
Such an entertaining video. You've got a new subscriber!
Thanks Christopher! Happy to have you!
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.
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.
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.
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.
Thanks for the great review BM. I have owned one for a month and just finished my second cook this past Canada Day which was a massive success. Loving it.
Happy July 4th to you.
Sorry for the late reply. I've been traveling. Thanks for the happy 4th comment. Glad you like your Summit. They are fantastic, aren't they?
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.
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.
good video, you made me chuckle a few times too
Then my mission in accomplished. lol. Thanks for watching, Jay.
definitely my new favorite bbq person to follow on CZcams
Thanks man. I appreciate you watching.
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!
Awesome video bud. Just subbed. I should get some of that brisket now :)
LOL. Thanks for watching. Have a great week.
I appreciate this video. I'm on the fence on this cooker (still on my list). Thinking a table with a 22 and 26 weber with SNS covers it, but then I see your videos with your LonestarGrilz and I lean in that direction.
I really like your vids, keep it up!
Thank you! I appreciate it.
Justin
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
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.
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 CZcams! 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!
That side burner tip is genius!
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
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.
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 informative video.
Thanks David. I appreciate you watching.
That brisket looks awesome!! and great video, I like it! Big thumb up and subbed ;-)
Thanks BensBQ, I really appreciate the comment!
I appreciate the details you provided. It was a big help my first time to smoke a brisket on my summit. I was curious if you could share a rough upper vent position for the fast and hot portion of the cook. Also, when you let the brisket rest, what temp do you prefer ? You mentioned a cooler. Would that be something less than room temp and why? Thanks
Hey, from a fellow BBQ CZcamsr!! 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.
Brooo subscribed. Awesome video
Thank you so much!
that looks incredible well done
That you, popa, I appreciate you watching!
Showing some love for your back catalogue. Take a break if you need to man. Don't let the system get you down.
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 CZcams 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.
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.
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.
I liked everything about this video. The information about the grill was well thought out and explained. I really like your filming style and sense of humor. I also use the Rode Link filmmaker kit. I think it is fantastic for the price. To answer you first question "Lump or Briquettes?" I use Lump Charcoal when I am smoking on my UDS (Smoker). I don't want any other flavors introduced other than what I season with and the wood that I add. When it comes to BBQ and grilling, I will use briquettes. I use different types and flavors based on what I want my food to taste like. I am considering buying a more expensive grill. I was debating on a Kamado, Primo, or a Big Green Egg. Now you have added another option for me to consider. Keep doing what you do the way that you do it. You are very informative and entertaining. Let me not to forget to mention that your Brisket look like it came out perfectly. Great job!!!Thanks for posting this.Phil aka Daddy
Thanks for the kind words, Phil. I've never had a Primo, but I think you'd be happy with either the Kamado Joe, BGE, or Weber. Go with your gut, you can't lose with any of them. (I'm sure the Primo would be great as well...I just can't speak from personal experience.)
Technical question. Do you run you Rodelink underneath your shirt? And if so, do you have any issues with noise from rubbing against your shirt of skin? Thanks.
I do run the Lav mic underneath my shirt. I normally wear a T-Shirt when I film (Super Hero mostly). I clip the mic to the collar inverted so that it is not seen. There has been no additional noise interference so far. Look at any one of my newer videos and you can see and hear the result. However, If I do wear a button up shirt, I would lower the mic and adjust the gain. I would also clip the mic to the button flap and leave it exposed as most people do. I hope this was helpful!
It was. Thanks Phil!
The lighter fluid and brisket massage bits had me dying of laughter! Great informative video with humor. Subbing NOW! I myself am a young avid bbq lover and own a weber genesis 310, a 22.5 WSM and kettle. I was thinking about getting an offset from yoder or perhaps a pellet cooker? Now I want the summit center... BAH
I think you, polskaking69,
I have the same disease. I think it's officially called "grill-itis." I love stick burners and have had a few in the past. I had even ordered one from Lone Star Grillz (look them up...great smokers for the $.) but the wait to was too long. Check out T-roy's Cooks. He's got a Yoder Wichita he cooks on every now and then.
Unfortunately, a stick burner is just not practical for me right now. someday though.
I really liked your video, thanks for sharing
You're welcome. Thanks for the compliment!
Loved your content. You inspired me to get the summit. First attempt at smoking a brisket tomorrow, hickory wood chunks at the ready. Any advice for the cook?
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
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.
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.
Awesome! Best of luck with it!
Justin
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!
I love your videos man.. I swear I learn something and I always get a laugh. I hope if I ever decide to release my videos that they are close to as good as yours.. Well except I can't edit for crap...
I couldn't either when I started youtube. The videos turned out ok because I spent a ton of time on them but I had to google/youtube everything. I had no idea what I was doing. We all gotta start somewhere.
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?
Great review and intertaining video!!! I subscribed!!!
Thanks for Subscribing, Sapo (I just subbed back). Very small world as I just discovered your channel last week when Tom put up his video of JB's Spring Fling. Thanks for watching and taking the time to comment!
You're Quite Welcome!!!
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
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
Can I add a 18"-19.5" baking pan to use as a drip pan on top of the heat deflector? That heat deflector can sure get nasty black baked on grease on it pretty easy with a drip pan is not installed. I think a 19.5 inch deflector will block some air flow coming from the bottom so an 18' should work alot better and catch 100% of the drippings from the Hear Deflector. What do you think? Will it work? Or will it interfere? I think the 18" Should work and 19.5 pan would interfere with the rising hot hair flow.
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?
Homemade Barrel Smoker, Weber kettle, and a 2 foot casing pit without an offset. I’ve been sticking with briquets over lump.
A video, super worthy of the long wait (between videos)! You covered more bases than Hank Aaron with this one.
Anyone looking at whether or not to purchase a Weber Summit should watch this. That Brisket looks phenomenal, too!!!
I think so too, his comedy really sets him apart like you.
Thanks Dan. That cold I had in the 50+ efficiency test video ended up landing me in bed for nearly 3 weeks. It was miserable. Then this video took a LOT longer to produce than I thought it would and that led to a huge gap in time between vids.
Thanks for watching as always. I always enjoy your friendly comments.
Thanks Ldunk. Dan's vids are great, aren't they?!?!
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
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.
Love the Star Wars Mug and your videos! thumbs up from TD-11516!
Thanks Eric! My family gave me that for Father's Day. They know me well. lol.
Thanks for watching!
Thanks for the video! I run nothing but lump in all my grills. Weber kettle/Lodge Sportsman & Vision Grills Kamado. There are so many more flavour options with lump. I typically run my briskets for a full 20-24 hrs @ 225 in my VG.
How do you like your Vision? Which size do you have?
Thanks,
Justin
great video, nice brisket, greetings from Denmark!!
Thanks Karin of Finn Ellekaer! Say hello to Denmark for me. lol. Thank you for watching!
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.
I like Lump with my xl grill dome. Great vid !!
Thanks Gary,
I appreciate the feedback.
Justin
Awesome thanks!
Thanks for watching, Owl. 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.
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
Love your dog !
He's the best dog ever. Love that guy.
Justin
Dude this video is awesome. Love how he massaged the meat. 🤣🤣
lol. Thanks Kierre.
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.
Nice job on the video. I really enjoyed watching it.
As for the low-slow at first, and (slightly) higher heat later - I'm a fan. I do my briskets at a high temp too. It just works for me.
I appreciate the nerdy audio setup at the end. :)
~brian
Lol. no problem. That mic is BY FAR the best bang for the buck I've gotten in audio equipment. I can't believe it was so cheap. Love the name of your channel, by the way.
Thanks, Justin. Stop by sometime. :)
Will do!
Great video maniac. Kingsford for me with a free weber performer ;)
Thanks dude. You are going to love the 26.75. Hopefully somebody will give you that for free as well.
Great catching up tonight. Tell C we said hey.