wsk

This year we did two smaller turkeys on the WSK, and I actually remembered to take (some) photos and post them. Started with two smaller Butterball pre-injected/pre-brined turkeys, about 9-10 pounds each if I recall correctly. About two days prior, we cut the spines out of each one (saved...

This popped up on my FB in case anyone’s interested… https://www.facebook.com/marketplace/item/3986570988279573/ He recently updated the listing with more pics - maybe negotiable

I’m going to break this in half, pierce 10,000 holes and then butterfly it with those herbs and pecorino. Then roll, tie and fridge overnight for a tight and dry skin. Goal is to get it cooking Sunday afternoon for dinner. Will roast and peel assorted bell peppers. Hopefully this one will...

My igniter doesn’t have a spark, and I don’t hear any gas running through the igniter. Does anyone know how to clean it or have a video link with steps taken to fix it?

Decide to give a Venom a try on my WSK, it may eventually end up on my 26” but this looked fun. I had picked up a billows for $63 during one of the big sales but all the wires made it really clunky. Will be doing a couple butts next weekend. One on the SmokeFire and one on the WSK.

Trimmed a bit. Scored the fat cap. Kinder's butter rub. Apple and cherry chunks WSK set to lower charcoal grate with charcoal baskets forming a channel/runway at the bottom. Saw Brett-EDH do something similar. Only my third cook on the summit. Very impress how easy it is for it to burn...

Thanks! I’ve been spending way too much time reading these forums to understand how to use my new toy and just wanted to say THANK YOU to all of you who have shared their experiences. I wanted a kamado for years, but going against my gut I did a pellet grill first bc I thought it would be...

Wanted the fat to hit the coals and atomize and create the classic old school bbq smell and flavor. Using the lower grate on the WSK and bottom vent dialed down to about 3/4” to the right of Smoke. Started skin side down for 25 minutes and now am skin side up. SPG, Avo oil, celery seed and...

Hi all! Just got my summit E6 last week. Live in Fort Erie, Ontario Canada. Coming from a Louisiana Grill LG900(with a cold smoke cabinet, still works great!). Broke it in with wings and some TriTip. I used the CBs it came with to make a barrier on the upper cooking position and banked coals...

Read this on Goggle

Good morning, I posted this on Reddit as well, but I really trust the folks in this forum for advice, so I'm posting here as well. I'm looking for some operating advice for the Summit Kamado. I'm coming from both an 18 WSM (which I loved) and Smokefire EX6 (which is fine, but did not love). I'm...

Didn’t grab all the pics. Was working the kitchen and grill. Smoked these hand cut NY steaks for 50 minutes till 95° and then pulled them for rest. Then cranked up the grill for searing and pulling at 125-127°F then rested before slicing for dinner. Made some fresh rolls with red leaf...

I have an original SNS Deluxe that I cut down to clear the grill grate on the WSK.. before the low profile SNS was offered. Works awesome. However, the low temp side of the grill is far larger than I'd like which of course means the hot side is too small. I've tried the runway setup that...

Anyone have any pictures of your WSK vents settings for a nice stable 225ish? This is where I am sitting at, at the moment....

No photographs yet. I'll post them when the cook is done. I purchased the thermal works smoke X4 about 2 and 1/2 years ago. I purchased the ThermoWorks Bellows fan last week and today is the first time I'm using it. Now, the Kamado was pretty stable on temperatures to begin with But I would...

I gave the Weber Slate the night off tonight. The Kamado was more than willing to fill in. Came out pretty good. Nice medium rare. I've done very thick ribeyes before, but never a tomahawk. It tastes the same :) but it looks really cool on the grill and cutting board. I like to use...

I saw this video on youtube from Kenyatta Robinson on cooking chickens on the kettle versus the WSK and spoiler, they thought the kettle chicken was better. I have a theory that using the Slow-n-Sear on the kettle draws the smoke across the chicken and out the vents and on the WSK, the smoke...

not sure I agree with him, but something to watch I guess? as has been said on here many times, Weber does need support it more with accessories

Been in the mood for some Memphis ribs. Read a bunch of recipes and settled on this: https://www.seriouseats.com/memphis-style-dry-ribs-barbecue-rub-recipe Whipped up the rub. It tastes pretty good. A nice balance between savory and sweet with a small amount of heat. Trimmed up 3 racks...

The schmutz is building up in the top vent of my WSK. When the grill is cold it can be difficult to rotate the vent, and I don't want to force things too much. Why doesn't the gunk just melt away? Has anyone else had this problem and how did you get the gunk out?