wsk

Some basmati rice with vermicelli and mustard seeds on the stovetop in a chicken bouillon with turmeric, butter and Italian parsley. More pics to follow. It’s a balmy 52° outside and I’m still grilling in shorts and flips.

Like the subject says - which fuel to use in the Weber Summit Kamado? I know that ceramic kamado users swear by lump charcoal as the only way, but my understanding is it's because they have to worry about the amount of ash that is created in the fire box. But it seems that most of the videos I...

Hi everyone! I discovered this website several years ago when I had a Weber Master Touch Kettle and was looking for advice on the best ways to cook on it. This site was a great resource for me - between this and several YouTubers I was able to successfully use my kettle for both low-and-slow...

Started to cook and it started to rain. Almost at my threshold of use the oven as its 57° degrees and cold rain as I grill, indirect with an oak chunk. Used this rub, sans the sage: https://www.allrecipes.com/recipe/238147/roasted-chicken-rub/

A little background- I am new to the charcoal grilling game but am committed to giving it a go, all in. So far, it’s been a learning curve just getting the hang of temperature regulation and quantity of briquettes- very basic level stuff, but it’s going well. I am anticipating moving on from...

Need that MX fix. It’s been a while. About half way in to being done. Gonna grill some street tacos for these and some cold cerveza to imbibe. Fire roasted salsa!

Has anyone on here had any success building in a Summit Kamado into some sort of nest? I'm worried about doing it and not getting it to balance properly. Is it better to keep the ring on and build around that/ is it best to nestle the bowl into a unit without it?

Well, they cook quicker this way, that’s why kabobs. Seared and then brought to temp Honey glazed to balance the salt and sweet profile Grilled zukes Rested 10 mins. Ready for service. Crispy white rice. Like a Tadiq but less Persian style. Basically a white somewhat fried rice...

I have read about using hickory, cherry, mesquite wood chunks when smoking on the charcoal grill. Has anyone used oak? The reason I am asking is that I work in an architectural millwork shop, and have access to white oak and red oak chunks. I would normally stash some to burn in the fireplace...

Coming up!

Grilling up some quick carne asada tacos for the afternoon games. Niners lost. Gosh this team frustrates me! Fresh limes from the tree. At least I live a good life 😂

These work great on my WSK E6. I put a small piece of paper towel between the magnet and the lid so it wouldn't scratch the lid. Pic is without a flash. Magnetic Ultra-Bright Barbecue Grill Light with Super Bright LED Lights, Magnetic Base Flexible Gooseneck BBQ Light for...

Several members have expressed interest in making it easier to find threads about the Weber Summit Kamado E6 and S6 charcoal grills, including the original 2016 Weber Summit Charcoal Grill and Summit Charcoal Grilling Center. > When starting a new Summit charcoal thread, click the "More...

I just bought a new Weber charcoal grill, and it’s the first charcoal grill I’ve owned. I have been reading up on topics relating to charcoal grilling and have a reasonable idea on what to do, but interested in opinions on what you did or would do differently with your first few cooks. For the...

I was interested in topics relating to the Summit Charcoal and Summit Charcoal Kamado and see there isn’t a dedicated section for these unique grills. Would it be possible to create a section? What say ye sisters and brothers?

I realized while cooking this weekend that my charcoal grate was still in the lower position after smoking pork butts over a month ago. Since then, I've done wings, steaks, and chicken legs with Vortex or baskets in the center and indirect heat on the outside, never remembering to raise the...

Well, we consumed around 55-60% of last nights brisket so I need a small add-on for tonight’s 2nd night of Rosh Hashanah dinner. This is a 4# boneless leg of lamb which used to be 6#, but two of those pounds went into burgers last week. Butterflied this leg into 4 sections to flatten out the...

Dough starts on Thursday one big ball four balls 350 grams two balls 260 grams Final rise outside 84F in the shade for a couple of hours Kingsford Pro Comp briquettes smoking a lot on startup This setup makes it easy to add wood or lump and gets the stone up into the dome for...

And so the cook off begins. Bought a jumbo fatty. Wish me luck. The action starts this weekend.