wsk

I've seen some brief mentions in a few threads about wrapping the deflector on the WSK and am a bit perplexed about how that would work. The thing has holes designed to let air through, so wouldn't that yield sub-optimal performance? And if I pushed through the foil on all the holes, then gunk...

Applewood under B&B briqs. 250° target cook temp. One rack is SPOG which will be finished with a homemade Salt Lick original style bbq sauce. The other 2 are with my magic dust recipe and will only be a dry rubbed rib.

Waited almost to the last day before a price increase but I went for it and ordered the Summit Kamado this evening. Ordered from Amazon since Weber, yet again, did not have it in stock and I'm sure they won't have any more until after the price increase Friday. At least Amazon offered free...

This is a good one. Some sweet, salty heat. The rapid fire chimney on the E6 puts a damn nice char on food, and quickly! Lemme know if ya want the recipe.

Does anyone know if it's possible to purchase the OG hinged diffuser plate from the "1st gen" Weber Summit? I'm looking to get an E6 Summit soon and have read that one of the advantages of the OG 2016 model was the plate was hinged whereas now it's no longer hinged. That allowed you to easily...

When I asked about cooking chicken over the coals in another thread Darryl-swazies warned about grease dripping into the ashes and clumping making a mess down low where the intake vents and ash cleaning blades are located. I responded to Darryl saying I've got that issue in my Pit Barrel using...

I'm considering consolidating a WSM22 and a Kettle-22 down to just a Summit, and I see with the new Summit product refresh that the E6 model doesn't have the gas ignition. Is this something that can be added on at a later date? Thanks!

Still shopping... Can you tell me the exact distance from the coal grate to the cooking grate? In another post there were pics where it looks like 10 inches but I can't get a fix on the angle of the camera to the lip where the food grate rests. Also I'd appreciate any advice you guys can offer...

Did pulled pork on the E6 yesterday. No H2O. 4lb butt, bone in. 70/30 mix BFB and JD. Pit temp was 265 average. After 6 hours, shut E6 down. Was surprised when I open up the E6. Only a small amount of coals burned. Of the 1 Cherry and 2 hickory chunks, only 1 1/2 burned. Guess I need to rethink...

Got the new KillaGrilla grate & rack in this past week. Have them on my Performer…LOVE them. Heavy duty all the way.

Add bookmark #1 Weber Summit Kamado E6 Charcoal Grill - appliances - by owner - sale Weber Summit Kamado E6 Charcoal Grill, including Weber cover. Brand new in box. Features: Dual-walled insulation for precise, quick temperature changes Steel construction and porcelain-enameled...

Bday dinner for my now 26 year old. I don’t know how time moved so fast. He requested a whole smoked restaurant menu which we dialed down to a Chuck, butt and some chicken. Chicken will go on last for a hot smoke cook. Here’s my day which I got the meats on by 915A. JDXL with apple...

WSC and WSK owners only, seeking your replies for cook times, and cook temps for butts, either bone-in or bone out, please. i'm preparing for a bday cook for my eldest spawn and he's requested some smoked butt, along with some other smoked meats i'll be doing in this cook. so, would like to...

Casper's hot dogs for chili and rice.

I saw this video this morning. 30+ minutes. By BBQGuys, but using Weber employees (Kelsey Heidkamp) to demonstrate. I found it to be entertaining and informative. Uses the S6 and Weber connect. Just sharing.

weber summit charcoal grill https://sfbay.craigslist.org/eby/for/d/danville-weber-summit-charcoal-grill/7445353096.html @Bruno - close to you.

It’s been somewhat interesting to me lately. It seems more and more have jumped on the Summit Kamado train and there’s more discussion revolving around it than there seems to ever have been regarding the original Summit Charcoal. And I’m curious why that is? For you folks that have gotten or...

Hi, the free cookbook on purchase of the summit kamado/grill centre was not available in the UK, can anyone help me get a copy? thanks in advance

I’ve been doing long burns on my E6 by simply dumping in a couple of chimneys of briquettes and lighting them on one edge. That works fine on a shorter (3-4 hour) cook, but on long cooks it results in uneven temperatures. As the burn makes its way into the center, it tends to expand in all...