Help! Kamado Summit e6 heat control

[OmarH]

Help! Best way to start the fire for a cook

Hi all,

Please could you share your expertise on the most effective method of starting the fire in anticipation for a low and slow cook. I’ve been a Weber kettle fan for a few years and finally decided to buy a Weber Kamado summit e6. I was very very excited to purchase this as a Kamado grill is something I’ve wanted for a long time but I could do with some pointers on how best to start my cooks.

I read ALOT about the bbq before purchasing and a lot of praise was heaped onto this grill for its ease of controlling temperature and how efficient its use of coal was. I’ve used the grill 4 times and each time I’ve tried something different but equally I’ve been left wanting. For reference, I’m in the uk and the grill Costs £1400 here - therefore I was expecting alot. I’m pretty confident with bbq and cook throughout the year, this is the 4th bbq I own- I was mainly purchasing for smoking meats and using as an outdoor oven.

If you’re planning on cooking beef ribs or brisket how do you start your fires? I’ve tried either half filling a chimney and dumping into the middle surrounded by unlit coals, I’ve tried lighting 1 firefighter in a pile of unlit coals, and I’ve tried half filling the baskets with lit coals surrounding by unlit coals . Each time it’s taken me hours to get up to temperature and it’s not the experience I’d hoped for.

So please can you share- how do you start your grill? And more specifically what do you set the vents to when you first put the lit coals in/put fire lighters onto unlit coals? Open top and bottom until the heat comes up before changing the bottom to smoke setting and halving the vents? Or start with the bottom dial on the smoke setting and just giving it more time?

I was really hoping this would be an easy grill to use but instead I spend most of my morning trying to get up to temp and the afternoon trying to stabilise it- any advice would be gratefully appreciated

 

[John_NJ]

Welcome OmarH!

@Brett-EDH
@DanHoo

 

[Michael Chen]

In general, I like to read @Brett-EDH 's threads and try to follow what he does, because it is clear his techniques work, and there's no need for me to reinvent the wheel.

For the situation you're describing here, this is what I usually do with my WSK E6. I'm usually at my desired temperature within 40-50 minutes.

Pack the lower level tightly with unlit lump and however much smoke wood chunks I want. I open the bottom vent all the way.

I light a fire starter at the "bottom", near the edge closest to me when I'm facing the bowl. I leave the lid up for about 15-20 minutes until the firestarter is mostly or completely expended and it is clear that a small portion of the coals are lit.

I'll add the deflector plate, drip pan, water pan if I want to use one, grates, etc. at this point, and then close the lid. Bottom vent still wide open, and I'll make sure the top vent is flipped down, but the four holes are completely open. If it consistently takes too long to start, I'd consider flipping the top vent all the way open.

After about 20-30 minutes, I'm usually close to the temperature I want, so I'll set the bottom vent to the "smoke" setting. Once the initial white smoke clears up, the temperature is usually relatively stable, and I'm ready to cook. Depending on what temperature I'm shooting for, sometimes I have to close the bottom vent to halfway between closed and "smoke" (I marked this with a sharpie on the ash catcher holder)

I'm guessing the available charcoal in the UK is completely different from what we get in the States. I've used some varieties that take longer to start, and I've also experienced some variation bag to bag of the same kind of charcoal....

 

[OmarH]

In general, I like to read @Brett-EDH 's threads and try to follow what he does, because it is clear a lot of his techniques work, and there's no need for me to reinvent the wheel.

For the situation you're describing here, this is what I usually do with my WSK E6. I'm usually at my desired temperature within 40-50 minutes.

Pack the lower level tightly with unlit lump and however much smoke wood chunks I want. I open the bottom vent all the way.

I light a fire starter at the "bottom", near the edge closest to me when I'm facing the bowl. I leave the lid up for about 15-20 minutes until the firestarter is mostly or completely expended and it is clear that a small portion of the coals are lit.

I'll add the deflector plate, drip pan, water pan if I want to use one, grates, etc. at this point, and then close the lid. Bottom vent still wide open, and I'll make sure the top vent is flipped down, but the four holes are completely open. If it consistently takes too long to start, I'd consider flipping the top vent all the way open.

After about 20-30 minutes, I'm usually close to the temperature I want, so I'll set the bottom vent to the "smoke" setting. Once the initial white smoke clears up, the temperature is usually relatively stable, and I'm ready to cook. Depending on what temperature I'm shooting for, sometimes I have to close the bottom vent to halfway between closed and "smoke" (I marked this with a sharpie on the ash catcher holder)

I'm guessing the available charcoal in the UK is completely different from what we get in the States. I've used some varieties that take longer to start, and I've also experienced some variation bag to bag of the same kind of charcoal....

Thank you for your reply Michael, that’s very informative. I think I went for a slight mix of that approach the last time.

When you say lit a fire lighter at the bottom you mean ontop of the pile of coals? Or do you mean underneath the coals before covering them back up?

I ordered an ink bird smoker temp controller that arrives tomorrow but tbh I was reluctant to. I might hold off opening it and experimenting with your technique. Thanks again

 

[OmarH]

In general, I like to read @Brett-EDH 's threads and try to follow what he does, because it is clear a lot of his techniques work, and there's no need for me to reinvent the wheel.

For the situation you're describing here, this is what I usually do with my WSK E6. I'm usually at my desired temperature within 40-50 minutes.

Pack the lower level tightly with unlit lump and however much smoke wood chunks I want. I open the bottom vent all the way.

I light a fire starter at the "bottom", near the edge closest to me when I'm facing the bowl. I leave the lid up for about 15-20 minutes until the firestarter is mostly or completely expended and it is clear that a small portion of the coals are lit.

I'll add the deflector plate, drip pan, water pan if I want to use one, grates, etc. at this point, and then close the lid. Bottom vent still wide open, and I'll make sure the top vent is flipped down, but the four holes are completely open. If it consistently takes too long to start, I'd consider flipping the top vent all the way open.

After about 20-30 minutes, I'm usually close to the temperature I want, so I'll set the bottom vent to the "smoke" setting. Once the initial white smoke clears up, the temperature is usually relatively stable, and I'm ready to cook. Depending on what temperature I'm shooting for, sometimes I have to close the bottom vent to halfway between closed and "smoke" (I marked this with a sharpie on the ash catcher holder)

I'm guessing the available charcoal in the UK is completely different from what we get in the States. I've used some varieties that take longer to start, and I've also experienced some variation bag to bag of the same kind of charcoal....

Oh and also- do you ever use lit coals? A chimney more specifically?

 

[TimA]

I use my Summit Charcoal (predecessor to the Kamado, same bowl) often. I have used a variation of the snake method and also just lit the charcoal in the bottom.

I NEVER move the charcoal rack up. So I either dump charcoal and make a ring, or level the charcoal out and use the gas assist (which Kamado doesn’t have…). If I do snake, I use the smaller chimney Weber has and dump those on the end with wood.

I put my top vent about where I want, leave lid open, light and let it go for 20 minutes or so. Bottom vent wide open. I then come out, close bottom vent to the smoke setting, close lid and open the top vent until it’s about where I want and close the vent. Let it settle, make sure it’s where I want and throw the meat on there. I would say all in, about a half hour or so before I’m ready to rock.

 

[Brett-EDH]

Help! Best way to start the fire for a cook

Hi all,

Please could you share your expertise on the most effective method of starting the fire in anticipation for a low and slow cook. I’ve been a Weber kettle fan for a few years and finally decided to buy a Weber Kamado summit e6. I was very very excited to purchase this as a Kamado grill is something I’ve wanted for a long time but I could do with some pointers on how best to start my cooks.

I read ALOT about the bbq before purchasing and a lot of praise was heaped onto this grill for its ease of controlling temperature and how efficient its use of coal was. I’ve used the grill 4 times and each time I’ve tried something different but equally I’ve been left wanting. For reference, I’m in the uk and the grill Costs £1400 here - therefore I was expecting alot. I’m pretty confident with bbq and cook throughout the year, this is the 4th bbq I own- I was mainly purchasing for smoking meats and using as an outdoor oven.

If you’re planning on cooking beef ribs or brisket how do you start your fires? I’ve tried either half filling a chimney and dumping into the middle surrounded by unlit coals, I’ve tried lighting 1 firefighter in a pile of unlit coals, and I’ve tried half filling the baskets with lit coals surrounding by unlit coals . Each time it’s taken me hours to get up to temperature and it’s not the experience I’d hoped for.

So please can you share- how do you start your grill? And more specifically what do you set the vents to when you first put the lit coals in/put fire lighters onto unlit coals? Open top and bottom until the heat comes up before changing the bottom to smoke setting and halving the vents? Or start with the bottom dial on the smoke setting and just giving it more time?

I was really hoping this would be an easy grill to use but instead I spend most of my morning trying to get up to temp and the afternoon trying to stabilise it- any advice would be gratefully appreciated

here's your first lesson in full: https://tvwbb.com/threads/✡️-rosh-hashanah-2023-✡️-it’s-about-to-get-real.96180/

 

[Brett-EDH]

for a low and slow (LAS) cook start, load your coal. depending what you're cooking and for how long, i invert my charcoal baskets (CBs) so I don't have to fully load the coal grate.

for a brisket, i'm using 2/3 of a full load (9-10 hours easily of fuel). for pork belly im using 1/3 a load (4-5 hours fuel, easily).

i load the coals and wood (wood sandwiched in between the coal layer).

then i remove around 5 coals (briquettes are what I use for LAS, not lump charcoal), and then place 2-3 napkins with bacon grease, cooking oil, or any fat inside those napkins. and then i use a small crème brulé torch and light the greasy napkins. (napkins in the US are like a paper towels for your hands and face, not ladies products).

i start the LAS cook with the lower vent in the fire position, all the way open. once i see i have flames going, i then lid the WSC and pop open the rapid heat top vent to have maximum airflow.

after 10 minutes, you can then place the deflector in place, or you can place the deflector in place before you first close the lid. i prefer to wrap my deflector in heavy duty aluminum foil for easy clean ups when done cooking.

after 15-20 minutes, i'll then dial down my bottom damper to SMOKE setting and close the rapid heat vent and open that vent to 70% or so.

get your meat on and monitor temps for 40 minutes or so. then make fine tune adjustments.

you can see in my cook graph on my link what my grill temps were. basically i held less than 275F for the majority of the first 5 hours. https://cloud.thermoworks.com/shared/wxTmJqX9hwZgTLfleUlY

 

[DanHoo]

I ordered an ink bird smoker temp controller that arrives tomorrow but tbh I was reluctant to. I might hold off opening it and experimenting with your technique. Thanks again

Welcome Omar,

I encourage you to wait on using a temp controller on the WSK.

Knowing the smoker and getting it to run without a controller is essential to the success of the cook. If it isn't setup correctly the controller can't always fix it.

It looks like you are getting good advice. I'll read what's been written and see if I have anything to add.

Cheers,

Dan

 

[DanHoo]

@OmarH

Another suggestion. Mark the lower vent control with a sharpie so you know where the P portion of the vent ends and when it is fully opened.

Here is a pic of mine. For a low temp cook, I often have the lower vent very close to the first mark, and will make very small adjustments. Knowing the edge of the "P" is important because a small adjustment to the right of the P will open the vent more than the same adjustment to the left of the P. I hope this makes sense.

 

[DanHoo]

I think the only technique I'll add is I like to have the temp stable for at least 10 mins before I put meat on, and when I do put it on I do not make any vent adjustments for at least 20 to 30 minutes.

A large piece of cold meat put on to a grill at 225 F or 250F will bring the pit temp down at first, but if it was setup to run at the right temp it will settle back to that temp after the meat is put on, if it is left alone.

 

[Brett-EDH]

I think the only technique I'll add is I like to have the temp stable for at least 10 mins before I put meat on, and when I do put it on I do not make any vent adjustments for at least 20 to 30 minutes.

I large piece of cold meat will bring the pit temp down but if it was setup to run at the right temp it will settle back to that temp after the meat is put on if it is left alone.

i gave up waiting as i found it a waste of time. 10-15 minutes to get the coals up and running and lit, toss the brisket on it. check it 40 minutes later (yes, i know where to set the grill so experience does matter here) and then make a fine tune adjustment and leave it alone. the best advice is to leave it alone. it'll settle down over time. grab a beer, or five, and enjoy the game that's on TV (or streaming). and never open the lid unless you abso have to. let it ride it my goto plan these days.

 

[OmarH]

Wow, I’m taken aback by the number of responses and the time you’ve take share so many details. Thank you all very much

I have to confess this is not a purchase I made lightly and is genuinely the most I’ve ever spent on anything for myself so the first few uses with it was extremely disheartened.

The coals I tend to use are Weber briquettes and big K lump wood charcoal (I don’t imagine the latter is available in the USA). I recently got a supermarket own brand coals but they burn very dirty smoke and smell absolutely awful so I certainly won’t be using those.

I’ll also resist opening the temperature controller…

My dream is to get to stage where I can start the fire before going to sleep, leave beef ribs or a brisket on overnight, and tweak in the morning to get them ready to eat for lunch. I don’t know whether that’s even possible on this grill but that is something I’d love to try!

 

[Michael Chen]

When you say lit a fire lighter at the bottom you mean ontop of the pile of coals? Or do you mean underneath the coals before covering them back up?

I kind of shove it down into the pile a little, so not quite on top, but they're not completely covered. I try to make sure there are some small pieces of lump touching that will catch and burn quickly.

I'm not sure what kinds of fire starters you have available in the UK, but I've used at least three or four different kinds and have not seen much of a difference in performance. I currently use these, but mostly because I thought the pictures on the boxes and tins were entertaining (they're a little pricier than other options): https://www.jealousdevil.com/boom-firestarters

I ordered an ink bird smoker temp controller that arrives tomorrow but tbh I was reluctant to. I might hold off opening it and experimenting with your technique. Thanks again

I do own the Thermoworks Billows, but I spent a few months working with the kamado before I actually started using the controller. A controller's nice for those busy days and offers extra peace of mind, but is not absolutely necessary.

Oh and also- do you ever use lit coals? A chimney more specifically?

I have accumulated a bunch of chimneys over time (I think I have six of them), but lately, I haven't been using them too often, especially for longer smokes. I think I've lit my chimneys twice since May, and we've used the grills and smokers almost every weekend this summer.

I usually just make sure I light the fire starter earlier than I think I need to. Even when I need a lot of hot coals for grilling, I'll just budget extra time for the coals to catch, and leave the lid open until the fire is raging as intensely as I want it to.

 

[OmarH]

here's your first lesson in full: https://tvwbb.com/threads/-rosh-hashanah-2023--it’s-about-to-get-real.96180/

This is inspiring. Just amazing work- I have hope

 

[Brett-EDH]

This is inspiring. Just amazing work- I have hope

you can easily do this. i don't have or use ATCs. i do recommend a ThermoWorks Signals though. Swear by mine. love it.

i used to do overnights but no longer as they're not necessary for me serving brisket dinner.

14# cook weight runs 8.5 hours on the WSK.

11# cook weight does its business in 6.5 hours on the WSK.

i've done larger and will have to check my records for times on larger briskets.

the WSK is the best cooker i've ever owned and used. you'll get up to speed here very quickly here. there's a solid knowledge base to pull from.

 

[TimA]

My dream is to get to stage where I can start the fire before going to sleep, leave beef ribs or a brisket on overnight, and tweak in the morning to get them ready to eat for lunch. I don’t know whether that’s even possible on this grill but that is something I’d love to try!

1000% doable, and relatively easily I’ll add. When this thing settles in, it generally stays. And that’s in summer, winter, blowing winds or calm. The beauty of the insulation.

I do have a Thermoworks Smoke X4 with Billows and love it, but it’s not a requirement by any means. Curiosity got me.

And you’re able to get the Weber briquettes. Lucky. I LOVED those things when we could get them, wish I had a stock pile.

 

[OmarH]

1000% doable, and relatively easily I’ll add. When this thing settles in, it generally stays. And that’s in summer, winter, blowing winds or calm. The beauty of the insulation.

I do have a Thermoworks Smoke X4 with Billows and love it, but it’s not a requirement by any means. Curiosity got me.

And you’re able to get the Weber briquettes. Lucky. I LOVED those things when we could get them, wish I had a stock pile.

Excellent news, thank you for the reassurance. I just need longer to really learn the nuances of the grill, you’ve all given me sufficient hope that it’s worth it!

 

[OmarH]

You can tell i'm rather determined to get this right... An update from my experiment this morning.

Wet and windy conditions here today (dont know if this makes a significant difference to your experience in controlling the heat). This was purely an experimental light of coals- no intention to cook. My aim was to bring temp to 120C (250F) and try to hold it there until the coals burned out to see how long i could control and then maintain temp. All temp measurements are from the dial on the dome- i know for you purists this is suboptimal!

1. Loaded about a third of the base with weber briquettes. Lit a firelighter (weber natural) in the corner with enough surrounding coals. Bottom vent open fully, lid open started at 09.40. Left for exactly 15 minutes- came back with surrounding coals well lit at 09.55.

2. Open bottom vent fully, top 4 vents open (not lid up). Left for exactly 25 minutes- came back to find the temp at 220C (428F) at 10.20.

3. Put bottom vent to smoke setting, closed top vents to half to try and bring down temp

4. Came back at 10.45 - temp still at 200C. Reduced top vents to about 3/4 shut.

5. 11.10- temp barely changed - 190C. Closed bottom vent to almost closed (Between off and smoke).

6. 11.45- Temp 150C. Changed top vents to a slit, bottom unchanged at between off and smoke.

7. 12.15 - Finally down to 120 (250F)

8. Decided to add more briquettes and extend the cook brought temperature up to 150/160 and put a chicken at 15:00 to cook- served at 17:30

At 7.30 the heat was still at 120C (albeit with all vents open and very little fuel left) - nearly 10 hours after starting the fire. This is probably the 6th time ive used this grill but only today was i left seriously seriously impressed. I cant have had more than 2.5kg of Weber briquettes in total and to have heat for that long is crazy.

However, i still need your help! I overshot temperature initially significantly- was very surprised how quickly the temperature came up at stage 2. I should have checked on the heat at 15 or 20 rather than 25- maybe the high winds just sped up the temperature rise beyond whats normally expected.

What's your approach for arresting the heat rise or reversing the temperature? I very much like the approach by @Brett-EDH but what setting should i go for to reverse the high temps?

And in terms of stabilising temps, to quote @Brett-EDH again is 'dial down my bottom damper to SMOKE setting and close the rapid heat vent and open that vent to 70% or so.' - is this a fairly reliable way to keep a stable temp?

Thanks again in advance! I have alot more hope after your replies and todays experience. I can be borderline obsessive about things like this so all your feedback is appreciated.

Also- can you guys not buy weber briquettes in the US? My Inkbird temperature controller arrived today but I'm in two minds about opening it- i might return it....

​

 

[Brett-EDH]

What's your approach for arresting the heat rise or reversing the temperature? I very much like the approach by @Brett-EDH but what setting should i go for to reverse the high temps?

And in terms of stabilising temps, to quote @Brett-EDH again is 'dial down my bottom damper to SMOKE setting and close the rapid heat vent and open that vent to 70% or so.' - is this a fairly reliable way to keep a stable temp?

basic rule; don't overshoot to bring down.

recco for LAS cooks only: load coal as my pic showed in the linked thread. you needn't fill the entire lower coal grate unless you need 24-30 hours cooktime.

light fire with greasy napkins or starter cube. let fire sit for 5 minutes with bottom vent open and grill lid open.

then place your deflector plate in position above the lit coals.

place grate into cooker.

close upper lid and dial down to slightly above smoke setting on bottom vent. dial down top vent to 70% open.

check back in 20 minutes and see your temps. you should be at 200F-250F at this stage.

then lower bottom vent to smoke setting and top vent to 30% open.

this will hold temps at 250F or lower.

NOTE: when cooking a brisket, for example, use an aluminum tray atop the deflector plate and fill it with 2-3 inches of water. this will regulate your temps and keep you cooking at 225-250F. this is my method for brisket on the first 5-6 hours. works 100% like a charm every time.

if you don't have a protein in the cooker, your temps will rise as you don't have anything absorbing the heat. it's not a valid test to hold 250F without meat inside the cooker, IMO. that's not a real world cooking scenario.

pop back in with more questions. glad to help if I can.