Just picked up Weber Summit 650


 
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David Miller

New member
Hi all, I just picked up a Weber 650 earlier this week. Already made some killer wings, quartered Chicken, and some Skirt Steak marinated in Peter Lauger sauce.

Next I want to try the rotisserie. and the smoker.

Can anyone tell me the best way to use the smoker? I often make Fresh Salmon on cedar plank. WOuld this replace the plank or enhance it?

regards, Dave
 
David,

I've got the Summit 450... You'll love the rotisserie. I've made several chickens on it, using the smoker with Jack Daniel's barrel wood chips in it (soaked).

You'll want to remove your grates and put a roasting pan in there with a little water. It'll catch your drippings, and with the smoke, makes an OUTSTANDING gravy.

I will tell you that after using the smoker box a few times, I went out and bought a WSM.

The summit smoker box does fairly well, but it loses so much of the smoke out of the lid before it surrounds the meat that I'd recommend against relying on it for much.

I don't think I'd replace the plank with the smoker box, but that's just one guys opinion.

Hope this helps.
 
If we'd had the money,I would have got the Summit. Just an all around beautiful grill. But I am absolutely 100% happy with the Genesis. Still need to get a rotisserie,but Pammi Claus has already said that's on the list.
 
i'm not a big gasser user but take this for what its worth. as to the salmon i think you need to do both as they are a seperate way of doing the salmon. each has its merits. as to smoking you can do as i've read many times and block off part of the lid venting to help the smoke stay in. i would suggest blocking off half of the right side so that the smoke has to work its way across the food to the left side to get out. this will still allow enough air flow to safely allow the grill to be used. like any grill it takes a lot of experimenting to see what works for you. might wanna keep a log of what you do.
 
I put 2 chickens up on the rotisserie last night. came out great. Did not smoke them.

Do you smoke the rotisserie for the full 1h 10M or do you only do it for part of the time. if so how much

Also, how much wood do you use for smoking that period of time?


Originally posted by Stevo (Steve Y):
David,

I've got the Summit 450... You'll love the rotisserie. I've made several chickens on it, using the smoker with Jack Daniel's barrel wood chips in it (soaked).

You'll want to remove your grates and put a roasting pan in there with a little water. It'll catch your drippings, and with the smoke, makes an OUTSTANDING gravy.

I will tell you that after using the smoker box a few times, I went out and bought a WSM.

The summit smoker box does fairly well, but it loses so much of the smoke out of the lid before it surrounds the meat that I'd recommend against relying on it for much.

I don't think I'd replace the plank with the smoker box, but that's just one guys opinion.

Hope this helps.
Click to expand...
 
I've done the smoking both ways... all the way through, and half way. I've since read that the meat stops 'accepting' the smoke at 140*, so for the second half of the smoke, I was probably just burning wood.

I think I've also run the smoker burner too high... might try a lower temp next time. If you use the chips, you might have to reload once. Larger chunks will last longer (which is what I'll try next).

What George said is right on the money. I'll build some kind of foil gasket around the back of the lid, and use it to force the smoke to a lower level in the grill.

Definitely keep a log, or keep notes with your recipes. It's the learning from each cook that builds the knowledge base, which includes your personal preferences on how much smoke flavor you want in your food.
 
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