Tell me about your S6.


 

Jeff Boudman

TVWBB All-Star
The Giants pulled it off last night. So can you. It’s all in the approach.

My middle spawn built my E6 for Father’s Day. At first he was like what the hell do we need a jumbo grill like this for? The size of this is ridiculous. What are you thinking? What the heck are you going to cook on this that you can’t already do? And now he’s like “I can see getting one of these as my only grill when I get a house.”

He’s 21. He learned quickly.
Your son is becoming a wise man.
My son, daughter-in-law, and granddaughter were here last week. I had told him he could take home a WSM 18 and he was excited about that. The three sections and cooking grates were unused. The charcoal grate had been used once and the charcoal ring used three times and cleaned.
Someone decided at the last minute they didn’t have room.
 

TimA

TVWBB Fan
For those of you that smoke on the E6 / S6, I was wondering if it is inconvenient to add or tend the coals compared to a WSM? It seems like you would have to remove the food, grate, and diffuser to tend or add coal, where the WSM you can just open the door and easy peezy. Unless you just do indirect and don't use the diffuser.
There’s no tending needed. I’ll load it up with charcoal, snake, and lit coals on one end. I’ve never had to tend or touch it for 12+ hours. In the 14-16 hour range it’s out of fuel with the snake. If you just filled the bottom and lit a corner, it would go 24 hours plus without blinking.
 

DanHoo

TVWBB All-Star
I really wish I had an XL BGE, or an S6/E6

I just finished eating ribs. I cooked three full slabs on the large BGE.

I had to cook the ribs on edge using a rack, and the foiling stage was a pain as I had to stack the pouches.

The end result was great, but it was more work than It would have been if I had a larger grill.
 

DavidMichael

TVWBB Super Fan
I really wish I had an XL BGE, or an S6/E6

I just finished eating ribs. I cooked three full slabs on the large BGE.

I had to cook the ribs on edge using a rack, and the foiling stage was a pain as I had to stack the pouches.

The end result was great, but it was more work than It would have been if I had a larger grill.
I think Ive eliminated the BGE- KJOE from my wish list for this reason, I think I need a minimum of 22" cooking surface as I like more indirect cooking for smoking...I dont have a desire for the XL models, I saw an E6 in person and think I am going to stick with weber...

Ive narrowed my selection down to : performer 22 - 26" kettle - E6 summit
 

Brett-EDH

TVWBB Pro
Brett, I had read that review before. I am impressed that it has replaced your 18WSM.
Thank you. While the WSM does hold more meat, it struggled to fit a 16# brisket. Always had to place wood chunks underneath the brisket to dome it to make it fit. The main feature of the E6 is that I can smoke and sear all in the same place. It’s made cooking very easy. And the E6 is a do-it-all grill in a single product.
 

Pat G

TVWBB Emerald Member
Thank you. While the WSM does hold more meat, it struggled to fit a 16# brisket. Always had to place wood chunks underneath the brisket to dome it to make it fit. The main feature of the E6 is that I can smoke and sear all in the same place. It’s made cooking very easy. And the E6 is a do-it-all grill in a single product.
Good to know. I've never used the bottom grate on my WSM so the larger grate on the E6 would be a plus for me.
 

Kevin L (NKY)

TVWBB Gold Member
I love your reveiw Brett and the video you posted that got you interested.
I love the shelf mod fantastic, and the extra lower grate idea. Now if I could just find one for a price like Bruce did, heck even 4 times higher I would thin my herd.
 

Bruno

TVWBB Gold Member

Darryl - swazies

TVWBB All-Star
Can’t believe I missed this thread until now.
There isn’t anything I can add that hasn’t been said.
The efficiency is insane, Saturday I used it to smoke and used Weber bricks.
3 pieces of wood and only about half to 5/8 full in total.
Smoked chuck pepper stout beef was on the grill. I cooked 7 hours at 270 until it hit about 170 and had good colour.
Left it in full smoke mode and got the beef braising. Ran it at 370 straight for the next 3 hours or so and let it all cool off and when I cleaned it out the next day there was still charcoal left.
If you seen the vids on it you will know you do not need to add fuel for any cook.
I haven’t cooked on it as a bbq yet.
 

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Brett-EDH

TVWBB Pro
Before and after a 5 hour cook time. Very little coal consumed. Maybe 35-40% used is my estimate.
 

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Bradley Mack

TVWBB Super Fan
I opted for the E6 (no cart, same grill.) As Grant has mentioned, I simply love it. Not a single complaint. It compliments my WSM 18.5. I can smoke on one and grill or smoke on the E6 at the same time.
 

Darryl - swazies

TVWBB All-Star
Bruno, have you been pressured by your peers enough yet and decided that pressure was harder for you to handle than it was to take grief from the wife????
Cmon.....

You can be one of us.......one of us......one of us......
This is the pressure chant......;)
 

Mark Foreman

TVWBB Pro
I got the E6 and absolutely love it. Gonna down size the fleet.
Down size is complete. Performer deluxe and WSM 14 went to my daughter. Smokey Joe to my friend. WSM 22 is in the garage as I haven’t completely decided wether or not to keep it.
That leaves me with the E6 and the Genesis II SE-335 for my day to day use. I also have a Smokin-it model 3 electric for jerkey, smoked fish, cheese, salt, sausage (anything low temp or cold smoke).
 
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