Weber Ceramic? Guesses?

pescadorzih

Wtf?
A short 18 sec video of smoke clearing?
Nothing but what it looks like?
The hype for what?
Didn't show me anything.

Griffin

http://www.weber.com/weber-nation/blog/the-summit-charcoal-grill-it-has-finally-arrived

kwdickert

http://www.weber.com/grills/series/summit-charcoal/summit-charcoal-grilling-center/specs

bgeaddikt

Is it the Summit model?

pescadorzih

Thanks @Griffin
You would've thought they would've directed you there in the video

hondabbq

https://www.youtube.com/watch?v=JjbUilmcU4U

stompbox

Bluntly put: I am really.... really underwhelmed for $1500. 

kwdickert

I highly doubt they'll be offering this for anywhere over $650 without the table, regardless of what was being said before. The inherent value just isnt there.

saluki2007

Their home page says,"Kamado Performance Meets Weber Tradition" http://www.firecraft.com/weber-summit-charcoal-grill-18301001

Lit

lousubcap

Yup-firecraft has it listed for $1500 but free shipping...I think I will see how the market responds.  

volfan1

Oh. I'm putting my XL & mini on Craig's list right this minute. /s

bhedges1987

The damper is really cool. Other than that... Meh

hondabbq

After watching the video, I noticed a few things that looked off to me. the diffuser especially. they have finger holes to lift up to add more charcoal. that thing will be hot! how can you use your finger to lift it.

Too many nooks and crannies to have juices get into and make a mess on it too IMHO.

Very underwhelming as stated above. time will tell on how it performs, but looking at it is looks cheesy and cheap.

Now the Egg standing alone or in a table looks like a force to be reckoned with

Thatgrimguy

I wonder if you can use the gas assist like a gas oven. could be useful at times I guess.

The Cen-Tex Smoker

wow...a bunch of sh!tty pressed metal parts and "air insulated" for $1500. What a joke.

stompbox

hondabbq said:

After watching the video, I noticed a few things that looked off to me. the diffuser especially. they have finger holes to lift up to add more charcoal. that thing will be hot! how can you use your finger to lift it.

Too many nooks and crannies to have juices get into and make a mess on it too IMHO.

Very underwhelming as stated above. time will tell on how it performs, but looking at it is looks cheesy and cheap.

Now the Egg standing alone or in a table looks like a force to be reckoned with

No differently than removing a plate setter, actually, it would be easier since you will not have to hold it hot while transporting it to a table.

The Cen-Tex Smoker

I'm guessing they don't have a lifetime warranty either. You could buy 2 larges in nests with platesetters at a fest for the cost of one of these POS.

saluki2007

Isn't "Air Insulated" and nice way of say hollow?

HeavyG

It's certainly interesting. I like the top vent. I like the gasket arrangement and the shape of the dome/base surfaces which should help prevent any hing/alignment issues. I like that the diffuser plate has hinged sections as does the top grate - should make adding fuel pretty easy. The gas assist system is kinda neat.

I like the gourmet grate system. I upgraded to that on my 22" kettle a few years ago. I like the removable center section - makes it easy to hold a wok. Bonus - that center cast iron section just happens to fit just right on the top of the fire ring on my KJ Jr and makes for a good way to sear very close to the coals.

Is the insulation really just an air gap? They say the inner shell is aluminum but what about the outer shell - is it just the normal kettle porcelainize steel (which will rust once it inevitably gets chipped) or is it also aluminum?

All in all interesting but the price tag is a few hundred to high. We'll just have to wait and see what sort of street price these actually end up with a few months down the road.

Hotch

Not a lot of love on TVWBB web site this morning about the price of this double walled tin can!

westernbbq

It looks nice, i am a fan of weber products as i owned a summit gold D gasser, three weber kettles and a smoky joe.  All served me well.    My biggest complaint with any metal grill was the difficulty of keeping the under the grid areas clean, especially on the gasser.   The lower box got caked up with crud that was impossible to clean.   This new summit looks like it wont have that problem as much

Also on all my weber kettles, the tripod setup always seemed unstable after a few months of use

After experiencing the no questions asked warranty on bge ceramics, and the heat retention and temp control with the ceramics, well i am a big green egg devotee from now on

Nothing wrong with weber, it looks nice but for the money, a lg bge with accessories would be my choice

Lit

I would probably be driving around trying to find one of they were about the same price as a large. I would say about $700 tops would be my price point.

WeberWho

I'd say it's worth about this price with an additional $50 igniter

hondabbq

stompbox said:

hondabbq said:

After watching the video, I noticed a few things that looked off to me. the diffuser especially. they have finger holes to lift up to add more charcoal. that thing will be hot! how can you use your finger to lift it.

Too many nooks and crannies to have juices get into and make a mess on it too IMHO.

Very underwhelming as stated above. time will tell on how it performs, but looking at it is looks cheesy and cheap.

Now the Egg standing alone or in a table looks like a force to be reckoned with

No differently than removing a plate setter, actually, it would be easier since you will not have to hold it hot while transporting it to a table.

I agree, but with the platesetter there is no reference or indication of finger holes to do the lifting. Here it is generalized that the cutout is for lifting it to add fuel.

Now add a glove to your hand, is the cutout large enough to fit your fingered glove? Can you say coat hanger?

bhedges1987

hondabbq said:

stompbox said:

hondabbq said:

After watching the video, I noticed a few things that looked off to me. the diffuser especially. they have finger holes to lift up to add more charcoal. that thing will be hot! how can you use your finger to lift it.

Too many nooks and crannies to have juices get into and make a mess on it too IMHO.

Very underwhelming as stated above. time will tell on how it performs, but looking at it is looks cheesy and cheap.

Now the Egg standing alone or in a table looks like a force to be reckoned with

No differently than removing a plate setter, actually, it would be easier since you will not have to hold it hot while transporting it to a table.

I agree, but with the platesetter there is no reference or indication of finger holes to do the lifting. Here it is generalized that the cutout is for lifting it to add fuel.

Now add a glove to your hand, is the cutout large enough to fit your fingered glove? Can you say coat hanger?

Why would you need to add more coal anyways?  It must be because it looks like there is not much room between the diffuser and fire grate. 8-10 hours , isn't that what they said it can last for? 

Hotch

So with the diffuser you still have to lift the cooking grid separately correct?
I like my Woo for the BGE Large. Grid and platesetter/R&B stone all at once in 2 seconds. Simple and quick. And easy to rotate if need be.

bhedges1987

Hotch said:

So with the diffuser you still have to lift the cooking grid separately correct?
I like my Woo for the BGE Large. Grid and platesetter/R&B stone all at once in 2 seconds. Simple and quick. And easy to rotate if need be.

Totally agree. Also no need to add lump on a large egg... What would you be cooking that would take over 18 hours

HeavyG

Hotch said:

So with the diffuser you still have to lift the cooking grid separately correct?
I like my Woo for the BGE Large. Grid and platesetter/R&B stone all at once in 2 seconds. Simple and quick. And easy to rotate if need be.

The main cooking grate also has flip up sections on each side. You should be able to leave your meat in place and flip up the top wing and then reach down with som tongs and flip up the differ wing and add some coals. Theoretically anyway.

Focker

Running water less with the Piedmont pan in WSM, I can easily go at least 14hrs or more depending on weather.  You aren't using it right if all you can get is a 6 hr burn time, that's crazy.

With a WSM, a kettle, a few firebricks, charcoal baskets, and snaked fires, you can do everything this grill can do.  

A new Performer is 400, I would honestly put this in the 600-800 range.  Weber needs to put down the crack pipe......"air insulated" lmao