OT - Weber Summitt Charcoal Destroys BGE

cookingdude555

No mods, it's not a kettle. I load a bag of natural kingsford as much as I can in the fire ring. Put a lit chimney on top of that, and leave the water pan dry. I open one bottom vent all the way, and the top vent is left all the way open. I wait until 275 degrees, and put my food on. I never touch it again until my maverick tells me to. That's 12-15 hours later depending on outside temp and what I'm cooking. That's my experience at 4500 feet above sea level in Utah. It's the experience of many other people on Weber forums too. Those that have issues and move on are ok with us, we love picking up wsms cheap. It's a win win all around. 

Hans61

Focker said:

cookingdude555 said:

My 22" WSM goes 18 hrs, no problem. I've never cooked longer than that anyway. I've seen this new grill in person and it easily holds as much lump as the 22" WSM. It's double walled, so it's going to go longer than the WSM. I bet Webers literature on the WSM is conservative also. But those that know how to use them easily can cook as long as needed without a refuel.

Couldn't agree with this more.  Many peeps here struggle with the WSMs, and end up getting an egg.  Bashing the WSM without knowing how to properly use it.

I just did a 16 hr butt cook on 17lbs of lump and 10 or so briquettes on the 22 WSM, could've easily went 20.

Avoiding the heat sink running waterless, and Minion method startup, are key.  

So you basically used a entire bag of lump for one cook? The WSM was my first smoker, I have fond memories and loved the food from it, and when I visit my bro we cook on it and love it! Pretty much like you said, I didn't have it mastered, and I did move on to an egg. Definitely felt like my experience with the WSM shortened my learning curve with the egg!

Focker

cookingdude555 said:

No mods, it's not a kettle. I load a bag of natural kingsford as much as I can in the fire ring. Put a lit chimney on top of that, and leave the water pan dry. I open one bottom vent all the way, and the top vent is left all the way open. I wait until 275 degrees, and put my food on. I never touch it again until my maverick tells me to. That's 12-15 hours later depending on outside temp and what I'm cooking. That's my experience at 4500 feet above sea level in Utah. It's the experience of many other people on Weber forums too. Those that have issues and move on are ok with us, we love picking up wsms cheap. It's a win win all around. 

Hail yes it is!  Suckas!

Lit

cookingdude555 said:

No mods, it's not a kettle. I load a bag of natural kingsford as much as I can in the fire ring. Put a lit chimney on top of that, and leave the water pan dry. I open one bottom vent all the way, and the top vent is left all the way open. I wait until 275 degrees, and put my food on. I never touch it again until my maverick tells me to. That's 12-15 hours later depending on outside temp and what I'm cooking. That's my experience at 4500 feet above sea level in Utah. It's the experience of many other people on Weber forums too. Those that have issues and move on are ok with us, we love picking up wsms cheap. It's a win win all around. 

I was using a 22" WSM for a couple years. Never got those results. I got my WSM used and sold it for what I paid for it. I love my Simpsons kettle but the WSM doesn't compare to a kamado.

Focker

If there were a smoker/grill HOF, the WSM would have an entire wing.  

I smoked some serious steel stickburners at a rib comp, pissed so many of them off with my 18 WSM.  It was epic.  My brother and I laughed our way up to the call $$$, the main reason he caught the "bug".

Focker

Lit said:

cookingdude555 said:

No mods, it's not a kettle. I load a bag of natural kingsford as much as I can in the fire ring. Put a lit chimney on top of that, and leave the water pan dry. I open one bottom vent all the way, and the top vent is left all the way open. I wait until 275 degrees, and put my food on. I never touch it again until my maverick tells me to. That's 12-15 hours later depending on outside temp and what I'm cooking. That's my experience at 4500 feet above sea level in Utah. It's the experience of many other people on Weber forums too. Those that have issues and move on are ok with us, we love picking up wsms cheap. It's a win win all around. 

I was using a 22" WSM for a couple years. Never got those results. I got my WSM used and sold it for what I paid for it. I love my Simpsons kettle but the WSM doesn't compare to a kamado.

Judging solely by pics of grub off your eggs, I see why you struggled with the WSM. 

Lit

Focker said:

Lit said:

cookingdude555 said:

No mods, it's not a kettle. I load a bag of natural kingsford as much as I can in the fire ring. Put a lit chimney on top of that, and leave the water pan dry. I open one bottom vent all the way, and the top vent is left all the way open. I wait until 275 degrees, and put my food on. I never touch it again until my maverick tells me to. That's 12-15 hours later depending on outside temp and what I'm cooking. That's my experience at 4500 feet above sea level in Utah. It's the experience of many other people on Weber forums too. Those that have issues and move on are ok with us, we love picking up wsms cheap. It's a win win all around. 

I was using a 22" WSM for a couple years. Never got those results. I got my WSM used and sold it for what I paid for it. I love my Simpsons kettle but the WSM doesn't compare to a kamado.

Judging solely by pics of grub off your eggs, I see why you struggled with the WSM. 

I didn't struggle with it. WSM worked fine. Just not quite as good. I can cook great ribs on my 22" kettle. Plus I only post my bad cook pics here. 

Focker

Lol, was just messin' with ya bud.  
Its no butthurt friday! 

Lit

Focker said:

Lol, was just messin' with ya bud.  
Its no butthurt friday! 

Except for the wives right?

Focker

Hahahahaha
Yep!

cookingdude555

People get caught up on fuel usage. My Bubba keg is more efficient than any of my eggs. Better cooker? No, lower fuel usage than an egg doesn't mean it's better. It's different. The egg has better temp control than Bubba. The wsm has way more capacity than the egg or bubba. Both Bubba and wsm are cheaper than egg. The wsm can't grill. The bubba uses less charcoal. Wsm is easier to put in my car. Bubba has a trailer hitch and wont crack. Egg wont rust. Round and round. Who cares. 

Now, let's talk about which charcoal is best. 

pgprescott

I'm not a hundred percent sure , but I think we are looking at the fuel consumption issue all wrong. It appears to me they are attempting to tell you how much coal to put in the summit for a particular cook at a particular temp. I don't think that means you couldn't  add more coal and increase length of times. Also, the amounts of coal they talk about being able to go 8-10 hours is very small. Again, I think this is a bit of a red herring. Time will tell. I think they are trying to avoid left over briquettes, which are usually junk when they absorb moisture. 

pgprescott

They give you a coal measuring bucket with the grill. 

Focker

Pete, good points.  Weber is stupifying/simplifying the smoking experience for the weekend warriors, not the die hards like all of us.

I guarantee the TVWB folks will get longer burn times than posted. Hell, they've done it with a kettle.

Also, IMO fuel consumption is a good thing when you consider a hotter, cleaner fire.  I placed a few split firebricks in on last cook to help with this, and provide a barrier.  I let the nose guide me.  That wonderful bbq smell discussed recently, is much stronger on the WSM.  I still use my eggs for Q in the harsh winter of needed.  But I'm learning to plan certain cooks like cold smoking, or PP for the freezer in advance during favorable conditions.

I'll burn more charcoal, if it gives me a better fire and end product for the table.

I've even considered trying water, which would require a larger fire.  

stlcharcoal

I saw the new Weber earlier this week at a dealer in STL.  It was kind of neat, but I wasn't that impressed.  It is extremely light weight.....everything is stamped.  I had to push the lid shut because it wouldn't close over the force of the springs.  It was sitting next to a big Joe, and for the same money, the heavy ceramic will win IMHO.  I was bummed, was really looking forward to something heavy duty.

saluki2007

Canugghead

@paqman