Are you set on ceramic? I would 100% put my Summit Charcoal up against any ceramic on the market, it is an AMAZING cooker. It was spendy at 1500 but it’s the best thing I’ve cooked on.
I cannot say enough good things about it. And the current Kamado is the same bowl and lid as my Summit, with different cart and no propane ignition (unless you get the side table cart). Saves 400 from the Summit.
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I am not sure I want ceramic and I like the idea of the relatively lightweight Steel Kamado so I can move it easily. I see some real advantages, including cleanup with the one-touch system, no limitations of ceramic, ie- weight, risk of cracking, longer initial startup time.
How does it perform in winter weather compared to a regular kettle?
How well does it seal for smoking?
One of the biggest reasons I wanted to try the Summit was for winter cooks. I live in Wyoming and cook outside all year long; when it’s 5-10 out and the wind is pounding at 50mph (common here) it not only chills me to the bone, but just sucks any heat out of a standard kettle.
With a kettle, I’m outside more checking and adjusting and trying to maintain temp, where with the Summit it’s really a set-it-and-almost-forget-it deal. Kettle I battle temps for the entire cook, and have on occasion lost the coals and have to start over. Summit just pumps out the entirety of the cook. I’ll typically have to adjust more than a less windy day, but much less than a kettle. And never lost my heat.
With the Summit, I keep the charcoal grate in the lower position 99.9% of the time. I use snake method maybe 50% but lately have been just filling the charcoal....basin of you will, lighting with gas, adding wood and putting a water pan on top of the heat diffuser and letting it go. I’ve had similar experience as above, and not even used half the charcoal in a 15hr cook.
I use almost solely lump with the Summit. It just seems like a match made combo. The Summit running Jealous Devil lump has never failed me. With my kettles I’ll jump around from lump and briquettes, although lump is more common.
The Summit is also the best searing method I have. I’ll toss on some steaks and let them get close gradually, then lift the lid of the Summit. I don’t know if it retains heat better which flames the charcoal quicker or better, but in less than a minute of being open I have lovely flames tickling the meat. It’s just.....hard to explain.
I do have a temp controller and use it on occasion, again maybe 50% of extended cooks. Just fun to see how it does with and without.
You have to adjust your vents almost opposite of a kettle. Mine is choked WAY down on the top vent, maybe a pencils width or a little less. And the bottom vents closed down a good amount as well. Anything else in my experience runs way too hot.
Sorry for the novel. Just an extremely happy customer. I wouldn’t mind adding a BGE or so in the future to compare and experience, but the Summit would absolutely 100% be the last grill I ever got rid of.
Oh. And mine leaks a little around the lid but I put almost zero thought or concern in small leaks. Kind of adds to the ambiance, when I smoke on it or anything really, it’s an experience. I make it an event.
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