Crotonmark
is one Smokin' Farker
- Joined
- Sep 6, 2013
- Location
- Croton, NY
Guys. Awesome comments. Lots of great thoughts
Does the Weber summit use lump or briquettes?
Does the Weber summit use lump or briquettes?
tough to find anyone with experience on the summit. I would think weber would put out a good product and I too suffer from buyers remorse. if I were buying one TODAY and price didn't matter I would go with one of the 3 ceramics kj, primo, bge if you plan on hauling it around I'd get an acorn just because they have been time tested in a year or two I may have a different answer, you asked for my opinion that's it. good luck
Guys. Awesome comments. Lots of great thoughts
Does the Weber summit use lump or briquettes?
Sorry to hear of your problems. I've had mine for 4 years (cooking an average of 2 to3 time per week on it) and haven't had any of those problems. My gasket (after 4 years) could be replaced but it cooks fine with it still. The grates are starting to show some wear and I'll probably replace them next year.I was once a huge Primo fan back around 2008-2009. That was before I replaced 3 cracked fireboxes, 2 sets of the junk porcelain coated grates, 2 hinge assemblies and 6 sets of the PITA to change cheap gaskets. All in less than 7 years. They are great cookers but cannot stand 4-5 days a week use.
I am leaning weber
I had a Kamado Joe Classic and thought it made the worst BBQ, not good at grilling either. You can't do true dual zone smoking, you can't dual zone when you're grilling, the heat deflector is worthless, no way to add fuel, can only use lump, no way to stoke the fuel, no access at all to the fuel, weighs 200 pounds, fragile, grease drips on the heat deflector making greasy black junk get on the bottom of your food..on and on..
Yes, it was highly insulated and fuel lasted a long time. But to me the negatives were not worth the positives. Also it seemed to me 1/3 of every bag of lump was small worthless bits you can't use in a Kamado.
I'd put my $100 22" Kettle against any Kamado at any price. Yes, I will do more work but you can get better results with the Kettle. If you made a burn box you could even use real wood. Cant do that in a Kamado either.
I had a Kamado Joe Classic and thought it made the worst BBQ, not good at grilling either. You can't do true dual zone smoking, you can't dual zone when you're grilling, the heat deflector is worthless, no way to add fuel, can only use lump, no way to stoke the fuel, no access at all to the fuel, weighs 200 pounds, fragile, grease drips on the heat deflector making greasy black junk get on the bottom of your food..on and on..
Yes, it was highly insulated and fuel lasted a long time. But to me the negatives were not worth the positives. Also it seemed to me 1/3 of every bag of lump was small worthless bits you can't use in a Kamado.
I'd put my $100 22" Kettle against any Kamado at any price. Yes, I will do more work but you can get better results with the Kettle. If you made a burn box you could even use real wood. Cant do that in a Kamado either.
I'm kind of in a crappy mood but I have a serious question for anybody that will answer. What exactly is all this dual zone cooking/smoking? And why is that so critical? I understand the reverse sear thing, sous vide cooking and all that, but I've cooked restaurant quality steaks on my big green egg, in a cast iron skillet in the oven and even on my $30 baby old smokey. I would love to have one of every kind of cooker made if I could afford them all. I think all cookers have their limitations. This new Weber looks beautiful and I'm sure it's a fine cooking machine, but ceramic cookers, real stick burners, charcoal cabinet cookers, etc are all capable of some outstanding food. I personally can't wait to taste some food off the new Weber. Would one of you that has one please invite me over for dinner?
I averaged 4-5 days a week cooking on the Primo. There were many weeks that I cooked every day of the week. I think the problem was that a lot of my cooks were very high heat. Like 700 degrees plus. It was sold to me with the understanding that it was ok to cook that hot. Well it is and it did a great job of it but it was at a cost. The grill with table and all the accessories was over $2200. Then I spent another $500 plus on maintenance items over the course of the 7 years that I had it. Primo has their own forum where you can read about these kind of issues almost daily.Sorry to hear of your problems. I've had mine for 4 years (cooking an average of 2 to3 time per week on it) and haven't had any of those problems. My gasket (after 4 years) could be replaced but it cooks fine with it still. The grates are starting to show some wear and I'll probably replace them next year.
Just build a UDS! Someone had to say it.op2: This is almost as much fun as a PBC vs WSM thread! Carry on!
go talk to the guys at the Weber Kettle Club, a great forum and a great bunch of guys in love with their kettles (as I am also)