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View Full Version : Review: Weber Summit Charcoal Grill, a short novel - Purchase and Assembly thoughts and my first cook (Lots of PRON)


THoey1963
04-24-2017, 01:04 PM
So, I started this thread late last night. I got about six paragraphs in, had too many windows open, went to close those that I didn't need, and accidentally closed this one. Long day and long necks were involved. <sigh> This time, I am writing this up in Word, and I’ll cut and paste when done. I’ll apologize now for the novel. If you don’t want to read me ramble, just skip down to the PRON.

The Lead Up: Ever since I flew the coop from the parent’s house, I’ve had some sort of charcoal grill, or at least, access to one. I enjoy the taste of the meats coming off the grill with that KBB and wood flavors much more than anything comes off a gasser. When I moved in with my now wife, she needed a gas grill with a side burner so that she could cook some her more pungent Korean dishes without smelling up the whole house. Backyard real estate said we really only had room for one grill, so I gave my kettle away to my best friend, and settled for what I had. I got pretty good at it, making some pretty decent food on the gasser, but it was just missing that extra flavoring from a coal and wood fire. When I got into smoking, this became even more evident, but there are just some foods that need to be grilled to me.

My current gasser, a Weber Genesis S-330 is a great grill, but the Texas weather was starting to take its toll on it. Most of what needs repair is under warranty, but my desire to go back to charcoal and wood led me to feel that now is as good of time as any to make the switch. The wife being away for a two month vacation also added to the opportunity. So, what grill to get?

The Decision: First things first, I must admit that I am a Weber fan. Some here on the forum suggested looking at other pits, and I did, but I kept coming back to Weber’s. I think it’s just the tradition of a Weber in the backyard. If I hadn’t outgrown the WSM, I’d still have it for my smoker.

A typical grill cook for the two of us is a couple Ribeyes and various veggies in a grill pan and a basket. On the gasser, that pretty much filled it up. So, I needed a grill with at least the same amount of cooking area. That took the 22” kettle off the list and left the 26” and the Ranch. Since the gasser had the side tables that I was used to using, I wanted something with an attached table to set pans on, etc. Weber doesn’t make the either of those with a table, so I was looking for options. Along comes the Weber Summit Charcoal Grilling (WSCG) Center.

On face value, this met most of my needs, but had two drawbacks. The first, and the one that everyone thinks of, is the price. And I’ll admit, Weber blew it here. Not necessarily on the price point, but in their advertising. What were they calling it? The Grill of a Lifetime or something like that? They came out saying it was a hybrid of the Weber kettle and the WSM, just at three times the price of owning both. I think it was Justin (Babyback Maniac) that said they should have been comparing it to the BGE, because that is what is more similar two, and then the pricing is right on mark. All that is fine, but it was still a $2K grill / smoker. I am still not sure if it is worth that, but with a little care, it will last the rest of my grilling lifetime.

My second issue was the available cooking space. At 452”, it’s slightly smaller than the S-330’s 507”. And it is round. Meaning that square cooking sheets or baskets leave awkward shapes of remaining space. On one of my earlier visits to the only location in San Antonio that sells the WSCG, I was discussing with a guy about using cans or bricks and a second grate to add to the cooking surface. He said he had an idea and went to grab a large BGE Grill Grate Extender. The bracket fit like it was built for the WSCG. And, compared to Weber’s folding grate extender, this one had a larger cooking surface, and you could remove just the grate to get to the food underneath, not have to lift the whole thing out, flip your lower meat, and then try to fit the legs back in place. Of course when I went to buy it, they were out of stock, but they’ll have it this week and I’ll go pick one up.

So, yeah, it’s more than I wanted to spend, but it’s a Weber, it’s an insulated grill / smoker, and with a little care, it’ll be the last grill I need to buy. <sigh> My wallet still hurts…

Oh Happy Day!: I got up Saturday morning a little early and went to help a Brisket taco sale benefiting the Disabled American Veterans, just as a server, they already had the briskets donated. That was a lot of fun, and I think I got an “in” to maybe help them out in the future to perform the smoking on my cabinet. After that, it was time.

Headed off to BBQ Outfitters and over to the WSCG section. They had the standard version on display, but had just refilled their stock of the Grilling Centers, and didn’t have one assembled yet. I was fine with that, thinking that by assembling it myself, it would save them time ($$$), and I might be able to talk them into some freebies. I was able to get the Military discount, an ash rake, and some grate tongs (I have since decided that having a second pair will be beneficial), but that was it. The covers are listed everywhere, but are all out of stock. I'll probably just order one to match the one on my LSG cabinet. What the hell. Take my money and load it up.

Headed home and sent a text to my buddy to meet me at my house. We unloaded the 240 pounds worth of pallet, cardboard, foam, and well packed grill and spread everything out. I was surprised, the assembly directions were fairly straight forward, especially when I noticed that each step had a bubble at the top specifying which bolt to use. In less than an hour we had it all assembled and ready to take its place on my deck. I will say, this is a really nice, solid, piece of equipment. The only place that I think Weber cheaped out on is the rear wheels. It’s like you are at a stop light and this beautiful Corvette pulls up next to you. Man, it’s gorgeous. Sleek, Black, Chromed out, and then you notice the rear wheels have hubcaps. Not all four, the front two are nice rims, just the rear. What were they thinking? I may look into replacing those with something a little more fitting.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/AE18FF07-9800-4BF8-ACDF-E49A7809825B_zpsocs6cktb.jpg

So, we carried the S-330 (it wouldn’t roll through the grass) and loaded it into his truck, and then we rolled the WSCG back and up onto the deck. I went to his house and helped him unload the gasser, and then headed to get a propane canister (BBQ Outfitters doesn’t sell tanks) and some meat. This should do it...

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/5E7AC1C4-80AB-4CA5-982A-C338254DD8B3_zpssonllsgw.jpg

By this time, I am beat. Grab a cheese steak from a food truck and call it a night. But, man she looks pretty on my deck. Well, except for the hubcaps...

First Cook: I woke up early on Sunday, well, for early for me. I had house cleaning to do, laundry, water the plants, etc. (It's a b!tch having to do all the chores) But more importantly, I had a fire to build. I filled up the charcoal bucket and put three "bowls" of charcoal onto the lower grate. I will say, that bowl idea needs work. Not really easy to scoop charcoal with a plastic bowl. I turn the knob and WOOSH! We have fire.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/6B7AB92A-67AE-4F66-93BF-49E3ECA09D1D_zpsnpy22urz.jpg

I set a timer for 7 minutes to get the coals started, then spread them out and added some small chunks of cherry.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/A227F2E9-7D8C-460D-90CC-49DADB3A14D7_zpselfso2eu.jpg

Put down the diffuser plate, some drip pans (next time I am going to use one large, single pan), and got the grate in place.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/055BE042-9D6B-4A0B-9F57-AB3006FA920B_zpst5fjlyfw.jpg

We have smoke! Not TBS yet, but it's a start.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/A2B7A546-6F51-49DA-B062-00430F9EF72C_zps16vhwfrx.jpg

A look out the screen. It looks nice...

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/23AE0E14-EE41-4552-B208-DC03BC392BF8_zpsswkjvuvm.jpg

Time to prep the ribs. First, remove the membrane... (Hard to take action photo's by yourself)

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/0D7E1B79-EDB1-459B-9080-0E643927F147_zpslzedhujf.jpg

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/D2553DE6-5C2B-4DE8-9DDF-B3034475F86E_zps0fodqdqo.jpg

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/59b2a0ff-63f7-4d02-9b68-bbe9a02e1366_zpstyehejsa.jpg

Rub down with some olive oil...

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/E9987589-66BC-4F38-A3CA-AD90F688493A_zpstajlrcff.jpg

Mixed up a new batch of rub (recipe HERE (http://www.deepsouthdish.com/2010/03/southern-style-dry-rub-pork-ribs.html#axzz2vQH31wwA))

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/A79A1250-BB8C-46CD-A4FC-087FAF4B5CE4_zps1hsjfglm.jpg

Rub the bone side first...

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/BE362FE6-DB6F-4160-92E6-94FD7FD45709_zps9wvrmdl4.jpg

While that sits for a bit, I might as well check the Dome thermometer. Close enough...

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/B69FA6FF-BDF2-462D-BDFB-C91C5705165E_zps70aekvt3.jpg

Rub the meat side...

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/A1551425-25FC-4750-BE47-00F7CFE399C3_zpsa7ffupxu.jpg

Now we are getting TBS...

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/FB51E6C3-73EF-4DB7-A72D-2C4F3467189B_zpsutzft6ww.jpg

Starting to sweat, so they are ready.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/6691E630-BE9A-458D-807A-882A55852D7D_zps7mabr4vl.jpg

And on the grill!

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/AD451118-6D02-4284-A63D-47134838E76C_zpszcinpesk.jpg

Even though I tried catching the temp on the way up, 300* was on the high end of what I was looking to smoke at, I preferred 275*. Made a couple of adjustments, and damn near put the fire out. A couple more adjustments to bring the fire back to life and get it closer to my target. After that, it was pretty smooth sailing.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/DAA407CA-49AB-4A70-8530-CE4581D2D83C_zpsdmjhfnyf.jpg

Time for the obligatory Nekkid Fatty. Last time I made one of these, it was very salty. So, I dug through my collection and found a rub that listed salt as its last ingredient. Something my son gave me for Christmas that I figured I'd never use. Worked perfectly.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/22981B16-2664-4D99-9C13-9237C06EF29B_zpsc9ye5lfa.jpg

Last weeks sausage thread had me give Opa's a try again. I got lots of compliments on these Jalapeno Cheese sausages. Might have to keep using them.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/2CE7C023-5A5C-4F81-B312-A6A006704949_zpslj6lth6t.jpg

Two hours into the rib cook, I threw the Fatty and sausages on.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/B874C418-FB4E-4F6F-895A-56D73B6E5599_zpsvyde1rru.jpg

An hour later, the sausages were up to temp. I pulled them off to a plate and put them in the microwave to stay warm. Thirty minutes after that, the ribs were done. Not as much drawback as I expected, but they easily passed the bend and toothpick test. The Fatty finished off about 20 mins after the ribs. From here out I was slicing and tasting, and forgot to take more pictures until we were at the bar and people were chowing down. Woops!

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/6D0720E5-BE1C-4466-B139-35D9F3DF3852_zpsmz3szpy8.jpg

As is usual for me, I only got a little smoke ring on the ribs. But they were tender and delicious.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/C555F30C-20A9-4368-B405-0A3D499BCE41_zpsqaler7so.jpg

Everyone loved the sausage and the Fatty. The Fatty actually got a little more ring than the ribs did.

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/4E159E57-A41B-4D3D-B0A5-4840289708C1_zpsnipftir0.jpg

All in all, I am happy with my decision so far. That might change when the wife comes back. :shock:

Oh, and that nice Ribeye is all rubbed and vacuum sealed, in the fridge, and waiting for me to cook it later this week...

Thanks for looking, and again sorry I got so wordy. :bow:

Moose
04-24-2017, 02:06 PM
Great write-up, Terry!

THoey1963
04-24-2017, 02:07 PM
Thanks. I tend to get a little wordy when it's something I am passionate about...

Springram
04-24-2017, 02:14 PM
Does anyone in Korea now about this yet?

jayman
04-24-2017, 02:22 PM
The food looks great!

Jrogers84
04-24-2017, 02:25 PM
Well done. Thank you. Beautiful cooker you have there

JS-TX
04-24-2017, 02:37 PM
Congrats! Where's the brisket?! :wink:

ssv3
04-24-2017, 02:39 PM
Awesome thread Terry!

THoey1963
04-24-2017, 02:53 PM
Does anyone in Korea now about this yet?

I am not sure. They took a flight to the Philippines to visit a cousin. She doesn't have access to her phone there. Not sure if anyone else has let her use a laptop to connect to Facebook. If not, she'll catch up next week. :shock:

Congrats! Where's the brisket?! :wink:

Whenever I cook briskets, it's usually at least two, if not more. Not sure if I'll ever cook one on her. Never know.

rwalters
04-24-2017, 03:10 PM
Great post and even better cook!!!!!! Food and cooker look fantastic :)

WilliamD
04-24-2017, 03:10 PM
Great Post, Pics and Cook!!! I like how you have that fence up right near your cooker to keep those Pesky Neighbors out who are automatically drawn by the smell of Que!!!!!

Happy Hapgood
04-24-2017, 03:34 PM
Thanks for the detailed write up Thoey. I too am thinking about pulling the trigger on one. Congratulations and the food looks perfect!

mattmountz94
04-24-2017, 03:38 PM
Nice review and nice food! Good luck with the other half. Wish I had your balls

16Adams
04-24-2017, 03:41 PM
A Brethren in control of his scene. New cooker, quality meat- mad skills. Bride out of town making purchases that increase quality of life for yourself and significant other.

Awesome

Smokiemon
04-24-2017, 03:55 PM
Great post, food looks awesome too. Congrats on the new smoker !

pjtexas1
04-24-2017, 04:00 PM
that really does make the deck look a little classier. i keep looking at them but for now i am holding out for the new backwoods chubby. just always wanted a backwoods for some reason.

4ever3
04-24-2017, 04:52 PM
Nice write up Terry!

Here's what I do with Waylon...

When I'm 50° away from my target temp I shut the bottom damper to this position
http://i202.photobucket.com/albums/aa70/4ever3knives/5437CD00-242F-42F9-B2FA-0C43421840EF.jpg (http://s202.photobucket.com/user/4ever3knives/media/5437CD00-242F-42F9-B2FA-0C43421840EF.jpg.html)

Then when I'm 25° away I shut the top to about half give it a bit and let it settle in. I've found when smoking or baking that this gets me real close to the target temp. I'm talking from say 225° to 375° and once it's settled in it just rides as long as there is enough fuel... From there, if I choose to make minor adjustments I use the top vent only.

Congratulations on your cooker! Give it some time and learn it and you'll be amazed at what it does and the food it makes... You GOTTA do lasagna on it sometime!

THoey1963
04-24-2017, 05:22 PM
Thanks Jeremy! I wasn't too concerned this time. Figure if it's anything like my WSM, it's gonna run a little hot until she gets dirty. I figure after 5 - 10 cooks, I'll get serious about putting some marks up for approximate temps.

Fwismoker
04-24-2017, 05:26 PM
Terry sorry to report I got word the joetisserie won't fit. I guess it's just under 1/2" too big. Now I don't know if that's diameter or if the back end by the hinge is. I'll find out though. Maybe there's a work around

Norm
04-24-2017, 05:34 PM
Nice write up and review Terry. I'm considering one myself and appreciate you taking the time to do so.

KevinJ
04-24-2017, 05:42 PM
Nice write up Terry way to go all in on the 1st cook.

Stlsportster
04-24-2017, 05:47 PM
Terry, what's your update on the Opa's since you had issues with tough casing before?

McSpazatron
04-24-2017, 05:55 PM
That weber sure looks purty. It's expensive , but it really seems to look, and play the part.

DerHusker
04-24-2017, 06:00 PM
Congrats Terry and happy Q'ing!

qnbiker
04-24-2017, 09:11 PM
Great write up and good looking food! I'm a Weber guy and am considering the WSCG, just can't get past the price tag.

tom b
04-24-2017, 09:12 PM
sweeet!! :clap2:

ShadowDriver
04-24-2017, 09:37 PM
Nice write-up, Terry.

Looks like you made a pretty solid choice from this end! I can only imagine the crowd and how quickly they devoured your grub at the local watering hole.

Enjoy, brother. Looks like you've got a whole mess of fun in your future.

Best of luck with CINCHOUSE upon her arrival. :shock:

THoey1963
04-25-2017, 12:10 AM
Terry, what's your update on the Opa's since you had issues with tough casing before?

I still thought it had a fairly thick casing, but I guess others would say that's what gives it it's snap when you bite into it.


Best of luck with CINCHOUSE upon her arrival. :shock:

Thanks Marc. Yeah, it will be fun, but a) it was my money, not ours, and b) she just spent more than that of her money on the trip and all the gifts she had to buy for relatives, so, things might be a little frosty when she finds out, but it will work out.

As a side note, since Weber doesn't seem to sell covers for this thing, I decided to go through Cove Point and have a custom cover made to match the LSG Cabinet. I'm a repeat customer, so they gave me a discount. In all honesty, this is the fourth one I bought from them. Two for the stick burner (mine and the replacement that was shredded in shipping), the cabinet cover, and now the WSCG. If I need another, I think they should just give it to me. Any ways, I'll get it in a month or less...

Cedarburger
04-25-2017, 06:40 AM
Thanks for your review. Been enjoying mine for about a year. Weber does make a cover.

http://www.abt.com/product/100195/Weber-Summit-Charcoal-Grilling-Center-Grill-Cover-7174.html?utm_source=bing&utm_medium=sc&utm_campaign=7174&camptype=cpcbingPLA&camptype=cpcUSBingPLA&pt_source=bingads&pt_medium=cpc&pt_campaign=&pt_adgroup=&kwid=bingproductads-adid^10280524811-device^c-plaid^1100404198890-sku^100195@ADL10BMC-adType^PLA

Mikebeme
04-25-2017, 08:46 AM
Great write up, really enjoyed your 'wordy' post because it was to the point. Great pictures and cook. Better look into getting you wife the wok insert.

Brad Y.
04-25-2017, 09:27 AM
Excellent!

THoey1963
04-25-2017, 11:49 AM
Thanks for your review. Been enjoying mine for about a year. Weber does make a cover.

http://www.abt.com/product/100195/Weber-Summit-Charcoal-Grilling-Center-Grill-Cover-7174.html?utm_source=bing&utm_medium=sc&utm_campaign=7174&camptype=cpcbingPLA&camptype=cpcUSBingPLA&pt_source=bingads&pt_medium=cpc&pt_campaign=&pt_adgroup=&kwid=bingproductads-adid^10280524811-device^c-plaid^1100404198890-sku^100195@ADL10BMC-adType^PLA

Thanks. That's the first place that says they are in stock. BBQ Outfitters system says out of stock, same with Amazon.

It's ok, the cover I ordered is made out of heavy duty boat cover material, is warranted for 10 years, and will probably last longer than that.

Great write up, really enjoyed your 'wordy' post because it was to the point. Great pictures and cook. Better look into getting you wife the wok insert.

Yep, that is on the planned addition list. Can't wait for her to make some Beef or Pork Bulgogi with it...

Baby Back Maniac
04-25-2017, 12:53 PM
Congratulations again, Terry. You are going to love it.

THoey1963
04-25-2017, 01:02 PM
Thanks Justin. And I appreciate all the help you have given me via FB PM's. Don't worry, when the wife finds out, I am going to put partial blame on Baby Back Maniac! :eek:

Sevengoals
04-25-2017, 01:31 PM
Great work!

OferL
04-26-2017, 08:13 AM
Congrats and really enjoyed reading your post.

Ag76
04-26-2017, 10:27 AM
Fine looking pit/grill. You are going to enjoy that for sure. Weber only makes quality products as you already know.

THoey1963
04-26-2017, 06:27 PM
For those wondering how efficient this grill is, I started with three bowls of charcoal and had a fire going for a little over five hours. Went to grill today, and this is what was left:

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/4F2D8D9B-E986-4F8D-8384-D3C1C9D6CD8E_zpsdgnzc69b.jpg

Raked those around to get the ash off:

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/E546DEFE-096A-4E53-950E-035E80D7DDA2_zps0jzujfla.jpg

Enough to fill up both baskets:

http://i1378.photobucket.com/albums/ah114/THoey1963/20170422%20-%20WSCG%20First%20Cook%20Ribs/8155BCAA-97DB-4472-B475-688242260394_zpskgecmzrq.jpg

robert-r
04-26-2017, 07:25 PM
To make along story short.... thanks for the report.
I'm sure you will enjoy cooking with that beautiful WSCG for many years.

Badjak
04-27-2017, 08:16 AM
Awesome story
And it looks like an awesome braai :cool:

eribac
04-27-2017, 10:02 AM
Thanks for review Terry. I have one of these on order and am really excited to pick it up next week.

I'd also be interested in your wife's recipe for Bulgogi.

THoey1963
04-27-2017, 10:13 AM
Thanks for review Terry. I have one of these on order and am really excited to pick it up next week.

I'd also be interested in your wife's recipe for Bulgogi.

Good luck with the WSCG. I am still new to it, but love it so far...

As for the recipe, she's on vacation to Korea right now. I'll try to post a Bulgogi cook after she comes back in June. She doesn't measure anything, all by taste, so it's not really as easy as Step 1, Step 2...

The following would be a good start. I recognize a lot of the ingredients my wife uses.

https://www.maangchi.com/recipe/bulgogi

JacksBBQ
04-27-2017, 11:08 AM
I've been thinking about getting one of these. I'm currently limited on space but I have a new patio going in next week (I hope...rain needs to stop) which is going to give my LSG Vertical Offset and Weber E-330 a new place to live. I like the E-330 enough that I won't get rid of it especially since it has a side burner that I use all the time. I've got an old Kettle but would really like to eventually replace it with a Summit once I have space for it and the extra money to actually buy one. New patio is gonna be 600 sq ft so I'm gonna have plenty of room for cookers. Hopefully going to be getting a black stone as well.

As a side note, that sausage is hands down my favorite in Texas.

THoey1963
04-27-2017, 11:12 AM
I really like it so far. Temps are really stable. If I had room, I might have kept the S-330 too, but I just don't have room for 3 pits...

JacksBBQ
04-27-2017, 08:22 PM
After looking back at your pics, did you rub these down in the sink? I only ask because I feel like my sink is usually not a great place to rub down anything.

Blythewood BBQ'er
04-27-2017, 08:42 PM
Nice man! Great write up!

THoey1963
04-28-2017, 12:10 AM
After looking back at your pics, did you rub these down in the sink? I only ask because I feel like my sink is usually not a great place to rub down anything.

Yes I did. Prior to putting them in the sink, I scrub it down with antibacterial soap and bleach. If you do yours in a disposable aluminum pan or on a cutting board, do you clean it first? Same thing.

THoey1963
05-09-2017, 10:01 AM
Just a follow up with the review now that I have had it for a couple weeks and cooked on it six times:

1. I find the charcoal bucket and and charcoal bowl to be fairly useless / awkward to use. It's not that easy to get in and out of it's storage location, but part of that is stuff we have on our deck next to it. Sliding the bucket in and out has already scratched up the shelf that it is stored on. And finally, the bowl is not that easy to scoop with. You have to lean the bucket one way to get the charcoal on that side, put the bowl on the other side, and then lean it back so the charcoal falls in to the bowl. I think when it is empty, I'll probably clean it out and use it for tool storage that I don't need frequently.

2. The igniter system works, but it does take the specified times they list in the manual. With the charcoal grate in the lower position for smoking, 7 - 10 minutes, upper position for grilling 12 - 14 mins. The first time I smoked on it, I expected to see smoke after 3 or 4 minutes, so I thought I was doing something wrong when I didn't. It took about 6 minutes before I saw some smoke, and about 8 before I thought it was lit enough to turn off the gas. I also feel the flame is affected by wind, and closing the lower vents helps that problem. Lid open, of course.

3. I had some humidity in my thermometer when I first got it. Weber says this can happen, and they would replace it if it was too bad or didn't go away. It did go away after several cooks / sitting in the hot sun.

4. That stainless steel table top sure looks pretty. Unless the sun is beating down on you. Then it is pretty blinding. I am thinking of getting four 1' square heat resistant tiles, nice pattern type, putting some rubber feet on them, and covering the top of the table. We'll see.

5. The ash sweep doesn't overlap. If you start all the way to the left, sweep it over all the way to the right, there is about an inch that doesn't get swept towards the hole. Seems if the motion was an inch or two more, it would get more ash out. Also, a couple of the sweep blades don't seem to be up against the bowl up near the tips. I can probably just bend those down, but it might just be my vision as the fire goes out fairly quickly when in the close position.

6. I still haven't mastered catching the temps on the way up. I tend to close the vents too much, almost snuffing out the fire. Then I open it up too much and over shoot any ways. I'm getting there, and I am sure that's the cook, not the cooker. Just taking me a little time to adjust. But once I get it to a desired temp, it holds pretty steady.

7. Changing temps (low and slow to high heat sear, or worse, over shooting and dropping back down) can be done. It does take a little time, but not as much as I would think it would for a ceramic. Going from 275* to 400* took less than 10 minutes when I did the wings. If I would have started that five minutes earlier, my wings would have been really crispy. As it was, they were done and I needed to pull them before they dried out.

8. This thing is efficient. I have continued to reuse charcoal from the previous cooks. Sometimes I add a little fresh if I think I am going to be cooking for a while. For yesterday's salmon, what I had leftover from the burgers was more than enough to burn at 300* plus for the short time I needed. There wasn't a whole lot left, so I let it just burn out this time. First time I have done that.

9. This thing is still expensive, but it cooks great. The ribs and sausages could have come off my cabinet smoker. The steak was as close to Sous Vide looking as I have ever done on a grill. The wings were great, just starting to be crisp, cooks problem that they didn't get perfectly crispy. I messed up some thighs (I didn't post them here), but that had nothing to do with the cook itself. I put too much rub on them and it turned into a dry powder on the skin. The meat was tender, juicy, and delicious. Those burgers I did had some awesome color to them. And the salmon was as good as I have ever done (cook wise).

BTW, I was talking to the wife last week and she brought up the smoker and why. I reminded her of the rusting / wearing out of parts, and my wanting to go back to a charcoal grill. She said "oh, that's right", and proceeded to tell me that the food looks good and the grill looks like a spaceship. We didn't talk money, and I hope we don't... :rolleyes: