Review of the Weber Summit Charcoal Grill after a year

[Huskres]

Originally Posted by Baby Back Maniac

How are you lighting it? This is actually something the Slow N Sear helps with. Honestly though, the only time I've ever had a problem with dirty smoke messing up a cook is on the Akorn...and that's just because it was dirty the whole time. Usually with kamados dirty smoke if it happens at all is only for an hour...maybe 2...and I've never noticed an off taste from it even on those occasions when I put the meat on immediately after lighting the grill.

Are you noticing off flavors?

No off flavors from what I could tell but have only done a few smokes. I've always used the propane starter. Haven't tried the minion method or anything else on it.

[Baby Back Maniac]

Try the minion method and see if that helps. Also, remember that thin blue is more important on stick burners. I started out on kettles and kamados and didn't even know what "thin blue" was. Once I discovered what is was I filed it under "I don't know if this matters but remember it because everybody seems to talk about it"

Then about 5 years later I had a brisket cooked on an offset from a very well meaning-but inexperienced-man who borrowed a friends stick burner to cook for a cub scout get together. He had let the fire smolder the entire time and the food tasted like licking an ash tray. That's when I realized why it was so important. lol. But it didn't change the fact that it had never been a big deal on the kettles/kamados. In fact, in some ways a little bit of an inefficient burn adds some flavor...you just don't want too much of it.