*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*

@SlapYoDaddyBBQ

2 жыл бұрын

Thanks!

Really great 2 part series. Everything I was thinking about before I pull the trigger and get a Summit. Thanks Harry 👍

@SlapYoDaddyBBQ

6 жыл бұрын

Can't go wrong with the Summit. It will last you even past one generation as it's built like a tank.

Thanks Harry. Johanna from Sweden. This is so useful...now I’m going to spend some quality time with my summit ❤️

@SlapYoDaddyBBQ

4 жыл бұрын

Live, love, and barbecue Johanna! Love back at you in Sweden! If folks want classes in Sweden please let me know.

Super awesome review and great job cooking!

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks David. Feel free to binge watch my 90+ videos when you have time. I will have more smoker reviews coming soon including the PK Grill PKTX.

Thanks for sharing, Harry. Always appreciate your videos. The sprayer you use is terrific; I ordered one from your Amazon link. I think the Weber Kamado cooker is, without a doubt, the best one out there, and it’s only the presence of a BGE on my deck that keeps me from buying one today, even given your superlative demonstration

@SlapYoDaddyBBQ

3 жыл бұрын

Awesome, thank you!

Great series. Thanks for making this review and showing us how to use it.

@SlapYoDaddyBBQ

2 жыл бұрын

Thanks for stopping by!

I have won many comps putting wood on top.but the last 10 0r 12 years i been putting the wood on the bottom towards the air vents..

Thank you for the great video. I bought one and am HAPPY. Couple of not so noticeable things Weber did: the wire on the ash bucket is a bit bit thinner than the regular kettle, so easier to disengage, also the charcoal grill has a smaller gap, this makes it easier to use lump coal (like me ). Beats BGE that I have, specially the weight and no more broken ceramics. Keep up these very useful videos.

@SlapYoDaddyBBQ

4 жыл бұрын

Glad it helped

Thanks for the awesome Review Jedi Pitmaster! =) I will start saving for that puppy, that's amazing about the charcoal lasting that long.

@SlapYoDaddyBBQ

6 жыл бұрын

Trust me. I had to record the fact it lasted 27 hours as video evidence as I've never seen that before on any pit. . . and I've used many kinds of pits

Great cook Harry, would love to see you do more cooks on this!

@SlapYoDaddyBBQ

3 жыл бұрын

Will do!

@wakeywarrior

3 жыл бұрын

@@SlapYoDaddyBBQ thanks Harry. I’m enjoying your videos. Have a 20 inch Kamado but thinking of getting the Summit.

I absolutely love my full sized (stainless steel side table) Webber Summit!!! Yes it was expensive! But I use it at least twice or three times per week!!! I also purchased the S&S Grills “Slow & Seer” side basket w water reservoir I have inside my Summit… In my opinion, for someone who grills/smokes a lot, you could not ask for a better setup!!! Thank you Harry, Ted

@SlapYoDaddyBBQ

9 ай бұрын

Thanks for sharing Ted! Keep spreading BBQ love!

Great review. I hoping to get one delivered out here in Mexico to show my English students what brisket can be. Out here they confit it with chorizo for tacos.

@SlapYoDaddyBBQ

5 жыл бұрын

Sounds delicious. I need to try that!

Great video. Planning to purchase a Summit.

@SlapYoDaddyBBQ

5 жыл бұрын

Great grill. If you can, please use my Amazon store as it will help fund video projects

Excellent videos….thx 4 sharing….

@SlapYoDaddyBBQ

Жыл бұрын

Thanks for stopping by John!

Mr Soo, you get to the points in your reviews & BBQing with clear demonstration & information. I have not been to interested in BBQing. I've done little personal smoking & BBQ volunteering for clubs or organizations using Santa Maria BBQs. I didn't know Santa Maria BBQ pits were a big thing. I have several BBQ cook books I've had for years. I now have several BBQers. My next one will be a baby Santa Maria at Costco, about $130.00. Ounce I obtain some experience and practice I hope to obtain a Weber Summit. I have lots of room now at my place. I've been doing some home maintenance and modifications mostly complete. Now backyard parties. You are an inspiration. You can do better with a $300.00 BBQers than those with $20,000.00 units. Using the the right tool for the right job doesn't mean mean more money. It means skill, ability, & capability. That also means good communication skills and abilities. Social interaction. 🖖✌

@SlapYoDaddyBBQ

2 жыл бұрын

It's always the Pitmaster and never the Pit - Harry Soo Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

@rickzabala6020

2 жыл бұрын

@@SlapYoDaddyBBQ Such is true in many endeavors. A real high IQ doesn't mean one is practical smart. It doesn't have to be the college or university, it's the individual. ✌🖖

Nice job on the Summit!

@SlapYoDaddyBBQ

Жыл бұрын

Thanks!

You the man harry!

@SlapYoDaddyBBQ

5 жыл бұрын

Love back at ya Rod!

Hi Harry just purchase one can’t wait to use it so thanks for the video. Where can I get the hog sprayer Thanks

@SlapYoDaddyBBQ

5 жыл бұрын

Yes, you can find all the do-dads I like on my Amazon page - tinyurl.com/yb9o526a

Nice! Great job! Thank you very much! Was the brisket a little dry? It appeared to be.

@SlapYoDaddyBBQ

2 жыл бұрын

This was an older video so I don't recall. The summit is a great overall pit so if dry, then it's my fault! :-0

What did you marinade chops in, looks great. Fab weber, very impressed

@SlapYoDaddyBBQ

4 жыл бұрын

Rosemary garlic bay leaf peppercorns brine

There is discussion about what to buy if you can only have one, but what if you can have two? If you had two, what would say about the WSM for smoking and the PK Grill for grilling?

@SlapYoDaddyBBQ

5 жыл бұрын

Great combination! Perfect match!

Harry, I enjoy your ability to respond with civility to plain haters. About to swap a plain kettle for this since I’m at my max deck space, I get good results with indirect on my kettle. I’ve used your directions for my brisket on my WSM 18 to great results all though the temp control was tough without a water pan. I noticed your comment about submerging the smoke wood in the charcoal vice placing on top, generally in my experience, at low and slow temps, the wood doesn’t seem to flame up unless I remove the lid, does it really make such a big difference? Maybe less smoke wood used? I’ll keep it in mind for my next cook. Thanks Harry! I look forward to using this behemoth soon!

@SlapYoDaddyBBQ

4 жыл бұрын

Here are some wood and smoke science videos Patty BBQ Woods #1 - kzread.info/dash/bejne/nIyGlrCqc5TSZrQ.html Harry Smoking Woods - kzread.info/dash/bejne/imyM2cWjZcnLdMo.html Patty BBQ Woods #2 - kzread.info/dash/bejne/i6qEo8qIfs6yfs4.html

You can buy the pump sprayer I use in the video here store.vittetoe.com/details.asp?pid=29049&rurl=results%2Easp%3FT1%3Dvpezsprayo%26show%3D10%26CurPage%3D1

Hi Harry, Couple of questions as I am interested in this BBQ, mainly questions around low and slow and smoking on this BBQ. 1) How do the low and slow results on the summit compare to that of the WSM? 2) Comparing the result of a low and slow smoked meat cooked on the summit, is the smoking result better than the results of the same done on the WSM? 3) Do you find the summit easier to manage in terms of temperature regulation (compared to the WSM).. One of my biggest gripes with the WSM (I have the 57cm model) is the large leakage of air and smoke around the front door of the unit..

@SlapYoDaddyBBQ

4 жыл бұрын

The Summit and WSM results are both excellent. It really depends on the pitmaster's skills. You can do equally good L-n-S using either. It's always the pitmaster and never the pit that determines the final result. The WSM-22 is $399 the Summit is $1,200 so if you are price sensitive, get the WSM. I use CajunBandit.com doors on all my WSM (14,18, 22) and have never had door leakage issues on my WSM. Get the doors from Chris Perez who owns CajunBandit.com. Mention me and you may get a discount. Good luck! My advice is don't fret over the equipment and cook with what you have. Learn how to master the fire and cooking techniques. The mark of a pitmaster is the ability to cook on anything including cement blocks and some chicken wire! :-)

Harry your video is very informative. Your presentation was the best I've seen. I have weber Genesis l.p. grill. But after watching bbq channels on KZread I find charcoal cooking very interesting. I was thinking of getting a 22 kettle with slow and sear. Or possible wsm 22 and make conversions such as Phil in Florence did to his wsm. I'm only cooking for 2 people at the most. I see your wsm in background so your good person to ask if you could would you just by weber summit. I would like to try low and slow and also grilling. I like offset smokers also but as you had mentioned I like easy as far as ash clean out, and tending fire on offset might get old. Look forward to more video. Do you like lump charcoal over briquettes Thanks

@SlapYoDaddyBBQ

6 жыл бұрын

If you are in the market for a charcoal grill or smoker for two persons and if you have a modest budget, the Kettle with attachments (Weber or third party accessories) is a good choice. If you have a more generous budget, the flagship Summit is the way to go. If you want a good smoker, the WSM is a good choice. I've won over 100+ first places using the WSM-18. I will make a video on lump versus briquettes to address your question (the answer depends on a number of factors). Good luck John Knapp.

@black99vett

6 жыл бұрын

John Knapp a Weber 22 kettle and a slow N' sear is a great way to start. I have run this combination for years. If you want to do more smoking add a WSM done the road (What I did). Check out a amazingribs.com for a wealth of grilling / smoking information and a bunch of great people. Oh and Harry Soo rocks! Would love to take his class someday.

@cyuzna

5 жыл бұрын

As someone who has the 22” (Performer) plus slow n sear and Thermoworks Smoke system, I can say that once you get the hang of things you can get really outstanding temperature stability. I smoked a tri tip the other day for 2.5 hours and kept my temp within 2 degrees essentially the entire time with minimal fussing. I can see the Summit offering three key advantages: space, fuel economy and “cool factor.” With regards to space, if you’re ever entertaining or wanting to cook a full packer brisket, you’ll quickly find the 22” size constraining, especially since the slow n sear takes up 20% of the space. This probably isn’t a big deal for you if you’re cooking for two, but if you want to save yourself ~$1000 but still be able to cook a lot of meat, consider the 26” Weber. With regards to fuel economy, ignore the idea that you’ll save money on charcoal. It would take hundreds of long cooks for the extra $1000 for the Summit to pay off. Instead, consider the convenience. I can probably only get about 5 hours out of a whole basket of coals in the slow n sear before refueling. If I had to do a 14-hour smoke, I’d have to futz around with refueling twice. But it looks like the Summit (and probably any Kamado-style cooler) would power through that entire time on one set of charcoal no problem. With regard to “cool factor,” just consider how much it’s worth to you to have the latest-and-greatest gadget. If you have s good bit of disposable income and love to cook outdoors, maybe it could make sense. Good luck!

Really good info. I just picked up a bag of Jealous Devil from a local store. I could not get it hot. Used a chimney first. When that didn't work I made a stack in the grill with news paper to light. Still did not light. Used some lighter fluid to see if I could get it going. Still no luck. Only got one section going. Ended up using regular charcoal. I notice that you use some kind of cube to light. Maybe I have a bad bag of charcoal????

@SlapYoDaddyBBQ

5 жыл бұрын

Sorry to hear that. Ask for a refund I've never had issues so may be a bad bag. I use Weber starter cubes. Amazon store link in Description

@paulsingh8628

5 жыл бұрын

@@SlapYoDaddyBBQ I will try Weber cubes. I was using newspaper to light...

@harry. You taught me to use kingsford so I’ve been using that for years and it’s been working for me. Do you recommend lump coals now?

@SlapYoDaddyBBQ

5 жыл бұрын

As I get older (and wiser :-)) I'm liking less smoke and more clean flavors. The Jealous Devil flavor is my fav. No offence to KF Blue as that's great too.

@sirreal357

5 жыл бұрын

Got it. Thanks Harry. You’re the man!

Thanks 4 the tips harry

@SlapYoDaddyBBQ

4 жыл бұрын

You're very welcome!

@horndog7357

4 жыл бұрын

Thanks 4 the reply.im from aotearoa (new Zealand).a town with under 100k of people. Bit limited with what we can use webber n money wise.

@SlapYoDaddyBBQ

4 жыл бұрын

@@horndog7357 I was in Auckland teaching at Low and Slow BBQ Supplies. You have a beautiful country and would love to be back

@horndog7357

4 жыл бұрын

True.im from heretaunga omahu which is in matau a maui,hawkes bay.i haven't seen a webber summit here yet

Harry, I am a bug fan. I purchased a Summit about a year ago. What is the trick to creating and maintaining a clean (blue smoke) throughout the cooking process?

@SlapYoDaddyBBQ

2 жыл бұрын

The trick is wood needs to go under. See my wood science videos Weber Setup - kzread.info/dash/bejne/loOX1tBxZbyTns4.html Harry Smoking Woods - kzread.info/dash/bejne/imyM2cWjZcnLdMo.html Patty BBQ Woods #1 - kzread.info/dash/bejne/nIyGlrCqc5TSZrQ.html Patty BBQ Woods #2 - kzread.info/dash/bejne/i6qEo8qIfs6yfs4.html Smoke ring - kzread.info/dash/bejne/eWSmqq2mXa2to8o.html

Harry a lot of pitmasters use a natural firelighter to avoid taint. I take it you don’t believe it taints? Would you use a cube with a ceramic or avoid then?

@SlapYoDaddyBBQ

3 жыл бұрын

Ain't no taint in a 12 hours cook! 😝 I avoid lighter fluid The science is the VOC volatile organic compounds need to get above 300F to completely evaporate. So if you do LnS, there may be VOC residue. Try the way I show how to light your pit in my videos and you'll be OK.

Great content as always! Just picked up my summit last week. Question regarding the brisket, why did you decide to finish the cook in the oven rather than the summit? Does it affect the brisket at all? Thanks!

@SlapYoDaddyBBQ

2 жыл бұрын

I'm cost-efficient and process-efficient aka cheap and lazy. Seriously, once you wrap your brisket, it does not matter whether you cook in the pit or oven since BTU (a measure of heat) is all that is needed. The brisket does not know nor care where the heat comes from. Another 2-3 hours in the smoker when wrapped IMHO is an unnecessary expense as an oven is much more convenient and cheaper. Shhh. .. . don't tell everyone that this is how BBQ restaurants do it so save on labor and fuel costs.

@brandonkistler7559

2 жыл бұрын

@@SlapYoDaddyBBQ thank you so much! I didn't think it would impact flavor but just wanted to check. I will use this technique as needed now without feeling guilty haha

Harry, I have a kettle and Weber gas grill but would like to get into smoking. I have more some on the kettle with mixed results. I’m thinking of a WSM 22 or summit Kamado. Which would you choose? Like the all in one of the kamado, but I do have a charcoal and gas already.

@SlapYoDaddyBBQ

2 жыл бұрын

I suggest the WSM22. You can't go wrong with it and it will outlast you!

Harry looking at getting one of these for my little girl vs a 22 inch Smokey MTN. She’s use to cooking on a kamado but it’s a pain to transport. Do you believe it cooks like a KJ or BGE? The guys at the local Weber dealer have no idea about the thing. Also would you recommend it over the 22inch Smokey MTN. Thanks in advance for the reply.

@SlapYoDaddyBBQ

6 жыл бұрын

How wonderful your little girl is a pitmaster! If you're smoking meats, the WSM-18 or WSM-22 is great at $299 and $399. If you want the flagship and willing to spend $1,500 for a pit that grills well and smokes well, then get the Charcoal Summit. If you have mullah, buy them all! :-)

Great review, just wanted to point out I think your ash sweep is put together wrong , the first 2 dots should be smoke low n slow and the round circle with the lines in it should be fully open it’s already marked , for some reason yours doesn’t line up , no biggie because you marked it already , I do like the P shape lower vents on the summit

@SlapYoDaddyBBQ

5 жыл бұрын

Yes, you are very observant and correct John. The unit was delivered assembled and the ash sweep handle was put together wrong. So, no biggie as I fixed it with a sharpie! :-)

Would love to see more cooks with it. And more ideas of what you cook with the skillet option.

@SlapYoDaddyBBQ

5 жыл бұрын

More cooking on the Summit coming up soon!

Between this perfect Weber kamado summit and a ceramic kamado (joe, green egg, pit boss...) which one would you prefer To cook with ? And which one would be better in winter 🥶?

@SlapYoDaddyBBQ

3 жыл бұрын

Love what you cook on and cook on what you love. It's always about the pitmaster and never the pit. Our winter in So California is 50F which is shorts weather for my cold potmaster friends so I'm no expert in cold weather bbq! I suggest any good insulated pit will be fine.

@ticolatino18

3 жыл бұрын

Thanks 🙏 I’d really like this one ! I have a kettle 22” already but this 24 kamado style gives more room to cook better more and easier... and looks well insulated..

Hi Harry, Love your vids---always learn a lot! Is it a good idea for smoking to have the chimney fixed directly over the center of the grill--will the smoke just go up the sides and out the top, mostly missing the meat? (Actually, you may be the one who put that idea in my head.)

@SlapYoDaddyBBQ

4 жыл бұрын

Thanks for your support. The chimney location is a 3-hour debate as several factors go into the optimum position to get a good draft but not create hot spots. I'm not a master pit maker but I know the draft is very important which is determined by how the 1) intake, 2) exhaust, and 3) convection flow is designed in a pit.

@joer9150

4 жыл бұрын

@@SlapYoDaddyBBQ Thanks for the fast reply. This video was posted like 8 months ago and you are still answering comments so fast. That is not usual on YT in my experience. Shows you are as genuine as you seem on your channel. Looking forward to many more insights from you in the future --spreading the BBQ-love!.

@harsoo

4 жыл бұрын

@@joer9150 you got it man!

Thanks for all the videos! Are you still liking your Summit? Would this replace a WSM in terms of its ability as a smoker?

@SlapYoDaddyBBQ

Жыл бұрын

Get both if you can as they are both very good. Life is brief so live it with intensity - Harry Soo 😁

@eddiegoodman8411

Жыл бұрын

@@SlapYoDaddyBBQ I bought it. The best grill ive ever had. Does everything well. The efficiency is amazing. Your comment pushed me over the edge! Thanks, Harry!

Harry, I've been watching your content for some time and can't thank you enough for all the things I've learned! I'm debating the WSCG vs the Primo XL and can't make up my mind. I see that you like the WSCG but seem to think it's way overpriced. If it does the same as a kamado but without the headaches of a ceramic, why do you feel that is the case? I'm so close to pulling the trigger on the Weber but everyone saying it's overpriced makes me hesitate! I value your opinion a lot so figured I'd ask you. Thanks again for all your content! You rock, sir!

@SlapYoDaddyBBQ

3 жыл бұрын

Both have strengths and weaknesses. There is no perfect pit. Either is good in the hands of a good pitmaster. It's always the pitmaster and never the pit- Harry Soo

@robsteele2087

3 жыл бұрын

@@SlapYoDaddyBBQ I am a lazy pitmaster who wants the thing to run 20 hours without babysitting. I was leaning toward a Primo XL but now toward this, maybe with a temp. control fan. Thanks for showing how this is also good for dual and high temp. work. This might replace my old WSM, kettle, and gasser.

@MrVara411

3 жыл бұрын

@@SlapYoDaddyBBQ Update: I've owned the Weber Summit Charcoal Grill for almost a year now and it's amazing. I've come back to this review and agree with everything you said: it's expensive, but you get what you pay for.

Harry, did you do a burn in/seasoning of this cooker? thanks

@SlapYoDaddyBBQ

2 жыл бұрын

Yes it takes a few cooks to settle in

Hello Harry, so how does the smoke flavor of this or a WSM compare to an offset? Does it come close? It’s hard to beat real burning wood but am hoping you can get good smoke flavors with a Summit.

@SlapYoDaddyBBQ

2 жыл бұрын

It's always the pitmaster and never the pit. Avoid a common issue called G-A-S or gear acquisition syndrome. Any pit can produce Championship results. Don't believe me? See what pits the top 20 comp teams among 5,000 in the country use. All types are represented. If offsets were the best then all the top national teams will cook on offsets which is not the case. Watch my videos on how to up your game and don't get GAS! 😁😁😁

@TWC6724

2 жыл бұрын

@@SlapYoDaddyBBQ Thanks for the response. I guess I need to rephrase my question. I’m not interested in winning competitions or even getting into that. I’m used to a heavier smoke flavor from an offset but enjoy charcoal cooking as well. I have never smoked on a charcoal setup. Based on your experience and knowledge I was just wondering if a charcoal Kamado style cooker is capable of producing the same level of smokiness as an offset? I know some people don’t like a heavier smoke flavor but I do. I would like to go that route if you can.

@SlapYoDaddyBBQ

2 жыл бұрын

@@TWC6724 Yes, if you use more wood chunks, you can get a heavier smoke on a Kamado (steel or ceramic). The draft is much better on an offset and the Kamado does not have as much convective airflow. Stick to the offset is my suggestion. It's more work but if less work is what you seek, I'd get a pellet cooker. I'm getting old and lazy so I tend to use my pellet cookers for my channel videos

You can have either one: 1) Weber Summit Charcoal 2) Weber Smokey Mountain, Genesis Gas grill, Weber Kettle. Which do you choose and why?

@SlapYoDaddyBBQ

4 жыл бұрын

What a trick question! I would get all of them. That's like asking you which or your kids do you like best. :-) Remember, it's always about the pitmaster and not the pit! Harry Soo PS. I would go with the humble $150 Kettle

Harry, What kind of spray bottle did you use on the brisket?

@SlapYoDaddyBBQ

6 жыл бұрын

This type will work splendidly amzn.to/2KD7kgg

@seikibrian8641

5 жыл бұрын

Harry Warren -- If you want the same one he used in this video, you can get one here: store.vittetoe.com/details.asp?pid=29049

Just a quick question. Don’t you need to get all the charcoal turned white prior to cooking, to get that sooty white smoke out? I usually wait for all the billowy white smoke to dissipate before cooking.

@SlapYoDaddyBBQ

2 жыл бұрын

You can wait but I don't as I know it will stabilize after about 45 minutes. In a 12-hour cook, the first 45 mins is not super critical

Harry..... Question: how long have you gotten your other Weber Kettle's to burn?.....just as long or is the Summit Series the only exception?

@SlapYoDaddyBBQ

3 жыл бұрын

WSM-18 runs 12 - 16 hours depending on outside temps. It was 103F today so a 16 hour burn is doable. The summit does 24-30 hours with Jealous Devil charcoal

@karatevideosandmore7685

3 жыл бұрын

@@SlapYoDaddyBBQ yes..... I'm thinking about getting either the Master Touch....or the 26" Kettle......though people were bitching about the flimsy legs.....the Summit is just a little out of my price range....

Far left setting is for smoking. you don't really have to mark it with a permanent marker. Thanks for the review.

@SlapYoDaddyBBQ

6 жыл бұрын

Yes, you are right Chris. There are markings for full open and half open. The Charcoal Summit was delivered assembled and the butterfly sweeper was not mounted per factory spec, hence my Sharpie workaround hack.

If you close all the dampers will the Summit smother to save charcoal?

@SlapYoDaddyBBQ

2 жыл бұрын

Yes, you can reuse for the next cook. Save money!

I would to hear where you buy the sprayer from!

@SlapYoDaddyBBQ

6 жыл бұрын

Chemtrail Brew & Que: My sprayer is actually used to groom the hog for a hog show. Yes, I did not know people actually compete in showing hogs like showing dogs. I wonder if they walk the pigs on leash? 1.5 Liter Pump Up Sprayer Heavy duty hand pump builds pressure. Just squeeze and spray. Wide range adjustable spray nozzle. A great pig sprayer. 1.5 Liter Sprayer VPEZSPRAYO www.showstopperequipment.com/grooming-supplies-show-pig

@chemtrail_brew_Que

6 жыл бұрын

Harry Soo too funny, but it looks to be a great sprayer. Thanks for the reply and enjoy Australia

@SlapYoDaddyBBQ

6 жыл бұрын

Australia was super fun kzread.info/dash/bejne/hK6X2c6jpa6WlKg.html kzread.info/dash/bejne/f6ubw5ekZs68crg.html

Harry, do you still have the Summit and are you planning anymore cooks with it? I debating getting a Summit or a Kamado Joe Big Joe III, leaning towards the Summit as I'm a Weber guy. I've seen all of Baby Back Maniac's video on it as well. The price is not an issue for either. Any other opinions on both units? Thanks in advance!

@SlapYoDaddyBBQ

5 жыл бұрын

If money is no issue get both. If it is or space is a constraint, I would get the Weber. Just my $0,02

@MFsupps

5 жыл бұрын

@@SlapYoDaddyBBQ ok thanks. My wife actually said maybe we need both too. Haha. I'll probably pull the trigger on the Weber in the next few months and then get the other after the first of the year. Thanks again!👍

@mikeoreilly4020

4 жыл бұрын

@@SlapYoDaddyBBQ Great video review, showing all the different ways to use the Summit, AND you just answered the biggest question that's been on my mind. Like Shaun, I've been trying to decide which one to get. Thank you.

Thanks for this video. Looks like you got a good smoke ring on brisket. Others using this summit have not had much of a smoke ring. Do you think it has to do with the lump coal you used or more to do with the way you tend to bury wood chunks instead of placing on top?

@SlapYoDaddyBBQ

6 жыл бұрын

Kevin Hurt Please see my smoke ring video for tips on how up your smoke ring game kzread.info/dash/bejne/eWSmqq2mXa2to8o.html

@kevinhurt7119

6 жыл бұрын

thank you.Good information in that video

Hey Harry, could you give me the link for the orange hog sprayer? I couldn't find it!

@SlapYoDaddyBBQ

2 жыл бұрын

www.amazon.com/dp/B07Q7ZH16M/?ref=idea_lv_dp_

@M_Ladd

2 жыл бұрын

Thanks Harry, I found that one also, but it's not the same one you used in the video!

Harry, Im watching this 3 1/2 years after your posting date. Since I am in the market, do you still recommend this grill? I am looking for more grilling real estate than what I have with my large BGE. Ps: your brisket, chops and sides look amazing. Thank you my friend!

@SlapYoDaddyBBQ

2 жыл бұрын

Yes this is my fav kamado type grill smoker. Buy it without the gas assist as you don't need it and save some money to buy meat! Good luck!

@1ronhall

2 жыл бұрын

@@SlapYoDaddyBBQ you are a good man Harry .... Thanks for teaching me a few things around the grill! Continued success!! ;)

@homefeastbbq

2 жыл бұрын

@@SlapYoDaddyBBQ hello, I’m just jumping in because I am interested in this kamado too but with the side table and igniter. Would you say it is worth the $1799 retail price or go with the one without table and igniter for $1049?

@SlapYoDaddyBBQ

2 жыл бұрын

@@homefeastbbq for myself, I would forgo the igniter and table and save $799

@homefeastbbq

2 жыл бұрын

@@SlapYoDaddyBBQ have you done a comparison using the kamado’s snap-jet ignition vs a chimney or a lighter cube? Which one is more efficient and has you cooking fastest?

Harry , being new to this i keep asking myself what is the purpose of spraying , also what actually do you spray ?

@SlapYoDaddyBBQ

4 жыл бұрын

Spray water to keep meet moist and form crust (Maillard Reaction)

@alainbrouillette7740

4 жыл бұрын

@@SlapYoDaddyBBQ Thanks , how often this should be done ??

@SlapYoDaddyBBQ

4 жыл бұрын

@@alainbrouillette7740 every 30 mins after you see crust starting to form

@alainbrouillette7740

4 жыл бұрын

@@SlapYoDaddyBBQ Thanks !

@alainbrouillette7740

4 жыл бұрын

@@SlapYoDaddyBBQ Harry , watching a lot of videos about preparing the brisket , many i saw show seasoning on both side and you seem to do only one side , what is the true story on that ?

Harry, your music volume between scenes is ultra-abrasive.

@SlapYoDaddyBBQ

4 жыл бұрын

So sorry I'm still learning this video editing business. I can cook but suck big time at video editing and music choice

@HeCute_

4 жыл бұрын

@@SlapYoDaddyBBQ it's all good dude. learning a lot from your channel. just found it a couple of days ago. Harry, I've got a basic Weber kettle. Is smoke supposed to leak so much from the lid?

@harsoo

4 жыл бұрын

@@HeCute_ it should not. Check it is seated and sealed when lid is on. You may have a defective lid of base. Send me pics to Harry@slapyodaddybbq.com

Harry, where can I find your sprayer?

@SlapYoDaddyBBQ

3 жыл бұрын

Lots of BBQ Gear on Amazon that Harry likes: tinyurl.com/y7m5xsab

no drip pan under the pork chops?

@SlapYoDaddyBBQ

6 жыл бұрын

Sure you can line the bowl with some foil to ease the cleanup. Or put a foil pan to catch the drippings.

Harry debating back and forth on a Weber Summit Charcoal or Primo XL...any thoughts????

@SlapYoDaddyBBQ

5 жыл бұрын

Simple get both. If budget issue, I would get the Summit.

@Flip5773

5 жыл бұрын

@@SlapYoDaddyBBQ lmfao...I wish but the wallet is very anemic....I'm a Police Officer not a Doctor.

@Flip5773

5 жыл бұрын

@@SlapYoDaddyBBQ so if I only get one then the Summit?? And im curious why.

@harsoo

5 жыл бұрын

@@Flip5773 just my opinion on what I would buy for myself if it were my money

@Flip5773

5 жыл бұрын

@@harsoo Thank you for the feed back...I think I will go with the Weber

Harry...question coming in a bit late, but is / was there condensation inside the lid's thermometer dial?

@SlapYoDaddyBBQ

2 жыл бұрын

Yes my thermometer is broken and does not work

@The_Monkey_King

2 жыл бұрын

Thanks Harry. Was that a manufacturing defect? (Excuse the direct question)

@SlapYoDaddyBBQ

2 жыл бұрын

@@The_Monkey_King What timestamp in the video are you referring to? This is a prior video and I don't recall

@The_Monkey_King

2 жыл бұрын

@@SlapYoDaddyBBQ 2:58, 4:29, 6:00 are places you can see the condensation inside the dial. Thanks Harry and hi from little NZ

@SlapYoDaddyBBQ

2 жыл бұрын

@@The_Monkey_King yes, bad stock thermometer

Why would you not keep the brisket on the Summit for the entire time instead of using the oven? Did you switch to the oven so you don't have to babysit the grill? I'm about to get one of these Summit Kamado's, I see so many ways of smoking/grilling and just trying to learn all I can. Thanks!

@SlapYoDaddyBBQ

Жыл бұрын

Once wrapped, your meats don't know nor care where they are getting the heat. As I say, BTU is BTU is BTU. BTU or British Thermal Unit is a measure of heat. You can use your pit which burns fuel or use a gas oven. Either way works. I prefer to save money on wood, briquettes, pellets, and charcoal. My oven has a timer so it shuts off and I can go to sleep and wake up after my meats get at least a 5 hour rest before I film the tasting portion. You can't do the oven method at a BBBQ contest as electricity and gas are not allowed. Thanks for stopping by and checking out my 600 videos and 35 playlists.

@slackreviews

Жыл бұрын

@@SlapYoDaddyBBQ That makes sense thank you!

Harry how do I buy one of the sprayers

@SlapYoDaddyBBQ

3 жыл бұрын

Yes, please see the Amazon store link in my video Description!

Would you recommend the summit for someone that only grills, I like to burn wood and cook with small amounts of coals for slow grilling. I thought about the Weber 26.75 since it will give me the most space to burn wood on one side. My only issue with all these kettles is the short distance from coals to grilling grate and the fact that most of the small coals drop below the charcoal grate limiting the control of temperature. I even thought about the Weber 26 with Gaby’s Santa Maria attachment to get a little more distance from the coals and replacing the charcoal grate with firebricks. I only eat medium rare red meat.

@SlapYoDaddyBBQ

5 жыл бұрын

Can't go wrong with either Summit or Kettle from Weber. As I always say, it's always about the grill master and not the grill. Let your budget and cooking style find you the right grill. The Gabby is also a good addition if you like to burn wood. Good luck!

Hi Harry. I got a Summit 3 weeks ago and can't get it to do low temps. I'm familiar with using charcoal kettle grills and ceramic kamado grills. Even having it come to heat very slowly, it still ends up levelling out at ~305F (measured at the grate). That's with the vents open as small as they can be without them being shut. Weber support has been terrible, with one rep actually telling me they don't know much about these grills because "they're not very popular because they're expensive". I'm planning on calling Weber about it yet again tomorrow, as I did another test burn today and again it went above 300F. Any idea what can possibly be going on? I've tried with Royal Oak lump, Royal Oak briquettes and Weber briquettes. All exhibit the same problem. I've tried using the propane started for 8min, 5min and 2min and even did the Weber lighter cube method you used in this video. I don't have any air leaks that I can see, but I have to imagine there must be one somewhere.

@SlapYoDaddyBBQ

5 жыл бұрын

You will overheat due to infrared reflectivity so cook a few times to dull the shiny insides of the Summit. Read my blog article www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/

@goldenretrogames

5 жыл бұрын

Thanks for the reply. I've completely broken it in, both by letting it sit smoking and by cooking a bunch of fatty meats. The grill is completely black inside and it hasn't changed anything with the temps.

@SlapYoDaddyBBQ

5 жыл бұрын

Don't start with so much lit coals. Also, start with all the vents shut off. Use Kingford Blue as they are "cooler". Let it slowly come up to temp versus shooting past and then trying to cool down. The Summit is well designed and thought out so you should not be doing 305F. My Summit purrs around 250F with the small P hole open. Be sure to check the proper alignment of the damper covering the P holes.

@goldenretrogames

5 жыл бұрын

Thanks for the advice! I got in touch with a much better customer service rep at Weber. After a bunch of back and forth, he believes the lid isn't sealing properly due to the spacers on the support ring being installed incorrectly. This came up after sharing pictures of the grill with Weber and also showing that coals at the top right corner would burn much quicker than the rest. There are spacers which are supposed to be at the 4, 8 and 12 positions. The store I bought it from installed them at the 5, 8 and 10 positions. The weather's bad in my area until the weekend, so I'll be moving the spacers on Saturday and trying again. Fingers crossed!

@SlapYoDaddyBBQ

5 жыл бұрын

Glad to hear Weber customer service was able to troubleshoot and solve your issues. My Summit came with the damper handle installed incorrectly so I had to use my sharpie trick to mark the 1/2 open P-shaped hole and the markings were on the wrong side because the damper handle was put in upside down.

I like that sprayer, where'd you get that Harry? 😃

@SlapYoDaddyBBQ

6 жыл бұрын

You can get the 1.5L one I have at this website: store.vittetoe.com/details.asp?pid=29049&rurl=results%2Easp%3FT1%3Dvpezsprayo%26show%3D10%26CurPage%3D1

Love it but can’t justify it for the price over my 26” Weber Kettle. Wish they made the summit without the gas assist. Maybe that would drop the price bit.

@SlapYoDaddyBBQ

3 жыл бұрын

I've asked for that also to folks at Weber.

@samblazer07

3 жыл бұрын

They do now

@stevenmiller681

3 жыл бұрын

I was lucky and picked up a Summit Charcoal floor model for 60% off. I wasn’t willing to spend the full price on it. I’ve had it over a year now and never use the gas assist. It wasn’t really efficient and doesn’t work now. Probably just needs to be cleaned but I don’t use it enough to care.

I want soooomeeee

@SlapYoDaddyBBQ

6 жыл бұрын

Hey Sam Morgen. I cook much more food that I can eat so I'll be posting on FB how to pickup leftovers from my house in Diamond Bar. I've left frozen or refrigerated BBQ in a Cambro on my front door for those who want to try my food.

That sprayer awesome link please

@SlapYoDaddyBBQ

6 жыл бұрын

Here you go Roger T. store.vittetoe.com/details.asp?pid=29049&rurl=results%2Easp%3FT1%3Dvpezsprayo%26show%3D10%26CurPage%3D1

1500...damn

@SlapYoDaddyBBQ

5 жыл бұрын

You will likely only buy one and pass on to the next generation!

@aintgonnahappen

5 жыл бұрын

@@SlapYoDaddyBBQI can see that and you're right. Just for what I see it seems 1500 is top dollar for that thing. Buy once, cry once.

@SlapYoDaddyBBQ

5 жыл бұрын

@@aintgonnahappen or quality is remembered after price is forgotten!

Harry -komodo kamato 85 hours they claim on coal burn time. Have you ever cooked on one of those kamatos. What is weber response to lack of versatility as in capabilities of kamato joe, divide and conquer, And a rotiseree. Your demonstration is great but us consumers just would like to know were to place are order. Any Weber Representative that would like to respond be more than welcome. The Consumers are watching. 5/05/2018

@SlapYoDaddyBBQ

6 жыл бұрын

Hey John, I have a ceramic pit and use a BGE regularly. No, I have not cooked on a Komodo Kamato. Are you a sponsor? Here is a link to my Amazon page for those consumers who want to purchase the Weber Charcoal Summit. Thanks much for watching and commenting. www.amazon.com/shop/influencer-2e55962b

@seikibrian8641

5 жыл бұрын

* Kamado, not kamato.

Wood chunks/splits should combust and burn, not smolder. It's like chocking a fire pit in a chimney or an offset smoker where you get a dirty smoke; the reason why you need to move the wood around from time to time to avoid a dirty smoke flavor (bitter). Wood flavor should come first, not the charcoal being used. The reason why the wood being added should be on top. Just my opinion though. Fan of the weber series.

@harsoo

6 жыл бұрын

Oliver Galon pyrolysis of lignin in the wood to generate maximum carbonyls, and phenols makes the magic of BBQ happen actually occurs between 450F and 710F. Burning wood is out of that sweet spot temp range You are referring to the convection drafting of the pit to ensure sufficient airflow over the meat. The wood temp and airflow are related, but separate concepts. Thanks for viewing and sharing ideas.

@harsoo

6 жыл бұрын

I'm teaching in Chicago at the Weber Masterclass on June 8 and 9. . Love to have you to attend. Please see registration link on my class pages. Thanks

@AJ3000_

6 жыл бұрын

harsoo do you have a video describing this in further detail? I’m a Biochem student with a passion for BBQ and want to further understand this. Thank you in advance.

@seikibrian8641

5 жыл бұрын

I have to laugh at Oscolivar1 G telling a multi-award winning barbeque champion that's he's doing it wrong. LOL!

Sprouts with bacon and brown sugar...mmmmmmm

@SlapYoDaddyBBQ

6 жыл бұрын

The bitterness is offset by some sweet and some acid! Thanks for stopping by and sharing your comments.

@4000marcdman

6 жыл бұрын

Harry Soo I've learned a lot from your videos. Thanks for all you do.

I just don't get it, why cough up so much money for this pit to only wind up using lighter cubes? Baby Back Maniac did the same thing with his Summitt. *What's the point of having the gas assist?*

@SlapYoDaddyBBQ

6 жыл бұрын

That's a good question ScooperFlye. I talked to the head of Weber R&D and engineers when I taught their masterclass in Chicago last month. What seemed like a good idea sometimes is not what a user will do. 1) the assist takes too long to light, 2) you have to remember to come back to turn it off instead of fire up and forget, 3) you have to go to the store to buy the gas canister, 4) the extra bulk blocks the easy access to the comp blower hole. 5) it bumped the price above the BGE. I advised Weber to sell one without gas assist to bring the price down to its main competitor BGE so they will sell many more of this IMHO best under $1,500 pit. Please use my link in Description to get yours. Thanks for asking and let me know of other burning questions (pun intended) you have. :-)

@SooperFlye

6 жыл бұрын

Just my 3 cents but it appears Weber pushed this pit out to the market too fast, ignoring the some of the flaws you mentioned. And for the price, one would think Weber would've supplied a FREE gas canister for the initial purchase. And I agree again, why didn't Weber include a TIMER for the gas assist? Seem like a no brainer. The lighter cubes makes more sense than the gas assist system because lighter cubes burn around 10-12 minutes, THE ideal time. Especially, according to you, the gas assist takes too long to light. WHAT, too long to light?! I had my eyes on the Summitt for about year ago or so, and thought to be a wonderful grill, still do. But I've set my sights on the 26.75" Weber instead for $300. Add the Slow N' Sear accessary and that's all I need. I'll stick with my lighter cubes & chimney starter for my future 26" Weber.

Harry, you do some nice vids and clearly know your way around the WSM. This, however, does not do justice to you or the awesome equipment you are using. I was looking forward to seeing this - as I've been working with it for about 4 months now - but it seems more like a brand new out of the box cook video, which is not appropriate. Putting marks on the one touch is nothing new but I was most surprised you finished your brisket in the oven. You can do better, and the WSCG can finish the job. Also, don't turn the wheel and stir up coal ash while cooking.

@SlapYoDaddyBBQ

6 жыл бұрын

Yes, it was sent by Weber and first use unboxing video. I taught their R&D staff in Chicago several years ago and the mods I suggested were incorporated. I'm teaching the Weber master class again in June in Chicago. Yes, once meat is in foil, you can finish the most convenient way of your choice as it doesn't matter the fuel source and there is no more smoke penetration. If you know my style, it's process efficient and cost efficient. I.e., Saves on charcoal. Thanks for watching and keep on Q-ing

@davelawrence7321

6 жыл бұрын

Thanks for responding. I did think a complete cook would've been better overall. I understand about smoking time and wrapping in general BBQ terms and practice. Glad you got your WCSG sent to you and have a relationship there. The final product is awesome. I had to buy mine, we wa. No prob, but I actually got more information watching Baby Back Maniac in terms of comparison to the BGE and reviewing and testing out the product. Carry on, Harry, respect your expertise and willingness to share.

@SlapYoDaddyBBQ

6 жыл бұрын

Yes, I will do a complete brisket throwdown on the 15 pits I have, eventually, and share the cooking impressions of a 14 hour process X 15. If you are in So Calif, drop by and I'll give you some food as I have much cooked food in the freezer and it's only one of me in the house. Regards, Harry

Looks dry and tough when cutting

@SlapYoDaddyBBQ

Жыл бұрын

It came out pretty good! Of course I have 600 videos and 60 are on brisket so I confess I like to cook brisket.

But the question here is...does the Summit does cook/smoke the meat better than the Kettle? 10 times better? After all the price tag is 10 times more than the price on a kettle....so is it justified? here's the argument....the Summit has double walls, the kettle does not...but if we take the double walls as the reason to justify the 10 times more expensive Summit......isn't the $300 Chargriller Acorn has also double walls? OK.... the Summit is only 5 times more expensive than the Acorn, but even that is not justified....the other argument is that the Summit is 2 inches larger than the 22.5 kettle.....but how it compares to the 26 inch kettle which costs only $326? Add to that that all 3 items are a much better alternatives compared to the cost of a Summit. And honestly.....they all make some killer bbqs. I have seen Harry makes killer bbqs with a kettle, so what can the Summit do that the kettle cannot? See....all this is nothing more but a new toy.....and people love new toys, no matter the cost....

@SlapYoDaddyBBQ

4 жыл бұрын

Buy what you like and like what you buy! Life is short so winner dies with most toys! :-)

Grilling grapes? That’s just wong bro....

@SlapYoDaddyBBQ

6 жыл бұрын

Victor Da Silva give it a try with your fav rub as the grilling and caramelization intensifies the sweetness of the grapes. Works with green or red grapes. Always a hit with the crowd as the salt actually brings out more sweetness.