So, setting aside all the stuff in the other thread (still in progress), I figured I'd post some of my positive impressions of the WSGC/S6:
Haven't had a chance to cook much else on it so far. Did a quartered chicken one night with the vortex - that didn't come out great but that was operator error - for some reason I can never really seem to time and cook chicken properly. Something's alway goes a bit wrong when I try. Did some reverse seared pork chops and grilled butternut squash that came out pretty good.
Next week I'm doing a full packer for guests and I'm debating between the pellet and the WSCG... Leaning towards the Summit.
Question - do you all control with the top or bottom vents? or a mix of both? I did my pork butt with the top about 1/5 open and the bottom vent just below the smoke setting to try and get it down to 225.
- First, having a cart is very nice. I know it would have been cheaper to get a separate cart, but it's nice to have it all attached in one solution
- Snapjet is nice when you just want to light it and not deal with the chimney, fire starters, etc. Mine has been a bit unreliable but will keep an eye on it
- STABLE! - I know it's been discussed but this thing really is stable and holds temps. I have a Fireboard Drive and a Pit Viper fan, but I did my first cook as an overnight pork butt and it was pretty dead solid between 230-240 the whole time. When I compared that to my pellet pooper (RT-700), the Summit was much more stable than the RecTeq. Both were definitely in the right range, but the Summit varied a lot less - I'm guessing that's just due to how the two types of grills operate.
- SILENT! - After using my RecTeq for a few years, I guess I became accustomed to Q being accompanied by the sound of a pretty loud fan. It's so nice now to sit outside and not hear the cooker running. Just smell the smoke and hear the sound of silence!
- Space - having the extra real estate of the 24" Grate is really nice. you just don't really need to worry about real estate but yet it's efficient enough that you're not burning much/any extra fuel.
- Top Vent - it's nice to have the rapid-fire damper to fire the grill up and to heat it up for searing. The turning part is still a little loose so it'll hopefully tighten up with a few more cooks. The hinged part though gets stuck and I have to hit the underside with the back of my tongs to get it to flip up.
Haven't had a chance to cook much else on it so far. Did a quartered chicken one night with the vortex - that didn't come out great but that was operator error - for some reason I can never really seem to time and cook chicken properly. Something's alway goes a bit wrong when I try. Did some reverse seared pork chops and grilled butternut squash that came out pretty good.
Next week I'm doing a full packer for guests and I'm debating between the pellet and the WSCG... Leaning towards the Summit.
Question - do you all control with the top or bottom vents? or a mix of both? I did my pork butt with the top about 1/5 open and the bottom vent just below the smoke setting to try and get it down to 225.
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