I just got my Summit. Bought through Home Depot with military discount. Arrived with two wear spots on bottom kettle piece. One about 1/2 dollar size and the other about a dime size. Obviously from contact with cardboard packing moving around. I wasn't overly impressed with the coating in the 2-3 seconds of touching and going "What the heck is that." Good response from HD on return.
My question for other recent buyers is whether they had similar issues or was this just my bad luck? Are the newer coatings faulty?
Oi. Brings back good (bad) memories.I had a frightful time with Weber with a number of issues on my grill when it was delivered. The "good" news is that Weber was willing to ship me a ton of parts without question. The bad news is that many of the replacement parts had issues too, particularly the dome, which was the most problematic.
I too bought mine from HD. Something is off with Weber's QC and packing practices...
I think Weber is working on their packaging for direct consumer shipping, but have a LONG way to go. I’ve ordered 5 different Webers shipped and every one had damaged parts. Don’t recall a single issue on the several I’ve bought in store. The WSCG I ordered from Amazon was the worst.
If simple abrasion from cardboard does this, what does that say about normal wear and tear? My Weber Spriti grill is constructed of stainless steel, but it's about as stainless as a tin can because it easily shows signs of rust within the first year. I complained and they sent me all the parts to rebuild it. Those also rusted a year later.
Just wanted to follow up with better news. Got a new one through Lowes and it was perfectly packed. I suspect the delivery system Lowes used is much better in handling as well. I got it assembled yesterday which is not the easiest for an old man by himself. Today is raining and I need the rest. Thawing some meat as I type so tomorrow will be a christening cook. I look forward to many cooks in the future.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Glad to hear it worked out well for you with your Lowe's purchase instead. Enjoy cooking on your WCGC. It's a sweet cooker, for sure.
Here are some kamado lighting instructions that work well for my WSCGC, if you're interested:
Kathryn's WSCGC Kamado Mode Lighting Instructions
Note: 1 scoop full = 40 coals or ½ chimney 1a. (Skip this step if you have the diffuser plate with holes in it.) Foil the Ash Bucket and the Diffuser Plate.
1b. Wipe the (previously cleaned) grate down with a disinfectant wipe and then wipe down again with water. Set out two disposable aluminum pans for drip pans to be set on the diffuser plate, or, if you want to keep the juices from boiling off, use ceramic spacers and a 16-20 inch diameter drip pan.
2. Use 2.5 scoops for short cooks like ribs or chicken and 4 scoops for long cooks like pork butt, chuck or brisket. Four scoops will give you about 10-12 hours of decent temps (250° or more). Spread them pretty evenly on the charcoal grate. Top with 5-6 chunks of wood (4 to 6 oz each). Don't put a wood chunk directly over the igniter. 5 to 6 chunks will give you about 5 hours of beautiful blue smoke. For short cooks, use 1 chunk of wood. (Reminder: 1 Weber scoop holds about 40 coals, about half a chimney.)
3. Start the SnapJet ignition going. Let it run for exactly 5 minutes with the lid open and bottom vent fully open.
If you don't have the SnapJet igniter with your model, you can start the fire using a modified Soo Donut (Minion) method:
Remove 15 coals from the pile on the charcoal grate to the chimney and light using a Weber cube for 20 minutes or until the topmost coals are ashed over.
Make a modified Soo Donut by placing a coffee can in the center of the grate and positioning the unlit coals and the wood around it. Position the wood so that as the fire burns out, it will sequentially light. Remove the can so there is a hole, making a charcoal-shaped donut.
Also place a few handfuls of wood chips near the periphery of the coal for a last burst of good smoke.
Pour the burning coals into the center of the donut.
4. After the 5 minute ignition, turn off the SnapJet igniter. Add the diffuser plate, two aluminum drip pans and the food grate. Attach the ambient probes to the grate. Close the lid, flip down the top vent but leave the holes fully open (bottom vent still fully open) and watch the temperature climb.
5. When you're about 70 degrees from your goal temperature, close the bottom vent to the smoke setting (or just below if your WSCGC runs hot) and close the top vent to 1/2 or less, again, depending on your Weber. I like to have the lower vent just above the blue tape and the top vent at 1/3 to ride out the cook.
6. Before adding meat, oil the grate with a soaked paper towel to give it some lubrication.
More Notes:
If using KBB, there's a ton of white smoke until the Weber gets around 225-250, then it settles out to white wispy/blue smoke for several hours. If the smoke is pure white (no grey), I'll put the cold meat on at 180°F grate level temp so it can get a jump on the smoke flavor. I feel (but don't know for sure) that adding that cold mass helps to keep the temperatures from running away. I've done it both ways--adding the meat early at 180°F and adding it at 225°F, and honestly, if I keep an eye on the temp, I've yet to have a runaway smoker.
With B&B Briquettes, there's no billowing white smoke. Just nice smoke pretty much right after shutting off the SnapJet. I use 3 scoops of B&B and one scoop of KBB, because the KBB lights more quickly. I place the KBB briquettes closer to the SnapJet side and spread the B&B briquettes around it. Ditto with Weber Briquettes.
Smoking in the 250-270 range: A 4-scoop-load of coals (Kingsford Original) lasts about 8-9 hours at that setting. I set the lower vent to just above (to the right of) the smoker setting and the upper vent to 1/3 open.
For cooking at or below 250, I close the lower vent to just below the smoker setting (to the left of it) and set the upper vent to 1/4 open. At 250 or less, I can get about 10-12 hours of smoke out of a single 4-scoop-load of Kingsford Original coals.
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