Huge score! Around our parts you rarely see them in the resale market, and when you do they sell in a day or two for double what you paid....without the extras, maybe a cover and a bag or two of fuel. The model without the table cart sell fast for that money.
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Fantastic!! You are going to love this cooker. And at $800 bucks you stole it!Comment
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Congrats!
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Congrats on the deal, that's awesome!! I'm so jelly, I need to get some peanut butter!Comment
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Sweet deal on an awesome cooker!! 🔥🔥🔥â¤ï¸ðŸ¿Comment
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Let the cookin’ begin!Comment
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JealousComment
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Rill nice! 👍Comment
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Wow you got an amazing deal on that WSCGC. With a little bit of cleanup, you'll be in business. I really like my original WSCGC with the storage option for the deflector plate and some of the other goodies that the newer versions don't offer. Looks like you got one like I have.
You got some great accessories, too. I'd love to have a rotisserie that fits perfectly. That's was an especially nice part of the bundle that you got.
Enjoy cooking on your new Weber Summit. It's a great kamado/kettle, perfectly sized for just about anything.
KathrynComment
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Here are my lighting instructions for the original WSCGC with the hinged double-walled diffuser plate:
Kathryn's WSCGC Kamado Mode Lighting Instructions
Note: 1 scoop full = 40 coals or ½ chimney
1. Foil the Ash Bucket and the Diffuser Plate. 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, use ceramic spacers and a large 18" 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.
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 smoker setting and the top vent at 1/3 to ride out the cook.
6. Before adding meat, brush the grate with a paper towel dipped in cooking oil 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.
KathrynLast edited by fzxdoc; August 20, 2022, 07:05 AM.Comment
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Ya done good. Real good. Real, real good. Congrats!Comment
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You scored a great BBQ grill, smoker, roaster, oven, and with a rotisserie. Weber Summit Kamado is one of the best on the market in my opinion. We love ours. Enjoy it!Comment
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That’s an insane score with the SnS and Rotisserie. Congrats! You’re gonna love it.Comment
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Whoa whoa whoa! Go back to this rotisserie you speak of. Does it work with the lid down?
Amazing price for all that WSCG stuff!Comment
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