Whoohoo. New toys. Might just be the best feeling in the world.
Congrats brother. 👊👊
Congrats brother. 👊👊
-
Congratulations! You're going to love cooking on that Weber Summit E6! My Mr. Fancypants is an OG WSCGC, and it's one sweet cooker. Rock Solid is what I should have named it, since that's what it is.
Here's the lighting instructions I like to use for it:
Kathryn's WSCGC Kamado Mode Lighting Instructions
1a.(Skip this step if you have the diffuser plate with holes in it.) Foil the Ash Bucket (if desired) 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 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 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.
- Also place a few handfuls of wood chips near the periphery of the coal for a last burst of good smoke.
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.
KathrynComment
-
And P.S., this is the best drip pan ever for the WSCG(C). Perfect fit.
You can get the ceramic spacers from The Ceramic Grill Store.
K.Comment
-
Congrats man!!! I’m secretly praying for my kettle to get picked up in a storm and flown away so I can replace it with that sweet cooker. Have to give us all the setup details and, of course, first cooks and impressions.Comment
Congrats!
Comment