Winter Cooking on the Summit

[Razor]

I currently use a Weber Performer Deluxe and 18” WSM. I love them both dearly, and use them year round. They are both on my back deck and I’d say for 75% of the year I can cook just fine on them without problems, however on colder days with no wind (~35F), and warmer days with with wind (~45F) it’s a real battle. And unfortunately while not in a direct line, my grills are on the windier side of the property. That can’t change unless I put them in the driveway and that’s not going to happen.

I’ve thought about a Weber Summit with its dual walled construction would make a difference, and having a larger cooking area is a plus. Anyone here using the Summit year round in the northeastern US? Does it hold temps as advertised? Does it hold temps in wind and cold as advertised, or am I better off with a true Kamado?

[jfmorris]

I can't speak to the summit directly, but I do have a kamado (SNS Deluxe Kamado), as well as a Performer Deluxe, and have smoked on them both often in windy winter conditions. Granted I am in Alabama, but we get our share of wet and windy days in the 30's.

I can verify that the kamado is less affected by cold and wind than the Performer. The Performer needs more playing with the vent settings to maintain temperature in cold or windy weather. The kamado seems about the same at 30 as it does at 90 degrees outside. One thing that I can do with the kamado that I cannot do with the Performer is rotate it to get the bottom intake vent out of the wind. While there is a wind screen on the kamado, if the bottom intake vent is pointed into the wind, it affects the fire and tends to make things hotter. With the kettle or the Summit kamado, you can't really turn it out of the wind, as the bottom air intake is affected pretty much equally from any direction.

That said, something cheaper than a new grill that you MAY want to consider is a fan controller of some sort. With that, even if it means using more fuel, you could maintain temp on your Performer or WSM when smoking in colder or windier weather. I have an old BBQ Guru "Party Q" that they don't make anymore, but with that, both my kettle and kamado can be set to 225, 275, whatever, and they stay pretty rock solid. On the kettle, I did have to drill a hole to mount an adapter for the fan, and when not in use, that adapter is covered with a silicone plug. The same adapter could be used on a WSM without making a hole - it would mount to one of the bottom vents, and you just close the other two.

Just a thought - get a Thermoworks Signals/Smoke X and Billows, or a Fireboard + fan, before next winter, and save money over the cost of a Summit...

[Razor]

I use the ThermoWorks on the WSM, but even with two Billows fans it has a hard time keeping temperature. And when it does, it goes through charcoal like no one’s business. 😄

Haven’t thought about the mod for the kettle in a long time, I think the combination would work better considering a smaller volume of air to keep at a constant temperature. Thanks for the reminder. Not often “you guys” help someone save money. 😉

[Mosca]

I don’t know about the Weber, but 1) It seems to be well regarded among kamados for its heat retention, and 2) I’ve used my BGE in -4°f. I’m in NEPA, and you are in Pittsburgh where temps are more moderate (my hometown, I grew up in the South Hills), so you should be fine with the Weber Summit Charcoal.

[Razor]

South Hills as well. Thanks for the comment.

[Purc]

Amazon.com : LavaLock Thermo Blanket for WSM 18.5 Weber Smokey Mountain Insulation Cover : Patio, Lawn & Garden

This may worth reading about for your 18" WSM. YMMV

[Razor]

Nice! Thanks!

[Zman23]

Razor I sold my 22" WSM to buy the Summit E6. I am very happy with its temp control (use thermoworks billow) and efficiency. Every cook I've done in it has charcoal leftover, whereas I'd usually add more to the WSM. I'm near the Pittsburgh airport, so we're dealing with similar weather.

[Razor]

My buddy has the 22” WSM. It’s pretty brutal in cold weather. The 18” does much better. I can see where the Summit would be the best.

[CaptainMike]

I live in snow/cold winter country and my WSCG performs above my expectations. The most reliable cooker I have in those conditions. Wind has an adverse effect on any cooker, but once up to temp and dialed in, with minimal shielding, the WSCG will hold pretty steady.

[krustyma]

I live in the Boston area. I used my Summit year round. nevr have issues. For low temp. cooks i use a digital controller

[Razor]

Forgot about this post. Ironically almost a year to the day 😂 I finally picked up an E6, keeping my Performer Deluxe, gifting an original Q, and “hiding” my WSM. Have only had time to break it in with some burgers (long story) but so far so good. I can tell I will have many happy years and meals from this beast. (The Performer is only 8 years old.)

[Jessterr]

Very nice pair there, and congrats on the E6, you’re gonna love that thing. Properly loaded, you’ll never have to worry
about adding charcoal on a long cook ever again. For low and slow, I generally run mine with the bottom vent only about 1/4 open, maybe less, and mostly control temperatures with the top vent. For most cooks at around 250F, that top vent is only open a small crack, it’s amazing how efficient this cooker is. Enjoy!!

[Razor]

Thanks for the tips!

[xaugievike]

Chicago winter here....so plenty of wind.

1st cook I ever did with my Summit was -10 and it rocked right through, held temps perfectly. You will use a fuzz more charcoal than normal, but it's not overly dramatic.

[Razor]

Was a one-time resident of Libertyville a long time ago. I bought a Weber gas go anywhere, and still have it off in storage somewhere. Those were fun days, from what I can remember. 😄

I used my ThermoWorks Billows most of the time with the WSM. Going to try this one without it and see how it does. Never needed it on the Performer. Saved all the over night stuff for the WSM and wanted to get some sleep.

[WI Bubba]

Razor When did you live in Libertyville? I grew up there and moved North in '96 I would have been class of '86 at LHS had they not invited me pursue alternate educational opportunities.

[Razor]

I was right on Milwaukee Ave. I lived above a photography studio. The back door of the place literally opened to the Island Tap. I was there in the early to mid 90’s. When Mickey Finn’s first opened I was a regular. I believed they’ve moved since then?

[xaugievike]

Chicago winter here....so plenty of wind.

1st cook I ever did with my Summit was -10 and it rocked right through, held temps perfectly. You will use a fuzz more charcoal than normal, but it's not overly dramatic.

I also use a Billows these days. Makes everything smooth and easy.....also lets me sleep on an overnight cook, something I appreciate more than I once did.

[Razor]

Almost a year in to owning my E6 and I can safely say it’s worth every penny spent. If I could kick myself for not doing it sooner I would. No more fighting temps on cold windy/rainy days. Plenty of capacity to do a large overnight cooks. The ThermoWorks Bellows works fantastic with it, as I’m sure all other competing products do.

If you are thinking about it as I once was and come across this post, just do it. The future you will thank you for it.

[Spinaker]

Awesome update!