Smoking Dad BBQ shares his 1Year review of the Weber Summit Kamado WSCG E6
Smoking Dad BBQ just released his YouTube video of the Weber Summit Kamado (WSCG)E6 review after using it for one year. James does not hold back and gives 3 reasons why not to purchase a WSCG. He even goes on to say "Why It's Actually Not The Best Charcoal Grill Sold By Weber". As much as i hate to admit, James has some valid points about the WSCG. I still love my Weber S6 because it can produce great BBQ. Weber has failed to produce more that three accessories for the 24in WSCG, this is a fact.
Wow, James makes some very great points on the Weber Summit Kamado when compared to other competitive products. I never thought about how many other Weber kettles I could buy for the same price of one S6 Kamado. I don't understand why Weber doesn't produce competitive accessories such as what SnS, Only Fire, Kick Ash, etc offer. If I was in the market for a kamado, after seeing his review, I'm sorry but I would not look at the Weber. I love my Weber MT 22" Kettle and all my non-Weber accessories for it!
I will say that while I’ve always had my eye on this cooker it’s the price 🏷️ that has kept me from buying this. When Grilla had their 25% off sale last month I was very tempted to buy the kong, which was less than half of the E6.
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
This video makes me happy that I have the OG Weber Summit with the attached table (WSCGC). Compared to the current Summit, the OG table is higher quality , the hinged diffuser plate is handy, and the SnapJet is a great way to quickly start the coals. It's nice not to have to mess with a chimney to light it.
If he's going to talk price, he should talk MSRP vs. actual price. I did not pay the MSRP for my WSCGC. Not even close, and I bought it when it first came out.
He does not talk about the advantage of the easier mobility of the Summit vs. moving much heavier ceramic kamados. That easier mobility is important to me, since I store the Summit next to the house, and move it away from the house when in use.
I do not agree with him in the "dirty smoke" at the edge of the grate when using the SnS and in the inability to get a good bark on a brisket. In all of the many many cooks that I have done on the WSCGC, the bark is comparable to that which I achieve on the PBC, and I have never had a bite of a "dirty smoke" piece of any meat on the WSCGC. It seems to me that his findings on these issues are anecdotal.
The damper at the top's vent position does not slide around when you open/close the dome unless, perhaps, it is squeaky clean. If anything, that dome damper needs to be cleaned to help it move smoothly after several uses.
As far as the position of the top vent when cooking in kettle mode, vs having a vent to the side: I can tell no difference between kettle mode food using the SnS on my 22" Weber kettle vs. the WSCGC in kettle mode with the SnS. I'm not sure I buy his stale smoke argument IRL. It makes sense perhaps, theoretically, but especially with the probe wires going in under the lid, there is enough "leakage" to perhaps offset his argument.
In discussing reverse sear/2 zone cooking, the ability to use the WSCGC as a kettle with the SnS obviates all of his complaints. Why would I do 2 zone cooking in kamado mode on a Weber Summit when kettle mode is more intuitive?
In other areas, he makes good points. The number of available accessories for it from Weber is abominable, for example.
But I'd rather have the 24 inch grate over any available accessory for the 22". That extra real estate makes a huge difference for the way I use the Summit. I already have a 22" Weber, and can buy accessories for it if I want them. But the 22" with an SnS vs.a 24" with an SnS has a huge difference to me, the advantage going to the larger grate size.
And finally, the proof is in the pudding. The Summit is a marvelous cooking machine. The temperatures are rock solid, the cleanup is easy, and the food is good every single time, unless pilot error occurs.
Purc , I'm actually smoking 3 chuck roasts today on my WSCGC. Every time I use it, it proves to be a delight: predictable temperatures quickly responsive to a minor adjustment of a vent position. Almost like an appliance.
Thanks for talking me off the ledge, Kathryn. After watching this video I was beginning to think that I was imagining things wrt my love for this cooker. I’ve never experienced any such “dirty smoke” flavor either, and can’t imagine why it would differ from any other kamado. Lately, I’ve been experimenting by placing charcoal on the bottom grate then using a raised grate on top of the food grate, for direct grilling at greater distance, and getting amazing results.
I am with Kathryn on many points, I purchased one last fall, the kamado sans table. I could not pass on the price, it was on Amazon for a great buy. At first I thought, damn, I wish I would have gotten one with a table. But I have come to enjoy the one without. For me, movability is very high on the needs. I move mine as needed.
Start with disappointments.
It's when you realize a grill built to do both, always, I mean always has to give something, somewhere. By fitting everything into one space, the bottom grate sits higher to allow for Kamado space below, than my 22 or 26, and I have always used firebricks to build my zones, I just prefer them, so my firebricks do not naturally fit under that grate, problem has been solved, my neighbor has successfully cut an inch off the brick height when laying on its side, so now I can continue using firebricks.
I'm in the minority again I feel in that I despise the top grate with the middle piece that always wants to fall out. when moving it around. I do not use a vortex though. One of these months I will buy a stainless grate from Green egg, I think they are likely same size.
Pro's,
incredibly efficient. 24 plus hour smokes, not trying to go that long, but I have just left it running like 4 or 5 times, and it just keeps going.
I love the 24 inch grate and getting all of the space, when in kamado mode.
On the smoke part, I felt the same as above while figuring this cooker out, but that was Me learning. My wife even commented to me, that it was not my smoke. I however have now, found my way back to excellent smoke. So, I'm definitely challenging him on that, I would go as far as saying user error. As, I also get really great bark. Yet, I still have some learning to do, but minor points now.
already stated, I love three wheels, for me to move my 26, I have to put the non wheeled leg on my footrest and pull it around like a forklift. But I love my 26, so I'm happy to do it.
not having a table does make it easier to move for sure, but I can have a stainless table converted, and I could set this right in there, easy - peasy, and I get a table that I want, for how I cook.
I don't care about accessories, so I have no say on those. I'm keeping my 22 and my 26 for most of my cooking, this was meant as a 1 - 2 punch with my 26 on space, to slowly retire my 22WSM at some point.
I think it is a great cooker, lot's of thought, some of the usual, "Come on Man" directed at weber for some little cheap things here and there.
I edited this post to add a photo of the smoke from this weekend, pretty darn clean smoke to me. BB oak briquettes and pecan chunks, baseball size.
Last edited by Richard Chrz; May 28, 2024, 06:22 PM.
Well, let’s see…BBQ Guys has the Kamado Joe III (24”) for $2599. On KJ’s website it’s $2999. It has two little shelves attached, BFD. BBQ Guys have the Weber E6 for $1249, that’s $1350 less. In the video, the Weber’s price is compared to the Kamado Joe I at $1199, but go find one, they’ve long since moved on to the version III priced at the $2599 minimum. Seems to me that apples are being compared to oranges here.
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