Smokers: 2-24" Smoke Vault Gas Smokers, Brink elec & charcoal
Grills: Weber charcoal and Vermont Casting gas
Maverick Wireless ET-733 and a 732
Taylor instant read probe with scan
Was planning to order the WSCGC before they changed it but wanted to make sure the fan port hadn't already been deleted . Could not find anything about the fan port in the literature on the site. Called Weber and customer service didn't know said they didn't think Weber advised using a fan, just the vents (Geez). Called the BBQ Guys customer service and they didn't know but they called the store to get someone to look and they said they didn't see one and were not aware of the unit having a port.
The port appears to be top secret. Is it still there?
Smokers: 2-24" Smoke Vault Gas Smokers, Brink elec & charcoal
Grills: Weber charcoal and Vermont Casting gas
Maverick Wireless ET-733 and a 732
Taylor instant read probe with scan
I just got a new WSCGC a few weeks ago (love it) and it does have the fan port.
Thanks for the info. I really don't understand why Weber nor BBQ Guys' customer service could answer that question. Will probably buy direct from Weber.
Smokers: 2-24" Smoke Vault Gas Smokers, Brink elec & charcoal
Grills: Weber charcoal and Vermont Casting gas
Maverick Wireless ET-733 and a 732
Taylor instant read probe with scan
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Smokers: 2-24" Smoke Vault Gas Smokers, Brink elec & charcoal
Grills: Weber charcoal and Vermont Casting gas
Maverick Wireless ET-733 and a 732
Taylor instant read probe with scan
Smokers: 2-24" Smoke Vault Gas Smokers, Brink elec & charcoal
Grills: Weber charcoal and Vermont Casting gas
Maverick Wireless ET-733 and a 732
Taylor instant read probe with scan
FYI - The port is still there. Got a shinny silver cap. No idea why the sales person couldn't find it.
Got the adapter installed but not using the fan until I learn the cooker bare. First long cook was pretty steady without electronics.
I have a WSCGC that I bought in 2016. I don't see a port anywhere. Where is it located? Has anyone removed the gas burner and used that hole? I just bought a Fireboard2 and wanted to het the drive fan for it
Was planning to order the WSCGC before they changed it but wanted to make sure the fan port hadn't already been deleted . Could not find anything about the fan port in the literature on the site. Called Weber and customer service didn't know said they didn't think Weber advised using a fan, just the vents (Geez). Called the BBQ Guys customer service and they didn't know but they called the store to get someone to look and they said they didn't see one and were not aware of the unit having a port.
The port appears to be top secret. Is it still there?
It’s located forward of the "burner" and just below the lower second layer...almost up underneath it if I recall. I’m about 1200 miles from mine presently.
Just to the left of the burner tube. It's a hole with a chrome plug/cap. For mine I got the weber adapter from Guru and the pit viper fan. Also use a Fireboard controller.
The best thing about the fan port is that Weber has done the drilling through the double walled construction for us. It's always good to have one available. I've got the adapter, fan, etc. but have never installed them because the temps are so solid. It's on my to do list though.
Wish they had put in thermometer ports, but the gasket works well enough over the thermometer wires. A bit of smoke leaks out but it doesn't affect the cook.
Hey Tom, long time no chat! I have found that I don't need the pit viper fan, but I like to use when I want to treat the beast like a pellet cooker - light the coals, set the temp, close the lid, and go chase the kids. The thing so steady it takes no effort at all!
fzxdoc that is interesting. I know you love your PBC also......Please list some foods you prefer to cook in a particular cooker you own, and why that particular cooker for that particular food item.
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
It looks like the gas start could be taken off, Richard Chrz , leaving about a 1 inch diameter or so opening in the side underbelly. Not sure why you would want to, because the SnapJet ignition is so easy, eliminating the need to mess with a chimney.
You can see the ignition tube running into the right side of the belly, about 1/3 of the way up
Since the Weber Summit E6 Kamado does not have the SnapJet feature; I wonder if they plugged that hole? I'm guessing they wouldn't make a new bottom half for the Kamado, since they left the leg connector stumps on the One Touch ash collector on WSCGC that I have.
Kathryn
Last edited by fzxdoc; November 27, 2020, 12:57 PM.
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
fzxdoc that is interesting. I know you love your PBC also......Please list some foods you prefer to cook in a particular cooker you own, and why that particular cooker for that particular food item.
Alabama Smoke , I cook almost everything on both cookers.
I prefer poultry on the PBC because the hanging/dripping-on--the-fire setup mimics a vertical rotisserie. When I hang a rack filled with sausages at the same time, the lowermost one poked to drip more fat on the fire, I think I get a superior taste in the bird.
That said, Mr. Fancypants, the WSCGC turns out some good poultry as well. The flavor difference is that with the PBC the smoky flavor is more forward in the bite, whereas the smoke flavor from Mr. Fancypants is at the end of the bite, at least to my taste buds.
Sometimes choosing which to cook on is a matter of convenience--the PBC is so much easier to clean (5 minute cleanup, no grate cleanup) that in the cold months it gets more attention, just so I don't have to mess with cleaning the WSCGC's big 24" grate the next morning.
The PBC gets the nod for several racks of ribs because I don't like using rib racks on the WSCGC for the same number of racks.
As far as brisket and pastrami, both do equally as well.
When I make meatloaf, I usually make 3 at once, and that is much easier on the WSCGC.
I enjoy the kettle experience on the WSCGC, using the Vortex for chicken parts, and the SnS Low Profile for smaller cooks, grilling, and searing. Long ago I fiddled with the PBC to raise the basket closer to the grate for grilling but never really liked trying to wield a spatula on a grate in the belly of the beast. Grilling is so much easier on the WSCGC.
I have to use more wood in Kamado mode on Mr. Fancypants to get the smoke flavor we like-- 1 or 2 chunks in the PBC, 5 or 6 chunks in the WSCGC.
I like the fact that I can burn lump and briquettes in Kamado mode as a convenience, but not a requirement. I'm so comfortable with briquettes that I only burn lump for the fun of it. I have not found lump to be superior, mostly because I don't have the ash buildup problem in the WSCGC that some kamados do. Sure, there's a lot of ash but the performance remains rock solid through a long cook.
The PBC seems to perform more solidly with briquettes for me, but that's probably because that's what I've used for so many years that I have a feel for it. Burning lump in the PBC hasn't been as predictable for me.
The WSCGC is so efficient. I have yet to have to add charcoal to the WSCGC for a long cook, whereas for the PBC, I've had to add more charcoal after 7 or 8 hours, depending on the barrel's ambient temp. For that reason, the WSCGC gets the nod for really long cooks.
Well, I've gone on and on, so I'll stop. You can tell that I really enjoy using both cookers.
Kathryn
Last edited by fzxdoc; November 28, 2020, 07:39 AM.
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