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Current WSCGC Still Have the Fan Port?

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  • Weathernut
    replied
    I found the port plug. It's was hard to see and had to use a flashlight yo find it. Weber support told me that none of the WSCGC have a port. I find it interesting that they don't even know their own products!
    Anyway, I ended up getting the Fireboard2 with the Drive fan. It was always a battle for me to hold it at 225°, now it's a piece of cake. I'm sorry I didn't get this setup years ago

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  • Alabama Smoke
    replied
    fzxdoc thanks for that detailed explanation! Very useful!

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  • pknj
    commented on 's reply
    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
    replied
    Originally posted by Alabama Smoke View Post
    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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  • Richard Chrz
    commented on 's reply
    Thank you.

  • fzxdoc
    replied
    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

    Click image for larger version  Name:	18501001AB_1800x1800.png?auto=compress,format&fit=fill&h=950&w=1000&trim=color&trimtol=10&bg=0FFF&pad=50.png Views:	0 Size:	398.6 KB ID:	946278

    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.

    Click image for larger version  Name:	18201001BBR_1800x1800.png?auto=compress,format&fit=fill&h=950&w=1000&trim=color&trimtol=10&bg=0FFF&pad=50.png Views:	0 Size:	276.0 KB ID:	946279
    Kathryn
    Last edited by fzxdoc; November 27, 2020, 12:57 PM.

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  • Richard Chrz
    commented on 's reply
    I have a fan for my 26, I am not sure the 26, the 22, or my wsm really needs a fan. Webers are set and forget for the most part.

  • Richard Chrz
    replied
    Has anyone taken the gas start off? What does that leave me for a hole that I will have to correct for?

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  • Alabama Smoke
    replied
    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.

    Leave a comment:


  • fzxdoc
    commented on 's reply
    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.

    K.

  • glitchy
    commented on 's reply
    I ran it the first few times without to learn the cooker a bit and it worked great. I already had a Fireboard and a fan though, so I hook that up most of the time now. Without it, you have to make a few more minor adjustments at the start is all. Overnight might be different, but if you have a remote therm with alarms you could always get up and adjust if needed.

  • xaugievike
    commented on 's reply
    it absolutely does hold temps very solidly. However, I added a fan for overnighters just b/c I like sleeping.

  • Alabama Smoke
    replied
    Does this unit really need a fan port? I know it has one, but is a fan needed? Everything I hear is that it holds temps pretty solidly.

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  • aucivil
    commented on 's reply
    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.

  • surfdog
    commented on 's reply
    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.

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