Excellent video! Temp control is our main selling point - good luck ever dropping the temp of a ceramic once you've overshot - may as well take the charcoal out and start again! The maneuverability is also something really important - I never plan on moving my far, but it good to be able to move it 10 feet with little thought and not fear it toppling over and smashing.
Great video Sir! I'm glad that I discovered your channel as I was on the verge of buying a ceramic Kamado. I've had my Weber propane and Kettle grills for 14 years now and absolutely love the Weber products, their durability is hard to beat. Based on your video, I'm going to take a serious look at the Weber Summit. Keep up the great work!
I'm going into my 5th year now with mine (summit charcoal grill). I agree with you on most points. The recent name change to summit Kamado came with a very serious price drop for the model... and that is the very best reason to buy one. You get SO much value for money, it's really bonkers. I really love mine to bits. It's my best BBQ in the lot. Ps. you also mentioned the built in fan port. Although I have temp controllers for all my Smokey Mountains, I even installed an adapter for it on my Summit... I never had to use one on the summit. It keeps temps steady enough for me to not need it. One downside for me is that it should come with a cover... even the smallest WSM comes with one. Apart from that, to me it's the best BBQ on the market today when considering bang for buck.
Thanks for your comment. I agree re cover, then again my WSM cover went all crispy after a while so not the best quality. I got the proper Summit one and it’s going strong 2 years later. Yes the fan. I hardly ever use it myself, only maybe for a brisket when I am going off for the day so I can guarantee it won’t change temps. It’s more of an insurance than a necessity. Thanks for watching and commenting.
I just bought one, in part based on videos like this one and a few others...after forty five years of using various weber products (Performer last 20 yrs) I have to say, it does take some getting used to. Thanks for your help!
@@jradamsjr yes it’s just getting used to Kamado cooking rather than Summit cooking (they all basically cook the same, the ceramic and the Summit with slightly different settings and techniques). It’s a different discipline to other barbecue, but you’ll soon get the hang of it. I’ve got various videos showing cooking different types of food. Thanks for watching.
I agree 100% with the points you made. I have had both a Big Joe and a Weber Kamado. The Kamado Joe actually broke twice. The first time, the factory didn't tighten up the springs enough and the lid slammed down while I had my back turned. It cracked the lid. The second time movers broken it because the company required that it be removed from the stand. I like everything about the Weber Kamado better than the Big Joe except possibly one thing. I had more adjustments on the top vent with the Kamado Joe. However, I had fewer adjustments on the bottom vent with the Kamado Joe. I probably just need to learn more about how to work the top vent on the Weber. I would never go back to a ceramic kamado again.
Thanks for your comment Bruce. Sorry to hear your Kamado Joe broke twice, that is bad luck. Having had a ceramic myself I too would rather stick with a Weber Summit now, we don’t need these to be ceramic. Interesting point about top vent v bottom vent. I never adjust my bottom just usually leave it and adjust the top. I read one guy on Facebook the other day claiming his method was to totally close off the bottom and just control it by the top. Not sure about that one, as Weber designed it to have airflow through the grill. I also cook everything which is smoked now at 275 so don’t need really restricted airflow. Thanks for watching, I have a video doing some pulled pork in the next week or so.
Good choice, I replaced my WSM years ago with a ceramic egg, then replaced the ceramic with this. WSM is great though but this will take over that job and burn fuel more efficiently.
I absolutely love your opening of the "Sunday BBQ" song. I am rocking a 26" (66 cm) Weber Kettle. Its a little fuel thirsty but love the extra real estate of the grill. I have had the Akorn, but had problems controlling the heat. Once that Akorn gets away you have to wait hours for it to calm its happy ass down. I guess all kamados are that way. The inefficiency of my kettle lends itself to better temp control for me. I will subscribe for the opening song.🤣🤣🤣
Hi Paul I got it off Epidemic Sound- good intro music. The great thing about the Summit is that it is pretty easy to bring down- much easier than an Akorn. It’s a fantastic grill, Weber got it spot on. It will also run a full load for 24 hours and more.
Happy cooking Alan. I have some reverse sear epic ribeyes going on tonight using the parts from Big Joe for the divide and conquer set up in the Summit which is on another video of mine.
Everything you said is spot on. After research I bought the Summit vs the KJ 3 because of the price. In the US they increased the price of the KJ3 from $2300 to $3000. $1200 vs $3000 is a no brainier when they do relatively the same thing.
Thank you so much mate! I was choosing between this one and a Kamado joe big joe 3, and this video just got release in the right moment and I just got the Webber one Thanks!
I’m torn between a Weber Summit and a Broil King Keg. I’ve seen a video from Western Canada where a guy was cooking a pizza on a Keg and it was -20C and the heat still stayed at 650 F. I live in Canada also and don’t know if the Weber could do the same. I know my regular Weber Kettle is terrible to keep heat in when it even 40 F outside. Anyone have experience with a Summit in winter weather???🎄☃️🎄☃️🎄☃️🎄☃️🎄☃️🎄
People are using these in snow and ice a lot in Northern US states and have no problems. No point in comparing with a Weber Kettle, it’s nothing like this. Beware, get something too insulated, and it’s actually poor at cooking as you can’t get the airflow you need and keep the temp down for low and slow (it gets too hot so you have to shut the airflow off virtually totally and then the cook becomes acrid). This was the problem with that Akorn cooker I think it’s called, it was too insulated. This has similar heat retaining properties to a ceramic. Whilst I haven’t tested it in mega cold temps many have no issue if you look online. This can in normal temps keep going for over 24 hours on one load.
Hi been thinking off the WSK iv a junior monolith its good on high heat but struggle with the charcoal taste on the lighter meats on low and slow. the briquettes option is a reason i was thinking it might be a good option to move up to. tried loads of different charcoals but just struggle not to taint the meat with charcoal taste. it might be because of the small size of the junior as most of the smoke has to touch the meat as it passes. i have a traeger for low and slow now.
Yes I think if you use briquettes and no smoking wood, you may have less of a smoke taste, but I’ve never seen that actually tested to see if it’s true. Due to the chemistry you actually get a better smoke ring with briquettes.
A Master Touch is just a kettle barbecue. This is a Kamado oven, double skinned walls, much bigger, will cook low and slow on one load of coals for 12 hours and is much more suitable for smoking food, not just grilling. Can also go incredibly high heat. This is like a metal Big Green Egg or Kamado Joe. Thanks for watching.
Weber Kamado is nice but the Char griller akorn kamado standard or autofan cost less than the weber for a non ceramic Kamado. I don't know if the char griller is available in the UK.
@@NotMyRealName1 I don't agree with with your statement. Food especially low and slow on KJ has a better smoke flavor and the accessories is better. Warranty is no comparison, KJ has the lifetime.
@@NotMyRealName1 Sold the Weber because I was not impressed. Still got the kj. Do you have or have you used both grills since you're asking me this question?
I was wondering if you get better wood burn using briquettes+wood chunks as opposed to ceramic using lump + wood? If the lump is slightly hotter, then the wood will be contributing less heat and also less smoke.
I think you get more consistent burn with briquettes simply due to the uniform properties. Problem with lump is if you hit a huge piece in the burn, or simply the different types of lump. I bought some stuff recommended on all the forums in the U.K., and it spat like hell and is like balsa wood. ‘Fogon’ is my favourite lump. However they are closing down.
@@harrywarren5081 I could do if you send me an email (see contact details) on about channel and when I get chance at weekend I will send you a pic but it may not help. It’s just a round hole, with a pop out metal cover. Mine now has my old adapter used to connect my BBQ Guru to my Weber Smokey Mountain, just took it off my Smokey Mountain and put it on the Summit. So inside all you can see now is the inner plate of that adapter. The Inkbird looks to have a circular vent outlet with a screw in plate? Looks like it will connect up. Maybe Some googling will get the answer?
What’s the moisture retention in the food like? I know the ceramic guys go on about that a lot? Or is that simply because there is less air flow with the vents being mostly closed and so naturally less moisture is wicking away from the food?
Hi, good to see a U.K. barbecuer. Moisture retention I cannot really tell any difference vs ceramic. I do think you get a better smoke on the long smokes with a water pan, but whether that’s because of more moisture or because of it acting like a heat sink (suspect the latter), not sure. I don’t really find any difference between this and a ceramic Kamado in terms of cooking and results. You can drop the temp on this much quicker if you overshoot, which is a big help. The fact it won’t crack is a big one. I fully expect I’ll never buy another barbecue, I’ve had this 3.5 years now (just checked as had to remind myself) and it is basically as good as new. Buy quality, buy once.
You can buy a divide and conquer or expander on the Kamado Joe. See my other video how you can use the parts in this. Also what I didn’t show in my video is the Summit expander grate, which adds another layer on top of the main one. So no difference in that regard. You can also use the Big Joe flexible cooking rack in the Summmit. As for the expander, see the real estate you get- Baby Back Maniac actually just uses another grate rather than the official expander and gets 8 US pork shoulders on his - ua-cam.com/video/_hC16-02Z_8/v-deo.html
Great video!! Thanks for the review, I’ve just bought mine on the strength of your comments. Can you please let me know which light you have attached to the handle?
Cheers Steve, glad it helped and thanks for watching and commenting, it helps the channel. Yes it is the Weber Grill and Go light, here’s the link for the Amazon page in UK- www.amazon.co.uk/Weber-7661-Handle-Grill-Light/dp/B07YFCS5WG/ref=asc_df_B07YFCS5WG/?tag=googshopuk-21&linkCode=df0&hvadid=463215749417&hvpos=&hvnetw=g&hvrand=14621793719741867330&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9046335&hvtargid=pla-1071210738152&psc=1&mcid=733193ac750833bfbc8fd556086a6bf7
That’s a closer call if same price, that’s very cheap compared to here in the U.K. I think I’d still buy the Summit for the reasons mentioned in the video which are all still advantages apart from price, and I’m struggling to know what advantages the ceramic has really apart from maybe accessories. But it would go from a very easy decision due to price difference to one that I’d have to think about more for sure. Also given the very variable quality in lump I do prefer using Weber Briquettes as well.
They all have their place in our BBQ community. I have a Kamado Joe and a Weber kettle. Given the Weber kettle has the same ash collection system as the Summit, the Kamado Joe is far easier to clean the ash out. No squeezing a sprung wire handle and wriggling off the bucket. KJ has an ash draw that slides in and out, much easier. The other point you made in relation to not being able to use briquettes in a Ceramic grill as the binders in briquettes can taint the ceramic and ruin the grill. I've actually used briquettes in my KJ, didn't notice any tainting and didn't notice any excess ash. I just find lumpwood easier to light and a decent brand direct from the manufacturer is delivered within a day of ordering. Surely those same binders must be tainting your food? I find the KJ much sturdier than a Weber Summit, for smash burgers for instance, it doesn't budge. i did have my heart set on a Summit when they first came out and it was actually the ash collection and how very similar to a Mastertouch kettle they are that made me change my mind and decide on a Kamado Joe
Interesting take on the situation. Agree they all have their place. I have found the Summit much easier to clean than the ceramic, especially when the ceramic ends up with debris behind the fire box, you have to take it all out and clean inside. I never used briquettes in my ceramic as it is ‘meant’ to taint it and not recommended so your experience is interesting. Thanks for watching!
I need one as well, but if I look at what it is - a double large kettle - I am better of buying a premium deluxe performers and buy onfire ceramic insert. If I need the space I can buy another 22inch. I will then have a table, 2 kettles, many accesoiries and money left over. The summit is way to overpriced for what it is. Still need it.
I would not mess about like that personally. Just buy the real thing and it's a one and done- you will never need to buy another BBQ, you'll be running this the next 30 years. Mine is still like new after nearly 4 years now.
Not a bad grill at all for the money. A lot smaller than a Summit though and quality isn’t as good - rust and water ingress a problem. But great for the money, and the important thing is you are grilling.
Hi i buyed a ceramic large 21 inch BBQ for 800€ 20 years warranty on the ceramic ,ti is a better price then the weber. I do love the quality off the webers, but cooking on ceramic BBQ is realy totaly different. But i did not buy a green egg 🙂 price wise. Webers ar perfect, ceramic is totaly different way of coocking. I do not see you make a pizza in your weber. The best is you have fun with your equipment, good luck.
Hi Paul. Thanks for watching. This actually cooks just the same as a ceramic Kamado. It’s not like a Weber kettle and was designed by Weber to cook just like a ceramic. I’ve had ceramic and there’s no real difference. Except you can bring this back down quicker if you overshoot which is a plus. Yep I am doing pizzas since I got it, I will do a video one day. This bad boy can hit 900f which is actually too hot for any cooking, but good to clean the grill😀
Tuned out when all the complaints about lump charcoal started up. I'll stick to my Kamado Joe, thanks. And "cleaning up" depends on the Kamado you bought. A Big Green Egg is a PITA, my Kamado Joe is easy as pie, much easier than the Summit.
Yes they are not cheap. Well made though and will genuinely last you a lifetime. So buy once and no need to buy again. I’ve had mine for years now and it still looks brand new.
Excellent video! Temp control is our main selling point - good luck ever dropping the temp of a ceramic once you've overshot - may as well take the charcoal out and start again!
The maneuverability is also something really important - I never plan on moving my far, but it good to be able to move it 10 feet with little thought and not fear it toppling over and smashing.
Thanks for watching. Please feel free to link the video. I did buy it from Wow BBQ.
Great video Sir! I'm glad that I discovered your channel as I was on the verge of buying a ceramic Kamado. I've had my Weber propane and Kettle grills for 14 years now and absolutely love the Weber products, their durability is hard to beat. Based on your video, I'm going to take a serious look at the Weber Summit. Keep up the great work!
Thanks for the nice comment Royce.
I'm going into my 5th year now with mine (summit charcoal grill). I agree with you on most points. The recent name change to summit Kamado came with a very serious price drop for the model... and that is the very best reason to buy one. You get SO much value for money, it's really bonkers. I really love mine to bits. It's my best BBQ in the lot. Ps. you also mentioned the built in fan port. Although I have temp controllers for all my Smokey Mountains, I even installed an adapter for it on my Summit... I never had to use one on the summit. It keeps temps steady enough for me to not need it. One downside for me is that it should come with a cover... even the smallest WSM comes with one. Apart from that, to me it's the best BBQ on the market today when considering bang for buck.
Thanks for your comment. I agree re cover, then again my WSM cover went all crispy after a while so not the best quality. I got the proper Summit one and it’s going strong 2 years later. Yes the fan. I hardly ever use it myself, only maybe for a brisket when I am going off for the day so I can guarantee it won’t change temps. It’s more of an insurance than a necessity.
Thanks for watching and commenting.
Same here. Mine’s 7 years old now.
Great video! Haven't had my summit long but I absolutely prefer it to my ceramic kamado. Also, you're absolutely right about the weight difference 😂
Cheers Adam, enjoy that Summit.
I just bought one, in part based on videos like this one and a few others...after forty five years of using various weber products (Performer last 20 yrs) I have to say, it does take some getting used to. Thanks for your help!
@@jradamsjr yes it’s just getting used to Kamado cooking rather than Summit cooking (they all basically cook the same, the ceramic and the Summit with slightly different settings and techniques). It’s a different discipline to other barbecue, but you’ll soon get the hang of it. I’ve got various videos showing cooking different types of food. Thanks for watching.
I agree 100% with the points you made. I have had both a Big Joe and a Weber Kamado. The Kamado Joe actually broke twice. The first time, the factory didn't tighten up the springs enough and the lid slammed down while I had my back turned. It cracked the lid. The second time movers broken it because the company required that it be removed from the stand. I like everything about the Weber Kamado better than the Big Joe except possibly one thing. I had more adjustments on the top vent with the Kamado Joe. However, I had fewer adjustments on the bottom vent with the Kamado Joe. I probably just need to learn more about how to work the top vent on the Weber. I would never go back to a ceramic kamado again.
Thanks for your comment Bruce. Sorry to hear your Kamado Joe broke twice, that is bad luck. Having had a ceramic myself I too would rather stick with a Weber Summit now, we don’t need these to be ceramic.
Interesting point about top vent v bottom vent. I never adjust my bottom just usually leave it and adjust the top. I read one guy on Facebook the other day claiming his method was to totally close off the bottom and just control it by the top. Not sure about that one, as Weber designed it to have airflow through the grill.
I also cook everything which is smoked now at 275 so don’t need really restricted airflow.
Thanks for watching, I have a video doing some pulled pork in the next week or so.
Very helpful and informative video, God bless.
Cheers Brian.
This video pleases me as I’ve just ordered one which will replace my Weber Smokey mountain and Weber master touch 👍🏼
Good choice, I replaced my WSM years ago with a ceramic egg, then replaced the ceramic with this.
WSM is great though but this will take over that job and burn fuel more efficiently.
I absolutely love your opening of the "Sunday BBQ" song. I am rocking a 26" (66 cm) Weber Kettle. Its a little fuel thirsty but love the extra real estate of the grill. I have had the Akorn, but had problems controlling the heat. Once that Akorn gets away you have to wait hours for it to calm its happy ass down. I guess all kamados are that way. The inefficiency of my kettle lends itself to better temp control for me. I will subscribe for the opening song.🤣🤣🤣
Hi Paul I got it off Epidemic Sound- good intro music.
The great thing about the Summit is that it is pretty easy to bring down- much easier than an Akorn.
It’s a fantastic grill, Weber got it spot on. It will also run a full load for 24 hours and more.
Nice review! Cheers from USA!
Thanks Todd, I come over twice a year and will be there in summer.
I picked up my e6 Weber Kamado yesterday, absolutely love it,
Happy cooking Alan. I have some reverse sear epic ribeyes going on tonight using the parts from Big Joe for the divide and conquer set up in the Summit which is on another video of mine.
very good points you made re the Weber. I wholeheartedly agree.
Cheers Rowan.
Everything you said is spot on. After research I bought the Summit vs the KJ 3 because of the price. In the US they increased the price of the KJ3 from $2300 to $3000. $1200 vs $3000 is a no brainier when they do relatively the same thing.
Hope you enjoy it, it’s a great cooker!
Agreed! I never owned a ceramic but I was in the Kamado market and settled on the Weber Summit.
Glad you enjoy it! I’ve been to 27 US States, but haven’t got to Ohio yet, I will do though. I’m sure you have some good BBQ places there.
@Mark Fischer definitely the right choice!
Thank you so much mate! I was choosing between this one and a Kamado joe big joe 3, and this video just got release in the right moment and I just got the Webber one
Thanks!
Glad it helped David. I don’t think you’ll regret it, and you certainly won’t regret the hefty chunk of change you just saved.
I’m torn between a Weber Summit and a Broil King Keg. I’ve seen a video from Western Canada where a guy was cooking a pizza on a Keg and it was -20C and the heat still stayed at 650 F. I live in Canada also and don’t know if the Weber could do the same. I know my regular Weber Kettle is terrible to keep heat in when it even 40 F outside. Anyone have experience with a Summit in winter weather???🎄☃️🎄☃️🎄☃️🎄☃️🎄☃️🎄
People are using these in snow and ice a lot in Northern US states and have no problems. No point in comparing with a Weber Kettle, it’s nothing like this. Beware, get something too insulated, and it’s actually poor at cooking as you can’t get the airflow you need and keep the temp down for low and slow (it gets too hot so you have to shut the airflow off virtually totally and then the cook becomes acrid). This was the problem with that Akorn cooker I think it’s called, it was too insulated. This has similar heat retaining properties to a ceramic. Whilst I haven’t tested it in mega cold temps many have no issue if you look online. This can in normal temps keep going for over 24 hours on one load.
Another big advantage is weight. I got no idea how would I assemble ceramic one.
Having assembled a ceramic previously, I agree!
Hi been thinking off the WSK iv a junior monolith its good on high heat but struggle with the charcoal taste on the lighter meats on low and slow. the briquettes option is a reason i was thinking it might be a good option to move up to. tried loads of different charcoals but just struggle not to taint the meat with charcoal taste. it might be because of the small size of the junior as most of the smoke has to touch the meat as it passes. i have a traeger for low and slow now.
Yes I think if you use briquettes and no smoking wood, you may have less of a smoke taste, but I’ve never seen that actually tested to see if it’s true. Due to the chemistry you actually get a better smoke ring with briquettes.
I own 18" and 22" kettles as well as 22" Weber Smokey mountain smoker. Love them all!!!!!!
I have a kettle and had a WSM, sold when I got this. If you like those, get one of these, they are the ultimate Weber.
Thanks for this. Could you please summarise the difference between this and a master touch?
A Master Touch is just a kettle barbecue. This is a Kamado oven, double skinned walls, much bigger, will cook low and slow on one load of coals for 12 hours and is much more suitable for smoking food, not just grilling. Can also go incredibly high heat. This is like a metal Big Green Egg or Kamado Joe. Thanks for watching.
Weber Kamado is nice but the Char griller akorn kamado standard or autofan cost less than the weber for a non ceramic Kamado. I don't know if the char griller is available in the UK.
It is mate. Nowhere near as good though (albeit decent for the price).
@@Tkz9000the point is that the Summit performs as well or better than big ceramics. Akorns are great I’m sure but they’re also much, much smaller.
@@NotMyRealName1 I don't agree with with your statement. Food especially low and slow on KJ has a better smoke flavor and the accessories is better. Warranty is no comparison, KJ has the lifetime.
@@Tkz9000 I presume you have both grills?
@@NotMyRealName1 Sold the Weber because I was not impressed. Still got the kj. Do you have or have you used both grills since you're asking me this question?
I was wondering if you get better wood burn using briquettes+wood chunks as opposed to ceramic using lump + wood? If the lump is slightly hotter, then the wood will be contributing less heat and also less smoke.
I think you get more consistent burn with briquettes simply due to the uniform properties. Problem with lump is if you hit a huge piece in the burn, or simply the different types of lump. I bought some stuff recommended on all the forums in the U.K., and it spat like hell and is like balsa wood. ‘Fogon’ is my favourite lump. However they are closing down.
What fan system are you using? I have an Inkbird fan/controller and would hope to use it on the WSK.
A BBQ Guru Party Q with the same adapter I’d used on my WSM so you should be OK with Inkbird.
Thanks
Is it possible to send a picture of the inside of your WSK showing the fan inlet?
@@harrywarren5081 I could do if you send me an email (see contact details) on about channel and when I get chance at weekend I will send you a pic but it may not help. It’s just a round hole, with a pop out metal cover. Mine now has my old adapter used to connect my BBQ Guru to my Weber Smokey Mountain, just took it off my Smokey Mountain and put it on the Summit. So inside all you can see now is the inner plate of that adapter. The Inkbird looks to have a circular vent outlet with a screw in plate? Looks like it will connect up. Maybe Some googling will get the answer?
What’s the moisture retention in the food like? I know the ceramic guys go on about that a lot? Or is that simply because there is less air flow with the vents being mostly closed and so naturally less moisture is wicking away from the food?
Hi, good to see a U.K. barbecuer. Moisture retention I cannot really tell any difference vs ceramic. I do think you get a better smoke on the long smokes with a water pan, but whether that’s because of more moisture or because of it acting like a heat sink (suspect the latter), not sure. I don’t really find any difference between this and a ceramic Kamado in terms of cooking and results. You can drop the temp on this much quicker if you overshoot, which is a big help. The fact it won’t crack is a big one. I fully expect I’ll never buy another barbecue, I’ve had this 3.5 years now (just checked as had to remind myself) and it is basically as good as new. Buy quality, buy once.
Don’t you get multiple cooking layers on Kamado Joe? So more cooking space?
You can buy a divide and conquer or expander on the Kamado Joe. See my other video how you can use the parts in this. Also what I didn’t show in my video is the Summit expander grate, which adds another layer on top of the main one. So no difference in that regard. You can also use the Big Joe flexible cooking rack in the Summmit.
As for the expander, see the real estate you get- Baby Back Maniac actually just uses another grate rather than the official expander and gets 8 US pork shoulders on his - ua-cam.com/video/_hC16-02Z_8/v-deo.html
Great video!! Thanks for the review, I’ve just bought mine on the strength of your comments. Can you please let me know which light you have attached to the handle?
Cheers Steve, glad it helped and thanks for watching and commenting, it helps the channel.
Yes it is the Weber Grill and Go light, here’s the link for the Amazon page in UK- www.amazon.co.uk/Weber-7661-Handle-Grill-Light/dp/B07YFCS5WG/ref=asc_df_B07YFCS5WG/?tag=googshopuk-21&linkCode=df0&hvadid=463215749417&hvpos=&hvnetw=g&hvrand=14621793719741867330&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9046335&hvtargid=pla-1071210738152&psc=1&mcid=733193ac750833bfbc8fd556086a6bf7
Fantastic!! Thanks for the super quick reply 👏👏👏
KJ Big Joe 1 is the same price as the WSK in the US. Still wouldn’t recommend?
That’s a closer call if same price, that’s very cheap compared to here in the U.K. I think I’d still buy the Summit for the reasons mentioned in the video which are all still advantages apart from price, and I’m struggling to know what advantages the ceramic has really apart from maybe accessories. But it would go from a very easy decision due to price difference to one that I’d have to think about more for sure. Also given the very variable quality in lump I do prefer using Weber Briquettes as well.
They all have their place in our BBQ community. I have a Kamado Joe and a Weber kettle. Given the Weber kettle has the same ash collection system as the Summit, the Kamado Joe is far easier to clean the ash out. No squeezing a sprung wire handle and wriggling off the bucket. KJ has an ash draw that slides in and out, much easier. The other point you made in relation to not being able to use briquettes in a Ceramic grill as the binders in briquettes can taint the ceramic and ruin the grill. I've actually used briquettes in my KJ, didn't notice any tainting and didn't notice any excess ash. I just find lumpwood easier to light and a decent brand direct from the manufacturer is delivered within a day of ordering. Surely those same binders must be tainting your food? I find the KJ much sturdier than a Weber Summit, for smash burgers for instance, it doesn't budge. i did have my heart set on a Summit when they first came out and it was actually the ash collection and how very similar to a Mastertouch kettle they are that made me change my mind and decide on a Kamado Joe
Interesting take on the situation. Agree they all have their place. I have found the Summit much easier to clean than the ceramic, especially when the ceramic ends up with debris behind the fire box, you have to take it all out and clean inside. I never used briquettes in my ceramic as it is ‘meant’ to taint it and not recommended so your experience is interesting. Thanks for watching!
I need one as well, but if I look at what it is - a double large kettle - I am better of buying a premium deluxe performers and buy onfire ceramic insert. If I need the space I can buy another 22inch. I will then have a table, 2 kettles, many accesoiries and money left over. The summit is way to overpriced for what it is. Still need it.
I would not mess about like that personally. Just buy the real thing and it's a one and done- you will never need to buy another BBQ, you'll be running this the next 30 years. Mine is still like new after nearly 4 years now.
I guess I am cheap skate as I own the Char Griller Akorn Auto for a 1/3 of the price. Plus it is set and forget being an auto.
Not a bad grill at all for the money. A lot smaller than a Summit though and quality isn’t as good - rust and water ingress a problem. But great for the money, and the important thing is you are grilling.
Found one new for $800 so i ordered it
Bargain!🎉
From where? 👀
Looking for deals like this too.
@@marcvanheugten9472 I finally found mine -20% on autumn sale here in Finland. A bit over 1000€.
Hi i buyed a ceramic large 21 inch BBQ for 800€ 20 years warranty on the ceramic ,ti is a better price then the weber. I do love the quality off the webers, but cooking on ceramic BBQ is realy totaly different. But i did not buy a green egg 🙂 price wise. Webers ar perfect, ceramic is totaly different way of coocking. I do not see you make a pizza in your weber. The best is you have fun with your equipment, good luck.
Hi Paul. Thanks for watching.
This actually cooks just the same as a ceramic Kamado. It’s not like a Weber kettle and was designed by Weber to cook just like a ceramic. I’ve had ceramic and there’s no real difference. Except you can bring this back down quicker if you overshoot which is a plus.
Yep I am doing pizzas since I got it, I will do a video one day. This bad boy can hit 900f which is actually too hot for any cooking, but good to clean the grill😀
You should probably research the Summit before writing stuff like this.
Tuned out when all the complaints about lump charcoal started up. I'll stick to my Kamado Joe, thanks. And "cleaning up" depends on the Kamado you bought. A Big Green Egg is a PITA, my Kamado Joe is easy as pie, much easier than the Summit.
Thanks for watching, I don’t think it’s right thought that a Kamado Joe is easier to clean up than a Summit.
Wrong.
8 reasons I bought a kamado joe.
Ha good one, although I’d have thought the pluses of the Summit wouldn’t be the reason for the KJ, and there’d be some for the KJ instead?
It's OVERPRICED for what it is, should be under $1K (US)
Yes they are not cheap. Well made though and will genuinely last you a lifetime. So buy once and no need to buy again. I’ve had mine for years now and it still looks brand new.
I would too if it wasn't $1200
Have you checked how much Kamados cost lately?
It’s a grill for life though, you won’t need to buy another.