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Found 2 results

  1. Waiting, waiting, waiting for the Kamado Big Joe to arrive. Nothing. Welp, expecting friends from out of town this weekend and can wait no longer. So, I picked up a Weber Summit Charcoal grill (kamado style) along with a Pit Viper fan. Once the Big Joe arrives I'll have two Kamados! Anyhow, I tried the new Fireboard 2 Drive on this grill along with a Pit Viper fan for a hot smoked pork belly session. I was in a bit of a rush to get things going so I used the fan to stoke the coals up to temperature with a target of 225F. With the Weber bottom vent fully closed and the top vent 1/4 open, the temperature initially overshot about 15 degrees. I brought the temperature down by opening the lid briefly when adding the belly and to make other adjustments (the dips in the graph). Once things were settled in, though, the temperature was regulated on the order of tenths of a degree around the 225F target . That's pretty awesome. Sitting at the computer typing emails and monitoring the temperatures on a browser. With the Fireboard 2 Drive and the kamado, this set-up has better performance and regulation than our kitchen oven.
  2. What was Weber thinking when they decided to launch the Weber Summit Charcoal grill? It seems like a half finish product not designed well enough to compete in an already crowded Kamado market. http://www.weber.com/weber-nation/blog/the-summit-charcoal-grill-it-has-finally-arrived Meathead and his buddies are in love. That's a bar you can trip over. It actually does perform well in most test minus some minor smoke leakage. It's just seems like they should have done something better than air insulation for such a pricey smoker. Why not just call it the Weber Summit Kamado? The branding seems totally off.
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