Weber Summit Charcoal Grill Enters the Kamado BBQ Market

Recognised as the most well-known charcoal grill manufacturer in the world, the Weber Summit Charcoal Grill is our entry into the world of Kamado bbq grill, but with a distinctly Weber approach.

The History Of The Kamado BBQ

The origins of Kamado cooking are found in Japan. They are adapted from the Japanese earthenware urn kamados that date back over 3,000 years. This is a versatile cooker and can be used as a smoker, slow cooker or grill. Thanks to a superior method of insulation they hold heat at a very high temperature. This means you need less oxygen in the unit which minimises airflow out of the chimney. The result is tender, succulent, juicy meat that retains the majority of its natural moisture. In normal cooking conditions, the juices slowly begin to evaporate because of the high airflow. The Weber Summit has very low airflow so the meat stays tender.

Kamado BBQ | The Weber Summit Charcoal Grill

This latest addition to the Weber family combines the gas grilling capabilities of a very large Weber Kettle grill with the smoking power of the ever popular Weber Smokey Mountain. It is the next chapter in a very successful story. The big difference between The Weber Summit and other Kamado style cookers is that it is made from steel. Insulation is the key with this style of cooking and Weber have come up with a superior gleaming porcelain enamelled steel. Kamados made from ceramics or clay can sometimes crack. This unit has an air insulated body. A sealed space separates the inner and outer area. This promotes the same heat retention generated by ceramic kamado products.

Weber Summit Charcoal Grill For Kamado BBQ Lovers

Kamado style cooking has found its feet in Australia. We are a nation of grillers, smokers and slow cookers. If we can do it outside even better! This makes the Weber Summit Charcoal grill the perfect addition to any household. Whether it’s searing perfect steak, cooking a whole chicken or slow cooking some meat. The versatility is unparalleled in any range of cookers so whichever way you intend to cook, the Summit can handle it.

Weber Summit Charcoal Grill For Kamado BBQ Lovers

Kamado style cooking has found its feet in Australia. We are a nation of grillers, smokers and slow cookers. If we can do it outside even better! This makes the Weber Summit Charcoal grill the perfect addition to any household. Whether it’s searing perfect steak, cooking a whole chicken or slow cooking some meat. The versatility is unparalleled in any range of cookers so whichever way you intend to cook, the Summit can handle it.

How Does The Weber Summit Charcoal Compare?

A Weber Summit has a lined wall construction which keeps the unit insulated by trapping the air. The unit is made from stainless steel and sealed in porcelain enamel. It will not crack, peel or scratch. Some inferior products made from clay or ceramic are at risk of cracking. It has a gas powered charcoal ignition system. With ceramic versions, you need to light the charcoal manually and wait to make sure it has taken. It has a superior sized cooking space. A traditional kamado is much smaller. It comes in a heavy duty cast iron frame and is on wheels. Traditionally with ceramic kamados, when you have decided where to put it, it doesn’t ever move from that spot. The clay and ceramic design make them incredibly heavy. It also comes with quality Weber accessories specifically designed to enhance your cooking experience. With ceramic models, you need to guess what implements you require and what they need to be made from.

Memphis Style Ribs

Ingredients

• Seasoning Rub
• 1/2 cup salt
• 1/4 cup pepper
• 1 tbsp garlic powder
• 1 tbsp oregano
• 1 tbsp celery seed
• 1 tbsp paprika
• 1 tbsp chilli powder

The sauce:

• 4 cups white distilled vinegar
• 4 cups water
• 1/3 cup Seasoning Rub
• 2 slabs pork loin back ribs (approx 1 kg each)

Method

1. Make your basting sauce by mixing the above ingredients together.
2. Cook the meat on the grill over direct heat. Place it approximately 45 cms above the fire. Your coals should be at 175 degrees.
3. Start cooking with the ribs bone side down and continue until the bone side is golden brown.
4. If you have some marinate paint it a couple of times then turn the rack of ribs to cook meat side down until this side turns golden as well.
5. Each side should take approx 30 minutes.
6. Cook until you get the rich golden colour you like and you are ready to serve.

Beer Can Grilled Chicken

Ingredients

• 1 chicken (gutted)
• ½ beer can
• 2 cloves garlic, peeled and chopped
• 1 tablespoon chopped onion
• 1 glass white wine
• 1 tablespoon cooking oil
• Salt and pepper

Method

1. Place the garlic, onion and white wine in the empty beer can and set the chicken on top of it with the legs pointing down.
2. Use the cooking oil to rub the chicken skin and then rub in the seasoning of your choice.
3. Place the chicken over indirect heat at approx 160°C for around 90 minutes or until the internal thigh temperature reaches 75°C
4. Allow the chicken to stand for 15 minutes before serving. This will ensure the juices are sealed in and redistributed through the meat.