The Summit Kamado looks and performs like no other barbecue in its category. Its signature durable, dual-walled insulated steel quickly reaches desired temperatures and maintains heat for all-day smoking, while minimizing the amount of charcoal burned during a cook. Feeding a crowd? With an extra-large 61cm cooking area, Summit Kamado is ready to handle any size feast. And simply reposition its grate to transform your Kamado into an every-day charcoal barbecue to sear steaks, barbecue chicken, smoke fish, and anything else you're serving at the BBQ.
The Summit Kamado looks and performs like no other barbecue in its category. Its signature durable, dual-walled insulated steel quickly reaches desired temperatures and maintains heat for all-day smoking, while minimizing the amount of charcoal burned during a cook. Feeding a crowd? With an extra-large 61cm cooking area, Summit Kamado is ready to handle any size feast. And simply reposition its grate to transform your Kamado into an every-day charcoal barbecue to sear steaks, barbecue chicken, smoke fish, and anything else you're serving at the BBQ.
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The Summit Kamado looks and performs like no other barbecue in its category. Its signature durable, dual-walled insulated steel quickly reaches desired temperatures and maintains heat for all-day smoking, while minimizing the amount of charcoal burned during a cook. Feeding a crowd? With an extra-large 61cm cooking area, Summit Kamado is ready to handle any size feast. And simply reposition its grate to transform your Kamado into an every-day charcoal barbecue to sear steaks, barbecue chicken, smoke fish, and anything else you're serving at the BBQ.
The Summit Kamado looks and performs like no other barbecue in its category. Its signature durable, dual-walled insulated steel quickly reaches desired temperatures and maintains heat for all-day smoking, while minimizing the amount of charcoal burned during a cook. Feeding a crowd? With an extra-large 61cm cooking area, Summit Kamado is ready to handle any size feast. And simply reposition its grate to transform your Kamado into an every-day charcoal barbecue to sear steaks, barbecue chicken, smoke fish, and anything else you're serving at the BBQ.
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The lowest price for Weber Weber Weber Weber Weber Weber Weber Weber Weber Weber Weber Weber Weber Weber Weber Weber Webe right now is $2,442.03 at ubuy.sv, compared across 31 retailers.
The all-time low was $2,360.73 on 9 May 2026 — today's price is 3% above the lowest ever. This is at or near its all-time low — a good time to buy.
Prices last updated 10 June 2026.
Last updated at 10/06/2026 11:15:20
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 17–22 June $14.26
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Free delivery between 16–20 June
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 17–19 June $14.44
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 15–19 June $14.08
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 15–19 June $15.11
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 14–18 June $14.04
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 15–19 June $14.84
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 14–19 June $13.78
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 15–19 June $14.39
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 15–19 June $16.49
originally posted on weber.com
I got the Summit Kamado because I am a Weber loyal griller. I have had success cooking a variety of meats and veggies on this grill. I have not tried making baked goods or pizza yet, but I plan to give those both a try in the near future.There are some downsides to this grill. While it is much lighter than a ceramic kamado grill, the double wall construction only applies to the top two thirds. The bottom of the grill is single walled, and the air gap does not appear to be sealed like on other metal kamado grills so the grill is subject to more fluctuations with temperatures. The one touch cleaning system works well, but there is little difference between the settings for grilling and smoking which is vital when you try to control the amount of air entering a ... MoreI got the Summit Kamado because I am a Weber loyal griller. I have had success cooking a variety of meats and veggies on this grill. I have not tried making baked goods or pizza yet, but I plan to give those both a try in the near future.There are some downsides to this grill. While it is much lighter than a ceramic kamado grill, the double wall construction only applies to the top two thirds. The bottom of the grill is single walled, and the air gap does not appear to be sealed like on other metal kamado grills so the grill is subject to more fluctuations with temperatures. The one touch cleaning system works well, but there is little difference between the settings for grilling and smoking which is vital when you try to control the amount of air entering a grill. The top vent is also lacking in features for a grill of this expense. Similar grills provide measurements or a scale for controlling the amount of air/smoke exiting a grill. The top vent also spins all the way around whenever the lid is opened. I suspect this will improve as the vent and grill become seasoned, but it is an oversight for such an expensive grill. The final spot for improvement is related to the management of charcoal and the addition of fuel to a grill. My first two major smokes required additional fuel beyond the recommended amounts found in the grill manual. This was unexpected due to the grills stated level of efficiency. In order to add fuel, I had to remove the meats from the grill as well as the deflector plate before I could get to the fuel box. Weber should either make adding fuel easier, or improve the efficiency of the grill so the recommended level of fuel can complete a cook.I won't be returning the grill to the store, but I will think twice about buying it again when it needs to be repaired or replaced.
originally posted on Ace Hardware
I used to have a Weber 22" Kettle, and it was a great, versatile grill. But I wanted something that would do low-and-slow a bit easier and hold temperatures more stable - something insulated would be great. I wanted to buy just 1 grill that would do it all - and the Summit Kamado E6 delivers on that promise!I can grill on this Summit Kamado just like I did with my 22" Kettle - but with more room and more stable temperatures. The 24" food grate is awesome to get that extra space for moving food around as needed, especially when doing 2-zone cooking. And now I can cook low-and-slow just like all those ceramic kamado users - but without the heavy, crack-prone grill! I love that the Summit Kamado is on wheels and moves so easily because it's so much lighter than a ... MoreI used to have a Weber 22" Kettle, and it was a great, versatile grill. But I wanted something that would do low-and-slow a bit easier and hold temperatures more stable - something insulated would be great. I wanted to buy just 1 grill that would do it all - and the Summit Kamado E6 delivers on that promise!I can grill on this Summit Kamado just like I did with my 22" Kettle - but with more room and more stable temperatures. The 24" food grate is awesome to get that extra space for moving food around as needed, especially when doing 2-zone cooking. And now I can cook low-and-slow just like all those ceramic kamado users - but without the heavy, crack-prone grill! I love that the Summit Kamado is on wheels and moves so easily because it's so much lighter than a ceramic kamado. I am able to easily move the E6 outside on the patio and then roll it back into the lanai to store it! So convenient!The insulated walls make it so much easier to hold steady temps, whether cooking at 250, 350, or 400 degrees. The 2 charcoal levels give you so much flexibility to crank up the temps for a good hi-heat sear (600+ degrees) or put the charcoal on the lower level and use the deflector plate to get good indirect cooking.It is more expensive than buying a kettle, but you get so much more versatility without having to buy 2 different grills. It's worth it to me!
originally posted on weber.com
I have used my new E6 3 times so far. Once for high heat searing on a bone in steak, once on ribs and once on a long brisket cook. I smoked 6 slabs of back ribs but it will hold at lease 9 full slabs of pork back ribs. I only use lump charcoal, not briquettes, which impart off flavors. I'm using Cowboy brand lump hardwood and the flavor is good. The E6 does everything Weber claims and I'm very pleased with the unit. Great heat retention on a 45 degree spring day. It heats evenly with no hot spots when smoking with the diffuser plate installed. I highly recommend this product.For serious smokers I recommend buying the Thermoworks Signals 4 probe thermometer with the Billows fan which keeps the coals going and maintains your target ambient temperature.
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 17–22 June $14.26
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Free delivery between 16–20 June
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 17–19 June $14.44
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 15–19 June $14.08
Weber Summit Kamado E6 Charcoal Grill, Black DualWalled Insulated Steel Kamado with 24"
Delivery between 15–19 June $15.11
I got the Summit Kamado because I am a Weber loyal griller. I have had success cooking a variety of meats and veggies on this grill. I have not tried making baked goods or pizza yet, but I plan to give those both a try in the near future.There are some downsides to this grill. While it is much lighter than a ceramic kamado grill, the double wall construction only applies to the top two thirds. The bottom of the grill is single walled, and the air gap does not appear to be sealed like on other metal kamado grills so the grill is subject to more fluctuations with temperatures. The one touch cleaning system works well, but there is little difference between the settings for grilling and smoking which is vital when you try to control the amount of air entering a ... MoreI got the Summit Kamado because I am a Weber loyal griller. I have had success cooking a variety of meats and veggies on this grill. I have not tried making baked goods or pizza yet, but I plan to give those both a try in the near future.There are some downsides to this grill. While it is much lighter than a ceramic kamado grill, the double wall construction only applies to the top two thirds. The bottom of the grill is single walled, and the air gap does not appear to be sealed like on other metal kamado grills so the grill is subject to more fluctuations with temperatures. The one touch cleaning system works well, but there is little difference between the settings for grilling and smoking which is vital when you try to control the amount of air entering a grill. The top vent is also lacking in features for a grill of this expense. Similar grills provide measurements or a scale for controlling the amount of air/smoke exiting a grill. The top vent also spins all the way around whenever the lid is opened. I suspect this will improve as the vent and grill become seasoned, but it is an oversight for such an expensive grill. The final spot for improvement is related to the management of charcoal and the addition of fuel to a grill. My first two major smokes required additional fuel beyond the recommended amounts found in the grill manual. This was unexpected due to the grills stated level of efficiency. In order to add fuel, I had to remove the meats from the grill as well as the deflector plate before I could get to the fuel box. Weber should either make adding fuel easier, or improve the efficiency of the grill so the recommended level of fuel can complete a cook.I won't be returning the grill to the store, but I will think twice about buying it again when it needs to be repaired or replaced.
I used to have a Weber 22" Kettle, and it was a great, versatile grill. But I wanted something that would do low-and-slow a bit easier and hold temperatures more stable - something insulated would be great. I wanted to buy just 1 grill that would do it all - and the Summit Kamado E6 delivers on that promise!I can grill on this Summit Kamado just like I did with my 22" Kettle - but with more room and more stable temperatures. The 24" food grate is awesome to get that extra space for moving food around as needed, especially when doing 2-zone cooking. And now I can cook low-and-slow just like all those ceramic kamado users - but without the heavy, crack-prone grill! I love that the Summit Kamado is on wheels and moves so easily because it's so much lighter than a ... MoreI used to have a Weber 22" Kettle, and it was a great, versatile grill. But I wanted something that would do low-and-slow a bit easier and hold temperatures more stable - something insulated would be great. I wanted to buy just 1 grill that would do it all - and the Summit Kamado E6 delivers on that promise!I can grill on this Summit Kamado just like I did with my 22" Kettle - but with more room and more stable temperatures. The 24" food grate is awesome to get that extra space for moving food around as needed, especially when doing 2-zone cooking. And now I can cook low-and-slow just like all those ceramic kamado users - but without the heavy, crack-prone grill! I love that the Summit Kamado is on wheels and moves so easily because it's so much lighter than a ceramic kamado. I am able to easily move the E6 outside on the patio and then roll it back into the lanai to store it! So convenient!The insulated walls make it so much easier to hold steady temps, whether cooking at 250, 350, or 400 degrees. The 2 charcoal levels give you so much flexibility to crank up the temps for a good hi-heat sear (600+ degrees) or put the charcoal on the lower level and use the deflector plate to get good indirect cooking.It is more expensive than buying a kettle, but you get so much more versatility without having to buy 2 different grills. It's worth it to me!
I have used my new E6 3 times so far. Once for high heat searing on a bone in steak, once on ribs and once on a long brisket cook. I smoked 6 slabs of back ribs but it will hold at lease 9 full slabs of pork back ribs. I only use lump charcoal, not briquettes, which impart off flavors. I'm using Cowboy brand lump hardwood and the flavor is good. The E6 does everything Weber claims and I'm very pleased with the unit. Great heat retention on a 45 degree spring day. It heats evenly with no hot spots when smoking with the diffuser plate installed. I highly recommend this product.For serious smokers I recommend buying the Thermoworks Signals 4 probe thermometer with the Billows fan which keeps the coals going and maintains your target ambient temperature.
The grill itself is superb and really happy with it.However, that said, there were some assembly problems: Two of the legs of this Weber Summit Kamado did not line up properly with their heavy duty plastic mounting bushings. I had to manually ream out one mounting hole in two of the three leg bushings in order to install the mounting bolt. A small round file did the trick, as well as a bit of trial and error. Only four stars because of these issues. One would expect parts to fit perfectly on such an expensive kettle grill. Everything else about the assembly and operation of the grill was superb, though. Weber uses an app called BILT that walks you through the assembly process step-by-step, and even provides 3-D views along the way. The app was highly ... MoreThe grill itself is superb and really happy with it.However, that said, there were some assembly problems: Two of the legs of this Weber Summit Kamado did not line up properly with their heavy duty plastic mounting bushings. I had to manually ream out one mounting hole in two of the three leg bushings in order to install the mounting bolt. A small round file did the trick, as well as a bit of trial and error. Only four stars because of these issues. One would expect parts to fit perfectly on such an expensive kettle grill. Everything else about the assembly and operation of the grill was superb, though. Weber uses an app called BILT that walks you through the assembly process step-by-step, and even provides 3-D views along the way. The app was highly useful.Cooking on this grill is awesome. This unit replaces our $1800 Traeger for one simple reason: We can easily control the amount of smoke flavor in our food. This grill does not disappoint! I gave up a bit of the set-it-and-forget-it features inherent in the Traeger, but not by much. Setting and maintaining the cook temperature on this Kamado is fairly easy and doesn't need much adjusting along the way. Nevertheless, it's important to monitor the cook temp periodically. The food coming off this grill is perfect! And smoked perfectly to our tastes!We've gone from Weber propane, to Weber kettle, to Traeger pellet, and now finally to the Weber Summit Kamado. This grill will probably be our last unless we win the lottery and can hire our own chef!
I have been grilling and smoking on a Weber charcoal kettle for 15 years. Living in Canada, with our wild temperature swings, it was always a challenge to maintain the low temperature needed for smoking. It was possible but needed constant babysitting. Just used my new Summit Kamado E6 Charcoal Grill to smoke a 15 pound brisket. This was the first time I tried to do a 14 hour smoke overnight, using my Weber Connect to monitor the ambient temperature in the Summit Kamado. I was amazed on how well it maintained the temperature. Did not have to get up out of bed to adjust the vents at all. It maintained the temperature all night between 218°F and 228°F. And the whole 14 hour smoke was done on one load of charcoal! Amazing. The brisket tasted superb, with great bark and ... MoreI have been grilling and smoking on a Weber charcoal kettle for 15 years. Living in Canada, with our wild temperature swings, it was always a challenge to maintain the low temperature needed for smoking. It was possible but needed constant babysitting. Just used my new Summit Kamado E6 Charcoal Grill to smoke a 15 pound brisket. This was the first time I tried to do a 14 hour smoke overnight, using my Weber Connect to monitor the ambient temperature in the Summit Kamado. I was amazed on how well it maintained the temperature. Did not have to get up out of bed to adjust the vents at all. It maintained the temperature all night between 218°F and 228°F. And the whole 14 hour smoke was done on one load of charcoal! Amazing. The brisket tasted superb, with great bark and smoke flavour. Unfortunately I forgot to take photos.This is a versatile smoker and high heat griller. I also used the Summit Kamado to reverse sear some 'bone in' pork loin chops. They turned out moist and succulent but with a beautiful charcoal sear on the outside.This is a great smoker that can maintain a low temperature for 14 hours plus on one load of charcoal and can also sear at 700°F.
Background: I would probably be described as a Weber guy. I have a Weber Kettle, and a couple Weber gas grills. Family prefers the taste from the kettle - by far. I was intrigued by my buddies and their eggs so I started looking, and did way too much research. Finally pulled the trigger on the Sumit Kamado. Assembly is pretty straightforward. Instructions say it requires two people but I did it by myself. Just don't make any assumptions. Be deliberate and take it step by step. One complaint - getting the legs into the fittings on the grill takes a little muscle or a mallet. When you do that be very careful to make sure the holes for the bolts are aligned. It's a real bear to spin them after the legs are fully in.Everything else about the grill is 5 stars. I've ... MoreBackground: I would probably be described as a Weber guy. I have a Weber Kettle, and a couple Weber gas grills. Family prefers the taste from the kettle - by far. I was intrigued by my buddies and their eggs so I started looking, and did way too much research. Finally pulled the trigger on the Sumit Kamado. Assembly is pretty straightforward. Instructions say it requires two people but I did it by myself. Just don't make any assumptions. Be deliberate and take it step by step. One complaint - getting the legs into the fittings on the grill takes a little muscle or a mallet. When you do that be very careful to make sure the holes for the bolts are aligned. It's a real bear to spin them after the legs are fully in.Everything else about the grill is 5 stars. I've done steaks, and slow cooked ribs. Pork butt is next. It gets crazy hot for steaks just like the kettle, and slow cooking the ribs is infinitely easier than the kettle. Basically start the coals, place the diffuser plate, adjust the vents to the temp you want and voila. Mine sat at the exact temp I wanted for hours. In talking to my egg buddies, one huge advantage of the E6 is how quickly I can change the temp if I want. (for a reverse sear, or if I overheat it for a slow cook and need to cool it down). Anyways, I am really really pleased with this grill.
I have been a Weber Kettle Grill user for over 40 years, and have cooked just about everything I care to eat on it. I first started looking at the Summit Kamado E6 over a year ago and watched numerous videos and read a lot of reviews. I finally pulled the trigger and bought it. Man what a thing of beauty! It only took 45 minutes for me to put it together and she was ready to go. After much deliberation as to what the inaugural meal would be, I chose to do an 8 lb. standing rib roast, reverse sear method. I wanted to test the low heat cooking and rapid heat increase ability. WOW! It did not disappoint. With three ambient temperature probes and two meat thermometer probes. The heat inside held solid at 250 for 2 hrs. Then I pulled the roast and opened up the rapid air ... MoreI have been a Weber Kettle Grill user for over 40 years, and have cooked just about everything I care to eat on it. I first started looking at the Summit Kamado E6 over a year ago and watched numerous videos and read a lot of reviews. I finally pulled the trigger and bought it. Man what a thing of beauty! It only took 45 minutes for me to put it together and she was ready to go. After much deliberation as to what the inaugural meal would be, I chose to do an 8 lb. standing rib roast, reverse sear method. I wanted to test the low heat cooking and rapid heat increase ability. WOW! It did not disappoint. With three ambient temperature probes and two meat thermometer probes. The heat inside held solid at 250 for 2 hrs. Then I pulled the roast and opened up the rapid air flow vent and reached 525 degrees in 4 minutes and 35 seconds. That was amazing. The roast was done to perfection. I've grilled about a dozen meals since, all of them came out perfect. My next adventure is going to the real test on a Waygu brisket. Can't wait.
I was super excited to purchase this product I debated this PRICEY purchase for 5 months before I bought it. The setup was pretty easy and it was great for grilling. That’s about as good as it got for the price of 1200 dollars. I tried smoking in it and never had a great cook. First, it would take up to 1.5 hours for the grill to get to temperature. I went online to trouble shoot but no luck. I looked online for anything to help with that. When I called Weber “expert service” the tech asked if I’m using propane or natural gas on my charcoal grill. Next I was told that I would get instructions on troubleshooting in 5 minutes and a call back within 24 hrs. I’ve still have not gotten the instructions . Then I was told I’d have to wait 24 hrs for a call back. Well there ... MoreI was super excited to purchase this product I debated this PRICEY purchase for 5 months before I bought it. The setup was pretty easy and it was great for grilling. That’s about as good as it got for the price of 1200 dollars. I tried smoking in it and never had a great cook. First, it would take up to 1.5 hours for the grill to get to temperature. I went online to trouble shoot but no luck. I looked online for anything to help with that. When I called Weber “expert service” the tech asked if I’m using propane or natural gas on my charcoal grill. Next I was told that I would get instructions on troubleshooting in 5 minutes and a call back within 24 hrs. I’ve still have not gotten the instructions . Then I was told I’d have to wait 24 hrs for a call back. Well there goes that help. Second, I had a hard time controlling the temp. I have 2 kettles and they work better than the kamado and cost a lot less. I’ve had Weber most of my adult life. I WILL not recommend a kamado at this price. Weber please pay more attention to customer service if you wanna keep your customers. I have a lot more choices to choose from. I’m gonna think long and hard when it comes to my next purchase of a Weber product
Outstanding Kamado-type smoker, with none of the drawbacks. Air-insulated body makes temperature changes easy, unlike ceramics.In addition, this grill makes high-temp grilling just as simple as low-temp smoking.When smoking at low temperatures, it is also very stingy with charcoal. I smoked a 9 pound pork butt last weekend, set the bottom vent on "Smoke", top vent about 1/4 open, lit a wax cube in the middle of a full load of B&B briquettes, installed the diffuser plate, and let it roll.Temp fluctuation was no more than 10-20 degrees for the entire cook (overnight) which lasted about 14 hours. There was at least 1/3 to 1/2 of the original charcoal left at the end of the cook. Amazing.I've been cooking on Weber kettles and other brands of pellet grills for ... MoreOutstanding Kamado-type smoker, with none of the drawbacks. Air-insulated body makes temperature changes easy, unlike ceramics.In addition, this grill makes high-temp grilling just as simple as low-temp smoking.When smoking at low temperatures, it is also very stingy with charcoal. I smoked a 9 pound pork butt last weekend, set the bottom vent on "Smoke", top vent about 1/4 open, lit a wax cube in the middle of a full load of B&B briquettes, installed the diffuser plate, and let it roll.Temp fluctuation was no more than 10-20 degrees for the entire cook (overnight) which lasted about 14 hours. There was at least 1/3 to 1/2 of the original charcoal left at the end of the cook. Amazing.I've been cooking on Weber kettles and other brands of pellet grills for ages, but this is the first grill I've owned that gives me both the consistent, unassisted temperature AND allows me to infuse the proper amount of smoke into my food, and at any temperature.Wish I'd have purchased this years ago.If you're on the fence, just DO IT! You won't regret it.
Summit Kamado E6 Well Worth the money. Top notch craftsmanship, assembled in the USA, lots of accessories, retains heat and excellent grilling and smoking. I wish I would have bought this earlier. It was something I didn't know I needed until I got it. Now I can not live without it. Cooking daily on this unit to try it out and thought there would be a learning curve. Watched online youtube videos and everything has worked as indicated in videos and meals have turned out great on first try. Only learning curve is watching temp and initial setting. It does take a small learning curve to figure out lump vs briquets and the quantity and vent setting. Placement of fuel also helps in smoking, grilling depending on direct or indirect cooking and smoking. I have tried snake ... MoreSummit Kamado E6 Well Worth the money. Top notch craftsmanship, assembled in the USA, lots of accessories, retains heat and excellent grilling and smoking. I wish I would have bought this earlier. It was something I didn't know I needed until I got it. Now I can not live without it. Cooking daily on this unit to try it out and thought there would be a learning curve. Watched online youtube videos and everything has worked as indicated in videos and meals have turned out great on first try. Only learning curve is watching temp and initial setting. It does take a small learning curve to figure out lump vs briquets and the quantity and vent setting. Placement of fuel also helps in smoking, grilling depending on direct or indirect cooking and smoking. I have tried snake method, minion method, weber baskets, banking coals and they all work great. Temp control is great once you dial in the temp with the vent control it is really almost set it and forget it. Just your usual smoking grilling after that point same as a gas grill, wood offset (this unit is a close second in flavor) / pellet smoker, etc. fuel doesn't need to be topped off and it works well with lump charcoal, briquettes, and flavored smoke with the wood chunks / chips of your choice. I have been using lump charcoal for hot and fast, rehearse sear steaks, chicken, etc. and briquets with lump wood chunks 2 -5 spaced out over burn timed between 2-6 hours until smoke doesn't really affect meat that much and finish off on briquettes. Lump charcoal can be used and will add a touch more flavor but runs hotter and cost more.
