The Summit Kamado E6 is Weber’s answer to the ceramic egg, and it solves the two problems ceramics have: weight and cracking. The body is dual-walled insulated steel, so it holds heat like a kamado should but weighs far less and will not fracture if the temperature swings or it takes a knock.
Twenty-four inches of cooking area, a 600-degree sear at the top end and rock-steady low temperatures at the bottom. The air-insulated walls mean charcoal lasts for hours, so a full smoke does not turn into a refueling exercise.
It comes with the One-Touch cleaning system, a porcelain-enameled lid and bowl, and a hinged lid that stays where you put it. Weber builds its charcoal grills, including the Summit Kamado line, in the United States.
