hi I'm Doug Badger weber grill enthusiast and I'm here with app today to show you the summit charcoal grill this is our Summit charcoal grilling Center this is Weber's top-of-the-line kettle grill it's our grill of a lifetime today we're doing tomahawk steaks we're gonna do a reverse sear so we're gonna get the big steaks on here we're gonna smoke them at 250 and then we're gonna once their internal temperatures where we want them we're gonna get a nice sear on them and they're gonna be amazing so we have our summit charcoal grill here the nice thing about this grill with a double wall air insulation you're able to cook low and slow with a really small amount of charcoal Weber provides you with a charcoal bin here we're gonna use that and we have our stainless steel table we have extra storage underneath here and our diffuser plate a stored underneath the grill as well this is a grill that we're really excited about and I'm really looking forward to showing you some tips and tricks and getting some amazing steaks off of it alright guys we're gonna get the Tomahawks all seasoned and ready to go for the grill we got our charcoal started we're gonna get it holding about 250 degrees we're gonna be doing a reverse sear today now you only want to reverse sear a steak if it's over 1 inch and as you can see we're pushing about 2 or 3 on this guy so we're gonna be safe so what we want to do right away is get a little olive oil on the steaks so we'll just drizzle some olive oil on this side rub that in we're gonna start out with our coarse salt get nice and liberal with the salt and we're gonna move to our coarse ground pepper and we also have a little granulated garlic here it has parsley inside it's really really good on a steak so we're gonna get a little bit of that on there as well and with a stick this large you don't want to forget about the sides because that is very important then we'll flip that over get the side on this one and flip that over and we're gonna go right back with the olive oil okay our grill is already set to smoke we have the girl holding nicely around 275 right now our tomahawks tomahawks are nice to the seasoned as you saw and it's time to throw them on the grill so right now we're starting it out low and slow we have our charcoals at the very bottom and our diffuser plate which you saw me put in is in between the coals and the food so we're gonna go ahead and add the steaks now and close them up so we're gonna be cooking these low and slow at 275 to about 250 degrees in about an hour the internal temperature of the steak should be about 115 degrees once they reach 115 that's when we're gonna get the grill nice and hot and we're gonna sear them on a cast-iron griddle they'll be the best steak you ever had okay so we have our tomahawks off the grill they've been resting for about 10 minutes we cooked them for an hour at 250 degrees until the internal temperature was a hundred and fifteen and then we seared them for three to four minutes aside as you can see we got some really nice color on them so let's slice this bad boy off the bone and see what she looks like