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Not sure if he means the smaller Weber chimney, but they make a smaller one thats about half the size of the regular chimney starter. I actually use the smaller on all the time vs the large one.

I agree with Chris if you can fit them all on the top rack.

Personally for me the expensive stuff isn’t worth it. I buy whatever is convenient and economical at my usual stores without having to make a special trip somewhere - Publix, Home Depot, Lowe’s, Walmart. Cowboy, Royal Oak, and the Publix brand are probably the most common. Have bought some of...

Lol! Stop, Rich! 😂 We call them 20/20s. 20 yards away and at 20 miles an hour, doesn’t look half bad!

Tried to find the original K Kruger instructions briefly but no luck. Here’s a copy paste from one of my old posts. This should get you there. —————— I use the same method as K Kruger and have superb luck - Only used packers 12-15lbs before. Empty foiled water pan, brisket packer untrimmed...

Ever try high heat on the brisket cook?

😂😂😂

Screaming deal. Nice find.

I prefer the char, visually and also taste. The grill marks are ok, but those thick lines from the cast iron grates turn me off for some reason. Jumbo Joe is my go to steak cooker, it does the char amazing. Fill it with lump and let everything go wide open.

What happened to the Spam?

And most still bought a gasser! 😂

Lol! Very good advice. 😅

Looks good, where’s the wine?

Before my father in law passed away, I would cook on an 18” Jumbo Joe at his house. Normally just right out the front door and on the side of the street in the neighborhood. It was wild to me how many neighbors walked by and asked me how to start a charcoal grill.

The 18” Jumbo Joe is the best steak cooker I have in the stable. Don’t sleep on it! We also use it for weeknight cooks all the time. Love the short distance between charcoal grate and cooking grate. The JJ can also pull smoking duty, I’ve done two racks of ribs on one (using a flipped over...

Looks good to me! Where’s the plate?

If there is no BBQ sauce, then it’s grilled or roasted in my book.

Looks good! I’d take a plate of that.

This.

I regularly cook chicken on my 18.5” with no water pan, all bottom vents closed, and leaving the lid completely off the entirety of the cook. The trick is to not put too much charcoal in. I usually put just enough lump charcoal to cover the grate, and then dump a small chimney amount to get it...