Considering switching to Master Touch


 
I'm with Steve, one is usually more than sufficient, I shot the vents down and re use the leftover coal for the subsequent cooks. It saves a ton of charcoal!
When using the "old" I fill about halfway with fresh and top it with the old stuff and it seems to be just about right for an additional cook, I have not used a full chimney of new coal in a long time, call me cheap but, it works for me!
Enjoy the 22!
 
Don't give up your 18. If you do a larger family cook, you can do steaks direct on the 18, and chicken (or ribs) indirect on th 22. It will still come in handy.

...even after you get your 26 and your first wsm.

B.
 
Brett, you are an enabler! But, I do agree abut needing the double barreled capacity of the combination of the 18 and 22
It makes for easier "crowd control". And on top of what you say, a 26 and WSM would fill out my outdoor kitchen design very nicely!
Which will then demand, running water and electricity.
There is always one more step to take!
 
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