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FOGO seems to be good, if you can find it

Kingford!!!

And the second thing you learn is not to use briquettes, use quality lump charcoal.

i do the same because if you wait too long the charcoal at the bottom will be mostly ash and useless

Thank you Mr. Grill. I enjoyed your video.

In Texas smoking, it's always mesquite and, like you say, it works best at high temps. They do low and slow cooks, controlling temperature with distance from the fire, keeping the fire hot. Won't work with a Weber!

you talk about charcoal, but use brickets.. that is a big difference! And even so.. it depends on what you are cooking. Brickets and a chimney, then white hot is a solid method.

Used almost all of these and it's b&b for me. But when I can find it it's Blues Hog . I used to get it at Ace. It right in line price wise with b and b but it burns hotter and longer.

Charcoal is charcoal and they all burn different like hotter or longer or whatever you just got to learn how to cook with it so I just buy what's cheapest and I supplement it with smoking wood

Thanks so much ! Sad to see all the negative comments from “experts” !

Facts! I have NEVER waited until all the coals at the top are ashed over. You will have almost spent all the coals at the bottom. As soon as it stops smoking and you see those flames it's go time.

So then how are these people using the snake method to smoke meat and it not be too smokey?? Bc the new charcoal is constantly lighting up for the first time through the entire cook ? And they never say the meat is too smokey or was cooked in bad smoke so I don’t understand this.

I'm looking at a stainless Genesis base 3-burner right now, without all of the fancy doo-dads, and it seems like a great bargain, even if it's $900. Not gonna lie though....the Napoleon Prestige 500 looks amazing as well, but may be just a bit too big for my porch. That, and I've heard that their CS is severely lacking right now. So it looks like Weber might be it. It looks like BBQGuys wants to deliver it on a flatbed with a pallet, lmao. Guess I'm going to have to disassemble it on my driveway and take each piece indoors, or just try and build it on my front porch. And hey....the pallet gives me free wood to do something with!

You are using charcoal briquettes, which is confusing to me because charcoal means lump to me. Anyway there is a lot of smoke when I use briquettes and just fire them up. The smoke is not tasty and I wait untii it is gone. When I use lump charcoal, I don't have that problem and I can put the meat on sooner and it makes a nice charcoal flavor as it slowly combusts. I have stayed away from using lump because I found it burned too fast and was using briquettes mixed with lump for longevity and flavor. I am using the firebox in my offset for grilling, which has a grate. A few days back, I removed the grate and put the charcoal right on the bottom of the firebox. This had significantly longer burn time and it burned at a lower temperature. I used much less lump charcoal, so I guess I could have added some more for more heat. I also could have played with the vents and closed the lid of the firebox. Anyway, so now I am excited to run the offset on lump charcoal without the grate to see what ribs come out like because I can get a reasonable run time instead of burning half a bag.

Just coming from one of your videos where dry brining won way ahead of marinating.

WINNER:- DRY BRINE THE END.

When I first started I used to wait for the charcoal to be mostly ashed over. I now do as you do and as long as they all appear to be partially lit, I pour them in the kettle baskets.

I haven’t watched the whole video yet, but I’m of the opinion that you just need to pick one, and run with it. Learn it, and learn its intricacies. I picked Kingsford Blue because it was at Home Depot, which is two miles from my house. Now I know it so well, I’d probably screw up a cook if I used something different.

Youre testing confirms what ive learned over the years. Use BnB and if you cant find any use Kingsford. Never ever use the cheapie brand of charcoals

I think the real efficiency comes from having a drip pan shaped just like the empty space on the charcoal grates so that all the air is re-directed through the charcoal to feed the flame; no air passes through the kettle without being heated up. on top of that, packing the fuel as tightly as possible also ensures no air "leaks" through. as long as you achieve that, all there left is conservation of energy. more fuel == more time; equal fuel == equal time; regardless of the baskets.

great info thanks. i have used web. kettles for 50 yrs.! black,red,blue,black,black lol

succinct, good info. subbed

The point of resting is that the juices cool and retain in the meat and don’t flow out when you cut them

I'm a big fan of Jealous Devil.

Yeah, I agree, is a waste to get your charcoal in a chimney fully asked over. I've always just let it go until the smoke stopped and it was burning clean. Besides, when you pour it out, you are putting the less burned coals onto the bottom with the hot coals on top and it just makes for a longer burning fire.

Why don't you just pick up the chimney and give the charcoal a shake to rotate the coals around so that they all light up evenly???

Do you need a chimney tho?? Just a lil two person grill

I just bought my 1st charcoal grill and I got a huge problem. My charcoal lump is always goes out. I light my charcoal lump in a chimney with an electric lighter. Maybe after 10 minutes, I use a heat gun to make the charcoal very hot I dump the charcoal in the grill and after 5 minute, it started to goes out slowly. I take my heat gun again and again. I don't know what would cause that issue. Any idea that could solve my problem? Thanks

If you can’t control temps with lump it’s user error.

I have 2 OG Kettles (wood handles). Both were free, so I just enjoy getting new accessories. Prefer the simplicity of the old grills

Hey there! Great vid and new sub...just used Royal Oak xl for the 1st time and loved the smokey flavor! Quick question, do you cook different stuff on the copper vs. black kettles? Curious if I should invest in another one. Thanks! Andy

What if I want my steak to be medium? I’m not against medium I just prefer it when it’s cooked more

So inside should be that dirty and black? I use to scrape with a plastic scraper but it looks awful afterwards anyway.

Why charcoal? why not gas or electric outdoor cooking in the USA........?.........

Great learning for us.....Especially love that last bit about sealing the smoked protein in tinfoil/aluminium, but in a world full of waste, what alternative method could we apply other than using foil? seems like the bbq/smoking is complete and its just the heat we need to complete the cooking.

What , no Match light ? 😀

I can be carful cutting the grass. I can be carful on a trampoline. But I can’t see that one metal bristle that could get in my body and I don’t want any part of that.

Bout 15 minutes, let it warm up the grill bout ten more minutes and you’re good to go! I like B&B oak

I stopped using briquette charcoal because my wife would start feeling ill after cooking our meal with it, but she felt fine after I changed over to lump charcoal. We determined that the difference between the two charcoals had to be the binding agent used in the briquette style charcoal. After switching I found that lump charcoal lights off faster and hotter.

❤❤❤

is it me or he sounds like the lockpickinglawyer?

Lump charcoal just put out with water then dry and use again next time you need charcoal

Use lump charcoal the stuff you are comparing is not charcoal its compressed powder that's useless for cooking use lump and you will never buy the crap you're comparing again

Different charcoal obviously burns at different rates. I either use the Slow n Sear or a Vortex most of the time. I think dumping in/rotating from top to bottom works best when using a chimney. If you don’t watch and you use the competition style charcoal, your charcoal has already burned down about a third faster than regular charcoal. Not a big deal for faster cooks, but slower cooks require more fuel, time, effort and cost. A little smoke isn’t going to kill you ghat much faster than getting everything clean, esp. if you are going to use some wood chunks to smoke with.

Just discovered Kirkland brand at Costco. It’s phenomenal for the price! I’m pretty loyal to Jealous Devil, but the Kirkland charcoal burns just as well for half the price.

Yeah, but you didn't sear them the way most people do.

Royal Oak products always seem to be junk.

Dude what’s with you buddies at sns coming out with charcoal baskets?! Wasn’t the slow n sear supposed to replace them?!?!?

Super helpful.. thanks!

Very well done presentation - subscribed!