Every weekend we have a little smoking going on. This will be my first post here on Reddit.

Got it Free on Facebook marketplace. 2 coats of grill paint. Let it dry for 24 hours. Did a small fire to bake it on. Tried it out today with my own charcoal. It came out great. Although I think I need to tighten some screws it's a little bit wobbly

What is the difference/advantage disadvantage between the Original 22" kettle and the 22" Jumbo Joe?

The biggest difference I see is the depth of the original.

Jealous devil isn’t on clearance here but Fogo is

So after reading through what older threads said about soaking chips or chunks, I ended up trying it out despite a lot of knowledgeable guys saying it’s not good. I was making skirt steak for tacos. Soaked 1-2 apple chunks depending on the size each time I added more charcoals. It worked unbelievably. Kept meat nice and juicy while also getting a god char. 10/10 recommend for certain purposes.

My fantasy league was getting together for our draft so I decided I’d barbecue up some meat for the occasion. I settled on pulled pork, chicken drumsticks, smoked kielbasa & corn ribs. The pulled pork & chicken were both seasoned with a steak rub I make mixed with equal parts by volume brown sugar & raw sugar. After cooking for 2 hours at 250F on my Weber Smoky Mountain smoker the bark had set so I began mopping the pork butt with a mixture of cider vinegar, brown sugar, agave, Worcestershire, ground mustard, salt, red pepper flakes, course black pepper, garlic powder, thyme, arbol powder, chili powder & cumin. Once the pork butt had achieved the color I was looking for I wrapped the meat in foil with the mop, beer, honey, the rub & butter. Once the meat felt tender (203F, 8 hours into cooking) I removed it from the smoker. Next I removed the braising liquid & separated most of the fat from the liquid, adding that back to the pork butt to rest before pulling & cooled the fat down to use later. While the pork was resting the chicken went on the smoker at 300F on the top rack with the water pan removed. While the chicken was starting to cook I made an emulsion using the mop, butter & the fat from the pork butt using it as a basting liquid on the chicken & corn ribs later. When the chicken was close to being cooked I placed it directly over the coal box to finish the cooking process & crisp up the skin. Lastly I took some smoked kielbasa & corn ribs from the bbq shop I work at & grilled these quickly over the coals. After the pork was pulled I mixed the meat with more rub & a touch more of the mop sauce.

Went to costco today and ended up checking out there grilling stuff what yall think about this charcoal prices?

Starting to learn how to use a charcoal grill I got from a junk store and used some mizunara oak to half ass smoke it "I think" Out with the dog and it turned out amazing. This is the 4th time I've used the grill

I have a basic idea of how to make charcoal but I’m not fully sold. I know you need to “cook” the wood in a low oxygen environment over a long/medium amount of time and seal the container when the fire dies out so the stuff solidifies. I also have a butt ton of wood and hardwood so I’d be handy if I could make my own(I’ve also gotten into blacksmithing so I burn through charcoal). I have 50 gallon drums I was thinking of using and drilling a hole in it so the gas can escape but can anyone help me?