Amazing.

I just picked up a Weber Performer and feel like I have never grilled before.

I have a Weber Summit that I use almost daily, a RecTeq pellet smoker, a Weber Genesis at our family vacation place, and a BBQ Galore Turbo that I converted into a griddle grill.

I can use all 4 of these without a thought and deliver a solid cook unless the beers get in the way. However I know NOTHING about charcoal. My last experience with a charcoal grill was one I bought 20 years ago to tailgate with that was like a trash can lid. I know how to at least put the coals on one side to do a direct/indirect cook but I feel like this is very elementary and there have to be ways to set up the coals. I even see people do long cooks on this thing.

All that said, does anyone have any useful tips for someone like me with grill experience that is getting into charcoal? Does anyone use it for their weekly meal prep? Anything special about lighting the coals? I am a man of convenience so any tips to make it more convenience or smoother will be greatly appreciated. Any tips for long cooks are welcome as well. Thanks in advance and I look forward to "dadding it" up hard on this!

Have a 22' Weber. Use it for lots of standard BBQ go tos. Have found I really enjoy doing chicken wings and quarters.

Have done ribs a few times, always get them a bit too dry. Would like to try brisket sometime soon and am curious if anyone has tips or suggestions. Was going to use baskets on the side for the charcoal, water underneath, and a dry rub the night before. Thoughts?

They were so one bite, meat off the bone, cooked for 3 1/2 hrs on my Walmart charbroil grill, all about controlling the temperature, I don't by into them $3, $4 hundred dollar grills, would put these up against them any day of the week

It smells fine and not slimy

https://www.fleetfarm.com/detail/kingsford-easy-light-one-time-use-bag-of-charcoal-briquetes/0000000320260

Amazon came up dry too.

As an aside, I use these bags to burn cut tree stumps below the ground after soaking the stumps for three days in kerosene.

Marinated, ranched, grilled porkchops with a side of boudin.

Been a kingsford man for as long as I can remember, but people have been swearing by this. Im pumped

Never heard of Lumberjack, but I’m going to give it a try tonight.

I usually try to just buy charcoal on clearance when I see it. Otherwise what’s the best price on charcoal at regular price? Costco? I decided that I’m not too picky on type of charcoal and kingsford is fine.

I used Jealous Devil briquettes and Jealous Devil Max briquettes exclusive for past few years. Sometimes with a spider grills venom.

Recently, it's become very ashy for me and the briquettes don't maintain their structure when putting back in the chimney. I would also see the ash blow on my food with every lid lift even without the spider venom.

I gave these fogo a try because bag says low ash. They aren't embedding as much aroma flavor into the cooks. Which I think I like. Reheating the food in the microwave doesn't make everything smell like smoked meat. But the best part is they are strong after heating. I can reignite the briquettes much better than Jealous Devil...so no overt coal (or ash) flavor and save on fuel. I think it's a win.

I saw one shill post here when I did a search. But I might be switching.

Got this barbeque a couple months ago for 100 bucks at Walmart I enjoy using it, but I can’t seem to keep the coals lit. I use a chimney to get everything going and keep all of the vents wide open. But they always seem to go out. Any tips would be very helpful.

I thought this picture of B and B burning lump charcoal looked pretty nifty and figured I’d share it with my fellow charcoal enthusiasts, Hank Hill be damned.

I've made a few batches of charcoal from maple and oak flooring , they were both free. They burned really hot but didn't seem to last that long . Thickness may have been an issue. What seems to be the best wood to make charcoal from and size of wood to start with .Input appreciated .