I finally got my hands on a 22.5" kettle.
Or rather, my wife found one on Craigslist for me. Can you really ask for a better wife? :)
How does the 22.5" cook compared to the standard 18.5" kettle? Judging by it's size I'm going to assume it runs hotter due to the depth of the bowl and lid?
so, it all depends on the amount of coals but actually I think an 18 can run hotter do to the limited amount of airspace in the kettle.
I like 22's the most.
Quote from: LightningBoldtz on January 15, 2016, 05:43:47 AM
so, it all depends on the amount of coals but actually I think an 18 can run hotter do to the limited amount of airspace in the kettle.
I like 22's the most.
It also depends on how wide the dampers are open. I was speaking in general, comparing one to another in the same conditions just so I know what to expect. Say, full grate of coals, dampers wide open.
Going on how my Jumbo Joe runs compared to the 18.5" kettle I'd say the Jumbo Joe doesn't draft as good due to the limited height.
Congratulations..sounds like you have a keeper wife there for sure!!
I much prefer cooking on the 22", lots more room than the 18". I keep one of each on the patio and use the 22" 99% of the time and the 18" only when I am cooking for just myself. I use more charcoal in the 22", and because of that, it seems to run much hotter (although currently do not have a lid therm on the 18 to know for sure).
Quote from: indy82z on January 15, 2016, 05:46:30 AM
Congratulations..sounds like you have a keeper wife there for sure!!
I much prefer cooking on the 22", lots more room than the 18". I keep one of each on the patio and use the 22" 99% of the time and the 18" only when I am cooking for just myself. I use more charcoal in the 22", and because of that, it seems to run much hotter (although currently do not have a lid therm on the 18 to know for sure).
Curious, why use the 18" instead of just using less charcoal in the 22"?
I'm asking because I was planning on giving away the 18" as it needs a new damper kit in the bottom and a leg keeps falling off. I assumed I could use the 22" for everything. :(
Just my preference. Same amount of charcoal in the 22 as the 18 because of more interior volume should run cooler I would think. I have one charcoal basket in my 18 and a pair of baskets in my 22.
I cook a lot indirect, and there is much more space in the 22 then the 18, but if I am only cooking a couple of burgers, I just use the 18. I am sure you would have absolutely no problem just using the 22 for everything, it is just what I do. I also frequently cook more than the 22 will hold so the 18 gets the overflow. Heck, a couple of weeks ago I had both the 22, 18 and a smokey going. You can never have too many grills I think! ;)
I "grew up" using my dad's 18.5" but never learned how to properly use it. Everything was wide open, direct and meat was tough. The 22.5" makes things like indirect cooking and more sophisticated techniques more intuitive because you can see how it's gonna play out. That, as much as its extra space, make it far more versatile.
I still have dad's 18.5" and have learned how to use it but can't as easily make it do what I want, but partly that's because the daisy wheels give me fits--only work for a few cooks and then become clogged with grease or bent. So it's my 2nd-string utility player. In some ways I like the Jumbo Joe better because the need to create distinct indirect or direct zones is absolutely paramount there due to how much closer the heat is. Irony, that.
My usage mirrors indy82z's. I have one of each on the deck for various reasons. For smaller cooks, the smaller machine can be elegantly ideal.
I don't do a LOT of winter cooking outdoors but have come to believe the larger machine might lose heat faster when it's really cold outside. Remember, these aren't insulated ovens and the 22 has more "dead air" inside it. Summertime, doesn't matter.
Ah ok.
90% of my cooking is indrect as well both on my kettle and my Weber natural gas grill. This is the main reason the 18.5" is never big enough for me, it's hard to use half of the grill and have enough room.
Are the charcoal baskets worth it? I usually just make a pile on one side and throw my foot on the other.
*Food. I don't put my foot anywhere near a lit grill. :)
Quote from: ChrisJ on January 15, 2016, 06:16:56 AM
Ah ok.
90% of my cooking is indrect as well both on my kettle and my Weber natural gas grill. This is the main reason the 18.5" is never big enough for me, it's hard to use half of the grill and have enough room.
And there it is.
Quote from: ChrisJ on January 15, 2016, 06:16:56 AMAre the charcoal baskets worth it? I usually just make a pile on one side and throw my foot on the other.
I go through periods where I always use them and then never use them ... they limit the amount of charcoal you'll use, which could be good or bad. With cheapo Kingsford Blue they'll get clogged up with ash. Of course, they're great for moving a mass of heat around with tongs. And if for no other reason, the next day you shake the ash loose and dump the coals into the chimney. Easier and faster than loading the chimney handfuls at a time.
All in all I think they're a smart thing to use but I get lazy and skip it. I will also note that for people with gas-lit Performers, the baskets do a surprisingly good job of standing in for a chimney when starting, thereby letting you skip having to dump hot coals into the machine.
I wonder how good they would do with lump.
100% of my charcoal cooking is done with either Frontier or Royal Oak because my wife thinks Kingsford tastes like burning tires.
"They" being what?
Lump is great everywhere!
Quote from: addicted-to-smoke on January 15, 2016, 06:44:14 AM
"They" being what?
Lump is great everywhere!
Oh sorry,
The charcoal baskets.
I really like the baskets and use them 99% of the time. I always place them on the sides with a aluminum pan in the middle to catch all the drippings. I am pretty anal about keeping my grills clean. The other reason I use them is that I have some older kettles and the bowls have damage from banking coals and I use them for cheap insurance to (hopefully) keep that from happening.
I agree with addicted...they are really nice to give a couple of taps when done and pour back in the chimney. Quick and easy.
They are cheap($15), pick up a set and see if they fit your cooking style. I really like them and unless I am using the snake method or the Smokey, always use them.
Quote from: ChrisJ on January 15, 2016, 06:47:28 AM
Quote from: addicted-to-smoke on January 15, 2016, 06:44:14 AM
"They" being what?
Lump is great everywhere!
Oh sorry,
The charcoal baskets.
Oh in that case charcoal baskets are even better since lump leaves behind a ton of little unused pieces and the baskets keep them together better than falling beneath your charcoal grate.
Just ordered a set of baskets from Amazon.
The little lumps falling through the grate are a constant issue obviously.
Does anyone ever add unlit charcoal to their grill while cooking?
Quote from: addicted-to-smoke on January 15, 2016, 06:44:14 AM
"They" being what?
Lump is great everywhere!
X2
Sent from my SM-G900W8 using Tapatalk
So I cooked on a Jumbo Joe for maybe half a year or so before getting a performer.
I used baskets on the jumbo joe too. I actually really like them with the jumbo joe because its as tall as the charcoal area. On the 22 the basket is an inch or two below the food grate, on the JJ it almost touches.
The 22 uses slightly more coal. I think. I'm not completely convinced yet.
You always hear people say this... but then you hear them talk about how it takes more to fill it up. That seems to be people point of judgement.
I basically always use the baskets. If I am just making a burger for myself, I fill the whole basket and have about half left. This does actually seem to be the same on the 22. Possibly only a quarter of a basket left, but I am starting to think its about the same.
I've noticed when cooking indirect, the 22 seems colder... But I think its because its so big that I naturally place food on the other side, which is quite a bit further away on the 22. For instance I use to cook bacon on my JJ indirect while I was waiting for the basket to really get going. The first few times I did this on the 22 the bacon never really got cooked and I had to move it basically over the flame to get it done on time. But then on the JJ, the other side of the grill is 6 inches away... on the 22 it was like twice that.
I basically only use my 22 now though. Well not basically, the JJ has sat in the corner since. Not sure either is hotter. As I said the JJ the coal came up to the grate, there is a gap on the 22... But I have a CI grate on the 22 so it seems fine. The 22 has room for more coal, which is what IMO makes it hotter while still having the same or more indirect area...
The one thing I'm not sure of is will my chimney hold enough coal to fill the grate on the 22.5"?
I always filled the chimney to the top for my 18.5" so it seems like it's not going to be enough for the larger grill? Was I using too much coal on the 18.5"?
How much of a chimney load do both baskets use?
I'm talking about the full size Weber chimney, not the compact one I use with a Smokey Joe. That was something else I found, they claim the compact chimney is good for a JumboJoe but I always found it wasn't enough.
If memory serves me correct, one of the large chimneys will fill two baskets.
Quote from: indy82z on January 15, 2016, 01:04:08 PM
If memory serves me correct, one of the large chimneys will fill two baskets.
You are correct, sir.
I'm not sure I've ever filled the charcoal grate with coal, haven't ever found it necessary or desired. As for quantity of coal used, one of the many beauties of lump is after the cook shut it down and reuse.
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Never filled the whole grate even on my JJ... Seems like a weird idea, IDK why.
It's been suggested in the past, by some members herein, that "for any given stable-state temperature, eg. 225F" it takes 25% less coal for an 18.5" kettle than a 22.5" kettle and 25% more for a 26" kettle.
For direct methods, it's not always necessary to completely cover the coal grate with hot coal ... thus, the charcoal baskets become an advantage in that they restrict the spread of coal away from the heat zone.
SJ
Trying out my baskets for the first time now on the 22.5".
Have a roast beef + a bunch of baked potatoes going.
Curious, will one basket be enough on a Jumbo Joe for indirect cooking? Seems like it may work perfect and it'd give me a lot more room than I normally have on the JJ for indirect.
Yes, I only use one basket in my JJ. Works great.
When I always cooked on the JJ I only ever used one basket.
So I took the other one and flattened the tabs so I could take it apart and put it back together
When cooking indirect, I would take it apart and use the L shaped bit like a rail to hold the coal back.
1 basket is a little small for most of the indirect cooks I've done. Close but I am guessing your gonna be running out of heat towards the end.
Quote from: MeatAndPotatos on January 18, 2016, 03:04:57 PM
When I always cooked on the JJ I only ever used one basket.
So I took the other one and flattened the tabs so I could take it apart and put it back together
When cooking indirect, I would take it apart and use the L shaped bit like a rail to hold the coal back.
1 basket is a little small for most of the indirect cooks I've done. Close but I am guessing your gonna be running out of heat towards the end.
Is there any downside to adding charcoal near the end?
I just did a roast beef and a bunch of baked potatoes using both baskets on the 22.5" and it worked out perfectly. Was concerned I was going to run out of heat at the end but it worked out well with very little coals left right at the end.
It was 15F outside.
Quote from: ChrisJ on January 18, 2016, 03:13:05 PM
Quote from: MeatAndPotatos on January 18, 2016, 03:04:57 PM
When I always cooked on the JJ I only ever used one basket.
So I took the other one and flattened the tabs so I could take it apart and put it back together
When cooking indirect, I would take it apart and use the L shaped bit like a rail to hold the coal back.
1 basket is a little small for most of the indirect cooks I've done. Close but I am guessing your gonna be running out of heat towards the end.
Is there any downside to adding charcoal near the end?
I just did a roast beef and a bunch of baked potatoes using both baskets on the 22.5" and it worked out perfectly. Was concerned I was going to run out of heat at the end but it worked out well with very little coals left right at the end.
It was 15F outside.
Mostly that on a JJ with no flip up grate it's inconvenient...
When you add coal there is usually a little extra smoke that is not normally as pleasant... IMO when unlit coal is in the kettle the whole time any of the unpleasant volatile stuff is essentially baked out, I never notice the smell or the smoke when the fire spreads to unlit coals... but when you throw new coals in there is always a short period of smoke/smell.
I think it usually quick enough that its not a big deal, but I'd just as soon start with all the coal needed in there.
I like to start with "too many" coals and turn down the heat at the intake. And just open up if they are starting to run out.
But if adding coals on top of already-lit ones, I prefer lump charcoal or better-quality charcoal. I won't add unlit Kingsford blue on top; that nasty smoke it makes while lighting up is horrible. Of course, the best method is to light them separately and dump them on already hot.
For long hot cooks, or cooks where you're doing multiple dishes, I've noticed many recipes suggest adding charcoal every 45 minutes. If you manage the time you can have a small chimney going every 30 minutes and always have heat. That's not typically necessary to do in my experience, but something to consider.