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I only use lump in my ocgf. Never had it bridge or had a problem with wood chunks burning. Once it gets fully saturated with heat the chunks catch more from that than the embers. Smoke flavor is always good. Just break up the large pieces of lump.

Why you didn’t put the vents over the meat instead of over the charcoal

Great video bud. I appreciated this. Do small splits that are sitting in the ash pan stay lit? Is there enough airflow for that? I would love to be able to get more wood burning. Been cooking on Weber WSM and Backwoods smokers and I want more live fire!!!

Have you figured out how to add some kind of rotisserie to it? I imagine its big enough to smoke a turkey in it as well? Just came across it on walmart today and really want to get it. Its $198 cad at the moment.

the ash pan is only a problem if you don't dump every cook.. but why wouldn't you do that

buy a replacement charcoal pan on day 1 and it can be 10 years of use easy. this was my first grill and it went 5 years until the charcoal pan disintegrated... but some of that was probably negligence on my part. i absolutely love this grill. the warming rack is why i keep not getting a kettle grill... i just did 18 drumsticks on my new grillmaster this week and probably could have squeezed 6 more... only had space for that because of the rack gave more space off heat the charcoal pan was shot one the side i usually put heat on after 4 years but I switched sides on the last year until it also succumbed to time

What are the grill grate measurements

Kamado Kamado....

Hey, I’m finally first in something. BTW, nice video.

i loved mine and just replaced mine becauze i was a newbie when i got the first one and wasn't cleaning the charcoal shelf well enough and it rusted out

Nice video and nice Alex Meixner hat

As far as the expert grills, I only have one, the steel egg shaped smoker. I swear by that after I added some extra gaskets. Smiled everything on that. I want to try this one now. I was on the fence with the Weber premium at 299 bit when I saw this in Walmart yesterday at 96, and saw you video, I think it may work well for me. Thanks for the videos, please keep it up. Thank you

You’ve taught me so much! Please don’t ever stop making videos! You inspire my inner pit master

Glad I watched. I have been learning grilling and a majority of the success seems controlling the temp using vents. Now it’s practice, practice time on my Weber portable charcoal.

Do a Maryland pit beef and/or wings on this little grill

I’m binge watching for the sweet 80s B movie soundtrack

One of the most fun bbq videos I’ve seen.

Dude u so extra on this video omg your video suckeddddddddddd

Sorry I might have missed this, but how long have you had the grill for? Also what was the full cook time?

"You'r gonna have a good time" Golden

Nice work on that pork butt!!! I was gonna get that grill and still havent. I see it has a definite advantage over the kettle grills by the fact that you can add charcoal alot easer (with out taking the meat off the grill) glad to see your videos!!!

I thought you had quit! Glad to see you didn't! I agree with y'all on the no wrap method! Thats how i do it, dont like all the extra steps or having the ribs so fall apart.

Good job, great video -- my only question is; I saw how much wood you used on the offset (as in all wood, for many hours), but not how much wood you used on the gravity fed. The smoke ring on the offset turned out beautiful, where there was almost none on the gravity fed. I believe you could have achieved the same smoke ring on the gravity fed if you would have used the same amount of wood you used on the offset, or at least quite a bit more than you used.

Preciate the review! Thanks for taking the time on it!

I have the 32 inch version. I love mine. I’ve had Weber kettles and this expert grill is easier to grill and smoke. Keep it out of the rain and snow and it should last a long while. Cheers!

Very entertaining video.

I'm going to get one👍

Really great primer on charcoal cooking! Wish I had seen this ages ago.

Great video. During my RV Full Time Living days I had The Suitcase Grill. Square with folding legs. It had top vent and side vent with four holes on the side opposite the side vent. I used metal tape to seal the four holes. When smoking, I used the Snake Method. I did a lot of Pork Butt's & Chuck Roasts. Snake method provides 8 hours of low and slow temps. With minimal lifting the lid.

My technique differs slightly from your 6-5-4-4-2-1 ribs, but the premise is the same. Glad to see the return of Der Flamenwerfur. Enjoyed your content as always.

Seems like the sound cut out about 12 minutes or so.

Learning a lot from your videos…just bought a charcoal grill and can’t wait to use what I’m learning

If you remove the two little rubber pegs on the lid, you get a much tighter seal and it looses less heat and maintains temp. Just a simple little hack that makes it a pretty good little smoker!

Just got the same grill. Excited to give this a try. Thanks!

Pro tip: to get a flat burger without smashing, form patties like a red blood cell, with a dip in the middle. The center still expands, but just to the point that it's level with the edges.

I have the pecos....I didn't remove the baffle...instead I placed my big water pan in front of the baffle under the food grate...believe it or not....to my surprise i have no hot spots on my grill...it cooks evenly....

Where was the hotspot before adding the extension?

Nicely done! WE LOVE OUR old country vertical ❤

Pork is unclean. Biblically speaking. Nothing against you personally.

So what was the total cook time?

550 Degrees Freedom 😂🫡😝

I watched your unboxing video a few days ago. Bought the grill and used it the first time yesterday. Ribs turned out fantastic! Great sense of humor and good information. Thanks from a new subscriber.

Seems like a great grill for the price. Always enjoy and appreciate your content.

Im a barba QB

Am buying the same here in Thailand, only the name i different. You have helped me in many ways, Thank You.

Had mine for years and I use it as a smoker.

This vid of yours has over 10k views...way above your average. You should make good on that promise to do a smoke, but don't forget to include "Expert Grill 24-inch Heavy Duty" in the title. Capitalize on the success of this vid. I think you've convinced me to pick one of these up...still on the fence, but nice review.

Great video and great looking brisket. Always enjoy your content.

Awesome content BBQ family!💪🏼🥃🫡

I don't really think there is a secret to smoke a perfect brisket. It's all about knowing the tools you have available. I smoked my first brisket (20lb) which was a substantial investment and I was determine to make sure that i would be successful the first time around with no room for failure. To me trial and error was not an option, and to date my first brisket was the best based on research, preparation with a calculated approach. At the time my smoker of choice was a Oklahoma Joe Highland with minimal mods consisting of gaskets and clamps. Currently I have a Pellet smoker, Electric smoker and propane smoker and non of them compares to the consistence quality I've been able to produce with a sub 400 dollar stick smoker. I am considering on investing on a gravity smoker based on sheer convenience, but I'm skeptical that I would get better results with a 1500 dollar gravity smoker versus a 400 dollar true and tried offset...