Much appreciated, Joe. I had to find out for myself and will be giving B&B Texas Style lump a shot at the title soon but thus far the JD has been very impressive bro. Cheers and happy smoking! 🔥
@@EverettBBQ I figured lol! It looks like you're in a series of matching lump charcoals against each other. Let me give you one you may not have heard about. There is one that Sam's clubs carry, it's in a black bag and I think it's called the good charcoal people. It is Acadia wood. Give that one a shot. I've used almost one bag of it and all the pieces are almost the same size, it does seem to burn really hot. Giddy up!!!
Hi Everett Glad to see you back. YT is messing with me I didn't see this notification I don't even think I got it and the bell is on all. Anywhoooo morning coffee with ya .
I was really disappointed with Fogo considering the price. JD is the best I've tried with B&B as a second. Never thought to do indirect cooking on my Smokey Joe lol. I'm going to have to try it. Thanks for an awesome video. I'm now subscribed!
Thanks so much Kurt! I have to agree, I was expecting more out of the Fogo and I've also got Rockwood and B&B next on the challenge. Thus far, I have been pleased with the B&B on flavor for sure. Yeah those little Smokey Joe's are very neat little cookers. Cheers and happy smoking my friend! 🔥
I had trouble keeping the JD lit in the snake method until I manually stacked it then it worked just as good as my briquettes do.Snaked a 4lb center loin today with the same method as my last ribs.4 hrs at 220 reached 120 then opened it up until 147 grill grate temp did get to 378 before done.Im pretty anal about my grill temps that’s why I prefer the briquettes,I would have to go through and size my lump for long cooks,but I can run 8-9 hrs at 220 on my Weber kettle with 60 briquettes.Enjoy your work,keep it up.
Thanks so much, Steve! I agree on the briquettes and consistency of them. Truth be told, that's why the FOGO struggled. I should have stacked it better and eliminated that larger piece, so that the lit portions could catch the new pieces. Still, both fires bot stirred once and JD had the better burn without a doubt. I will definitely try to find more uniform pieces for the next test and stack them just like you're talking about. Cheers and thanks again for the kind words! 👊
bought a huge bag of JD when i first got my offset. I learned not to use it unless i need to boost temps during the final hours or so of some of the things im cooking. I use to start with it, but that was a mistake. Its great lump for smoking brisket
Nice comparison of the lump charcoal. I really got into charcoal grilling and smoking when restaurants closed and tried JD, Kamado Joe and FOGO Charcoal. For my taste when smoking pork or beef on a Kamado Joe Big Joe, I prefer Fogo. Has a nice smoke flavor, but not over powering. For my taste, the JD had a bitter taste on longer cooks. I do prefer JD when grilling and searing steaks at high temperatures though. Kamado Joe charcoal lands in the middle of the other 2 for me and is decent all around charcoal. I do use all 3, and guess each has it's own purpose for me.
Thanks so much for the feedback M Kaz! 👊 I honestly think I got too big a chunk of the FOGO on that run but did enjoy the rest of the bag. I agree with you on the JD and have had the same experience on longer cooks. I appreciate you checking out the video my man. 😎
I haven't found a charcoal that burns hotter or longer but it's not my favorite for flavor thus far. Part II coming soon. 😉 Thanks so much for checking out the video my friend. 🙏
The Jealous Devil burned hotter and the FOGO just had a large piece that had an issue staying lit, both cookers were identical though. Thanks so much for checking out the experiment Jerri-Ellen! 😊
Great experiment and beauty looking ribs for sure. Fogo Premium $29.99/bag, Jealous Devil $39.99/bag, that is the price up here. Not a chance in Hell I would pay that for charcoal. It has nothing to do with being broke, no charcoal is worth that, period. Should have had a 3rd one going with cheap assed Royal Oak lump burning just for fun. RTFO!!! GB🤘
I use all my own seasonings and rubs. The recipe for every single rub I use will be in the description of the video. If you want any of the recipes, I'll send them to you. Cheers and happy smoking! 🔥
📝TEXAS STYLE RUB RECIPE 🔸 1 cup course ground black pepper 🔸 ½ cup kosher salt 🔸 ½ tablespoon smoked paprika 🔸 ½ tablespoon celery seed This is just my latest version of the Texas Style.... I honestly have been going back n forth with and without the smoked paprika. Cheers my friend.
The Jealous Devil was unrelenting and after that stir I gave both fires, the JD never looked back. It went for a couple more hours after the cook. So far, I like what I've seen after two cooks. Burns hot, stays hot and burns clean. The bar has definitely been set pretty high but I will admit that the FOGO had an issue with one of the larger pieces in that fire that never caught no matter what I did. That being said, JD still was the clear winner here. Next round is either B&B Lump or possibly my stand by Cowboy Lump... I literally have 100 pounds of the stuff! 😅 Cheers, UT!
@@EverettBBQ B&B and JD are always in stock in my garage. Actually, have some ribs and a Chuck goin right now usin my Dyna (hanging ribs) and my Weber Kettle. Didnt plan the ribs, but hopped to the store this mornin after seein your vid 😅😅
Everett, awesome idea to have that tinfoil pan to catch the fat drippings. I've never seen that. I bet it makes it more juicy of a meal, though, right?
Yo Mario! Thanks so much, I can't complain since this was the first time on those smokey joes. I'll definitely have a better go around the next video in the series. Appreciate you putting up with this one. 👊
HELP! I still don't have my dyna yet Shipping is awful the past year But I'm doing 2 racks of baby backs on my weber My temp control is shit Every time I get it leveled out it's time to check/spritz That leads to a huge temp spike I'm gonna ruin these things 🥺
Do you have any water in the kettle to help regulate the temps? Maybe a pan of water on the indirect side away from the coals and under the meat. Whats your setup?
@@EverettBBQ yessir Water pan under the ribs since minute 1 I've taken to closing the top vent and barely cracking the bottom It's so windy that it seems to be keeping me around 260
And spritzing with acv/water...just like you taught...every 30 minutes...gonna wrap in foil....couldn't get paper...with butter and coke for the 2 hour segment
LOL. Cowboy, B&B, Rockwood, even Royal Oak will all get their turn. Curious to see if JD will take them all down. I'm thinking no but we'll see. Thanks, Moe! 👊
Love this lump battle royale!! And we looove the snake method!! This was definitely a grudge match, LUMP WARS!!!!!!🔥
Thanks so much you guys! I had heard so much about the JD, had to find out for myself! Cheers BBQ Fam! 🍻
Joe do sit around watching 90s movies for these lines? Hahaha. Awesome cook!
Ha... thanks so much Biggs! Lived some of those movies I've seen them so many times! 😅
Great experiment, Love Jealous Devil 👿!
Pure as heaven, hotter than hell. 😉🔥
Your enthusiasm in your videos is killer!
Thank you so much, Laura! I had been waiting a while to shoot this one, so definitely was excited. 😅 Appreciate the kind words very much! 🙌
GrillHunx said hold my beer hahahaah
Love this comparision Joe. 🤘 #teamjd
Much appreciated, Joe. I had to find out for myself and will be giving B&B Texas Style lump a shot at the title soon but thus far the JD has been very impressive bro. Cheers and happy smoking! 🔥
That's a "no go" on the FOGO!!!! Giddy up!!!!!
Hahaha.... I couldn't help myself, brother! 😆
@@EverettBBQ I figured lol! It looks like you're in a series of matching lump charcoals against each other. Let me give you one you may not have heard about. There is one that Sam's clubs carry, it's in a black bag and I think it's called the good charcoal people. It is Acadia wood. Give that one a shot. I've used almost one bag of it and all the pieces are almost the same size, it does seem to burn really hot. Giddy up!!!
Hi Everett Glad to see you back. YT is messing with me I didn't see this notification I don't even think I got it and the bell is on all. Anywhoooo morning coffee with ya .
☕
wow I am surprised that they are still giving heat at 3.5 hours
Both burned very long, but the Jealous Devil burned completely through and kept going another hour plus after the video. 💯
I was really disappointed with Fogo considering the price. JD is the best I've tried with B&B as a second. Never thought to do indirect cooking on my Smokey Joe lol. I'm going to have to try it. Thanks for an awesome video. I'm now subscribed!
Thanks so much Kurt! I have to agree, I was expecting more out of the Fogo and I've also got Rockwood and B&B next on the challenge. Thus far, I have been pleased with the B&B on flavor for sure. Yeah those little Smokey Joe's are very neat little cookers. Cheers and happy smoking my friend! 🔥
Interesting experiment. You sold me on trying Jealous Devil. I'll make sure I click your link and grab some.
Thanks bro, the JD has been impressive thus far. Really stout pieces and stays lit. 💯
Hello🤝🍻👍. delicious🥩🔥🔥🔥🔥🔥😋😋👍👍. greetings from German🤝
Danke! I appreciate the kind words and the view! Cheers and happy smoking to you, my friend! 🔥
I had trouble keeping the JD lit in the snake method until I manually stacked it then it worked just as good as my briquettes do.Snaked a 4lb center loin today with the same method as my last ribs.4 hrs at 220 reached 120 then opened it up until 147 grill grate temp did get to 378 before done.Im pretty anal about my grill temps that’s why I prefer the briquettes,I would have to go through and size my lump for long cooks,but I can run 8-9 hrs at 220 on my Weber kettle with 60 briquettes.Enjoy your work,keep it up.
Thanks so much, Steve! I agree on the briquettes and consistency of them. Truth be told, that's why the FOGO struggled. I should have stacked it better and eliminated that larger piece, so that the lit portions could catch the new pieces. Still, both fires bot stirred once and JD had the better burn without a doubt. I will definitely try to find more uniform pieces for the next test and stack them just like you're talking about. Cheers and thanks again for the kind words! 👊
JD is an awesome product. That was a fantastic video. Great comparison
I was skeptical before putting it to the test and JD passed with flying colors. Thanks for banging the drum on behalf of the JD! 🔥
The bark on that looks awesome!
Thanks a ton. I was surprised with the turn out, as this was the first time I have used these little smokey joes. Cheers and happy smoking! 😎👊
I demand a rematch!
FOGO Baggins!! 😆 I'm dead!!! 😂
Very interesting video pal. Never have used either of the charcoals, gonna have to order some JD. Thanks.
I have to say it, the JD is worth the price without a doubt. Cheers! 🔥
Baby backs in a Smokey Joe and learnin' science?! Go on with your bad self! 😁🍻🔥
Hahaha, thanks Fritz! I had to at least cook something while burnin all that charcoal... Cheers, buddy! 😅🍻
Good review on both good energy on video thanks for sharing
Much appreciated Ray! Cheers and happy smoking! 🔥
Present!
Don't blame me blame the devil lol
😉
Very cool, never heard of Fogo great cook bro
Cool video dude. Keep spittin em out.
Thanks, Cory! I appreciate the kind words and will keep posting for sure. Cheers buddy! 👊
i have a Smokey Joe I am learning here. I was at the hardware store last weekend daydreaming looking at the bbqs.
🔥
bought a huge bag of JD when i first got my offset. I learned not to use it unless i need to boost temps during the final hours or so of some of the things im cooking. I use to start with it, but that was a mistake. Its great lump for smoking brisket
No doubt, C Ski! That JD will start crushing some heat in no time flat. I have been having to watch it for sure. Cheers my man! 🔥
Nice comparison of the lump charcoal. I really got into charcoal grilling and smoking when restaurants closed and tried JD, Kamado Joe and FOGO Charcoal. For my taste when smoking pork or beef on a Kamado Joe Big Joe, I prefer Fogo. Has a nice smoke flavor, but not over powering. For my taste, the JD had a bitter taste on longer cooks. I do prefer JD when grilling and searing steaks at high temperatures though. Kamado Joe charcoal lands in the middle of the other 2 for me and is decent all around charcoal. I do use all 3, and guess each has it's own purpose for me.
Thanks so much for the feedback M Kaz! 👊 I honestly think I got too big a chunk of the FOGO on that run but did enjoy the rest of the bag. I agree with you on the JD and have had the same experience on longer cooks. I appreciate you checking out the video my man. 😎
This was interesting,thankyou so much for sharing,stay in touch,Regards Akshata.💕💕
Much appreciated Akshata! Will do, thanks so much for your support! 🙌
Good job bro!
Thanks Louie! Had to see for myself. 😅
Super 😊👍👍👍
🔥
Awesome video. I'm gonna give JD a try.
I haven't found a charcoal that burns hotter or longer but it's not my favorite for flavor thus far. Part II coming soon. 😉 Thanks so much for checking out the video my friend. 🙏
@@EverettBBQ Bummer,. I'll give it a shot either way.
Is it just me or are these coals not even red and burning ?😊
Hahaha.... you caught the catches in the thumbnail. 😉 Cheers and happy smoking my friend. 🔥
why do you think there was a difference? Do you think the thickness of the bbq metal?
The Jealous Devil burned hotter and the FOGO just had a large piece that had an issue staying lit, both cookers were identical though. Thanks so much for checking out the experiment Jerri-Ellen! 😊
Dammit, Joe, Jesse Owens was a sprinter. Not a good analogy. You needed to use a famous distance runner. You know the one........uhh..... Nevermind.
LOL! Right, I was having the same debate during the editing process on that one as well, Guy!!! 😂
Very well done👍😊
Thanks for putting up with the experiment, Bobbi! U da best! 🙌
Great video never heard of fogo ribs look 👌🏻
I was pleasantly surprised with the FOGO, so I'd definitely give them a second chance. Thanks so much for checking out the video! 👍
@@EverettBBQ 🔥
Great experiment and beauty looking ribs for sure.
Fogo Premium $29.99/bag, Jealous Devil $39.99/bag, that is the price up here. Not a chance in Hell I would pay that for charcoal. It has nothing to do with being broke, no charcoal is worth that, period. Should have had a 3rd one going with cheap assed Royal Oak lump burning just for fun.
RTFO!!! GB🤘
Exactly! A cheap one to compare against this premium charcoal maybe next?
Everett, what seasoning blends are you using? Looks really good!
I use all my own seasonings and rubs. The recipe for every single rub I use will be in the description of the video. If you want any of the recipes, I'll send them to you. Cheers and happy smoking! 🔥
@@EverettBBQ if I can get that Texas rub, that would be great. I am subscribed. Love your content!!!
📝TEXAS STYLE RUB RECIPE
🔸 1 cup course ground black pepper
🔸 ½ cup kosher salt
🔸 ½ tablespoon smoked paprika
🔸 ½ tablespoon celery seed
This is just my latest version of the Texas Style.... I honestly have been going back n forth with and without the smoked paprika. Cheers my friend.
Very Nice 👍❣️🔥🎼🎶🎧🎵 Friend
Thanks so much for the support my friend! 👊
Niccee! Seen FOGO around and its a little pricey. Use JD quite a bit though and I do agree it holds its heat.
Great Vid
The Jealous Devil was unrelenting and after that stir I gave both fires, the JD never looked back. It went for a couple more hours after the cook. So far, I like what I've seen after two cooks. Burns hot, stays hot and burns clean. The bar has definitely been set pretty high but I will admit that the FOGO had an issue with one of the larger pieces in that fire that never caught no matter what I did. That being said, JD still was the clear winner here. Next round is either B&B Lump or possibly my stand by Cowboy Lump... I literally have 100 pounds of the stuff! 😅 Cheers, UT!
@@EverettBBQ B&B and JD are always in stock in my garage. Actually, have some ribs and a Chuck goin right now usin my Dyna (hanging ribs) and my Weber Kettle.
Didnt plan the ribs, but hopped to the store this mornin after seein your vid 😅😅
First!
Tried to give you enough time, Terry! 😂
Everett, awesome idea to have that tinfoil pan to catch the fat drippings. I've never seen that. I bet it makes it more juicy of a meal, though, right?
WTF, never seen that???You must be joking.
RTFO!!! GB🤘
Thanks so much. Definitely helps keep the ribs away from the direct heat and keeps the grill a little cleaner. 🔥
Good experiment
Yo Mario! Thanks so much, I can't complain since this was the first time on those smokey joes. I'll definitely have a better go around the next video in the series. Appreciate you putting up with this one. 👊
Do Rockwood lump next!
Excellent suggestion, sir. I have a bag ready to go. Thanks for checking out the video! 🔥
Nice!!
👊
HELP!
I still don't have my dyna yet
Shipping is awful the past year
But I'm doing 2 racks of baby backs on my weber
My temp control is shit
Every time I get it leveled out it's time to check/spritz
That leads to a huge temp spike
I'm gonna ruin these things 🥺
Do you have any water in the kettle to help regulate the temps? Maybe a pan of water on the indirect side away from the coals and under the meat. Whats your setup?
@@EverettBBQ yessir
Water pan under the ribs since minute 1
I've taken to closing the top vent and barely cracking the bottom
It's so windy that it seems to be keeping me around 260
@@EverettBBQ just a 22" weber kettle
4 chunks of apple/cherry combined and kingsford briquettes
Snake method but with this long cook...3...2...1...it's more of an anaconda
And spritzing with acv/water...just like you taught...every 30 minutes...gonna wrap in foil....couldn't get paper...with butter and coke for the 2 hour segment
Cowboy already lost…
LOL. Cowboy, B&B, Rockwood, even Royal Oak will all get their turn. Curious to see if JD will take them all down. I'm thinking no but we'll see. Thanks, Moe! 👊