![]() Weber is having to explore taking on more debt or selling outright. Go check out traeger's stock chart since IPO ("COOK") for example. It'll correct itself by 2024 or so, but those companies that are over-leveraged, over-invested or don't have enough cash on hand are in trouble. Now everybody's grocery bills are 50% higher than they were so people have even less money to spend on optional things like grills and suddenly you've got a massive problem. Suppliers are overflowing with grills that they need to sell to pay bills but have no retailers to sell them too. Retailers are overflowing with inventory which means no more reordering. Then, suddenly, it was like everybody on earth who wanted a new grill in between 2020-2024 was just like "ok I got mine I'm good now". Retailers ran out of inventory and couldn't keep up, so they ordered as much as possible and suppliers couldn't keep up so they ordered as much as possible and paid high prices for components and labor and freight. Then more and more did through that year and 2021. So people that maybe would've waited went ahead and bought a new grill. Well in 2020, everybody on earth was stuck at home and as a symptom of that, started upgrading things like their grill. It's always been relatively flat and predictable. The avg person keeps for 5 years then buys a new one. But I still have that 2nd bag of the Amazon purchased 2 pack that I will save for another cook when I am trying to impress.Let's say 5 million people normally buy a grill in a year and that's relatively stable. I don't think I will go all JD all the time due to that extra cost and limited access. I like it better than the Kingsford I have used, but I don't dislike Kingsford. The price is definitely something to keep in mind. It lived up to company claims for the most part. It also had a lot more black and dark gray compared to the near completely white and light gray ash in Kingsford cooks. The ashpile was a litte smaller than Kingsford I have used on shorter cooks. Some partial briqs that looked still to be almost completely black crumble to dust with very little pressure applied. Some partial briqs maintained structure enough to put into the relaimed bucket I use. There was no added charcoal once the initial light was made. I probably had 8-12 completely untouched briqs left. I dumped the lit coals on the pile right at 5:45 am and shut down the vents a little after 3:15 pm. This worried me a little at first, but it was not an issue in adding any bad taste. The smoke was a little whiter and thicker than Kingsford. Just a couple of coal stirs were needed throughout. But once it hit 212, it did come to temp quickly from there, these coals were very easy to maintain in temp. In hindsight, and for future reference, I should/will probably spread the lit coals over the top of a flat coal bed And then once the started coals were poured into the doughnut pit, it took longer than Kingsford to get to temp. It did take longer to gray up in order to dump into the fire box. The chimney did not look like a jet engine like Kingsford does. They lived up to the company claims of no sparks or popping. I used 12 briqs in a chimney with 2 of the Royal Oak Tumbleweeds as the starter. I used the doughnut style Minion Method, digging a pit in the middle and piling the outside up to the top of the coal ring. I used a whole 10 lbs bag in the coal chamber in anticipation of a half day smoke. So since I couldn't get pics of the meat, I thought I'd review the Jealous Devil charcoal I used. The flat got a little dry in a couple places, but I was overall pleased with the outcome. However, I had some non-cooking weird issues pop up that allowed me to cook but not document along the way. I started with every intention of taking pictures along the whole process to give a review on that. ![]() ![]() I did my first briskett yesterday on my 18".
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