Nicely done. One thing I’ve learned in the weberverse is that the vent holes on the lid always goes over the food. When cooking direct you can keep the temp up a bit more if the vents are over the fire. Nice kitchen btw!

I just wanted to say thanks for your video , I went and ordered one of the mavericks and it came in this week I'll enjoy using it with all my grills. . Good job on your video.

Lovely, great tutorial for a beginner in this Jumbo Joe model!

I could smell the wood smoke through my computer! GREAT job!!

Well I’m sold! This was fantastic!

Love your step by step instructions. I’m so hungry for that steak now!! 😂

Sitting here in New Zealand and watching your great video. Summer is just around the corner here and you’ve given me some good tips to take my grill game to the next level.

Best grilling channel straight up!

Man!! I can listen to you all day brother! Steaks came out amazing!

Thank you Dski, great video on grilling those Ribeyes! They look fantastic!

My jumbo arrives tomorrow. Im excited.

Love your vids. Especially the jumbo joe vids! Keep it up.

Fired this up during the quarantine. Great stuff as always.

Nice job! I enjoy all of your videos. The Jumbo Joe is a fantastic grill for the money!

Always love this guy's videos!

Nicely done! (Especially with the wobbly table!)

Well done Sir! Looks really good. Just purchased the Jumbo Joe and cant wait to put some ribeyes on it! Salute!

Great job Dski! Those steaks look perfect! 👍🏾

I love those Weber table top size grills!!! Good job on the steaks!

Very professional...and well demonstrated...sir Keep the flame goin'😎👍🍸

Bought some nice Angus beef ribeyes the other day. Weather will be perfect tomorrow to grill them. Gonna definitely refer back to this video before and during. Thank you! (This will be my first steaks...)

AWESOME video DSKI... Perfect size grill along with the slow n sear for a tri-tip

Love the video... but it kills me seeing you struggle to get lid to stay..flip the stainless bar that holds lid on for carrying, over to the side with the 1 inch bar on back and attach it. Thats the way the lid holder is design to work. Keep doing whatcha doing. Love the videos!!

I just got a new Charcoal grate for my jumbo joe platinum. I’m very excited to use it again for cooks just like this. It’s hard to get this size grate outside the states but managed to find a SS by a different company. Great Cook

Sweet. I never thought to put the hot coals right over a pile of unlit so as to keep them close to the food like that for searing. Thank you sir

Looks great! and how like you said the fire flame and the steaks how they look etc. looks it could be a picture on a menu 👍🍻

Awesome kitchen.

Steak looks awesome!

Cook 2 Ribeyes weekly on my 18" JJ, put about 10 coals used in sns, put my wood on, about 8 to 10 lit coals on top, smoke till about 110, take off and rest while another 1/2 lit chimney gets screaming hot, sear then ready, might take an hr but worth it, I dry brine for at least 4 hrs or longer and use Black Magic, best steak ever

Awesome video man, do more!!

Another Great Video Brother!!!!!!!!!!

duuuude!!!! i loved this , i will copy paste this

Random question if you know... I have always used a little table top grill and recently snagged a like new weber kettle grill that a neighbor left by the dumpster because they moved. I’ve searched the model number found on the lid and nothing is coming up on the internet. Pretty sure it’s 18inches and no heat shield on the handle. Have any idea what model it is? Just wanting to find accessories because I’m getting back into grilling after years! Sorry for the long comment and those steaks look fantastic!

Completely unrelated, but damn Brotha, you got a beautiful looking kitchen 😅👌😎

I have a bunch of 22” kettles but I just love quick cooks on my tiny 14” Smokey Joe. My next purchase is a Jumbo Joe, for sure. I’m a huge fan of your vids brother, even though you’re a Cowboys fan 🤪.

Bravo!!

this video is the reason i bought a jumbo joe grill! it's perfect for my small family esp for camping! what's the difference in using charcoal with some hickory on top OR using all hickory? which has a more constant heat?

Great content bud you just got another subscriber 👍🏼

Now that was just plain mean....😂😂😂 that steak came out just so well

Way to work that Jumbo bro! Nice cook as always I'm a new fan...I have a Weber Gen2 performer and a 26er....looking to add a JJ for smaller cooks;) have you ever used a Weber Go Anywhere?

Nice Video Bro.

Love your vids man! Great information...that bone suckin rub is sooooo good. Have you tried the regular rub? (non-steak) it has just the right amount of sugar and will blow your mind on a steak...try it and let us know!

Do u think if u wldv used lump charcoal that u wldv achieved a faster temp & hotter fire??

Just curious, why are you using the Weber Fire Starter upside down? Thanks

Hello, I want to get into grilling. I am going to order a jumbo Joe grill. I looked online and l noticed that they have two sized starters. Do you recommend the small one or large one for the Jumbo Joe? Thanks in advance.

I loved your video, bro! Just an opinion comment. Have you ever tried medium rare? When you start adding smoke, I think it's the best way to go. Just an opinion. Keep up the great work!

Subbed bro

Nice looking cook. I just did almost the same cook on my PK. I used Pecan vice Hickory on my Rib-eyes

DG for a simple safer way to light your charcoal grill check out youtube charcoal bullseye

I really like your videos, but I have a suggestion. Please list the names of tools, BBQ s, seasonings, etc. Sometimes I can't see or hear those things in the video. Thanks

looks all burn :)

Look good though!!!!

👍🏾👍🏾👍🏾

I’m undecided between Webber Jumbo Joe and the Old Smokey.

Why is the chimney charcoal starter upside down?

Where or what's the name of the half tray you have for the coals ?

Man your chimney is upside down

You burnt them... maybe position the hickory chunks away from the steaks.

I think I got better information @ this video .

Will somebody tell me how many minutes on each side. I did it 3 and a half minutes on each side and it was good. I only turned the steaks one time.The steaks were 1inch think. They didn't burn and they only had a little pink inside. I guess they were almost medium. These steaks were absolutely flavorful and still juicy enough not to make me mad. They were not dry. My son bought a bunch of porterhouse steaks and he said lets cook them up on the weber. I said hoorah. When he went in the other room, I started seasoning the steaks. I put olive oil all over these goodboys. They I rubbed in Chesapeake old bay crab powder on both sides and on the outsides. As my son came back he said WTF man , why are you putting old bay seasoning on my steak. I said CHILL out son and lets try it. He said all right. I also sprinkled on some JANES KRAZY MIXED UP PEPPER on both sides. Meanwhile I was rubbing the seasoning in still. OK for the clincher. What I did last, some of you might not want to do. A couple of weeks ago I bought a bottle of WEBERS HICKORY SMOKE SALT SEASONING. I opened up the side that had the small holes in it. I gave the steaks THREE GOOD STRONG SHAKES on each steak on only one side of the steak. NOT BOTH SIDES. This weber seasoning is SUPER POTENT. It has SEA SALT in it and natural HICKORY SMOKE FLAVORS. Also COCOA Powder. I tasted the salt right away with the steak on the first bite. Then the other seasonings started to sink in. Let me tell you that I was completely satisfied and I will definitely do this again the way I did it. The next time I'll put in some wood chips and close the lid. I didn't do that because I wanted a maximum hot fire just to check things out. I noticed when you close the lid it chokes the fire down some. I didn't want that this time. I'll probably back off a half a minute next time to only 3 minutes on each side. Im trying to get medium rare. I takes time to figure this stuff out. OK everyone happy Grillen With some Chillen.

waaaaaaay too much charcoal

Medium well 😢😢😢

El negro

Dude... perfect medium-WELL!?!? Thought was a solid video right up until that moment and instantly lost all respect. No self-respecting steak lover would ever let a steak go beyond medium, and even medium is really pushing it. You killed so much flavor in those steaks.

That fire is too hot. Smoke first, indirect , then sear.

Nicely done. One thing I’ve learned in the weberverse is that the vent holes on the lid always goes over the food. When cooking direct you can keep the temp up a bit more if the vents are over the fire. Nice kitchen btw!