An FYI for those that are interested. Ok I've been experimenting with Walmarts Backyard Grill charcoal, the stuff that's like 50% larger briquettes and supposedly made by Royal Oak, a respected brand. First cook went kind of bad, I lost temps fast, half the basket Didnt light and there was a lot of ash. I ended up lighting about 14 Stubbs and dropping those in there to get it relit and back up to temp. That worked and I got several more hours out of it, but I felt like I had to babysit it the whole time. That was on a long cook (10 lb pork shoulder) and it ended up ok. Today I did a 3.3 lb Chuck after grilling a skirt steak for 15 min with the lid 3/4 on so the temps were pretty good and it was well lit when I put it on. I started in the high 370's but with the lid on and rebar replaced it dropped into the 270 range after a bit and hung out there fairly well for an hour or so. All at once though, the temp starts dropping pretty fast. So I pull a rebar. Doesn't seem to do much. Temp of the Chuck was at about 150, 15° shy of what the recipe for Wolfes Pepper Stout beef calls for before panning, but I went ahead and fired the oven up anyway because I was worried about it going too cold on me. Already had all the veggies and stuff ready in the pan. So I pull it out when the oven was ready, and when I had the food off I pulled the grate and stirred the coals around with a rebar. Once again, one side barely lit, the other side was almost ash. But, I thought maybe the ash was an issue so I left the probe in and put the lid back on and replaced the rebar. Temp shot right back up to 300 and is still hanging there. I think the problem is the larger briquettes get too much ash on the outside and start smothering and going out. As soon as I stirred them, temps shot up and the ones on the unlit side that I moved around started lighting. So here's what I think: for long cooks, if you're willing to pull the food about 90 min in and Prob again 90 min later to stir the coals around some to knock the ash off and reposition the unlit ones, then this stuff is fine and for the price a good deal. For short cooks like a tri-tip or whatever, totally worth it I would say. It's cheap and tastes fine. Another thing to consider is that with the larger coals, once I pulled about 20 something from a full basket to put in the chimney, it was less than half full. So pulling 40 like you would for Kingsford would damned near empty the basket out I think. For grilling steaks on a regular grill or something, these would be a fine money saver. I think the jumbo size makes them a little quirky but not impossible to work with. As with all things, your mileage may vary. Happy cooking.