I have a BGE that I close the damper and chimney on, which extinguishes the fire. I took some high temperature duct tape, and covered the damper on the PBC, and that pretty quickly snuffed the fire out. When checked the next morning, the vast majority of my charcoal was still there, and very useable.
I'm with BBQ Hooligan. For shorter cooks like salmon, pork tenderloin and such, I simply use less charcoal in the basket and slightly less in the chimney to start. Never had an issue with temp and not much wasted charcoal. As always, it's a bit of trial and error, but simply reducing the charcoal for shorter cooks has worked out well for me. Happy smokin'!
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