I am trying to reduce ash on my smoked meat. I currently use an 18.5 WSM with a Thermoworks Billows, and B&B charcoal briquettes. I get a little ash on the finished product. I know that the Billows has a high CFM.
Anyone have solutions for reducing the breeze effect that stirs up the ash? I have heard of people attaching dog bowls to accommodate some fans.
Cheap CharGriller Offset
22" Coleman Kettle
Traeger Tailgater
Jackson Grills Luxe 580 Gas Grill
Weber Q2200 Portable Gas Grill
Some other no name portable gas grill.
Smoke X4 with Billows
Classic Thermapen
Thermopop
Dreams/Future Purchases:
The Good One Open Range (or build something similar)
Grilla Grills - Grilla
I had a similar issue, except mine was blowing too much cold air on the frigid winter days. They sent me an adaptor that restricts the airflow. Works great…
I have a damper. Used it once awhile ago and it took too long to get to temp so I pulled it off.
After the above recommendations I gave it another shot. I had trouble maintaining temp and the cook took 25% longer than it should (over 3 hours / lbs). I had to take the damper off half way through the cook just so my pit would get over 225 and stay there. I consider the damper a failure. If there was a way to reduce the air flow by 10 to 20% instead of 50% maybe that would work.
Still looking for solutions.
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