Best practice is to clean the ash out of your grill after every cook, am I right? This is especially true of kamados, lest you suffer the inevitable extinguished fire when you do a low and slow. Low air flow + ash = dead fire. So it is written.
Today it occurred to me that I hadn’t cleaned the ash in my KK’s in months. Here’s my ash vac after cleaning:
Surely my KKooking has suffered from so much ash, no? Can’t say that it has. Unlike most kamados, all of the ash in a KK falls to the bottom, well below the charcoal basket. And all of the airflow is forced through the basket, feeding the flame zone. When I first bought my KK23, I cleaned the ash after every cook, because that’s what I had to do with my old Kamado Joe, or suffer the consequences. Now...I get to it every once in awhile. Have I ever suffered an extinguished fire? Nope. Never.
Today it occurred to me that I hadn’t cleaned the ash in my KK’s in months. Here’s my ash vac after cleaning:
Surely my KKooking has suffered from so much ash, no? Can’t say that it has. Unlike most kamados, all of the ash in a KK falls to the bottom, well below the charcoal basket. And all of the airflow is forced through the basket, feeding the flame zone. When I first bought my KK23, I cleaned the ash after every cook, because that’s what I had to do with my old Kamado Joe, or suffer the consequences. Now...I get to it every once in awhile. Have I ever suffered an extinguished fire? Nope. Never.
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