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Ash generated by fruitwoods
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I am not a stick burner, so can’t speak about the hunt. But my first thought would be, who gives a rip. How much differential in ash can there be. Are ya after ash results or flavor & aroma. Focus on the important things I might think, the cook. Then mebbee down the road ya can start & fiddling with the ash outcomes.
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I think the ash either lies there or flies off up the chimney. From my experience with alder vs. fruit wood, the alder burns up, doesn't leave much, but doesn't make good coals. The fruit wood does. I don't know now whether I'm using pear or apple or cherry. But, it makes nice hot coals.
I guess my point is you want wood that makes good coals. Don't worry about ash.
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Club Member
- Nov 2015
- 4241
- The Great State of Jefferson
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20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
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Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
Just make sure to burn dry wood. It makes way better smoke and leaves less ash. I use mostly dry oak in my stick burner and even after a 12 hour session there's not that much ash to clean out.
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Club Member
- Feb 2018
- 2497
- Northshore MA
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Home:
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This table lists some measure of ash production. Looks like Cherry produces more ash than apple but they did not list peach. Though the difference seems slight.
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The reason for the inquiry is that I am fooling with a Breeo smokeless fire pit, and have been surprised at the amount of apple ash it generates. Plan to do some cooking on it, and will need to lay in more wood next spring.
I do not understand the Utah State chart above re "% green ash". 135 for apple??
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What ever is the dryest, and closest
at least for the main WA fruit woods. I think the ash is similar
on this side, alder is easy, but I only use it for the fish. Definitely more ash.Last edited by FCDank; December 10, 2021, 07:45 PM.
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Hello, FCDank Another Washingtonian. Glad to hear your voice. Where in the foothills, may I ask? Closer to ComfortablyNumb than to us Seattleites?
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- Jun 2020
- 179
- Kuna, ID
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I like drinking:
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I like cooking:
Beef, pork and chicken. Gotta try lamb and bison
I like eating any kind of meat, along with my fair share of veggies and carbs.
I have no use for fake meat or fools.
I'm a retired electrical engineer with Metrology training courtesy of US Navy. Not Meterology-- Metrology.
I burn apple wood in my KBQ and when I haul ash, I have to make two trips!
One for the removable tray and one for the firebox.
But seriously now, it doesn't seem to be an excess of ash.
If the ash is so much that it puts your fire out, maybe you need to elevate your grate on some bricks so there's room for your ash to fall through.
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