At times Rfuilrez I have had a bit of ash on my briskets, especially on the ends of the meat next to the heat dispersion manifold inside.
I have actually used my spritz spray (bottle) to rinse the ash off of that end of the meat.
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The top poppet opening is the most likely "culprit" allowing ash to be introduced into the cooking chamber below.
To minimize ash on your smoked products you might consider some of these thoughts I have posted below...
1) Always allow the draw fan to come to a complete stop before adding wood.
Also the draw fan should be stopped before tamping down or adjusting wood in the firebox.
You might also close the top poppet just before adding fresh wood.
2) After wood has been added, with the draw fan still off, push or pry the freshly added wood towards the end of the firebox opposite to the poppets increasing the gap between the wood and the top poppet opening.
3) With the firebox being just under 11" inside, cut your logs/splits shorter in length so that there is a greater gap between the end of the wood and the top poppet opening.
This distances flaking/falling wood ash farther from the poppet opening through which heat and smoke move into the cooking chamber.
4) Run with the top poppet completely closed during windy smokes/cooks.
5) Position the meat closer to the door a with the larger gap between the meat and the manifold in the back.
6) Keep the lid on during the periods of time between wood adds to help shield the wind from blowing ashes in through the top poppet opening.
7) At times, the cooking chamber temperature may start dropping even though you have sufficient wood in the firebox.
This is generally caused by clogged holes in the coal tray. When opening these holes, make sure the draw fan is stopped.
8) Empty the ash from the bottom ash storage area after each cook/smoke and spray/rinse the firebox out with water before storing away.
I have a switch that I use to shut the power off to my KBQ's when needed.
I have actually used my spritz spray (bottle) to rinse the ash off of that end of the meat.
-
The top poppet opening is the most likely "culprit" allowing ash to be introduced into the cooking chamber below.
To minimize ash on your smoked products you might consider some of these thoughts I have posted below...
1) Always allow the draw fan to come to a complete stop before adding wood.
Also the draw fan should be stopped before tamping down or adjusting wood in the firebox.
You might also close the top poppet just before adding fresh wood.
2) After wood has been added, with the draw fan still off, push or pry the freshly added wood towards the end of the firebox opposite to the poppets increasing the gap between the wood and the top poppet opening.
3) With the firebox being just under 11" inside, cut your logs/splits shorter in length so that there is a greater gap between the end of the wood and the top poppet opening.
This distances flaking/falling wood ash farther from the poppet opening through which heat and smoke move into the cooking chamber.
4) Run with the top poppet completely closed during windy smokes/cooks.
5) Position the meat closer to the door a with the larger gap between the meat and the manifold in the back.
6) Keep the lid on during the periods of time between wood adds to help shield the wind from blowing ashes in through the top poppet opening.
7) At times, the cooking chamber temperature may start dropping even though you have sufficient wood in the firebox.
This is generally caused by clogged holes in the coal tray. When opening these holes, make sure the draw fan is stopped.
8) Empty the ash from the bottom ash storage area after each cook/smoke and spray/rinse the firebox out with water before storing away.
I have a switch that I use to shut the power off to my KBQ's when needed.
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