If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I hauled the shop vac out to my SNS Kamado exactly once to help suck all the ash out of the bottom. After that, I just decided I would get all I could out using my charcoal scoop every 5-6 cooks, and leave it at that, since it will all be back the next cook anyway... . It takes 5-6 cooks before enough ash accumulates below the bottom cast iron grate to cause issues with getting air to the fire. The lump really has a lot less ash than briquettes over on my Performer, where a cook or two fills the ash collection bucket.
. It takes 5-6 cooks before enough ash accumulates below the bottom cast iron grate to cause issues with getting air to the fire. The lump really has a lot less ash than briquettes over on my Performer, where a cook or two fills the ash collection bucket.
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