Hello all
When I start a cook and dump the hot coals into the WSM, I usually let the unlit coals ignite and burn for 30 minutes or so until the heavy smoke coming out of the unit has dissipated as I find the heavy smoke at the beginning gives the meat an undesirable smokey flavour. With that being said, on long cooks when I'm adding coal in four to five hours later, I'm in the same situation and having a lot of heavy smoke until the new coals are lit. Is there a way to avoid this heavy smoke and nasty flavour when new coal is being lit?
Other question. On long cooks when I'm adding coal after four to five hours, I'm left with a large amount of fine ash in the bottom of my WSM. I'm finding if I don't empty this ash, the airflow is poor and my cooker doesn't maintain a consistent temperature. Though by taking the unit apart I'm losing a lot of heat on the cook. Does anyone have any tips and tricks to combat the poor airflow and/or removing ash build-up without losing all the heat?
Thanks.
When I start a cook and dump the hot coals into the WSM, I usually let the unlit coals ignite and burn for 30 minutes or so until the heavy smoke coming out of the unit has dissipated as I find the heavy smoke at the beginning gives the meat an undesirable smokey flavour. With that being said, on long cooks when I'm adding coal in four to five hours later, I'm in the same situation and having a lot of heavy smoke until the new coals are lit. Is there a way to avoid this heavy smoke and nasty flavour when new coal is being lit?
Other question. On long cooks when I'm adding coal after four to five hours, I'm left with a large amount of fine ash in the bottom of my WSM. I'm finding if I don't empty this ash, the airflow is poor and my cooker doesn't maintain a consistent temperature. Though by taking the unit apart I'm losing a lot of heat on the cook. Does anyone have any tips and tricks to combat the poor airflow and/or removing ash build-up without losing all the heat?
Thanks.