ash

Hi all, hoping for some advice or feedback. I pulled an allnighter in an attempt to have a delicious pulled pork lunch. My goal was to get a beautiful crust, so I did not wrap the pork at all, and I did not lift the lid for a full 7 hours. As you can see in the pics, there is some pretty heavy...

Does anyone know if it's a good idea to add (cooled) ash from Weber brand charcoal to a compost bin or pile? Some places online say generally about charcoal not to use it in compost because of added chemicals that could be bad for the plants...

When I use my Stoker temp control, which has a gentle 5 CFM fan over one of the vents, I notice that there's fine ash over the top of the food. I only use Comp. K for cooks long enough to require the Stoker (and regular blue-bag K for shorter cooks). How can I prevent this ash from forming?

I did my first cook today in my 22.5 WSM. I just made a couple racks of baby backs for a test. Here's the rundown: I put a full chimney of unlit briquettes in the charcoal ring with 3 apple wood chunks. I lit a half chimney of briquettes and dumped them over the unlit. Poured 1 gallon of...