Hi there,
last couple of cooks I’ve noticed a bunch of ash getting on my food.
I notice when I go to wrap my ribs and after they’re wrapped for an hour in the cooker there is ash deposited on the foil. Also notice this on the top layer of other items I have in the smoker.
things I sometimes do during the cook:
1. Open the fuel door to add an onion or another chunk of smoking wood to keep good smell going or move the charcoals around. I open the door around 4-5 times per cook.
2. opening the lid to spritz
3. Closing down bottom vents
Last few cooks were done using 100% RO Briquettes in my WSM 18.
just wondering what can be done to prevent this happening, or if I should switch to a good lump like Cowboy.
last couple of cooks I’ve noticed a bunch of ash getting on my food.
I notice when I go to wrap my ribs and after they’re wrapped for an hour in the cooker there is ash deposited on the foil. Also notice this on the top layer of other items I have in the smoker.
things I sometimes do during the cook:
1. Open the fuel door to add an onion or another chunk of smoking wood to keep good smell going or move the charcoals around. I open the door around 4-5 times per cook.
2. opening the lid to spritz
3. Closing down bottom vents
Last few cooks were done using 100% RO Briquettes in my WSM 18.
just wondering what can be done to prevent this happening, or if I should switch to a good lump like Cowboy.
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