How to shake the ash?


 
~Mark~

~Mark~

TVWBB Pro
I've always used a kettle grill, and it's easy to just give the coals (Kingsford blue) with a long screwdriver to knock off the ash.
What's the best way to do this with the WSM?
 
Clearly, this is my personal opinion and what works for me. With that disclaimer, this is what I think is the best.... :)

I wasn't too thrilled with the 'stir the coals through the door' idea as it's only semi effective and I didn't care for all that ash getting spread throughout the cooking space. Since I added handles to the body of the smoker, I perform a Hot Squat and remove the smoker body and set it on the ground. Wearing gloves, I grab the anchor-bolt-handles and give it a shake back and forth. After doing so, it knocks all the ash off. It only takes the air a few more seconds to clear and the perfect opportunity to add additional charcoal if needed. Otherwise, set the body back on the bowl and carry on. I've done it quite a few times as I like to cook 12+ hours, and I can do everything in 30-60 seconds (depending if I'm adding charcoal)
 
I don't know about the best method but I find the easiest way to handle ash is to use lump - very little ash and certainly no problem with it choking out the fire. At times where I have used briquettes, I do two things. First, I remove my second grate so there's plenty of room for the ash to fall through and second, I just kick the legs a few times throughout the cook.

What you don't want to do is stir the coals through the access door. You will have ash flying up on your food. Not something most people like. While not the safest thing, if I really needed to tend the fire, I would do the hot squat as described by Chad.
 
Chad Bman said:
Clearly, this is my personal opinion and what works for me. With that disclaimer, this is what I think is the best.... :)

I wasn't too thrilled with the 'stir the coals through the door' idea as it's only semi effective and I didn't care for all that ash getting spread throughout the cooking space. Since I added handles to the body of the smoker, I perform a Hot Squat and remove the smoker body and set it on the ground. Wearing gloves, I grab the anchor-bolt-handles and give it a shake back and forth. After doing so, it knocks all the ash off. It only takes the air a few more seconds to clear and the perfect opportunity to add additional charcoal if needed. Otherwise, set the body back on the bowl and carry on. I've done it quite a few times as I like to cook 12+ hours, and I can do everything in 30-60 seconds (depending if I'm adding charcoal)
Click to expand...

I was thinking of adding handles to the sides, now I think I'm going to be doing it this week. I have a large party coming up the day after Thanksgiving when my boy comes home on leave, and I don't want to screw up 2 six pound butts. I thought of this when I was string the coals threw the door.(like Jerry N. said not to do) I guess my thoughts were on the right path.

I want to get into lump, but here in Y-town Ohio there isn't a lot of options. It's either blue, or gas. You can get lump on line, but I've already abused my UPS guy enough this month.

One last question, how often should I be doing this? I tap the coals on my Performer every time I open the lid, but with the WSM I'm kind of lost.
:confused:
 
~Mark~ said:
One last question, how often should I be doing this? I tap the coals on my Performer every time I open the lid, but with the WSM I'm kind of lost.
:confused:
Click to expand...
If I find the temp dropping in my WSM , I will tap the legs with a hammer handle..just to encourage the ash to migrate south..other than that , I let it be.
 
Frank H said:
If I find the temp dropping in my WSM , I will tap the legs with a hammer handle..just to encourage the ash to migrate south..other than that , I let it be.
Click to expand...

Ill do it with my foot in short little hits. Too hard and ash flies all over your food so be careful. I have also done it like Chad and lifted the body off onto a piece of cardboard to protect it. I`ll grab the eye bolts on charcoal ring I installed and shake it a bit and add more coal for a long cook.
 
While lumb does in fact burn cleaner, it also burns faster. I used an entire 20# bag in my 22" WSM for a 12 hour butt cook and needed to add some Kingsford as the lump was all burned out and the temps were falling fast. Since Kingsford is so cheap when you hit the sales right, ($5 for 40lbs) I deal with the ash.

As to how often I deal with the ash? During shorter cooks like chicken or ribs (4 hours) --- not at all. During a long cook like a 9lb pork butt or brisket (12 hours) --- once.
 
For dem overnighters,borrow your wifes vibrator. duct tape it to one of the WSM legs set it on high and forget it. On a more serious note though - tap those legs with your feet often does the trick. The ash problem really depends on what brand of fuel you use. Never tryed Kingsford(cant get it around here) but i notice a huge difference with the brands i can get my hands on.
 
I"ll tap the legs or use an old fireplace poker to stir the coals thru the door.
If you close the top-vent first you kill the draw, and any ash that might float up and away is drawn towards the door, not the food.

Tim
 
timothy said:
I"ll tap the legs or use an old fireplace poker to stir the coals thru the door.
If you close the top-vent first you kill the draw, and any ash that might float up and away is drawn towards the door, not the food.

Tim
Click to expand...

I never thought of closing the top vent. I usually am just very careful/slow with stirring the coals. I'll have to try that next time.

Usually I don't have an ash problem, but I will kick/tap the legs from time to time on longer cooks.
 
Brian, it's a good tip and one I've seen from time to time on the board. I don't recall who came up with it first, but it's worth repeating.

Tim
 
I do have a big poker! Does siring the coals make them burn any faster, I'm going to be running for about 12 hours.
 
Mark, I only stir when the temps are dropping significantly, which for me is towards the end of a cook.

Tim
 
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