Hey y'all, a proud new WSM 18 owner here. Did my first cook on Mother's Day, smoking 2 slabs of St Louis cut ribs (with 4 apple chunks). Obligatory picture below. I was surprised how well they turned out. I am so stocked for summer! Really glad to have found this community. Have learned a lot from here over the past coupIe of weeks. I have a couple of questions:
- I see that people tend to re-use unspent charcoal from the previous smoke. What process do you follow for that? Should I just leave them in the grill and when the time comes, take out the good lumps (I used Royal Oak Lump), dump the ash and re-use? Or is there a specific way to do this?
- I bought and used a Automatic Temperature Controller. I do not have much shade in my yard during the day and for summer, it going to be outside in the heat all day long. Do you folks have any tips/hacks to cover it from the sun for long cooks? I was thinking to get a cardboard box and keep it covered inside.