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Unread 01-20-2011, 12:56 AM   #10
PatioDaddio
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Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
Originally Posted by VisionQuest220 View Post
John, regarding the ash: I understand that the weight of the ash was different but the volume was the same. I have only used Comp K once and I had a real problem with what I called "ash blow" meaning that there was ash all over the food. Now someone I told about this thought it might have been caused by the Stoker I use having blown the ash around but it has never happened when using Blue K and a Stoker. Also, another person I know had the same "ash blow" thing happen to him with Comp K, also in an 18.5 WSM but without a Stoker attached to the cooker.

Do you think that the similar volume of ash might indicate that the Comp K ash is, for lack of a better word, fluffier than the Blue K ash and therefore more prone to becoming airborne within a cooker?
Vince, I think your theory has alot of merit on the surface. I didn't
notice anything "fluffier" about the ash, but then again I wasn't
really paying attention to that aspect. However, as you say, for the
volume to be the same but the weight half, that says to me that it
must be "fluffier".

I only use it in undisturbed (non-blown) cookers, so maybe that's
why I've never seen the blowing that you have.

I'll run it by the Kingsford folks when I see them in Vegas.

John
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