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Old 09-23-2011, 11:18 AM   #44
is one Smokin' Farker

kcmike's Avatar
Join Date: 02-09-11
Location: Kearney, MO

Originally Posted by PatioDaddio View Post
I've done something similar with one of these that I had in my patio cabinet, but I found that it blew ash all over, including on the food.

How do you avoid that, Mike?

That can be a problem. Here's a couple things I found out by trial and error...
  • Anything above an idle can put ash everywhere. But even my entry level Stihl blower moves more than enough air just idling, so anything more isn't really needed anyway.
  • Leave the lid on top. This creates positive pressure in the uint and greatly helps prevent ash from making it up past the water pan. Any loose ash exits through the door instead. (path of least resistance)
  • Another key factor that seems to help is to only use this technique on short-term cooks, like chicken. The coal bed had only been going for a little over an hour on these wings, so any residual ash was minimized because of the "new" fire.

Hope this helps...
Mike Trump
President & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Lang 84D
22" WSM
Oaklahoma Joe 20x40
26" Weber Kettle
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