Originally Posted by swamprb
Not to hijack, but when I used any of the "natural" hardwood briqs ( Rancher, Trader Joe's, Stubb's or Maple Leaf ) in my Big Drum Smoker clones, the fats dripping on the coals stirred up ash and it ends up on your meats. I suspect since the grate on a PBC is closer to the charcoal ring it could be more prevalent, especially since the exhaust are the rod holes, when you pop that lid the ash is really gonna fly. Just sayin'.
On of the advantages of a hardwood briquette over "regular" briquettes like Kingsford Blue is less ash, so I'm not sure why this would happen. I guess I'll find out
Thanks for the caution.