I'm starting with about six lit briquets poured over two small chucks of lump. I put divider in my basket. It's just a piece of expanded metal that creates a pie shaped hole in the basket so the coals will burn in one counter-clockwise direction, rather than poured over the top like I've always done. I've always just poured it on top in the past, and it usually works. But the last couple cooks spiked the temp from small grease fires in the bottom of the smoker. Then again, I may just need new therms... This is just giving me a good reason to go shopping for more bbq stuff!
Just curious, if I spread some ash in the bottom before the cook, I'm wondering everyone's thoughts if this would take care of the occasional grease fire?
Green OTG; Black OTS; UDS; mini-WSM; Weber Genesis Silver; USMC 86-94