Originally Posted by kevine
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?
I don't bother to pre light coals just wad up three news paper sections, place under some coals, drizzle some used cooking oil over that, add some wood, and its good to go. As for the layer of ash, I guess it may help with some of the grease but the reason I do it is two fold, I think it helps inslnulate the bottom, and may also act as a sort of a passive heat sink, it also will close up some air leaks if any, which the last time I dumped it there was daylight showing in the bottom. Well as it turns out I have three reasons, the last being I am just lazy.