I'm noticing that my perimeter charcoal does little more than hold the burning charcoal in place.. even on 15 hour cooks. I have a ring from a drum smoker I think will fit well.. has anyone tried a reducing ring?
I have one I use it when I wok, and smaller cooks, but I haven't been able to get it past 525, but that will depend on lump too, so it would be no use for a pizza cook or if u plan on keepin the egg hot for a couple of hours or so, it definitely has its place. Low and slow would never use as u would run out of lump too soon. Well don't know if that helps but there u have it.
I use a lump reducing ring EVERY time I light the egg. If I heap it over the top of the ring, I can get at least 12 hours which cover almost every cook I'd do (pork butt, brisket, etc.). I modified mine and attached a grid on the bottom (with just 2 lock nut washers) so that I can shake the ash out after each cook.
I use a lump reducing ring EVERY time I light the egg. If I heap it over the top of the ring, I can get at least 12 hours which cover almost every cook I'd do (pork butt, brisket, etc.). I modified mine and attached a grid on the bottom so that I can shake the ash out after each cook.
I'm tellin' ya, it works great. I won't ever do it any other way. So easy and more important, it gives me a "clean" ash-free start every time I cook. No charcoal grate clogs like I used to get.
I have a metal garbage can, with a bag in it, right next to my egg. I just lift out the ring, shake it a little over the garbage can, put it back and ready to go.
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0 • Off Topic Disagree Agree LikeThe sifting idea is pretty cool.
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