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XL Charcoal reducing ring

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?

Comments

  • nolaeggheadnolaegghead Posts: 15,332
    They're frequently used, especially on XLs.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I use the angle L brackets from ceramic grill store. I just got them at Christmas. They work great
    Mark Annville, PA
  • StoaterStoater Posts: 292
    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.
  • StoaterStoater Posts: 292
    Sorry ma guid pals innis & gunn are translating fur me noo.
  • ChokeOnSmokeChokeOnSmoke Posts: 1,790
    edited January 2013

    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.
    Works nice...image


    Packerland, Wisconsin

  • StoaterStoater Posts: 292

    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.
    Works nice...image


    Listen to choke on smoke, I have open bar rings
  • Ragtop99Ragtop99 Posts: 1,368
    I just push it more to the middle with the ash tool.

    The sifting idea is pretty cool.
    Cooking on an XL and Medium in Bethesda, MD.
  • ChokeOnSmokeChokeOnSmoke Posts: 1,790
    edited January 2013
    Ragtop99 said:


    The sifting idea is pretty cool.
    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.

    Packerland, Wisconsin

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