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Ash Baskets - Smart investment or worthless gadget?
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Volgrill
Posts: 15
Comments
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I dig it"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
I use it 90% of the time. The only time I take it out is when I'm doing a very long cook as I want to fit as much lump as possible in and the basket (to me) takes up space. Otherwise, it's nice to just pick it up, shake it into a bag and reload. Quick.North Pittsburgh, PA
1 LGE -
I'm skeptical because it seems to me that the ash will fall to the bottom anyway and as for knocking the ash of reusable coals, that can be accomplished easily with a stick of any sort
I have a XL and the bottom grate tends to not stay level. So I'm considering a basket, largely in hopes that it'll help the bottom grate stay level.
I read that the baskets help increase air flow, but my biggest problem is keeping the egg below 300 degrees, so more airflow might only make my problem worse.
I'm interested in other thinking. -
I have many other gadgets that I am more interested in before this one.Firing up the BGE in Covington, GA
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I have a Kick Ash Basket and really like it. Makes starting easier, as no need to clean between cooks and excellent airflow. However, I imagine a Fish Bones or High Q grate would be equally effective for my use...
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I'll stick with my High-Q.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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I have one kick ash basket in one egg and just the fire grate in the other - and after almost a year of having the kick ash, I'm ordering one for each of my other eggs (soon as the small version comes out).
If you are a frequent cook - it does make the cleaning a whole lot easier - just pick up, shake and then you can clean the egg out without having to remove all of the lump that's in there. And since I clean mine at least once every two weeks or more, it's great to save me some time, a mess and a few extra steps.
Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
Agree 100% with OP that keeping temp low in XL is sometimes challenging, the last thing I want is increased air flow.
For my Large, I fabricated this from a piece of 'almost free' scrap metal... Love it!
canuckland -
I love mine. I cook on the egg about 4 times a week. It is nice and quick to lift the basket of ash out to make sure the airflow is unobstructed. Shake the basket, add more lump, and light. Ready to go - nice and easy!
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I'm considering one for my MM. Not for airflow, but ease of cleaning the egg. Currently my MM sits near ground level and it's difficult to clean because I can't slide a bucket underneath and my ash tool doesn't fit in the bottom vent. I only clean it out after about 3 or 4 cooks because it's pain. The easiest way is to pull guts and hand scoop or shop vac. I'm not a big fan of shaking down all of the lump. The loose packed leftover lump works way better than shaken down or stirred lump.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
After being a long time hold out, I am in the Ash Basket camp. It's really nice to 'shake' out all the small crappy lump pieces along with ash and have excellent reusable lump that may or may not have been thrown out when I scooped out the egg lump by hand
It's a cool gizmo - that works great.
I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
I love the Kick Ash Basket. Makes it easy to lift the basket with whatever lump is leftover and shop vac the ash from the egg.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
I have a KAB in one of my L eggs and one for my M egg. I got the first one from my wife for my birthday and I was a little bit skeptical about the value. I only bought the second one because I liked the first one so much. Works great for me. I will be getting one for my S BGE when it comes out.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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I have one in my XL and really like it. Much easier clean up and start up.__________________________
XL
New York Chicago -
I've had mine for about a year and a half and I really like it. If you carefully lift it out there is VERY little ash left in the bottom of the Egg. I place it in a 6 gallon galvanized bucket and shake the bucket. Everything just falls into the bucket and then I put the lid on so there is no fire hazard. Top it off with fresh lump and your ready to go. If it ever wears out, I would definitely get another one.
Large BGE, Weber Summit, Weber Performer, Weber 22.5" Kettle, Offset Smoker, and a 1974 Smokey Joe. (Love that Egg, should have got it earlier.) Moorpark, (Southern) California 93021 -
I'm quite happy with the stock fire grate. Six years and it's cracked, but still plenty of life. Been cracked for 5 of those years, but hasn't gotten worse.
What is this "clean up" I keep reading about? I stir the old lump with a garden trowel, dump in more if needed and use the wiggle rod. Every 3-4 cooks, I scrape out the ashes into a bucket with the ash tool through the bottom vent. If the pieces didn't fall through the grate, they get re-used. For me, the basket costs way more than it would be worth. So my vote? Worthless gadget.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Don't own one probably never will
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does the increased airflow impact controlling temp in the lower ranges?
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n00b said:does the increased airflow impact controlling temp in the lower ranges?Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
I love my KABs. I have one for all 4 Eggs and my KJ Classic. It is the only accessory that I use for every cook. Great invention IMO-
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Don't understand why folks think the Egg needs to spotless after each cook. I just put a pair of gloves on and stir up the charcoal. When the bottom is 75% full I clean it out. Only have temperature troubles 2 times, first being if I get lazy and let the bottom get full or when I have to much small stuff in the burn area. If anything I have a hard time keeping the temperature low...
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Bottom line: If you're happy with the stock grate or your High Que, don't worry about getting a basket. If you're curious, try one....
As I said before, I didn't see the need for it. Now, having used the KAB for a whole bunch of cooks, I see many advantages over the stock fire grate and the High Que. The egg still holds plenty of lump for long cooks and I don't have to worry about how many holes I have open like the stock grate. (Mine always used to get clogged with small lump, not ash) It also keeps the side holes cleaner on the fire box. It seems that less of the small burning pieces fall thru the basket than with the High Que too. My aftermarket grates always slid around (annoying) when I was trying to stir the lump and get rid of the ash to start the egg. Non-issue with the basket now.
As far as controlling temp, the lower vent and daisy wheel are what controls the temp - basket or grate really doesn't make any difference unless the holes are clogged. The basket just removes the opportunity to have the fire get choked out by an ash clog. There's lots more channels for the lump to get air once it has passed through the lower vent. That air is limited by the amount you open the lower vent.
As far as clean-out, I usually leave some ash in the bottom of the egg to offer a little "insulation" from burning lump laying directly on the bottom of the base. I certainly don't clean out after every cook.
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
I have one in my MM and love how easy it is to clean the ashes in the bottom. Don't know that I would want one for the other sizes because I can get thru the draft door with the ash tool.Arlington, TX 1 large, 1 medium, 1 Mini Max, and a 22" Blackstone
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dougcrann said:Don't understand why folks think the Egg needs to spotless after each cook. I just put a pair of gloves on and stir up the charcoal. When the bottom is 75% full I clean it out. Only have temperature troubles 2 times, first being if I get lazy and let the bottom get full or when I have to much small stuff in the burn area. If anything I have a hard time keeping the temperature low...
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
I have had a KAB in my large Egg for 8 months.
I like it well enough that when they make one to fit my J Jr, I'm a buyer!John in the Willamette Valley of Oregon -
I have a basket for my large which I really like. I also have a High Que grate still in its shipping container unused. I've had problems with air flow so the basket has helped. No opinion on the High Que as it's untested.Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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I love my KAB. No issues at all holding low temps.LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
IMO, the cleanup is a distant secondary benefit. The real benefit is the increased airflow and protection of the side air holes in the fire box which when clogged cause most of the temp issues. The side protection alone makes this a superior gadget worth the investment. Like any gadget you won't know what your missing until you have one. Kinda like the Egg itself. There are lots of people who would never own one and don't see why anyone would. They just don't know what they are missing.
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Love it, easy to clean ashes out just lift basket out and use a shop vac. No problem with cooks below 300° have it on the large, basket forMM to come later.
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