Experts!! Strategy question

Scotty's Inferno · January 2010

I just finished a 5 hour rib cook and will put a brisket on in 2 hours. I'm waffling between shutting down the egg and cleaning it out vs. moving the coals around and getting the ash out of the firebox and adding more lump.
I'm using the guru on the brisket and I'm a little concerned about having alot of ash to be blown around. I'd appreciate your thoughts. Thanks, Scott

cookn biker · January 2010

With back to back long cooks, I'm a cleaner outer.

HungryMan · January 2010

Add more and let it run for a while. How have you been? See you on the next lunch.

Cory430 · January 2010

Not to be disagreeable with Molly

, but I'd take choice number 2, might want to pull some of that ash out of the bottom though.

Fidel · January 2010

Just let it roll. Maybe top off the lump and hit it with a wiggle stick.

Add chips/chunks when you add the brisket.

Scotty's Inferno · January 2010

Thanks, doin' great. Workin' hard, cookin' hard!! Scott

FlaPoolman · January 2010

Stir, add more lump and wiggle stick.

Scotty's Inferno · January 2010

Thanks Fidel. PS-just lit a Padron 1964 to aid in my contemplation!! Scott

Cory430 · January 2010

Better grab a cold beer too; it helps with contemplating :laugh:

Scotty's Inferno · January 2010

Mental lubrication. It works well. Sierra Nevada Pale ale and a Padron-I'm not worthy! Scott

Scotty's Inferno · January 2010

Molly, you're not weird, just "clean"! Scott

cookn biker · January 2010

I just figured you pig boyz roll like that.

:laugh: :laugh:

Works either way.

Canugghead · January 2010

stir, add more lump, wiggle, scrap out ask with ash tool, throttle down.

Experts!! Strategy question

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