Pigs On The Wing BBQ said:
Pigs On The Wing BBQ said:Water pan? We don't need no stinking water pan! :grin:
Smokehouse said:Yeah, Pigs, Enquiring minds want to know. I've had such good luck with cooking chicken on the WSM without a pan, I'd like to do more cooking that way. Now I haven't noticed ash on the chicken.
Smokintraditionaly
Kingsford, That's your problem DA. I do mine on the grill and don't have no stinking ash problem. [-X[/quote:3cnudabn]Bryan S said:[quote="Larry Wolfe":3cnudabn]
Well the RSC involves alot of basting, that is a huge contributor to the ash.
Kingsford, That's your problem DA. I do mine on the grill and don't have no stinking ash problem. [-X[/quote:yh8h5i8h]Bryan S said:[quote="Larry Wolfe":yh8h5i8h][quote="Bryan S":yh8h5i8h][quote="Larry Wolfe":yh8h5i8h]
Well the RSC involves alot of basting, that is a huge contributor to the ash.
I ain't buyin' that one..Nope, not me! I knows better... [-( [-XPigs On The Wing BBQ said:From my experience, Ash will rise just as hot air does when any fat hits the coals. Note I said hot air. Not heat. Heat does not rise unless there is air flow to the top. But now you say "There must be air flow to keep the fire going" Yes, You do. Believe it or not, a piece of cotton clothes line soaked in water will do the trick around the lid to help seal air in.That's using a ECB. Now you boy's using a WSM have a top vent and 3 bottom vents, Air in the bottom has to go up. Too much air in the bottom means ash will rise with the hot air trying to get out the top vent, Right? You peak and pull the top off air rushes in from the bottom to the top, It can't help but pull ash from the fire up to your food.
The Missing Link said:c-mon guys! whats happen we have someone (no name plaese) calling people dummy an hoe lot of razzing going on an I'm not in at all yet. larry I can say this I done the RSC with no ash at all so you know it my be the fact that your cooking this on the wrong grill are somker.
just my 2 cents Missing Link.
:lmao: :lcry: :lmao: That's pretty good, Cappy! :lmao: :lcry: :lmao:Captain Morgan said:Hey guys, I speak Link. I took it in college for a couple of years.
He said..
Come on guys! What's happening? Some people are calling others
dummy, and there's a whole lot of joshing going on, and I'm being left out! Larry I did the roadside chicken and had no problem with ash.
Maybe it's because of the grill you used.
Yeah, me too. Sorry buddy.Captain Morgan said:Just having some fun ML! Do you use charcoal or lump?
Smokehouse said:Uhhhh, pigs....
What are you saying? Do you cook with closed air vents?
Let's say I want to cook a small butt on my WSM Pigs-style. How would I do that?
Smokenandashin
Pigs On The Wing BBQ said:From my experience, Ash will rise just as hot air does when any fat hits the coals. Note I said hot air. Not heat. Heat does not rise unless there is air flow to the top. But now you say "There must be air flow to keep the fire going" Yes, You do. Believe it or not, a piece of cotton clothes line soaked in water will do the trick around the lid to help seal air in.That's using a ECB. Now you boy's using a WSM have a top vent and 3 bottom vents, Air in the bottom has to go up. Too much air in the bottom means ash will rise with the hot air trying to get out the top vent, Right? You peak and pull the top off air rushes in from the bottom to the top, It can't help but pull ash from the fire up to your food.