Next weekend will be my first attempt at smoking a brisket and a pork butt. I am expecting 14-16 hours.
How do you go about adding new charcoal to the WSM smoker without getting a bunch of ash to dislodge and float around the smoker eventually covering the meat? When smoking one of my first racks of ribs, I mistakenly "stirred" the coals to try and generate a little more heat at the end of the process as I was applying BBQ sauce. The ash was evident on the ribs.
So, do you remove the meat, re-stoke the coals and the put the meat back on or is there some other method. Thanks for the insight.