Everyone seems to get there wood to burn down to white ash. Mine just turns black and that's it... So maybe it's the placement of that flexable metal sheet below the wood tray. It seems like it can go in three differant ways. 1. Right above the element 2. Right below the element and 3. Right below the horizonal metal rod. Any answers? I've been cooking at around 200 degrees for most my meats(Brisket and ribs).. One more stupid question-when you guys put in a charcoal briquette, is it a standard Kingsford, just put in cold-or something else?? Thanks alot for your help!
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7/26/08 at 11:19am