When I'm done smoking some meat in my WSM, I shut the vents, and a day later I see the briquette remains. Question is - should I toss everything, or high-grade out the few remaining big pieces, or just dump new briquettes on top the remains? Mostly I worry about temperature consistency if I leave them all in. So far I've high-graded the briquettes, pulled all remaining flavor-wood chunks, and cleaned ash build-up from below.
--SiletzSpey
--SiletzSpey
