i've noticed this smaller version doesn't have an ash tray. any problems with the charcoal dying quickly because of the ash?
1071531
We have not had any issues with the charcoal dying, you don't need much so ash is really not an issue
1071532
No problem But I think that's a heat shield On the larger ones I had an older 18" and the ash just sat inside The 14" has a heat shield inside as well
1071533
I've owned this little guy for about 3 months now and it keeps a fully loaded batch of charcoal going for 6+ hours! I barely have to touch it. I've actually reloaded a few times and still no problems with ash. This unit comes with a tray that sits in the very bottom to catch the ash, but the way the vents are positioned at the bottom still allow air to flow very nicely.
1071534
I've never used the bigger WSMs, so I can only describe the 14.5" one. The charcoal sits on a grill, inside a vented "hoop", creating a charcoal chamber. I have done cooks that have lasted 10 1/2 hours. The first time long cook like that, I used charcoal that I had previously used, and had to add some more after 8 hours of cooking time. I would definitely say that the charcoals do not die quickly. Now when I do a long cook, I start with fresh unlit charcoal in a ring, and then pour in a small amount of lit coals into the middle. Lasts for hours and hours.
101300
The ash fall in the burner and there is an air hole in the front like a habachi . I'am not home right now but about 14inches long by 6 or7 inches wide it's perfect for 1or 4 people, and there are two sides so 1/2 or both sides. Hope this helps oh it's a beautiful pink clay.
91193
Good question! The Biolite surprisingly burns extremely clean. There really isn't much ash/soot at all left after a good burn. It just incinerates nearly everything. After cooking a meal you may have a palm full of ash and any leftover ash is easily tapped out or quickly wiped down with a small cleaning rag. I backpack quite a lot and usually I don't bother to give it a wipedown until I get back home. The stove also comes with a stuff sack, too. I've never got any dirt or ash on my packs contents when using it.
207923
I also have a charcoal smoker and have used charcoal and wood chunks for smoking. I have not used wood to provide the heat for the smoker however I would imagine you could experiment trying a combination of wood and charcoal or just wood.
931448
I have been using Kingsford charcoal that is very successful. Using the temperature gauge at the top of the kettle is the key, however!!!! In accordance with the instructions, I also did a trial run to make sure I understood how it works.
1543857
I use Royal Oak lump charcoal, works great. Walmart has it. I have only used the Cook Air a couple of times but I can tell youits great! Awesome! I would think one 2x3 chunk of real wood would be enough. Do a google and see the lump charcoal its the best.Its real wood that has been burnt down to charcoal. Works really good and you don't need a lot...Mark
426779
The few times I've used it that has never been an issue because the charcoal lasts so long. Use the lump charcoal that burns for a long time. I've wondered how to add charcoal even though I've not had to. It seems that you would have to remove the food and then add charcoal.
596306
humm...I assume you are using "lump" charcoal. On that basis try lighting it with a torch or one of the little wax impregnated compressed wood lighters. Lump cam be difficult to light, once you get the hang of it no problem.
1314778
I prefer lump charcoal such as Royal Oak. The larger pieces hold heat much better and break down slower than briquettes. Lump charcoal seems to burn the fresh wood I sometimes use at a slower rate as well. I love using my smoker and hope you have a similar experience.
1349126
I found it pretty easy to clean , charcoal dust is problem with charcoal itself, better brands of charcoal seam to have less.
35462
I had the same problem. I solved it by replacing the charcoal "bowl" with something that was much better ventilated. This allowed the charcoal to burn much better and not get smothered due to lack of oxygen. Since then, I've found other people solved this same problem by drilling holes in the charcoal "bowl".
31352
Bottom doesn't open up. You have to use the scoop to remove any ash build up.
2068215
Chunks at the beginning and chips if the chunk burns out before the smoke phase is done. If choosing only one, then definitely chunks. I should add that I use a cast iron skillet as my wood tray.
1493579
Functionality not much difference. My friend has the basic model that's 20 years old and still going strong. This model is a whole lot cleaner to maintain. The ash pot contains all the ash and embers. My friends complaint is ash and soot everywhere. So if you don't mind the mess and clean up go with the basic.
885277
takes just a couple minutes every 3 or 4 cooks and maybe 10 minutes every 100 cooks for a full cleaning. the lump charcoal doesnt have a lot of ash compared to briquettes. i usually just pull some out thru the lower vent with a narrow spatula to open the airflow, it doesnt need to be copmletely cleaned out between cooks
948285
Hi I have used this Barby all summer and it uses very little charcoal.It is agreat little unit for 2 people.Noel Dalziel
1127720
hi!its easy! the charcoal/wood chip tray goes directly above the burner and directly under the water/marinade bowl. the heat from the burner heats the ceramic coated chip tray and makes the chips burn/smoke. after firing up the burner you simply open the access door on the side and put the wood chips in the wood chip tray through the access door as needed during the smoking process. be sure and close the door after each addition of chips. soaking them in water makes em last longer. i just smoke two boston buttes on the 4th of july and they were awesome. this thing is great. use it all the time. hi!its easy! the charcoal/wood chip tray goes directly above the burner and directly under the water/marinade bowl. the heat from the burner heats the ceramic coated chip tray and makes the chips burn/smoke. after firing up the burner you simply open the access door on the side and put the wood chips in the wood chip tray through the access door as needed during the smoking process. be sure and close the door after each addition of chips. soaking them in water makes em last longer. i just smoke two boston buttes on the 4th of july and they were awesome. this thing is great. use... » Read More hi!its easy! the charcoal/wood chip tray goes directly above the burner and directly under the water/marinade bowl. the heat from the burner heats the ceramic coated chip tray and makes the chips burn/smoke. after firing up the burner you simply open the access door on the side and put the wood chips in the wood chip tray through the access door as needed during the smoking process. be sure and close the door after each addition of chips. soaking them in water makes em last longer. i just smoke two boston buttes on the 4th of july and they were awesome. this thing is great. use it all the time. « Show Less