Hi All,
I have read some threads regarding ash buildup or making it through long cooks, etc.
I did a 12 hour cook, 5 8LB butts using BBQ Delight Hickory - Set as follows
Cook Temp 190
Cook Time 4 Hours
Hold Temp - 250
I notice at the 12 hour mark, the fire was creeping its way up the ramp to the auger and seemed a little too close for comfort. I opened the door a few times to mop and thats it.
Does this pic look normal? I have read where poeple go 36 hours without emptying (I do start every cook with a clean pot)
Original Post