4.5lb beef short rib smokin at 275° for 7 hours. My temp was dropping after the 5+ hour mark. Too much ash buildup. I was using b&b competition logs and softball size chunks(3) of post oak. I have had this grill for almost a year and have never found a solution to this? Any ideas on how to do this...better?
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Cleaning ash PK360 mid smoke
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