Exactly - when the K is cold, just lift out the charcoal basket and give it a good shake to get rid of any ash or small pieces. Everything that's left is good for reuse.
Then sweep the ash out of the bottom of the cooker so all vent holes are nice and clear.
So just bought my first KJ Classic II. Coming over from a Traeger. (Sold it) But was wondering how low of a temp can you achieve with the KJ without the fire going out. I bout the FireBoard and fan system to go with it. Delivery is tomorrow and want to get cooking. First burn though is just going to be charcoal, no food. Just messing with vents to see how it reacts to things. In the mean time, I read and dream of all the delicious food that is to come..
Simply put, you are grossly overcooking the ribs. I don't know where these "methods" originated and I've never been a fan of them. I do understand that many are. However, that method must be readapted to the Kamado. Not only is it a matter of how you check for doneness as @Mattman3969 inquired but, when.
I do not wrap and they do not come out dry, but I am checking for doneness much earlier than you. I've never had baby back take longer than 3.5 hours. Spare ribs typically shy of 5, maybe 4.5. All of that changes with how hot you are cooking but in general, whatever "method" you use, check for doneness earlier.
I noticed a weird chemical smell when lighting my lump charcoal. I used a lighter cube and was lighting mainly previously used coals with a little bit of new on top. I am using Frontier Brand lump. I know the lighter cube puts off a little smell, but this time it was different. It also lingered after the cube was gone and could smell it coming out of the grill. The smell went away once I put oil on the grates and put food on. Any idea what could have caused this? I didn't see any foreign debris come out with the coal.
Thanks in advance.