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I use smaller chunks of wood spread around so some light initially and other afterwards. I'ds suggest that method as opposed to one large piece but keep in mind that smoke won't penetrate your food once it's sealed on the outside at around 110f so it's only useful for the first half of the cook.
Ash is very much dependant on the wood used for the charcoal. I've got a couple of bags of red gum here and it's a low ash wood. Just experiment with different brands and you'll find one which suits.