There will be some ash, but as you get more cooking done on the grill, you should see it subside. If it really bothers you, you can put a small amount of foil over the end of the heat diffuser to block the airflow from the small hopper end open area.
Herb,
Thanks for the quick reply and advice.
Just wanted to make sure that was normal prior to a heat test with some bacon.
If you are going to do a temperature test: download/Best%20Practice%20and%20how%20to/Yoder%20Pellet%20Temperature%20Test.pdf
Best practice: download/Best%20Practice%20and%20how%20to/Recommend%20procedure%20for%20starting%20up%20a%20Yoder%20pellet%20cooker.pdf
once you get a few cooks on it I doubt you will see ash anymore.
I dont ever see it anymore
Hehe, I get a bit when I cook steaks. Not on long lower temps. Stuff sicks to the sides etc. And it doesn't need cleaned except the once a year scrape with a plastic scraper, cheap in the Home Depot paint department. Just need to vacuum the bottom and burn pot each time and every once and a while scrape the bottom if you must. I get chunks at times when cooking 6 butts at once for 12 hours right in the middle of the bottom. Lotta grease and ash. Not that much, but need to take care of you're expensive, awesome cooking machine.
Thanks to everybody who has responded! Great advice.
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