Originally Posted By: Wasatch1
I use a Weber kettle and shut all the vents to stop the fire. Whatever coals I have left I just knock the ash off and use next time. However if you're only grilling every 4 months I'd just let them burn out and use new. Mold tends to form more on the grease coated areas. I leave all the vents om my grill open to prevent this.
I do the same to stop the fire and to reuse left over larger coals. Every so often I just dump the fine dust out on the roses.
Ive never seen mold/mildew, but I really only use mine as a base to smoke planked salmon. While I love a charcoal grill, a gas grill just makes most things easier, if the charcoal and heat profile isnt going to do a lot for the flavor.
I always start my charcoal with an electric heater. Works great every time. I have a bag od charcoal that is years old, no issues. I re-use the bigger bricquettes/lumps, no issues. I do always add new in there when lighting though...
Once I have the charcoal started, I always add a handful or two of pre-soaked smoking wood chips.