For whatever reason, something interrupts you. I'm not talking about it merely dying out while you're involved with the meat on the grill, or a restroom break. I mean, it'll b a while before you can return to it. What's your routine?
So far, I've been cutting off the live head(no snuffing), then blowing out the residual smoke in there. I try to seal it in something like a tin or ziplock, rather than just leaving it sit on the edge of the ashtray. Anyway, once you get back to it, it's never as tasty as it was before.
Anything you folks do differently?