???? WSM 170* set up ????

JONESY

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• Aug 4, 2011

• #1

Does anyone have any tips on a setup to run a WSM at 170*? Any input on number of briquettes, vent settings, pan conditions would be appreciated. I have two big salmon slabs dry curing overnight, that I want to smoke tomorrow. Thanks for the help.

 

Chef Jim

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• Aug 4, 2011

• #2

I would get my fire going some and then shut down all the vents except for one. Keep that one open just a crack. I use the minion method so I don't think the amount of charcoal matters too much.

I usually have the opposite problem. temps run too high.

Send some of that salmon over this way when you're done,

 

Anchors Smokeshop

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• Aug 4, 2011

• #3

Like Chef Jim said, start out using the minion method with about 5 lit coals, close 2 bottom vents and leave the third open just a crack.
I never smoked at 170, but if I did, this is how I would approach it.

 

Stoke&Smoke

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• Aug 4, 2011

• #4

I've normally only smoked salmon in cooler weather, but if you have a kettle, you could add hot coals from it, a few at a time, until you reached your target temp, then just keep an eye on it and add more as needed. My WSM's all run at about 230-240 with all 3 bottom vents shut and the top one open, so a full load might not be best.

 

M

mbshop

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• Aug 4, 2011

• #5

maybe just stick the wsm in the sun. should be right around that !
really at that temp yer best to control it by the amount of coals used.

 

HeSmellsLikeSmoke

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• Aug 4, 2011

• #6

You might be able to do a short, low-temp smoke with ice in the water pan.

 

N

NorCal Q Man

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• Aug 4, 2011

• #7

Anchors Smokeshop said:

Like Chef Jim said, start out using the minion method with about 5 lit coals, close 2 bottom vents and leave the third open just a crack.
I never smoked at 170, but if I did, this is how I would approach it.

Click to expand...

That's about right. I've smoked salmon at 180 on my 22.5" and just used a small unlit pile with a few (maybe 8) lit briqs on top. I used Stubb's charcoal which tend to burn cooler so I think that helped. I suggest undershooting the temp. And using the bottom grate.

 

F

Frank Grimes

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• Aug 4, 2011

• #8

Agree with the above, start the minion with a few coals, have one vent open just a crack. It will be much easier if you have water in the pan.

 

JONESY

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• Aug 4, 2011

• #9

Thanks for the tips guys. I think I'll be going minion with a few lit coals to start, water in the pan, and fish on the lower rack. I've "hot smoked" fish a bunch of times, but this is my first shot with a dry cure and lower temps.