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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-04-2011, 03:36 PM   #1
JONESY
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Default ???? WSM 170* set up ????

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.
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Unread 08-04-2011, 03:43 PM   #2
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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,
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Unread 08-04-2011, 04:18 PM   #3
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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.
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Unread 08-04-2011, 04:28 PM   #4
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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.
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Unread 08-04-2011, 06:58 PM   #5
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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.
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Unread 08-04-2011, 07:13 PM   #6
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You might be able to do a short, low-temp smoke with ice in the water pan.
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Unread 08-04-2011, 07:30 PM   #7
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Quote:
Originally Posted by Anchors Smokeshop View Post
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.
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 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.
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Unread 08-04-2011, 07:32 PM   #8
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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.
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Unread 08-04-2011, 10:55 PM   #9
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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.
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