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

JONESY · 08-04-2011, 03:36 PM

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 · 08-04-2011, 03:43 PM

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 · 08-04-2011, 04:18 PM

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 · 08-04-2011, 04:28 PM

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.

mbshop · 08-04-2011, 06:58 PM

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 · 08-04-2011, 07:13 PM

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

NorCal Q Man · 08-04-2011, 07:30 PM

Quote:

Originally Posted by Anchors Smokeshop

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.

Frank Grimes · 08-04-2011, 07:32 PM

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 · 08-04-2011, 10:55 PM

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.

08-04-2011, 03:36 PM	#1
JONESY is one Smokin' Farker Join Date: 04-20-09 Location: Oakland twp / Houghton Lake, MI Downloads: 0 Uploads: 0	*???? 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. __________________ Life is to short for green tea and tofu; pass me another half rack and a beer…

08-04-2011, 03:43 PM	#2
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	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, __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

08-04-2011, 04:18 PM	#3
Anchors Smokeshop is one Smokin' Farker Join Date: 03-05-09 Location: Seaford, NY Downloads: 0 Uploads: 0	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. __________________ [SIZE=3][COLOR=red][B]James [/B][/COLOR][/SIZE] [B]THE SMOKE 'N BARREL[/B] [COLOR=black][B]COMPETITION BBQ TEAM[/B][/COLOR][B] Seaford, NY[/B] Backwoods Party named Woody Weber One Touch Silver 22.5 (2x) Weber Smokey Mountain 18.5 (2x) Ugly Drum Smoker named Rusty [B][COLOR=red]Red[/COLOR][/B] Splash-Proof Super-Fast Thermapen [URL="http://www.thesmokenbarrel.blogspot.com/"]The Smoke 'N Barrel Blog[/URL] [URL="http://www.facebook.com/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216?v=wall#!/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216"]The Smoke 'N Barrel on Facebook[/URL] [URL="http://twitter.com/#!/thesmokenbarrel"]The Smoke 'N Barrel on Twitter[/URL]

08-04-2011, 04:28 PM	#4
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	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. __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

08-04-2011, 06:58 PM	#5
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	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. __________________ george spam, can't live without it

08-04-2011, 07:13 PM	#6
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	You might be able to do a short, low-temp smoke with ice in the water pan. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

08-04-2011, 07:32 PM	#8
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL Downloads: 0 Uploads: 0	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.

08-04-2011, 10:55 PM	#9
JONESY is one Smokin' Farker Join Date: 04-20-09 Location: Oakland twp / Houghton Lake, MI Downloads: 0 Uploads: 0	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. __________________ Life is to short for green tea and tofu; pass me another half rack and a beer…

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