I'm looking to try smoking my own kielbasa for the first time which I understand needs a temp between 160 and 170. I've never used my WSM for such low temps. Does anyone have any experience doing low temps for sausages with a WSM? I'm looking for tips on how to arrange the coals and how much to light to start with. FYI, I do have a BBQ Guru so that should help regulate.
Thanks.
So does the Guru go that low? If so, you're golden, right?
Which size WSM? The 18 will run that low if it seals up OK and has about 1 layer or less of charcoal. Won't maintain that for more than a couple hours of course without more fuel.
The BBQ Guru (Cyber-Q) will go down to 32 degrees, so that's not an issue. My smoker is a 22" with a Cajun Bandit door that seals pretty well, so I don't expect there to be too much problem in the way of airflow.
Mcgolden I've used my 18 WSM in the 150-170 range for bacon. It holds very well. I think i start with a mini-minion with around 20-25 lit briquettes and 25 unlit with a hunk or 2 of smoke wood. It's easier than you think to keep the temps low.
Looks like it was 15 lit on the warmer days and 25 on cold days. Just mess with it.
Will do. Thanks.
I've read a snake in the charcoal basket can help maintain lower temps
How long do you need to smoke for? Have you thought about using the snake method?