Keeping low temps for smoked sausage?

[mcgolden]

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.

[addicted-to-smoke]

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.

[mcgolden]

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.

[landgraftj]

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.

[landgraftj]

Looks like it was 15 lit on the warmer days and 25 on cold days. Just mess with it.

[mcgolden]

Will do.  Thanks.

[jdefran]

I've read a snake in the charcoal basket can help maintain lower temps

[pbe gummi bear]

How long do you need to smoke for? Have you thought about using the snake method?