Keith Pietranczyk
TVWBB Member
I'm getting ready to smoke the 1l lbs. of bacon I currently have curing, this weekend. I own the 22 WSM and a Performer. I want to smoke it around 130° for about 3 hours. Which should I use, the WSM or the Performer? I have not tried to get the WSM that low and have NEVER smoked on the Performer. I would welcome and appreciate all advice regarding apparatus, fuel, etc. as well as any other comments you feel might help!