Can the WSM 22.5" keep constant temps at 160-170?


 
S

Stefan - Romaniannitemare

New member
Hi There,
New to the forum. Did a bunch of research, but I can't find an answer on keeping a low temp constant at 160-170. I can smoke butts, ribs, chickens and keep a constant temp between 220-250 for 8 hours with no issue.

I'm looking for this low temp to smoke pork bellies. My goal is to have a 160-170 for about 3 or 3.5 hours and then bump it up to 220 for the last hour or so, or until the internal temp of the belly is 150. I have tried to use a few Kingsford briquettes, where I add more as needed, and use wet hickory chunks for the heavy smoke that I need. I have the vents fully closed and the top vent fully open. I have tried to add ice to the water bowl and nothing. My chunks and charcoal keeps catching fire and spikes the temps. I just can't stay at that magical 160-170 that I want. It keeps spiking to 200-210 all the time.

Any and all suggestions are welcome! Thanks in advance!

Happy Smoking!
 
I did a few Canadian Bacons on the 22 and was able to keep it at about 180/190 by using a fuse/snake, with KK briquettes, and 3 chunks of cherry, I think I could have held it down a little more, but I was smoking other stuff at the same time and didn't want it too low.
The bacons came out well even at the higher temp, I took them off at 145 internal.
 
Did you have water in the pan? I'd be happy with the 180 constant. I'll try the snake method. Did you use one row or two? And where did you keep the chunks, and I'm assuming they were wet? I need lots of smoke. Thanks!
 
I've smoked bacon in my 14.5 & 18.5 using the snake method. It works just fine. Held temps at 165* for 4+ hours, kicked them up to 180* for a while & then 210* to finish. It should work just fine in the 22.5. You can always do a test run to check out your setup.

I did not use water. I suspect it would make it hard to dial in temps at such a low range.

I used 3 rows of KBB - two on the bottom & one row above. I split some wood chunks into smaller ones ( think BIG chips) & placed them on the top row. I did not soak them.

In addition to adjusting the bottom vents, you may also have to adjust the lid vent.
 
Last edited:
I can keep my 22" below 200 if I keep all the bottom vents closed, and the top vent mostly closed. I don't have gaskets on mine, so there is enough leakage around the door that the charcoal stays lit, but burns very slowly. I'll start out with the top vent full open and one bottom vent half open until the temp tops about 120-130 (which doesn't take long), then close the bottom fully and the top mostly.

I've never tried to keep it as low as 150-160, so I'm not sure what the practical low end is with this method.
 
I have smoked pork belly and beef jerky at low temp with 22.5. first time with jerky I layered 4 briquettes blue bag kingsford in the snake method and had left over charcoal that was set up 3/4 way around ring. bacon I went to 3 layered works just as good. top vent I left open adjusted lower . both with great results!
 
Stefan, in my opinion ith the 22 WSM YOu CAN smoke at 160/170F just setting the snake in the right amount.
I suppose (comparing to my 26 OTG kettle) a 2 briqs snake is your way to go
 
Sorry I didn't get back sooner, but yes, I had water in the pan, the snake was just a loose pile along the charcoal ring about half way up, started with about 12 lit coals. 1 chunk touching the lit coals, the others next to it but not touching
The meat had plenty of smoke flavor and a definate smoke ring, total cook time about 2 hours, maybe a little more. Top vent open, one bottom vent slightly closed, the rest closed. If I closed it down more, I probably could keep it under 180. No mods other then a slot for the temp cords, and the charcoal ring wired to the grate.
 
Another question on this....I've used Kinksford briquettes for most of my smokes and also used lump charcoal, once. I find it that I have less temp control with the lump coal. Of course I bought a nice big bag at Costco, so now, I don't want to waste it, but I don't want to ruin my meat either. So, have any of you used lump coal for anything special? I would imagine it would be even more difficult for me to use lump coal to achieve my low temps. Thanks!
 
Let's just add wind into the equation. None of my WSM's are particularly wind proof. If not an outright windbreak, at least make a foil skirt around the bottom of the smoker. It really works well.
 
You must log in or register to reply here.

 

Back
Top