Cold smoke

[DaleO]

Anyone have a technique to smoke in the WSM at 150°. Technically, that’s not cold smoke temp, but want to shoot for 150-170° max, for some cured sausages that I’m making today.

 

[Anne M.]

I could do that in my climate by putting the wsm in the sun and putting a cold smoke generator inside (like the ProQ)

More serious: that's a difficult temperature, esp the lower end (65 oC) You'll have to try it out, but maybe starting with just 1 or 2 pieces of hot charcoal. Not more.

How long do you need to maintain this temperature for?

 

[DaleO]

wanted to hold around 3-4 hrs. Decided probably not a great idea with the WSM, I used my Pellet pooper instead

 

[Bob Bass]

In cool weather, the snake method works excellent....
Post # 536 in the Charcuterie section / Bacon Made Easy thread

 

[Dustin Dorsey]

Snake method is the easiest way to go about it. The other way is probably using a automatic temp controller of some type and straight minion but I've never done that. MartinB advocates this but he uses one that has an automatic damper capabilty.