"Cold" Smoking in the 22?


 
S

Stone

TVWBB Super Fan
I may finally have a chance to make venison sausage this weekend. (Or the next.) The recipe I want to do calls for smoking the sausage at 150*. What's the best way to keep the 22" Bullet at that temp?
 
I did it with the 26.5 OTG Using the snake method (4 briqs in line) .nit worked for hours. I didn't with the WSM, but in my opinion just depends on the number of briqs in line.

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My 20+ year old 18.5 WSM with a Cajun Bandit door, compression latch, and HeaterMeter ATC is able to hold 160F without issue. I use it as a holding oven after I have let my briskets rest from being cooked on a Minion Method fire.

-- Mache
 
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