M.T. Higgins
New member
Hello everyone.
I'm rather new here. I bought 18" WSM in July, and used it to great success with Chicken Wings, Chick Quarters, and Whole Fryers. ( Love my applewood smoked chicken!)
I live at 5280 feet, so I have learned a bit about the importance of O2, and the vents. I have been pretty easily able to maintain 210-240 at the top thermometer - ( still have 'no' upper or lower grate thermometers.. soon.. I use a pen thermometer to tell meat temps).
My question is, how do 'You' smoke at low temps?
I want to smoke several Whole Salmon Fillets at a very low temp, and I'd like to get some input from those who have done it before.
Logic tells me just use a lot less Kingsford, but how much? My target is 5 hours at 150 degrees...
Thank you all.
Buying the WSM was one of the best things I've done in years.. it's a hoot!
M.T.
I'm rather new here. I bought 18" WSM in July, and used it to great success with Chicken Wings, Chick Quarters, and Whole Fryers. ( Love my applewood smoked chicken!)
I live at 5280 feet, so I have learned a bit about the importance of O2, and the vents. I have been pretty easily able to maintain 210-240 at the top thermometer - ( still have 'no' upper or lower grate thermometers.. soon.. I use a pen thermometer to tell meat temps).
My question is, how do 'You' smoke at low temps?
I want to smoke several Whole Salmon Fillets at a very low temp, and I'd like to get some input from those who have done it before.
Logic tells me just use a lot less Kingsford, but how much? My target is 5 hours at 150 degrees...
Thank you all.
Buying the WSM was one of the best things I've done in years.. it's a hoot!
M.T.