How to get smoker to hold at ~130-180 degrees?

[John VB]

I did some searching on here, I found some cold smoking tips to go around 80 degrees, and my smoker choked all the way down will hold at about 175 degrees, but I want to hold and control in that middle range (going to try to smoke some venison ring bologna). Any thoughts?

 

[Jon MI]

All bottom vents closed, except one. You have to watch it a little, its pretty much between a hair and a crack open.

 

[Doug D]

How much (or little) lit charcoal are you using?

 

[John VB]

I should have clarified, 175 is with about half a bowl of charcoal, vents closed nearly all the way down.

 

[Doug D]

Did you see this article?

 

[Dan N.]

Have maintained 140 - 150º at the lid for an 8 hour jerky smoke. Started with one layer of Kingsford (the only time I ever use Kingsford) with about 5 lit briquettes in the center. Shut down all vents (slight opening on front vent) when lid hit around 90º. Slow climb to 140º. Had to periodically add a few unlit to maintain fire.

 

[John VB]

Thanks Dan, that's what I was looking for. I'll give that method a shot, and let everyone know how it went!