? on the Snake method in the WSM.

[timothy]

Do you use water in the pan?
I'm following a recipe for Old-timer's bacon. Start at 130* for 1-2 hrs., then 150-160* for 2-3 hrs. or until the color looks good.
Then up to 170-180* until 142* int.
I searched a few threads and found one way to stack the brigs that mirrors the temps I want, but no mention on water or not.

 

[EricV.]

I never use water in the pan. I use the snake method when I smoke sausage in my WSM 22. I start the temp very similar to what you have posted above, except I pull at 160 degrees internally. I do make the snake bigger at the end & I do use an ATC.

 

[timothy]

Great! I never tried the snake on my WSM or gone this low before.