Slow smoking fish

[Guest]

Hello from beautiful Seneca Lake in the finger lakes region of NY!
With one of my previous electric smokers I was able to dry smoke fish(trout and salmon) for about 12 hours at 120 deg. F. I tried this last weekend and the WSM "stalled out" on me.(yes I was too lazy to stay up all nite and babysit it) Has anyone tried this method and been successful?

thanks,
Kris.

 

[Jim Minion]

I would suggest using an eletric burner to generate heat at those low temps or you need to have the fire outside the WSM and with dryer vent hose, pipe the smoke to the WSM.
Trying to keep a charcoal fire going at that low of a temp you have to starve it for air and you have the stall you got.
Jim

 

[Guest]

I would not want to try cold smoking on the wsm, too much work. I have done it on other bullet cookers. You need to use small amounts of coals. I use to have a good system of starting with 6 coals and adding 2-4 every hour to keeps temps at or below 140 but not for too long as I would increase in increments to 220F.

 

[Guest]

Thanks for the advise, what you said makes great sense. My previous smoker was one I built and was a dual burner electric. One burner for heat and one for smoke chips and supplmental heat. Both burners had rheostats for control and I had a top air vent, so I had infinite temp control! Thanks again!