UPDATED W/ PICS) How to maintain 175 on WSM? help from the pros needed


 
D

David Simmons

New member
OK so I still haven't got the WSM figured out.

Cooking a large pork loin for need to impress guests tomorrow. What is the best way to maintain 175-200? half pan, vents, etc. Should I build the fire way early and let it cool down? Need to start cooking at noon.

NOTE: Used a cheapo brinkman for years and reached backyard legend status but I constantly am getting the WSM too hot or not consistent. (gulp) have reseorted to the electric box smoker but REFUSE to on the 1st smoke of 2010. Thanks for helping!!
 
Keep the pan full the wind away and close the vents to adjust the temperature down after the fire gets going good.

For a pork loin I would not think it would be desirable to go that low though. The meat is lean.
 
I agree and thik that temp is to low for a pork loin. my choice would be to do it over indirect on a weber kettle at 350 or so and would probably use a citrus based marinade and maybe the legendary orange sirracha chicken wing glaze on it...

that said to maintain 175 in a wsm use very few coals maybe 10 to start . Minion method for starting. since its probably a short smoke maybe stack one chimney full in the center of the ring vbefpore startin your 5-10 briquetts for minion method starting. keep the bottom vents almostcompletely shut or possibly all he way shut and the top vent only open 1/4 way.

Ideally the automatic temp control system (i'm a fan of the guru Digi Q II or Cyber Q II) are great for low temp cooks.

The big secret here is don't over fire the cooker and keep the lid on too much oxygen to the coals and you won't be able to maintain that low heat.

Wind is also your enemy a wind block is an excellent idea
 
Most WSM cooking is done in the 225-275*F range for low & slow. 175*F is mightly low.

No criticism intended, just curious...may I ask why so low?

Regards,
Chris
 
I'm curious as well, since that's an unusual temperature.

I've done it for smoking bacon and it's a question of not using much charcoal, totally shutting down two vents, and adjusting only the third. (Top vent is open of course). I've held it in the 160-180 range for something like 4-5 hours, I'd have to check my notes for the exact number.
 
Well, the 175 came from my last cook on the electric. It's a Smokin Tex. I set it at 175 and it looses no heat so it may have been a bit hotter. Anyway, about 5.5 hours later (morning bowhunt :-) we pulled it off and it was increadible. I used heavy smoke it the form of freshly fallen hickory branches.

Normally I do the little loins. But the butcher hooked me up with a fresh 8 pounder.

I'm with you on the citrus. Right now it's in my personal best: pineapple juice and Allegro. Kicked it up with some Italian for the oil and a squeeze of cattlemans for color.

So basically, bottom vents closed and 1 on top about 1/4 way is the recommendation? On the minion do you mean put a full chimney of lit coals to start or 5-10 burning and a chimney of unlit minion style?

BTW, PICS TO FOLLOW TOMORROW DURING COOK! Thanks guys!
 
I mean top vent 100% open, and of the bottom three vents two at 0% and one open just a bit. Start with 1/4 but don't be shocked if you have to tighten up from there.

For minion I'd go with that second one - just a few coals to start.
 
If your realy shooting for temps that low you may need to use the top dammper down to 50% as well.

The WSM isn't airtight even with the vents closed so you have to be careful about runaway temps. Still thinking you want higher temps a little over 250 but let us know how it goes!!

Allegro is great stuff!!! sounds like a good flavor may ahve to try it!!
 
I have only used temps this low when I made jerky in the WSM. At this temp your not really cooking the meat but drying it which is ideal for jerky. I believe I used a full unlit chimney in the smoker and then put 5-10 lit coals on top like has been stated above. Also as stated above, make sure the open vent is away from the wind.

You may want to read this post for more information... Jerky Post
 
OK So here it is - been on about 30 minutes. I had to do this Marines style (adapt and overcome). First issue all I had on hand was instant light charcoal so no minion.

Took meat out at 10am and did a rub and rest.

I went with one full layer of coal inside the ring and lit about 10:45 with a monster chunk of hickory. Let it burn for an hour and closed it off. bottom 1 vent 1/2 with rest closed. Top fully open. Seems to be maintaining 180 right now with good smoke.

I'll need to really watch the coal to make sure it holds. If I need to add I'll light in chimney and burn down.

My plan is to smoke until 145-150 internal. Then break down the smoker removing the tube and water pan. Drop meat down on direct for a ferw minutes to reverse sear.

Thanks for the help - here's to a nice pink ring, blackened crust, and juicy white internals.

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