Keith Pietranczyk
TVWBB Member
So last weekend I made about 50 lbs. of sausage, started fermenting 9 lbs. of sauerkraut and began curing 11 lbs. of belly (for bacon). The curing of the bacon is going exactly to plan and am almost ready to smoke it this weekend. The smoke temp states it should be around 130° for about 3 hours (or you hit about 150° internal). Should I use my 22 WSM or my Performer? I have doubts about being able to have the WSM that low. Never did it before. On the other hand, I've NEVER smoked on the Performer. Tips on this and methods, fuel, etc. would be greatly appreciated!!!!