WSM (22) or Performer??? Which to use?????

[Keith Pietranczyk]

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!!!!

 

[John B]

Lower temps are harder on a kettle than they are on a wsm. I have never tried what you are asking about, but you may want to make a small smoke ring out of something like a coffee can. Cut the bottom out and drill holes around the sides and only load your fuel and smoke wood in that. You can keep temp low without choking the fire out that way. You may need to change the fuel more often, but it will be easier to maintain. Good luck, I am sure other brighter ideas will follow mine.

 

[Noe]

Keith, a little tip to get low temps using the wsm, go purchase a smaller charcoal grate that sits below the bottom vents.

 

[TravisH]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">On the other hand, I've NEVER smoked on the Performer. </div></BLOCKQUOTE>Now would NOT be a good time to try to learn. Use the WSM.

Then get yourself a small butt and learn with that on your Performer.