There's lots of bacon making threads going but I don't want to hijack any.....so I'm thinking about the best way to cold smoke in my 18" wsm....I made buckboard bacon a few weeks back and it came out great but I couldn't keep the wsm below 175 and generate decent smoke. I used a fuse method with lump charcoal and an empty water pan.....anyways I have 9lbs of pork bellies curing at the moment and I'd like to try and keep the temps lower so I can smoke longer and not render as much fat.....ill probably go with the fuse method again but I'm thinking about filling the water pan full of ice and water to keep the temps down....has anyone tried this? Anyone see any potential issues? I think it will keep the temps down for at least a few hours but I'm also not sure if I'll have problems with condensate forming on the fireside of the water pan which may cause issues with my burning coals....anyway if anyone has any input or suggestions I'd appreciate it.
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Cold smoke in a wsm...
- Thread starter krex1010
- Start date
newtwoq
is one Smokin' Farker
A-maze-n smoker
http://www.amazenproducts.com/product_p/amns6x6.htm
http://www.amazenproducts.com/product_p/amns6x6.htm
blazinfire
Babbling Farker
I smoked jerky last year. I was keeping a temp of 150-160. Used the snake method. I am also curious to know about the water/ice. Because I didn't use anything in the water pan. well probably because I was trying to "Dry" out meat lol
kathicooks
Full Fledged Farker
I use ice when I smoke cheese to keep it from melting. Try freezing a whole pan of water instead of ice cubes and put it on the rack right under the belly. You will probably want to turn it over - the bottom won't get much smoke. it helps keep the temp down but still lets the smoke circulate.
robert-r
is Blowin Smoke!
I smoked 7 1/2 lbs of bacon last week in my 18.5 WSM.
I had no trouble keeping temps in the 160* range.
Used a snake, mini chunks of apple & cherry & no water pan. Got plenty of smoke.
Started the snake with a propane torch & it took about an hour for the TBS to arrive.
The cook was about 4 1/2 hours & this is what was left of the snake:
I had no trouble keeping temps in the 160* range.
Used a snake, mini chunks of apple & cherry & no water pan. Got plenty of smoke.
Started the snake with a propane torch & it took about an hour for the TBS to arrive.
The cook was about 4 1/2 hours & this is what was left of the snake:
blazinfire
Babbling Farker
I smoked 7 1/2 lbs of bacon last week in my 18.5 WSM.
I had no trouble keeping temps in the 160* range.
Used a snake, mini chunks of apple & cherry & no water pan. Got plenty of smoke.
Started the snake with a propane torch & it took about an hour for the TBS to arrive.
The cook was about 4 1/2 hours & this is what was left of the snake:
Am I seeing this right? why is your intake dampers placed weird? Did you drill more intake holes? I might just be looking at it wrong? but on mine I have one in between each leg.
robert-r
is Blowin Smoke!
I added 2 vents to the bottom chamber & 1 to the top for HH cooks.
In this particular instance... I had to open another vent to bring the temps up to 210* the last 45 min of the cook otherwise it would have been forever to get the bacon to 145*.
In this particular instance... I had to open another vent to bring the temps up to 210* the last 45 min of the cook otherwise it would have been forever to get the bacon to 145*.
blazinfire
Babbling Farker
Oh I see! I looked at that for a few mins and said "Man, that's not right" lol
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