Need advice`on webber smokey mt.

[minnbill]

Am thinking about buying the 22.5 model and am wondering about temp control'I know its easy to maintain in the 200 deg range but am wondering about low temps in the 100's for sausage making and then again in the 300's for birds and grilling any info would be great thanks bill

[minnbill]

Bump.does nobody own one of these?

[Kingudaroad]

Wheres Rich?? When you don't need him he's always here!

[Texas-Hunter]

Wheres Rich?? When you don't need him he's always here!

Not sure how he missed this thread.... Helloooooo Rich!

[gooose53]

I got one!! With the water pan in place and using only one of the vents open about 3/4 it maintains at 240 really easy. Without the water pan it will goto 300 or better. I haven't tried getting to 200 yet. I'm taking it to a rib only contest this weekend and will probably use it and try keeping about 220 and let you know.

[Kingudaroad]

I guess you could do something like this...

http://virtualweberbullet.com/coldsmoker.html

[Richtee]

oops sorry... a semi- busy day. Cold smoking in a WSM is a PITA. Only time I can really keep it low is in ambient temps of 20° or below, with a small fire.

That link King provided looks cool I had not seen that. But it's STILL a PITA.

[Richtee]

Not sure how he missed this thread.... Helloooooo Rich!

Still hiding after that Wings loss... contemplating my belly button.

[minnbill]

oops sorry... a semi- busy day. Cold smoking in a WSM is a PITA. Only time I can really keep it low is in ambient temps of 20° or below, with a small fire.

That link King provided looks cool I had not seen that. But it's STILL a PITA.

I wasn'treally talking about cold smoking but more on the 120-180 deg for sausage making. thanks bill Oh yeah, I have to leave town for a couple days so will check back with ya on sat.

[Kingudaroad]

I wasn'treally talking about cold smoking but more on the 120-180 deg for sausage making. thanks bill Oh yeah, I have to leave town for a couple days so will check back with ya on sat.

Yes I understood what temp it takes to make smoked sausage, but I just don't think you can get that thing in the 140 to 180 area without importing or exporting the heat and smoke.

Maybe a 6 to 8 briquette coal base with 1 wood chunk nearby?