Being a real jerk today.

[Smokin' Dick]

Like many of you we are in the midst of a blizzard and there is about 15" of snow on the ground right now and more piling on all the time. Perfect day for doing some jerky. Cut up a 4# top round, mixed up a new experimental spice mix, I'll let you know how that goes but a couple of ingredients are beer extract and Worcestershire powder. Anyway the WSM is out on the back porch with a blue tarp for some snow protection and a custom made, by me, Eternal Windblock Enclosure, patent pending. Here is the WSM in it's little shroud.



Here is the top grate with meat and temp probe



And finally for the very few of you out there with no snow, a view of what the smoker is seeing while chugging away at 120°.

[Richtee]

Hehehe... Eternal Windblock Enclosure®!

Carry on, soldier!

[new smoke]

Lookin' good, SD.

I like the shroud, and the snow.

[Fishawn]

Like the windbreak also ........ Having been contemplating purchasing a WSM for a while, one of the questions I have (and this would be open to all WSM owners as well) is how are they for maintaining the lower heats like 120* -180* say, like Dick is doing here, for jerky & sausage?

The jerky looks great BTW

[Richtee]

Low temps are done by limited fuel...and increased attention. But it can be done.

[HawgHeaven]

Lookin' good, SD.

I like the shroud, and the snow.

Ditto on the shroud, not so ditto on the snow...

Stay in it!!

[Fishawn]

Low temps are done by limited fuel...and increased attention. But it can be done.

Sounds like to much work for me...

[Smokin' Dick]

The low temps can really only be achieved in the colder months, so winter time is jerky time over here. Right now the WSM is at 120° with the top vent full open and all other vents closed. Leaky door I guess. In the warm weather with all vents closed, including the top, she will shut down quickly so I assume there is very little flow through any joints or holes. Thanks for the shroud approval, came up with it last cook as temps were uncontrollable in that blizzard. This is the first time using it. When I set up the fuel, Wicked Good Charcoal, I use two fire bricks and place them on the charcoal grate so the charcoal will be in an S shape around them. Fill the void full with charcoal and a few small wood chunks and light it off with a propane torch at one end of the S for less than a minute. Put the cooker together with 1 vent at 1/2 open till about 90° close it down and load in the meat. Holds pretty well.

[HawgHeaven]

Like the windbreak also ........ Having been contemplating purchasing a WSM for a while, one of the questions I have (and this would be open to all WSM owners as well) is how are they for maintaining the lower heats like 120* -180* say, like Dick is doing here, for jerky & sausage?

The jerky looks great BTW

You won't be sorry... them WSMs are quite the cat daddy's meow. Gofer it, I say!

[Smokin' Dick]

Like Rich said, it does take a bit of attention when trying to keep the cooker at such a low temp. I have had to open her up and put a torch to the fuel twice today. Temps were dropping a little low, got down to the low 90's. That's a whole lot better than last storm when I could not keep the temp below 150°. Jerky pics forthcoming. Been on since 10:30 this morning.

Making some Biscotti, too. In the oven though so I guess that doesn't count.

[Richtee]

Making some Biscotti, too. In the oven though so I guess that doesn't count.

Well, not towards jerky, but I love biscotti! Cup of strong coffee and dunk away!

[minnbill]

Nicely done good looking jerky .I havent even tried my wsm for sausage at low temps .I may have to give it a go. for a good job