Temperature trouble smoking salmon in WSM.

[daniels]

I have a recipe for smoking salmon.  The temperature range is 140°F to 150°F.  I can't get my WSM below about 160°F without risking extinguishing the coals.

I typically smoke pork but now-and-then I like something different and my wife loves the smoked salmon so I did that for mother's day.

Any tips for keeping the temperature down?  Can the WSM be kept in that range?  I used lump charcoal.  Would briquette charcoal work better for low temperature?

I ended up taking the salmon out of the smoker early because it was drying out too much around the edges.  At $9 a pound and smoking 7 pounds it's not fun to overdo it.  (It turned out great by the way.)

I've been considering switching to an offset smoker because I'm not pleased with the quality of the WSM.  Do you have more control of the temperature with an offset smoker?  It would certainly be more convenient to add fuel to an offset smoker than it is with the WSM.  Can an offset smoker be kept cool enough to be used for smoking cheese?

Should I just stick with the WSM for pork and get an electric smoker for fish and cheese?

Thanks all!

 

[SmokinAl]

I think you answered your own question.

An electric can't be beat for cheese, fish, sausage, bacon etc.

Anything that requires very precise temp control.

Al

 

[daniels]

Thanks Al!

I've used the WSM for a few years now but this was the second time for smoking salmon.  The first time was the dead of winter here in Iowa so it wasn't as much trouble to keep the temperature low.

I'm asking in the electric smoker forum for some recommendations on my first electric smoker.

Thanks again!