- Nov 18, 2010
- 29
- 10
Is it possible to hold lower temps in the WSM? I want to make some sausages from The Marianski brothers "Home Production of Quality Meats and Sausages" and they call for a tiered cooking of the meats. For example, today I have some hot dogs, lap chong and krakowska going. These require differing temps, but do call for holding the temp around 113-131 degrees F for an extended period of time. Same for 167-194 degrees F (lower is better).
Is this possible? I have an 18.5" WSM. Is there some accessory that can help? I couldn't manage it on my own. The hot dogs are good, too much fat rendered in the lap chong and the krakowska will be cut tomorrow, but I think too much fat rendered too.
I thought an A-Maze smoker might help, but I'm not too sure.
Thanks
Is this possible? I have an 18.5" WSM. Is there some accessory that can help? I couldn't manage it on my own. The hot dogs are good, too much fat rendered in the lap chong and the krakowska will be cut tomorrow, but I think too much fat rendered too.
I thought an A-Maze smoker might help, but I'm not too sure.
Thanks