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how to run WSM 22 at 150 deg for a few hours?

jerseydrew

Smoking Fanatic
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Joined Dec 7, 2012
want to try my hand at jerky. but from what i am reading has to be at 150 degrees. was thinking of running it with my bbq guru and just leaning the fan barely open. and running the exhaust at 50% or maybe even less. 

not sure what do you guys suggest?
 

kc5tpy

Master of the Pit
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Joined May 12, 2013
Hello.  If I may offer my humble opinion.  I don't own a WSM but I know the reputation.  They are built for heat control.  If I may suggest, are you over thinking this a bit?  If I were to try this I would add small amount of coals to the WSM and when the temp comes down into range add the jerky.  I would also have a second larger fire going elsewhere.  As the temp starts to dip, add a coal or three as needed to hold the temp.  You might burn some extra lump wood but I would think it would be very little.  I should think you could hold a WSM at 145-155 indefinitely.  Would take some monitoring but start early some lazy Sunday morning and enjoy the process.  Maybe while your smoking build a new spice rack while sitting on the back porch.  
  Just a thought.  Good luck.  Keep Smokin!


Danny
 

jirodriguez

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Jun 5, 2009
To run a WSM that low for extended periods grab some briquets and make a "rope" of three briquets on the bottom layer with two on top, repeat that in a circle approx. 3/4 of the way around your charcoal ring. Place a hand full of wood chips on top of the pile every 12" or if you want lots of smoke sprinkle wood chips along the entire length. Light 5 briquets and place them at one end of the "rope", use the vents to keep the burn low and slow and it should burn for several hours at your desired temp.
 
Last edited:

jerseydrew

Smoking Fanatic
336
12
Joined Dec 7, 2012
 
Hello.  If I may offer my humble opinion.  I don't own a WSM but I know the reputation.  They are built for heat control.  If I may suggest, are you over thinking this a bit?  If I were to try this I would add small amount of coals to the WSM and when the temp comes down into range add the jerky.  I would also have a second larger fire going elsewhere.  As the temp starts to dip, add a coal or three as needed to hold the temp.  You might burn some extra lump wood but I would think it would be very little.  I should think you could hold a WSM at 145-155 indefinitely.  Would take some monitoring but start early some lazy Sunday morning and enjoy the process.  Maybe while your smoking build a new spice rack while sitting on the back porch.  
  Just a thought.  Good luck.  Keep Smokin!


Danny
 
To run a WSM that low for extended periods grab some briquets and make a "rope" of three briquets on the bottom layer with two on top, repeat that in a circle approx. 3/4 of the way around your charcoal ring. Place a hand full of wood chips on top of the pile every 12" or if you want lots of smoke sprinkle wood chips along the entire length. Light 5 briquets and place them at one end of the "rope", use the vents to keep the burn low and slow and it should burn for several hours at your desired temp.
i'm gonna play with it one of these weekends and see what happens. i will do a little of each method without any food just to see how the WSM reacts to different techniques. if al goes well then i will make jerky in a few weeks.  time to experiment. 
 

kc5tpy

Master of the Pit
4,343
183
Joined May 12, 2013
Hello.  Be sure to let us know how it comes out.  I kinda like that rope idea also.  I think you have the right idea.  EXPERIMENT!  Good luck.  Keep Smokin!

Danny
 

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