First post : weber smokey moutain questions

[bouyachaka]

Hi everyone!

I would like to benefit from your smoky wisdom. I plan to buy a weber smokey mountain cooker to make smoked trout first nations' style. The key of the recipe is to smoke the fish 6 hours at 150 F. My question is : is the smokey mountain cooker can smoke food as low as 150 F?

Thank you in advance !

DKT

[SoEzzy]

Yes you can learn to cook at that low a temperature on a WSM, but you need to find a technique that provides heat and smoke, hot enough but not too hot, and smoky enough without stalling out the smoke.

My method was to light 3 briquettes, arrange them together, and put the chuck of wood right on top of them. I would burn 2 or 3 of these triangles and feed them through the door on the cooker, adding more briquettes as they burned out, and moving the chunks from one triangle to the next!

It's a pair amount of work, but it gets the job done!
_________________
Here's a change Robert.

I still work here!

[k.a.m.]

Welcome to the ring bouyachaka, looking forward to seeing some pics of your cooks.
If you build a small enough fire it is possible. You could also use a smoke generator as well.
I hope this helps.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[bouyachaka]

Sweet ! Just to know, those three briskets make smoke how much time aproximately before they get burned?

BTW thank you for your last quick reply

DKT

[SoEzzy]

[bouyachaka]

Lol english is my second language, the first one is french.

I don't know why but i tought «brisket» was the translation of the french word «briquette» but it is the same in both langages.

Thanks for your time and I can't wait to show you my results (found some very lean trouts 8-10 inch and I will brine 'em in salt and maple syrup then dry/cook them with maple smoke during 6 hours)!!!

True Quebec's north coast smoked trout!

[SoEzzy]

Not a problem!

Brisket is a cut of Beef from the chest area!

Welcome to the forums, looking forward to pictures and methods of every part of your Trout experiments!
_________________
Here's a change Robert.

I still work here!