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Old 12-08-2007, 11:04 AM   #1
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Location: Berks Cty, Pa.
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Going badly

Made my second batch of kielbasa yesterday and boiled a small piece for a test taste. It is dead perfect on, with garlic, seasoning and texture. It is now in the Lang. I'm trying to hold 160* in the chamber but it keeps climbing up. At one point I was shoveling snow into the fire box to slow the lump down (it works). The temp has ridden up to 170* to 178* several times before I opened everything up to cool it some.
The kielbasa has been on for 2 hours and one of them is showing 151* on the temp probe. The other 2 probes are 130* and 139*. So much for a 12 hour smoke.
Maybe an electric hot plate in the fire box could provide the low temp needed.
I'm on a very steep part of a learning curve here.

Sleeps till done
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
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Old 12-08-2007, 11:09 AM   #2
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Location: Utica, MI
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I've got an electric hot plate on my Santa list...14 hours of tending the WSM to keep it at 160 was fun but....DAMN!

So I'm going with the hot plate and a stainless steel bowl to put wood chips in for whenever I need to keep it at low temps for extended periods of time.

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22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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Old 12-08-2007, 12:54 PM   #3
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Bruce are you using that in the WSM?
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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