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low temp smoke

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Zmokin
Zmokin Posts: 1,938
in EggHead Forum
Anyone ever try to run their BGE at 170 to 175?  I have problems just trying to keep mine down at 225.
I'm hoping for some helpful tips on how to run that low
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
 and a BBQ Guru temp controller.

Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

Location: somewhere West of the Mason-Dixon Line
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  • Chelnerul
    Chelnerul Posts: 153
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    I would too! I also can't keep it beneath 230-240...
    Manning our FOB in occupied Northern Virginia...
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  • lkapigian
    lkapigian Posts: 10,761
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    If you are just trying to Smoke and not Cook? IE Smoked sausage jerky etc and just get it to a safe temp..just a piece of lump or 2 and AMZN Smoker you can keep it down--Lots of options--or are you trying to do a Low and Slow @ that temp?
    Visalia, Ca @lkapigian
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  • SoCalTim
    SoCalTim Posts: 2,158
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    For a 225 cook, it's all about how you position your lump. I'm only too sure someone will come along to describe the process.

    Myself, I use a set-it-and-forget-it Guru for temps that low.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    I just use a reducer (old metal coffee can with both ends removed) along with a small, yet efficient fire. Having a controller would help too. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • fishlessman
    fishlessman Posts: 32,754
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    small pieces of previously burnt lump about 2 inches deep covering the grate. small pieces block the holes and they need to be small with enough contact to keep the small fire going. the cofee can idea works as well. this is one cook where opening the dome often is no good, the sudden increase of air gets too much burning at one time. i aim to start at 150, it will rise over several hours but im good between 150 and 180 for things like jerkey
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lousubcap
    lousubcap Posts: 32,347
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    Every year around this time I run a low-temp manual smoke (150-190*F) to dry hot peppers in the LBGE.  I just load with lots of small lump pieces (quarter to half-dollar size), build it into a pyramid shape,  and light in one spot-dial it in, set the vents and the friggin thing is more stable then when running hotter.  Should I really care about a cook at this temp, I doubt it would happen.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Zmokin
    Zmokin Posts: 1,938
    edited October 2017
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    I'm looking to make my own bacon and I want to keep it cool enough so as not to render the fat while smoking it.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
    · Share on FacebookShare on Twitter
  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Zmokin said:
    Anyone ever try to run their BGE at 170 to 175?  I have problems just trying to keep mine down at 225.
    I'm hoping for some helpful tips on how to run that low
    I truly hope you're not looking at smoking meat in this temp range. 

    Are you looking to cold smoke? 

    This said, my XL reluctantly will maintain 250. It will cruise for days at 275. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • GrateEggspectations
    GrateEggspectations Posts: 9,272
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    When I want to keep temps down and stable, I employ a water pan - though I've never aimed to run below about 200.
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  • SemolinaPilchard
    SemolinaPilchard Posts: 1,282
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    +1 on the coffee can.
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  • bgebrent
    bgebrent Posts: 19,636
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    +1 on the amzn smoker. 
    Sandy Springs & Dawsonville Ga
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  • Zmokin
    Zmokin Posts: 1,938
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    lkapigian said:
    If you are just trying to Smoke and not Cook? IE Smoked sausage jerky etc and just get it to a safe temp..just a piece of lump or 2 and AMZN Smoker you can keep it down--Lots of options--or are you trying to do a Low and Slow @ that temp?
    I have the Amazing smoker, but by itself, the temp will never get high enough.
    How do you run the AMZN and burn lump at the same time?
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • nolaegghead
    nolaegghead Posts: 42,102
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    SmokingPiney said:
    Zmokin said:
    Anyone ever try to run their BGE at 170 to 175?  I have problems just trying to keep mine down at 225.
    I'm hoping for some helpful tips on how to run that low
    I truly hope you're not looking at smoking meat in this temp range. 

    Are you looking to cold smoke? 

    This said, my XL reluctantly will maintain 250. It will cruise for days at 275. 
      You can smoke cured bacon at any temperature.
    ______________________________________________
    I love lamp..
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  • vb4677
    vb4677 Posts: 686
    edited October 2017
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    Here's what I did to "cold" smoke some salmon under 200F...

    http://eggheadforum.com/discussion/1198868/sub-200f-salmon-smoke#latest
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • KennyLee
    KennyLee Posts: 806
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    vb4677 said:
    Here's what I did to "cold" smoke some salmon under 200F...

    http://eggheadforum.com/discussion/1198868/sub-200f-salmon-smoke#latest
    So glad I saw this.....signed on tonight just for this reason.  Doing my first smoked salmon this weekend and had no idea how to keep the BGE sub 200*

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • vb4677
    vb4677 Posts: 686
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    Yup.  Keep it tight !  I've done this a couple of times now.  Was SO pleased the first time thru with how friggin' awesome these BGE's are !    Best of luck and post some pics of your fish!

    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • Zmokin
    Zmokin Posts: 1,938
    edited October 2017
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    vb4677 said:
    Here's what I did to "cold" smoke some salmon under 200F...

    http://eggheadforum.com/discussion/1198868/sub-200f-salmon-smoke#latest
    Thank you so much for that link, the pictures of the lower and upper control are EXTREMMMMMELY helpful, like they say, a picture is worth MORE than a thousand words sometimes.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
    · Share on FacebookShare on Twitter

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