I am not seeing any red flags on your bacon smoking process.
Although unlikely since you are using damp sawdust, you might want to ensure the sawdust is just smoldering slowly, and NOT burning with an open flame.
Any WSM owners able to hold 125 degrees?
Are there any WSM owners out there able to hold 125 and step up temps every hour? If so please share your knowledge. I have both the 18" and 22". Also what hangers do you use?
You are talking about COLD SMOKING at 125F. If you want graduated temperature steps, a pellet smoker is probably the better way to go.
A single WSM is a bit short to ‘hang’ stuff if you ask me. I’ve got a fabbed up double but, to be honest if I was going smoke something slowly and with lower temperatures, I’d use my reverse flow stick burner.
With a 14", 18", 22", and a double 22" I’m a big fan but, hanging sausage or ribs or cold smoking are not their strength. YMMV.
The BBQ-Brethern and WSM (virtual bullet?) forums are good places to find advice on something specific like this.
I bet you could hold something around 125F in a WSM by building a smaller fire, but the trick will be stepping it up every hour for a long time. Obviously, you just add more coals, but it’s probably a matter of trial and error as to how many. Unless The Force is much stronger in your family than it is in mine, you’ll probably want something like a Billows or Guru.
The other trick is what sidpost mentioned, the hanging. There’s not much room there. I’ve seen extenders for sale, but they are mighty expensive.
That’s what I thought. I love my WSM, just not the right tool for this job. I see another smoker in my future. Will have to start laying the ground work with the wife.
I just saw a post by Dan Ferdinande about using his WSM and a sausage hanger for snack sticks. Maybe he has some insight.
Sorry for the delayed response…
I have a weber sausage/fish hanger in my wsm 22 and 18.
I use the snake method with Kingsford and no wood (the briquettes provide adequate smoke flavor/color) the snake gets wider and I shuffle the coals as needed.
I shoot for 110-130 for 1 hour to dry
140-160 1 hour and 180-200 to finish.
I cut my casings 33" (fresh or collagen)
And tie the ends so I can flip the rings and prevent over cooking the top half of the sausage.
Thanks, I will try it without food and see how it goes. Perhaps a 2 wide snake then increase to 2 wide & 1 on top then 2 stacked over 2 and see what happens. I also have a neighbor that has a 22. I may borrow his mid section and try double stacking. Might need a ladder. :')
Like the tying and rotating idea.