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Yo to all, During that last big cold spell we had a few weeks ago, I stumbled across a new trick for smoking cheese on my new 18.5" WSM that has the 2.5 gallon water pan. I decided to brave the cold and cook some ribs. Upon removing the lid to the bullet, I noticed that I had not drained the waterpan after my previous cook. It was a two gallon cube of ice. During the thawing process I remembered that years ago during my last cheese smoking attempt, I had placed ice cubes in the shallow water to facilitate a cooking temperature of below 100ºF.
So once I was done cooking the ribs, I dumped the water from the pan and replaced it with fresh water. The next day, it was completely frozen. I then stored the pan with the frozen water in my deep freeze until the outdoor temperature was in the forties.
My idea worked! The block of ice made it much easier to keep a steady temperature of 90ºF. I was able to build a bigger and hotter fire than I had in the past. The hotter fire allowed the pecan I was using for smoke to burn cleaner too. I was able to get about four hours of smoking time with this method before the ice was half-way melted.
I will be doing this again soon.
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