Final Kielbasa Polish Smoke Views

Discussion in 'Sausage' started by shooterrick, Jul 26, 2009.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    These are the final pics of my Polish Kielbasa venture. The Lang was ran at 130-150 for 4 hrs with Pecan and Pear wood. The Sausage took on a nice color and we grilled a few links afte the smoke for lunch again. LOL
    Man these were good yesterday just grilled but now smoked for 4 hrs and grilled to finish they are incredibaly tastey! Sandy is now a believer in my new grinder investment and I am off the hook! LMAO!

    The first 1/2 of this venture:

    On at 150 degrees

    I add a grill wok when I am smoking low temps to hold the small amount of fuel together and allow me a more consistant burn.

    Just cause you see little smoke doesn't mean it ain't happening.

    About done at 3 hrs.

    Ok ready to come off. These should be cooked through before eating.

    Cooling to be packaged with food vac:

    I would recommend this recipe to anyone and feel good about it.
  2. morkdach

    morkdach Master of the Pit OTBS Member

    thanks i'll save this as i really like Kielbasa but have to watch for a good sale for me to justafie it
  3. smokeamotive

    smokeamotive Smoking Fanatic

    Stop it! Stop it!! Your making me crazy! Must Have Sausage!![​IMG]
    Thats some good lookin work there.
  4. rivet

    rivet Master of the Pit OTBS Member

    Beautifully done, and congratulations! [​IMG]
  5. tacman

    tacman Meat Mopper


    Those are some fine looking links my friend!

    Loaned my grinder out to a friend but now have an even stronger excuse to go pick it up. (it's a commercial grade grinder and weighs ton and I have not needed it but am rethinking my need now!

    Thanks for sharing!
  6. werdwolf

    werdwolf Master of the Pit OTBS Member

    WOW! Great looking sausage [​IMG]
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great looking sausage! Any way you could hang a dowel in the smoker to hang the sausages off of?
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those look great Rick.
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Great job rick You guys are just not gonna stop teasing all of us out here and cyberland with all that good sausage. thanks for the nudge.
  10. dexter

    dexter Smoke Blower

    Judging from what I am seeing, I know its happening !!!!!!!! Great Job
  11. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I have plans to have 3 hooks welded across the inside of the tank that will hold bakers baskets I have or a metal rod for sausage. Like all my mods I got the stuff just not the expertise to install\weld ect. Eventually I will bread down and haul her to a welding shop and say do this while I watch. LOL

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