Polska Kielbasa - cherry,apple,hickory, or JD oak?

Discussion in 'Sausage' started by atcnick, Jan 16, 2010.

  1. atcnick

    atcnick Smoking Fanatic

    Hey guys, Im stuffing and smoking some polska kielbasa wedzona (smoked polish sausage) tommorow and not too sure what wood I should use. I have apple chips, cherry chips, hickory chips, and jack daniels whiskey barrel oak chips.

    I "wood" appreciate any input!
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I'd go with the hickory, with maybe some cherry added.
  3. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Hickory for the win !
  4. formerlyfatguy

    formerlyfatguy Smoke Blower SMF Premier Member

    Another vote for Hickory.
  5. marcinct

    marcinct Newbie


    In my opinion the best wood for polska kielbasa wdzona (im polish ) its cherry , apple or alder
    , so usually i use this wood , but if you like a bit stronger flavor hickory its very nice too
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I like Hickory for about anything...[​IMG]
  7. txbigred

    txbigred Meat Mopper

    I use hickory sawdust myself.

  8. audioxtremes

    audioxtremes Smoke Blower SMF Premier Member

    I use hickory. If I could get alder I would. Thats just the cajun in me!
  9. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Hickory for me too............................................... ..........
  10. atcnick

    atcnick Smoking Fanatic

    I ended up using one part hickory to three parts oak. I dont think it was the wood, probably my makshift smoker, but the sausage was way too smokey and bitter.
  11. livewirecs

    livewirecs Fire Starter

    I know this thread is super old but it came up on a search and I figured I'd jump in on a whim

    . I have a store bought Hillshire Farm Polska Kielbasa. Figured I would just throw it in the smoker...any guesses as to temps/length of time?
  12. reinhard

    reinhard Master of the Pit OTBS Member

    Those products are fully cooked already.  They come in rings or links.    You can simmer them in water for 15 minutes or so.  You can grill them on indirect heat until you get those nice grill marks [basicly heating them through].  You can put them in the smoker at 250 or so until they are nice and hot.  Reinhard.

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