So, I'm planning on making a test batch of kielbasa (krakowska style) this weekend. I have put together a formula that I feel will be nice to start with and I'll tweak as needed.
I have made many sausages over the years but have only smoked them using a small Alto Shamm.
I will be smoking this time using my BSKD. Basically, a vertical smoker with a SFB.
Despite the challenges I have encountered stabilizing temps with this unit, I have it figured out pretty well but only at high temps. I have made a nice charcoal basket of 3/4" expanded metal that holds about 20# of briquettes and wood chunks and I have only used the minion method.
This big question is: what is the best way to maintain the low temps that are desirable when smoking sausage?
Should I only make a small fire and adjust the damper on the SFB or is there another method?
I should add that my test batch will be about 10#. Five pounds of regular and five pounds of spicy.
I will be using Kingsford blue and my AMNS.
I look forward to all input from the masters.