So I ground up 5 lbs. of pork butt for Kielbasa and tonight I will stuff into casings. I don't have a way to reliably cook at 180F to bring the IT up to 155 for hot smoking so I'm considering options. I have a charcoal/propane grill with too many hot/cold spots to cook consistently even. And the house oven's temperatures spike all over the place.
I'm assuming since I used cure #1 in the mix that I can maybe cold smoke the kielbasa for a few hours and then poach it in simmering water to bring it to 155F. Will that work? Any other advice?