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Kielbasa in the e-WSM - Page 2

post #21 of 28

All of your thoughtful prep work paid off very well.   Love the color of the Kielbasa and the money shots make me want to grab some!!!  Very good thread.  :points:Reinhard

post #22 of 28

Dave, CONGRATS it looks like a mighty fine batch!  No complaints about ANY of that.

 

 :Looks-Great: 

post #23 of 28

Those look great.  I have saved the recipe.  Now I just need to find the time to make them.

post #24 of 28

Looks great. My favorite kind of sausage. Thumbs Up

post #25 of 28

Terrific Keilbasa and terrific thread.

 

points1.png

 

Disco

post #26 of 28

OH MAN!!!! Looks sooooo Good Dave !!!!

:drool:

Tim

post #27 of 28

nice job!  looks tasty!

post #28 of 28

Did you water bath these to get them to keep their shape? What were the temp step ups at each hour? How many hours of smoke/total cook time? After doing some reading elsewhere, it said you should never go over 160 pit temp, otherwise you risk having fat render and drip out, however, I get the impression your casings were solid enough at that point it wouldn't matter? 1 more thing: How do you measure IT on this? Probe inserted into the end of a link the entire time, or probe the side of a link towards the end? Also, could you eat this as is, or do you have to fry it? Sorry about all the Q's, I just want to do this right.  Thanks EDIT: I emailed weber and they said that rack is rated for 33lbs of meat. So got my answer regarding that..


Edited by eh1bbq - 5/11/15 at 5:46pm
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