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SmokingMeatForums.com › Groups › WSM Owners (Weber Smokey Mountain) › Discussions › Need Help with Smoked Kielbasa

Need Help with Smoked Kielbasa

post #1 of 2
Thread Starter 

With the 4th of July weekend upon us I know all of us are ready to grill/smoke all kinds of stuff. I have been using my WSM to smoke chickens, ribs, butts, etc. But I love sausage and hotlinks and although they are easy to grill, I want to smoke them. I have read so much on this forum but most of the treads include people making there own sausage and I don;t have that capability.

 

Can anyone advise me what to but from the store/butcher that already in links/ropes? Do I buy smoked kielbasa or fresh kielbasa and how do I smoke them differently. I plan on buying both kinds but I need help on deciding how to smoke them and what I should expect from the fresh vs. the already smoked stuff (help with hotlinks too please).

 

Thanks 

post #2 of 2

When I make Kielbasa I smoke it.  Then when I grill it I smoke it again using a kettle to re-cook it for a meal, but I've used the WSM to grill chicken before (in fact ...did it today) so I don't see why you couldn't grill/smoke kielbasa the same way.   I cook over direct heat without the water pan and it works great.

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