Thanks Joe - I still got to crank up the kielbasa soon! I will let you know.
I smoked these chubs for 8-12 hrs at 120F - 150F, and then finished them in a hot water bath at 200F, targeting an IT of 152F.
I really like the poach method, main reason is it heats the whole sausage fully, evenly and at a very controlled method that is easy to monitor.
As soon as the target IT is met it's quickly into an ice water bath down to 90F IT, then pat dry and hang a day or two to bloom. Really turns out perfect, and easy too.
Thanks DS, appreciate all the nice comments and thanks for the point!
Thanks Richie - much appreciated. Those old Coronet's are such neat cars, I have a blast in mine.
Thanks for all the comments guys!