YUP did all of that on my second batch which turned out so much better than the first. Sorry didn't take any pics of the second batch ;o*( After the first batch I realized I needed some smaller pieces of wood instead of the full size sticks I normally use. I was super happy with the second batch! thanks for all of YOUR thoughts dward51....much appreciated. I learn new things everyday about smoking.
Good looking kielbasa!!!
Have you thought about making a small fire basket for the offset? That would let you run a small compact block of lit coals for lower heat output. You may have to either use chunks of smoke wood instead of full sticks due to the size, or get to the red coal stage outside the firebox and then load the box/basket with pre-lit. Just a thought - smaller fire = less heat.
thanks Johnnie Walker they were really tasty. go for it and make yourself a batch!
Josie, those sausages sure look good to me.I need to make another batch of kielbasa!
you are most welcome inkjunkieAnother thing added to the ever increasing list of things to make...Thanks for sharing the recipe....
Dan,Great post and tasty looking sausage, Josie! I'm trying to get sausage smoking temps out of my offset as well, but I have the MB gasser box with a mailbox to get by with for now.
So far I've only made Kielbasa with pork and have been wanting to try beef with it, but the Mrs made me promise not to mess with my recipe (sigh). Maybe when she's not looking...
Points from me!
Dan
(No Marjoram?)
you are most welcome Pete.
thanks for sharing......
Pete (the subman)
you are most welcome my foodie friend. thanks for the points!
Looks terrific and thanks for the recipe.
Points for you!
Disco
you're welcome Peelmaster.....Enjoy!
Thanks so much for sharing the recipe. I think that I'm going to try this one out!
thanks Gary and thanks for the RF info great information. thanks for sharing my smoking friend!
Sorry I'm so late Nice Job Josie, Looks great I sure need to make another batch
Gary
Thanks for the points. I smoked my kielbasa with cherry and pecan wood. I smoked it until it reached the internal temp of 150. This is a really tasty sausage.....Enjoy!Looks great gonna have to give this a try. What would did you smoke it with and for how long?