These are the final pics of my Polish Kielbasa venture. The Lang was ran at 130-150 for 4 hrs with Pecan and Pear wood. The Sausage took on a nice color and we grilled a few links afte the smoke for lunch again. LOL
Man these were good yesterday just grilled but now smoked for 4 hrs and grilled to finish they are incredibaly tastey! Sandy is now a believer in my new grinder investment and I am off the hook! LMAO!
The first 1/2 of this venture: http://www.smokingmeatforums.com/for...ad.php?t=79798
On at 150 degrees
I add a grill wok when I am smoking low temps to hold the small amount of fuel together and allow me a more consistant burn.
Just cause you see little smoke doesn't mean it ain't happening.
About done at 3 hrs.
Ok ready to come off. These should be cooked through before eating.
Cooling to be packaged with food vac:
I would recommend this recipe to anyone and feel good about it.
Man these were good yesterday just grilled but now smoked for 4 hrs and grilled to finish they are incredibaly tastey! Sandy is now a believer in my new grinder investment and I am off the hook! LMAO!
The first 1/2 of this venture: http://www.smokingmeatforums.com/for...ad.php?t=79798
On at 150 degrees
I add a grill wok when I am smoking low temps to hold the small amount of fuel together and allow me a more consistant burn.
Just cause you see little smoke doesn't mean it ain't happening.
About done at 3 hrs.
Ok ready to come off. These should be cooked through before eating.
Cooling to be packaged with food vac:
I would recommend this recipe to anyone and feel good about it.
