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A-maze-n kielbasa

Discussion in 'Pork' started by smokingohiobutcher, Dec 1, 2010.

  1. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    I brought home some kielbasa from work the other day and put some smoke to em!

    Smoke and kielbasa!   MMMMM!!!

    Decided to use the Ol' Doughnut Box smoker today...the A-maze-n Smoker is on top waiting to

    go in for the smoke. Its loaded with some pecan dust.

    Here are some larger links to be used in various dishes like fried potatos, cabbage and noodles, ect.


    Some sandwich sized links.


    Here are a couple of traditional naked fatties made with the bulk Kielbasa meat.

    they are great sliced and  fried in a pan to warm up and served on some toasted bread for a quick sandwich.


    Here is the smoker ready to roll!

    The a-maze-n smoker has really made this smoker a set it and forget it smoker. I used to hassel with trying to use an electric hotplate and a pan of wood chunks to make some smoke. What a pain....and I never was able to get the length of smoke time I wanted out of that setup. The AMNS also allows me to run this smoker out behind my storage barn( no electricty there ) where it is protected from the wind much better.

    2 and a half hours later @ 225* the links came out lookin nice!


    SO much garlic and pepper  MMMM!


    A close up!


    Here they come! 

    The fatties took another  half hour...well worth the wait.


     And cut and ready for making sammies!


    Sorry if any of the pics made you DROOL!!!

    Thanks for watchin!

  2. ak1

    ak1 Master of the Pit OTBS Member

    Nah! you're not sorry! But you owe me a new keyboard if mine shorts out now[​IMG]

    Nice job on the kielbasa[​IMG]
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I'm digging the fatties.

    Looks Great as usual!

  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I gotta agree with AK1.

    You aren't sorry, we know better.

    Man does that look great!

    What internal temp did you take that stuff to?

    The only problem I can see is Pennsylvania is much to wide of a state!!!

    And then you gotta be on the North Coast too! Must be about 600 miles all total !  [​IMG]

  6. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

     I took everything to 160*  IT.  I have a sister that lives in penna....but just across the state line. the 3rd exit on the penna turnpike I think.

    Is that close enough?

  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    LOL---That's still probably 300 miles!

    As windy as it's been for the last 24 hours, I should have been able to smell that kielbasa though!

  8. chefrob

    chefrob Master of the Pit OTBS Member

    great lookin links...........love the smoker too!
  9. Your killin me, I'm starvin right now. [​IMG]
  10. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Grrr why do I look before Dinner!!!   Drooling
  11. wingman

    wingman Smoking Fanatic SMF Premier Member

    Oooo! Ahhhh! Yummm! Nicely done!
  12. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I'm drooling over here, that's some great looking stuff.
  13. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    hey SOB   i love that smoker   you got a ton of room in there,   how many racks?   you got mucho sausage and still plenty of room

    food looks great   do you put the amazen off to the side in a box off that that side flue or does it go in the bottom over the burner on those ceramic discs?
  14. roller

    roller Smoking Guru SMF Premier Member

    That is really nice...really !!!!
  15. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Hey thank everyone for the props!

        I only have 4 racks right now. I'd like to get 4 more racks someday. I can do 8 pounds of jerky at a time now. If you look at the 5th pic you can see the amns down next to the burner. it gets the most amount of fresh air down there since there are intake dampers on eachside. I tried it on the ceramic discs( on the light colored spot in the center ) but it got too hot being right over the burner and all the dust seemed to burn up at one time. the pipe coming in from the side is from a beer keg firebox that i had for the original design...well it was only a smoke generator, really. that is where I had the electric hotplate and pan of wood chunks. i'll find a pic.

    I originally started with propane in the keg...but when I almost blew myself up cause it kept going out I abandoned that design.


    Here it was ready for its seasoning


    Here it is full of pork backribs...well not quite full, still had an extra rack.


    Here is all 18    half racks of pork back ribs...done in 2 batches.


    Its quite a smoker.  Its biggest problem is its all alluminium. The wind really sucks the heat out of it.  I have plans to insulate it someday and put an outer skin of metal over it.



  16. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    That SOB doesn't mess around!

    Great stuff!

  17. rbranstner

    rbranstner Smoking Guru OTBS Member

    I really need to quit looking at Qview in the morning when I have not eaten anything yet. Great looking sausage!
  18. raptor700

    raptor700 Master of the Pit OTBS Member

    Man...SOB, Those ribs look better than the PB I had for breakfast! WOW[​IMG]
  19. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Man SOB this post has me wanting something to eat and it is 4AM here - got insomnia now I am starving - Thanks alot LOL
  20. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    The funny thing here is that if you don't look close, you won't notice that that freakin' smoker is two full rib racks deep !!!!!