A-maze-n kielbasa

[smokingohiobutcher]

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.

http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1125101208.jpg

Here are some larger links to be used in various dishes like fried potatos, cabbage and noodles, ect.
http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130101303a.jpg
 

Some sandwich sized links.
http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130101303b.jpg
 

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.
http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130101303.jpg
 

Here is the smoker ready to roll!
http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130101305.jpg
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!
http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130101536.jpg

http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130101537a.jpg
 

SO much garlic and pepper  MMMM!
http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130101536a.jpg
 

A close up!
http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130101541a.jpg
 

Here they come! 
http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1125101612a.jpg

The fatties took another  half hour...well worth the wait.
http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130101641a.jpg

http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130101641.jpg
 

 And cut and ready for making sammies!
​

http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130102038a.jpg

http://s690.photobucket.com/albums/vv267/m0kwarnke/Pork/?action=view&current=1130102038b.jpg
 

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

Thanks for watchin!

SOB-QTV
​

 

[ak1]

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

Nice job on the kielbasa

 

[realtorterry]

  FANTASTIC

 

[tjohnson]

I'm digging the fatties.

Looks Great as usual!

Todd

 

[Bearcarver]

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 !  

Bear

 

[smokingohiobutcher]

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 !  

Bear

 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?

SOB

 

[Bearcarver]

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 !  

Bear

 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?

SOB

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!

Bear

 

[chefrob]

great lookin links...........love the smoker too!

 

[smokinstevo27]

Your killin me, I'm starvin right now. 

 

[rdknb]

Grrr why do I look before Dinner!!!   Drooling

 

[wingman]

Oooo! Ahhhh! Yummm! Nicely done!

 

[meateater]

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

 

[miamirick]

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?

 

[roller]

That is really nice...really !!!!

 

[smokingohiobutcher]

Hey thank everyone for the props!
 

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?

Rick

    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.

SOMEDAY!!!!

Thanks

SOB

 

[Bearcarver]

Sheeesh!

That SOB doesn't mess around!

Great stuff!

Bear

 

[rbranstner]

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

 

[raptor700]

Man...SOB, Those ribs look better than the PB I had for breakfast! WOW

 

[scarbelly]

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

 

[Bearcarver]

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 !!!!!