Fresh Kielbassa from Masterbuilt Gas Smoker

[slidetuba]

Just smoked 3+ pounds of Kielbassa.. Used Cherry wood and smoked for 1.25 hours at about 225-250.. Check out the pics..

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• slidetuba
• Mar 31, 2015

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• slidetuba
• Mar 31, 2015

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• slidetuba
• Mar 31, 2015

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• slidetuba
• Mar 31, 2015

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• slidetuba
• Mar 31, 2015

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• slidetuba
• Mar 31, 2015

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• slidetuba
• Mar 31, 2015

Thoughts??

 

[x0xsaywhutx0x]

Looks delicious! Making my mouth water!

 

[unclebubbas bbq]

Nice job on the kielbasa....now that's a staple in Pittsburgh!

 

[GaryHibbert]

Looks great.  I love the stuff.  Where I grew up (Saskatchewan) it was always known as Kubasa.

Gary

 

[bigd3077]

Coming from a polock, looks great!

 

[slidetuba]

I'll let everyone know how it tastes after Pascha next Sunday.. Us Orthodox have another week to go..

 

[unclebubbas bbq]

You need to send me a care package along with a sandwich from Primanti Brothers!

 

[timberjet]

Hey there is a guy who just got that exact same smoker on here asking about doing a pork shoulder picnic roast. Have you done any mods to it yet to get better smoke control? I'm just trying to help him get it setup right before he takes the plunge. Great looking sausage. Thanks in advance.

 

[slidetuba]

Nothing spectacular.. Lined the bottom of the box with aluminum foil, put in an over thermometer, and filled the chunk pan with lava rocks..

 

[timberjet]

Does it put out good smoke and how long in between reloading wood? Do you use chips or chunks? I see a lot of guys have a hard time keeping it from flaming your wood and keeping the temps down.

 

[slidetuba]

Flame ups are inevitable.. I just try to keep a good eye on it.. I use chunks rather than chips or pellets.. (If it's wood smoke, it should look like wood, huh?) And yes, it does put out pretty good smoke, I think..

 

[bigd3077]

I did this to my electric.

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• bigd3077
• Apr 3, 2015