Smoked Kielbasa Help

[Jwc56]

I recently stared making all my sausage homemade and all has been going great. My Smoked Andouille and Italian came out great, but I made 10 lbs of smoked kielbasa yesterday and after 5 hrs of smoke the casings never turned that golden brown. The taste is very good, but why would the casing not brown...Thanks for any advice

 

[BGKYSmoker]

If you put your kielbasa in while the casings were still wet or damp the smoke has a hard time sticking or penetrating nto the casing. What wood you use also

 

[Jwc56]

If you put your kielbasa in while the casings were still wet or damp the smoke has a hard time sticking or penetrating nto the casing. What wood you use also

Thank you....With the Andouille I dried them in the smoker at 110 for an hour but I hung the Kielbasa for 2 hrs. there was a difference. Thank you

 

[andypanda]

I like to hang mine at room temp for an hour or 2 before drying them at low temp in the smoker. They seem to sweat a lot of moisture while they come down to room temp. I dry with a paper towel the move them to the smoker to dry again.