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Brats and polish kielbasa's

awmawm Posts: 181
Just bought a pack of both fresh from the butcher shop. I usually just throw brats on direct till there done. Does anybody have any tips that I could do different.


  • TjcoleyTjcoley Posts: 3,528
    If smoked (fully cooked) I like the kielbasi done indirect, 350 until hot (about 125 - 130.  If you want something different than with sauerkraut, slice it about 3/4 in thick and drizzle it with honey.  Great appetizer. 
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • stevesailsstevesails Posts: 990
    edited May 2014
    I love fresh kielbasa on the egg. 350. High in dome indirect. Don't pierce the skin. The best. At Easter mil brought two rings. One for me to cook and one boiled for an hour and heated in oven. I am sure you know which one I liked better. Amazing how much flavor gets boiled out. Those are potato in the foil and asparagus. I love my xl
    XL   Walled Lake, MI

  • DMWDMW Posts: 12,304
    I like to put a bed of sauerkraut in a CI skillet and put the brats on the kraut. Cook til IT is close to done, then take out and place directly on the grid to brown over direct heat, turning to brown all sides.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • hapsterhapster Posts: 7,445
    I usually do them in the DO with some kraut and a can of Guinness
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