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Smoked Kielbasa?

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OLD NORTH STATE BBQ CO.
OLD NORTH STATE BBQ CO. Posts: 412
edited November 2011 in EggHead Forum
Anybody ever try to smoke raw kielbasa on the BGE?  If so, how the hell do I do it, and is it worth the effort? Temp, duration, wood type?

 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL

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  • OLD NORTH STATE BBQ CO.
    OLD NORTH STATE BBQ CO. Posts: 412
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    Anybody ever try to smoke raw kielbasa on the BGE?  If so, how the hell do I do it, and is it worth the effort? Temp, duration, wood type?

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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  • stike
    stike Posts: 15,597
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    you can hot smoke it to 150 internal and eat right away, or you can hot-smoke to the same temp, then plunge into an ice bath, pat dry, and allow to darken for a couple hours at room temp.  then store for later use (grilling, frying, etc.).

    do it indirectly (not direct grilling).

    this was home made, then hot smoked, plunged, bloomed, and stored for later use

    image
    ed egli avea del cul fatto trombetta -Dante
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  • OLD NORTH STATE BBQ CO.
    OLD NORTH STATE BBQ CO. Posts: 412
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    Thanks for the information and great picture.  Looks fantastic. 

    At what temperture do you set the Egg, and how long should it take to reach 150 internal?

    Should I use smoking chips. 

    Thanks again.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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  • stike
    stike Posts: 15,597
    edited November 2011
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    chips or chunks, no real difference.

    it's hot-smoked, so you can go 180-225 or so.  it's your call, because you get more smoke the higher you go, but you can also go longer if you hold temps down.

    it will be a good experiment for you to try holding 180-190, and if it creeps up, no big deal.

    no idea how long, off hand.  won't take all day or anything, since it is a small cross section.  give yourself an hour and a bit more.  as third-eye wisely said yesterday "don't plan on a sit down time". 
    ed egli avea del cul fatto trombetta -Dante
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  • OLD NORTH STATE BBQ CO.
    OLD NORTH STATE BBQ CO. Posts: 412
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    Thanks so much.  Can't wait to try it.  I'll let you know how it turns out.

    -Pete

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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  • stike
    stike Posts: 15,597
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    did you make it yourself?  its fantastic. 
    ed egli avea del cul fatto trombetta -Dante
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