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Kielbasa

mattk330
mattk330 Posts: 74
in EggHead Forum
whats the trick for keeping my XL on temp (150?) for smoking some sausage? Any advice please?  What am I look at, probably a 2-3 hr smoke?
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    150 is too low without manipulation. Real small fire and controller or cold smoking device IMO. 
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  • mattk330
    mattk330 Posts: 74
    I was thinking of making only a ring of charcoal and pellets and lighting the end (thinking small fire). Would that work?
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  • pgprescott
    pgprescott Posts: 14,544
    That's what I was thinking. I just don't know if you will keep it burning without a controller, but if you are attending the egg, it's worth a try. 

    You have a raw, fresh kielbasa?
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  • pgprescott
    pgprescott Posts: 14,544
    There are many on here with far more experience with this type of cook than I. 
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  • mattk330
    mattk330 Posts: 74
    I have a BBQ Guru. Yes I am making some kielbasa from scratch. 
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  • Tjcoley
    Tjcoley Posts: 3,551
    I shoot for around 170 +/- 5 degrees. No guru, just barely open vents to keep temp 165-170.  Lit in one place and stay ahead of the temp.  You get to 165 pretty quickly, so start closing vents early.  Once the IT of the kielbasi reaches 152, it goes in to an ice bath, then hung for a few hours to dry.  Cherry wood smoke only. Here's a link to an cook from a ways back.

    http://eggheadforum.com/discussion/1140342/kielbasi-on-the-bge

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • XC242
    XC242 Posts: 1,208
    We need a recipe or it didn't happen...
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • mattk330
    mattk330 Posts: 74
    Thanks guys. I appreciate the help. I said "kielbasa" but that is just the result I'm looking for. I'm actually using pheasant and pork and adding a little cheese and jalapeño. This might end up a huge mess. First time making sausage but my wife says get the birds out of the freezer before she tosses them. She's not a fan of game so I have to get creative. Modeling it after this:  http://jesspryles.com/evan-leroys-smoked-king-ranch-sausage/
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  • Ladeback69
    Ladeback69 Posts: 4,483
    I usually smoke kielbasa or sausage at 225 for 2 to 3 hours.  I have never been able to keep my XL lower and that for a long period of time.  Sounds interesting and good luck.  I trying some different rubs on pork butts tomorrow with a southwest twist for a late Cinco de Mayo party.  Post to come out later.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • mattk330
    mattk330 Posts: 74
    Just to follow up here, the cook went well. I made a ring of charcoal mixed with apple pellets around the outside of the firebox. Ring was probably about 4 inches thick. It took a bit to come up to temp but I then had to really dampen it down. I thought the ring would burn like a wick but the charcoal obviously burns slower and longer. So as the ring burned a quarter away around it was still red hot at the beginning. Regardless, I cooked for about 3 hours and was able to keep it below 175. The sausage was cooked perfectly. I pulled it at about 152 degrees. The ring only burned about 1/2 the way around....maybe less. 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    You wanted to make (what sounds to be great) smoked sausage.Glad that you might have, kind of found a way to make it work!

    <RantOnASoapbox>
    But as a person who's father was off the boat from Poland, was a part-time butcher and made Kielbasa in 150 lb batches every other day, and I carry on the tradition in 35-50 lb batches seasonally, if you made sausage with pheasant, some cheese and jalapeño, the word "Kielbasa" should have been left out and never used. 
    <\RantOnASoapbox>

    It is okay though... It's all good.  :)
    Your mix sounds interesting. A guy who I have met 3 times and I talk to rarely (friend of a friend type of deal) makes something similar with wild goose. Great sausage. Been trying to get a recipe for 1.5 years. I have resigned that he will not give it out. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • dougcrann
    dougcrann Posts: 1,129
    Interesting 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Sounds great. I'd love to try pheasant and cheese KIELBASA. 

    Little Rock, AR

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  • Sea2Ski
    Sea2Ski Posts: 4,088
    Biggreenpharmacist said:
    Sounds great. I'd love to try pheasant and cheese KIELBASA. 

    :anguished:   There is always one...
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • johnkitchens
    johnkitchens Posts: 5,234
    You have got to post pics!!!!!!!!! 

    Louisville, GA - 2 Large BGE's
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Sea2Ski said:
    Biggreenpharmacist said:
    Sounds great. I'd love to try pheasant and cheese KIELBASA. 

    :anguished:   There is always one...
    Yeah gotta pick up the slack when NOLA aint around.  =)

    Little Rock, AR

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  • mattk330
    mattk330 Posts: 74
    Sea2Ski said:
    if you made sausage with pheasant, some cheese and jalapeño, the word "Kielbasa" should have been left out and never used. 



    I agree. No disrespect to real sausage. What I wanted was a sausage that was smoked like a kielbasa, not something grilled like a store-bought bratwurst. This was the first time I ever made sausage so maybe I don't have the vocabulary down.  The recipe was just something I stumbled upon and it called for chicken, not gamebird. But I like meat, cheese and jalapeños so I figured why not. 
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  • mattk330
    mattk330 Posts: 74

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    That looks awesome. 

    Little Rock, AR

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  • Sea2Ski
    Sea2Ski Posts: 4,088
    Looks like you nailed it @mattk330  Let us know how it turned out when you taste it!!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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