Smoked Kielbasa

Jim Lampe

TVWBB 1-Star Olympian
about a 3lb ring of kielbasa over hickory wood and Weber briquettes.


placed on the 14" WSM... trying to stay below 235ºF.


after one hour, i flipped the ring over...


after another hour, the sausage reached the desired internal temperature of 165ºF


rested for 15 minutes or so, I sliced it.

then it was time to eet eet.gif


Thank you for swingin' by! Be safe & healthy! doc.gif

Rich Dahl

TVWBB 1-Star Olympian
Looks great Jim, plated picture is perfection. Lousy weather and my allergies have kept me inside, haven't grilled in well over a month, really starting to miss it.

Timothy F. Lewis

TVWBB Hall of Fame
I was thinking the same thing Ed!
From a city that used to have over a dozen butcher shops with smokehouses we are down to just one but, we do have a sausage guy (Youz Guys) I’ll have to see if Chris will do a big coil on request...hmmm!

Rich G

Very nice, Jim! I've got a shoulder in the fridge and some back fat in the freezer.......time to get out the sausage gear? :)


Timothy F. Lewis

TVWBB Hall of Fame
I have a nice Mettwurst in the freezer and will do a “Hassleback” treatment of it and grill off some sweet peppers finishing with fig preserves and toothpicks! It will make for a very nice “snack dinner” with some grilled baguette slices and plenty of cocktails. I just saw the Mettwurst when making a little room for “Waffles?” Oh well I do as much as I can.