Smoked Kielbasa

[Jim Lampe]

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



Thank you for swingin' by! Be safe & healthy!

 

[Chris Allingham]

First thought: I would love to smoke something like that. I'd have to get Dittmer's to make one that big, you don't see them normally around these parts. Second thought: Is that a kielbasa in your pocket or...

Sorry. My bad. Thanks for posting the pic!

 

[Rich Dahl]

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.

 

[Jim Lampe]

First thought: I would love to smoke something like that. I'd have to get Dittmer's to make one that big, you don't see them normally around these parts.

a local meat market offers rings nearly all the time, however, displayed for sale during Easter, Thanksgiving and Christmas times.
I buy them especially for smoking.

 

[Ed M.]

Kielbasa and sides look fantastic, Jim! I would love to have a few chunks for breakfast right about now!

 

[Timothy F. Lewis]

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!

 

[Jeff Boudman]

That looks crazy good!

 

[ChuckO]

Never thought to smoke Kielbasa, excellent idea, excellent cook

 

[Bob Correll]

Great looking 'basa Jim!

 

[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?

R

 

[Brad Olson]

No surprise that kielbasa that looks that good comes from Milwaukee's south side/southern suburbs...great job, Jim!

 

[Cliff Bartlett]

Looks terrific Jim. Love the veggies too. One of the best sausage posts I've seen. Straight horseradish?

 

[BrianCal]

Wow, that looks great..I’m drooling....

 

[Timothy F. Lewis]

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.

 

[Peter Gallagher]

yeah, that thing is gorgeous - !

 

[Clay Neubauer]

Spectacular, sir.

 

[Jim Lampe]

Thank you everyone for your kinds words

Straight horseradish?

HorseRadish AND HorseRadish Mustard

 

[Christopher B]

A thing of beauty!!

 

[Kevin L (NKY)]

This is one of my wifes favorite smoked meats and you did this one up most perfectly.