Smoking fresh uncured kielbasa - How do you do it?

[Tim Murphy]

Dear Board,

I picked up a couple pounds of fresh store bought rope kielbasa. I would like to smoke it for several hours and then finish it a crock pot with sauerkraut and pierogies.

I have no idea how to do it but I was figuring on about 2 hours @ 225 degrees would add a good bit of smoke flavor and keep the sausage at about 140 degrees or below. And I off base here? If so I am open to any and all suggestions.

Thanks in advance.

Regards,

Tim Murphy

Harrisburg, PA

 

[timothy]

Fresh sausage is fully cooked at 155 so your plan of taking them to 140 and finishing in a crock sounds great. ( along with kraut and pierogies! )

Tim

 

[Anne M.]

You are fine.

I read it wrong at first and thought you were going to smoke at 140 oF, so I got worried as the sausages are uncured and smoking creates a low oxygen environment. Meaning, your temperature has to be high enough to prevent this (which is somewhere around 78 oC or just over 170 oF).

Then I read again, and you are smoking at 225 oF, so you are fine