Hello All!! I am looking for some answers for my first keilbasa smoke. Any suggestions as on what type of wood to use, apple or hickory?? And the next question is time in the smoker, how much smoke and the safe IT for keilbasa. Thanks!!!
Here's a link to a very good write up and recipe.
http://www.susanminor.org/forums/showthread.php?784-Mike-s-Kielbasa (http://www.susanminor.org/forums/showthread.php?784-Mike-s-Kielbasa)
As for the smoke I prefer hickory for my keilbasa but any flavor will do.