BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => General Discussions => Topic started by: Cobra7 on July 25, 2013, 02:34:47 PM

Title: Smoking Kielbasa
Post by: Cobra7 on July 25, 2013, 02:34:47 PM
Smoking some kielbasa today with apple wood. Going to smoke for 4 hours at 200*.(http://i527.photobucket.com/albums/cc352/Cobra7_01/image-7.jpg) (http://s527.photobucket.com/user/Cobra7_01/media/image-7.jpg.html)
Title: Re: Smoking Kielbasa
Post by: rveal23 on July 25, 2013, 03:04:47 PM
Oh I love me some Kielbasa, I have a pack of that in my Fridge right now. Let us know how it turns out!
Title: Re: Smoking Kielbasa
Post by: Cobra7 on July 25, 2013, 03:27:42 PM
I'll keep y'all posted.
Title: Re: Smoking Kielbasa
Post by: Tenpoint5 on July 25, 2013, 04:43:30 PM
I would only apply smoke for 1 to 1.5 hours but continue to cook at 200 until cooked
Title: Re: Smoking Kielbasa
Post by: Cobra7 on July 25, 2013, 05:55:35 PM
Smoked for 3 hours and it was a bit too long but the apple wood gave it a sweet smell/taste. 1 1/2 - 2 hours would of been plenty of smoke time. (http://i527.photobucket.com/albums/cc352/Cobra7_01/image-9.jpg) (http://s527.photobucket.com/user/Cobra7_01/media/image-9.jpg.html)
Title: Re: Smoking Kielbasa
Post by: Saber 4 on July 25, 2013, 06:14:00 PM
Looks good, how about the money shot with it cut open? ;D
Title: Re: Smoking Kielbasa
Post by: pz on July 25, 2013, 07:08:26 PM
Sure does look tasty!
Title: Re: Smoking Kielbasa
Post by: NePaSmoKer on July 25, 2013, 07:18:20 PM
Heck yeah that do look good. I like them Crocs to (i got me some real tree ones)
Title: Re: Smoking Kielbasa
Post by: STLstyle on July 25, 2013, 07:32:27 PM
Quote from: NePaSmoKer on July 25, 2013, 07:18:20 PM
Heck yeah that do look good. I like them Crocs to (i got me some real tree ones)

X2
Title: Re: Smoking Kielbasa
Post by: Cobra7 on July 25, 2013, 07:33:33 PM
Cut open but not a great angle. Ate it with some Ahi tuna I smoked a couple days ago.(http://i527.photobucket.com/albums/cc352/Cobra7_01/image-10.jpg) (http://s527.photobucket.com/user/Cobra7_01/media/image-10.jpg.html)
Title: Re: Smoking Kielbasa
Post by: rveal23 on July 25, 2013, 07:37:07 PM
Looks good I will definately try this one soon. I will prob give it 1hr of smoke and then get it to temp

Those green beans look mighty yummy
Title: Re: Smoking Kielbasa
Post by: Saber 4 on July 25, 2013, 07:40:18 PM
looks good, I should really quit looking at pictures this late at night, now I need a snack
Title: Re: Smoking Kielbasa
Post by: Keymaster on July 25, 2013, 07:42:15 PM
Kielbasa looks Awesome but them green been look excellent too :)
Title: Re: Smoking Kielbasa
Post by: Tenpoint5 on July 25, 2013, 08:05:01 PM
You know it was good food. He used the fine china!
Title: Re: Smoking Kielbasa
Post by: Cobra7 on July 25, 2013, 08:07:06 PM
Heck ya!!! I love doing those dishes!!!
Title: Re: Smoking Kielbasa
Post by: rveal23 on August 05, 2013, 11:52:29 AM
So I decided to smoke some Kielbasa, and will now adjust it a bit.

I smoked for 1hr20min with apple.. I will probably smoke longer or use a stronger wood. I was barely able to taste any smoke.

Now, I have a question for you guys.
I pulled the Kielbasa and started to eat it, I noticed that the Casing was very leathery. I was able to eat it, but my wife had to pull hers off.  Did I do something wrong? Did I not cook it long enough or hot enough?

I cooked for the first few hours at 180 and then the last hour or so at 200.

Any info would be great!

Click to make bigger(http://i50.photobucket.com/albums/f338/rveal23/IMG_2448.jpg)
Title: Re: Smoking Kielbasa
Post by: Cobra7 on August 05, 2013, 12:27:10 PM
I cooked mine for 4 hours at 200* and I could cut it with my fork. That "special blend" would be better than the apple I think.
Title: Re: Smoking Kielbasa
Post by: rveal23 on August 05, 2013, 12:34:07 PM
I cooked mine low first since I wasn't at home and then bumped it up when I got home.
I think it cooked for maybe 4-5hrs.

What IT did you pull yours at?
Title: Re: Smoking Kielbasa
Post by: Saber 4 on August 05, 2013, 02:54:25 PM
Here's tonight's dinner, I had to throw a couple of butt's on for pulled pork for my wife's quilt guild meeting tomorrow night and this post was fresh in my mind. So after the first 2 hours of a 4 hour mesquite smoke on the butt's I added this rack of sausage under the pork and after 3 hours total it was done. I'll wait to cut into it until the wife gets home in a few minutes.

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130805-00411_zps9338ab7f.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130805-00411_zps9338ab7f.jpg.html)
Title: Re: Smoking Kielbasa
Post by: pz on August 05, 2013, 03:05:28 PM
Love kielbasa; however, my experience is like rveal23's - I tend to end up with a tough casing which begs to be peeled off.
Title: Re: Smoking Kielbasa
Post by: rveal23 on August 05, 2013, 03:21:57 PM
PZ, I'm glad I'm not the only one with this issue... LOL

I left my Kielbasa till an IT of 190.  Inside was great outside to leathery..  :-\ :'(
Title: Re: Smoking Kielbasa
Post by: SiFumar on August 05, 2013, 03:39:23 PM
I'm no expert...but do you do a fast soak? Or overnight soak? ...on the casings?  I find better results for me, is overnight soak. I also " prick" the casing before smoking.  I'm sure some of our sausage experts will be on with some help. :D
Title: Re: Smoking Kielbasa
Post by: NePaSmoKer on August 05, 2013, 03:55:41 PM
Was the sausage homemade or store bought?

Cooking a sausage can toughen any casing. To maximize the tender bite of a casing, cook with moisture. Prick sausage before grilling.
Some casings are tougher because of their origin. They are usually cheap. The tough ones are usually thick and opaque. Smoke cycles can also affect the bite of a casing. Humidity during the smoke cycle is very important to maximize a tender eating experience.


Tough or rubbery casings

Sausage was cooked in a pan too hot and too quickly.
Casings were not soaked long enough.
Origin of casing.
Sausage was under stuffed
Soak casings longer
Add lemon juice or pineapple juice to the soak water.
Use proper moisture levels during smoke cycle


Title: Re: Smoking Kielbasa
Post by: Saber 4 on August 05, 2013, 05:50:22 PM
I don't know about everyone else, mine was store bought and I put it on the lowest rack at 220 while doing pork butts and put boiling water in the puck bowl and cake pan after smoking, rotated rack halfway through the 3 hours total and the casing was like coming off of the grill nice bite and not tough at all.
Title: Re: Smoking Kielbasa
Post by: rveal23 on August 05, 2013, 10:34:30 PM
I smoked store bought as well. I fill the bowl full of water and had the kielbasa on the very top rack. However I didn't poke any holes before smoking. I'll have to try that the next time
Title: Re: Smoking Kielbasa
Post by: Snoopy on August 06, 2013, 10:05:57 AM
just did this the other night with some turkey kilbasa that i found at the store. i actually ran a slit down the entire outside so it kind of bursted like leaving on the grill for too long or just long enough. i think it helped get some more of that smoke flavor inside because i only did an hour of apple and it had a good flavor to it.
Title: Re: Smoking Kielbasa
Post by: rveal23 on August 06, 2013, 10:38:57 AM
a few great tips, and I know my next time will be even better