The Final Kielbasa Smoke Views:

Well I got up this morning no hurry after being out late with the wife and friends to a nice Italian Bistro for supper and lit the Lang for a Low Smoke of the Kielbasa Polish. The link is to the first ½ of this venture.
http://www.smoked-meat.com/forum/showthread.php?goto=newpost&threadid=3368

On they go at about 150 degrees
http://i470.photobucket.com/albums/rr69/ShooterRickbbq/Sausage%20Making/DSCF0002-1.jpg

I use a grill wok to downsize my fire grate and keep the fuel together and burning consistent when do low temp smokes. Helps for sure>

http://i470.photobucket.com/albums/rr69/ShooterRickbbq/Sausage%20Making/DSCF0006-1.jpg

3 hrs into the smoke:

http://i470.photobucket.com/albums/rr69/ShooterRickbbq/Sausage%20Making/DSCF0004-1.jpg

4 hrs and coming off soon:

http://i470.photobucket.com/albums/rr69/ShooterRickbbq/Sausage%20Making/DSCF0005-1.jpg

Cooling to be vac packed:

http://i470.photobucket.com/albums/rr69/ShooterRickbbq/Sausage%20Making/DSCF0009-1.jpg

Tossed a couple more on the grill to finish after the low smoke session and all I can say is I would recommend this recipe to anyone and feel good about it!

There it is...the money shot... I'm surprised there is any left... After all that sampling... Kudos Bud:thumb:

The color came out nicely... Your hooked now...lol You my friend have taken your first few steps to becoming a Sausage Head...Congrats!

Beautiful looking sausage! Great Job!

They definately took on a nice color. :thumb:

Smoked sausage is darn fun to make and eat!! Great job my friend!!

Man that is nice!....do like my sausage!

Great lookin sausage Rick! Love the color. Gotta make some of that real soon.

Look like sausage is gettin all my points tonight! Looks great Rick!! poi-nts

Great color on those! They look great. :clap2:

Fantastic looking links.