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Final Smoke Views of Kielbasa Polish
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/sho...&threadid=3368
On they go at about 150 degrees
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>
3 hrs into the smoke:
4 hrs and coming off soon:
Cooling to be vac packed:
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!
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/sho...&threadid=3368
On they go at about 150 degrees
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>
3 hrs into the smoke:
4 hrs and coming off soon:
Cooling to be vac packed:
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!
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