Rag1
Executive Chef
Here's a Wittdog question, or anyone who wants to chime in.
I have made one run on kielbasa with the smoking method of chamber temp at 130*, moving it up as the sausage temp rises. Ending with chamber at 200* and sausage at 160*.
I did this with all wood. Some felt it had too much smoke flavor.
Now.....my buddy wants to make about 60 pounds of kielbasa next week and smoke it. I know he won't want that much smoke so I'll use lump. But what temps do I run? Should I have the chamber at 240* and let the meat come up to 151* or 160*? would that be better than low temp long cook?
He had a butcher smoke his before and I bet the butch didn't do a long slow, bump the temp up slowly, type cook.
So will the 240* charcoal come close to the butcher's results?
I don't want the trash-out 60# pork meat.
I have made one run on kielbasa with the smoking method of chamber temp at 130*, moving it up as the sausage temp rises. Ending with chamber at 200* and sausage at 160*.
I did this with all wood. Some felt it had too much smoke flavor.
Now.....my buddy wants to make about 60 pounds of kielbasa next week and smoke it. I know he won't want that much smoke so I'll use lump. But what temps do I run? Should I have the chamber at 240* and let the meat come up to 151* or 160*? would that be better than low temp long cook?
He had a butcher smoke his before and I bet the butch didn't do a long slow, bump the temp up slowly, type cook.
So will the 240* charcoal come close to the butcher's results?
I don't want the trash-out 60# pork meat.