Rag1
Executive Chef
Made my second batch of kielbasa yesterday and boiled a small piece for a test taste. It is dead perfect on, with garlic, seasoning and texture. It is now in the Lang. I'm trying to hold 160* in the chamber but it keeps climbing up. At one point I was shoveling snow into the fire box to slow the lump down (it works). The temp has ridden up to 170* to 178* several times before I opened everything up to cool it some.
The kielbasa has been on for 2 hours and one of them is showing 151* on the temp probe. The other 2 probes are 130* and 139*. So much for a 12 hour smoke.
Maybe an electric hot plate in the fire box could provide the low temp needed.
I'm on a very steep part of a learning curve here.
The kielbasa has been on for 2 hours and one of them is showing 151* on the temp probe. The other 2 probes are 130* and 139*. So much for a 12 hour smoke.
Maybe an electric hot plate in the fire box could provide the low temp needed.
I'm on a very steep part of a learning curve here.
