Discussion in 'Sausage' started by elde, Jul 21, 2009.

  1. elde

    elde Smoke Blower

    I'm pondering doing a caseless Kielbasa (essentially a fattie)... What wood would you smoke it over?
  2. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    i like maple or oak for my sausage. but thats just my opinion, there will be others chiming in as well but best bet is pick one and start expierimenting. i am pretty sure what ever advice your going to get here is going to be sound. maybe start with what you have readily available...
  3. hoser

    hoser Smoking Fanatic SMF Premier Member

    Usually do my Kielbasa over either apple or hickory, sometimes a combination of apple and cherry.

    It's really just personal preference. Good luck with the sausage.
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Usually do mine over Hickory or Mesquite, prefer Mesquite; but, I prefer the stronger flavor. My kids bought me bags of Mesquite for Christmas, then asked for summer sausage and polish sausage for Easter!

    Pops §§
  5. I prefer hickory
  6. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Hickory for sure.
  7. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I did a Kielbasa Fattie with some leftover when making 30lb (ran out of casings) and I was not impressed. But I smoke my "basa" using apple of pecan.
  8. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I will be making a cured low smoke Polish Kielbasa this weekend and will use Pecan or Pear.

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