Chris_Ski
Newbie
- Jun 30, 2021
- 9
- 3
being polish, I like to make kielbasa. Unfortunately, I've never tried to smoke it because I dont own a smoker that can cook low enough. I recently purchased a vertical offset and it has hooks so I can hang meat. I want to try and smoke kielbasa, but I'm not sure how to run my smoker any lower than 200f (and even 200-224 is a struggle).
So, do any of you use a vertical offset to smoke sausage? I need to keep it somewhere around 150 (ideally 135-145).
My initial thoughts are to start my firebox and just let it all burn down to coal until i have a coal bed and ash. Then prepare on the side a chimney of coals and let them burn down, dump and spread them in the box and try to get my temps. Im pretty sure i'll need some sort of heat shield inside the smoker and maybe place it all the way across from where the fire box is to the opposite wall nearly closing off the bottom quarter and leaving some gaps for air to reach the top.
Any thoughts/tips feedback of any sort would be great. If you're curious what smoker I have, its a cheapo dyna-glo wide body vertical offset.
So, do any of you use a vertical offset to smoke sausage? I need to keep it somewhere around 150 (ideally 135-145).
My initial thoughts are to start my firebox and just let it all burn down to coal until i have a coal bed and ash. Then prepare on the side a chimney of coals and let them burn down, dump and spread them in the box and try to get my temps. Im pretty sure i'll need some sort of heat shield inside the smoker and maybe place it all the way across from where the fire box is to the opposite wall nearly closing off the bottom quarter and leaving some gaps for air to reach the top.
Any thoughts/tips feedback of any sort would be great. If you're curious what smoker I have, its a cheapo dyna-glo wide body vertical offset.