MAK Hot-Smoked Kielbasa
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MAK Hot-Smoked Kielbasa
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Thread: MAK Hot-Smoked Kielbasa

  1. #1

    MAK Hot-Smoked Kielbasa

    Chalk up one more point for the MAK 1 Star!!!

    Normally I cold-smoke Kielbasa style sausage on the offset then slowly raise the pit temp, but let's see how a hot-smoke on the MAK 1 Star works.

    Grind up 10 lbs of fresh pork.


    Spices measured.


    Stuffing into natural casings.


    Onto the MAK in Smoke Mode (170) with a Black Walnut/Apple combo for more smoke flavor.


    All but two pounds was moved to the top rack to act as a buffer so it would heat up more slowly. The two pounds on the bottom was for immediate eating.

    Pit temp raised to 225 when the sausage reached 100 & it was flipped/rotated at about 140.


    Pulled at an I.T. 150 - 154 & dunked in cold water.


    Cooled overnight in the fridge.


    Considering this was strictly a hot-smoke, all in all I'd say I'm pretty happy with the results. I was most concerned about it fatting out, but it was fine. In fact the marbling is better than I'd hoped. The mahogany color might not be quite the deep shade I get from cold-smoking, but it still looks good, and it sure tastes good!



    The MAK 1 Star is a great hot-smoker!
    Last edited by TentHunter; 04-05-2012 at 01:51 PM.
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  2. #2
    Senior Member Hobbit's Avatar
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    Now your talking, my favorite sausage. Looks so good.
    Weber Kettle - Charcoal
    Weber Silver Series - Gas
    MAK 2 Star #402 - Pellet

  3. #3
    Senior Member sparky's Avatar
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    ya hu. that looks great TH. i love sausage.
    Bo, PDS
    WSM 22.5
    49er Weber, OTP
    Lucile, Mak 2 Star #336

  4. #4
    Senior Member Chili Head's Avatar
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    I need to make some sausage! That looks great man!
    Bradley DBS
    Weber Kettle
    Weber Genesis S-320
    Weber Q 200
    MAK 2 Star General #390
    BPS Drum Smoker

  5. #5
    Looks great Tent!!
    MAK 2 Star #285
    Hasty-Bake Legacy
    Large Big Green Egg
    Weber Kettle
    Turbo Built In (Growing Cobwebs)

  6. #6
    one day...one day I will be there.

  7. #7
    Senior Member SmokinSteiny's Avatar
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    Quote Originally Posted by fishingbouchman View Post
    one day...one day I will be there.
    Me too! After I'm done doing this contracting stuff I wanna get into making sausages and curing meats. Been doing alot of research on it all.
    MAK 2 Star General #1169
    *Griddle
    *Remote Boss
    *Upper Half Grate x2
    *Sear Grate
    Uuni Pellet Pizza Oven, coming soon!
    AMAZEN Tube Smoker
    Traeger Deluxe (BBQ300)

  8. #8
    Senior Member Rip's Avatar
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    Looks awesome Tent!
    MAK 2 Star #2653
    Lil Tex Elite (gone to Thornton)
    MAK 2 Star #385
    Lil Tex (gone to ChiTown)

  9. #9
    Quote Originally Posted by fishingbouchman View Post
    one day...one day I will be there.
    Quote Originally Posted by SmokinSteiny View Post
    Me too! After I'm done doing this contracting stuff I wanna get into making sausages and curing meats. Been doing alot of research on it all.
    Getting into sausage making & curing has definitely been rewarding to say the least. The investment in the equipment has more than paid for itself. I love taking raw ingredients and turning them into a product that the whole family (and friends) enjoy.
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  10. #10
    How long is the sausage in the 40-140 degree danger zone while on the 170 degree smoker? The Kutas book has raised my awareness and paranoia to a new level.

    TD

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