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DBA1954

keilbasa

anyone ever attempt to smoke kielbasa in a lang (not deluxe). I was thinking about using coal and  chips ... need to keep ~140-160 ....
lrcorder

I see no reason why you could not smoke the kielbasa on your lang. I have seen pictures where owners remove the top shelf and run a "smoke stick" across the top. This allows you to hang the meat and will not leave grill marks and promotes even cooking. FYI- the best book ever (in my opinion) on sausage making is "Great Sausage Recipes and Meat Curing" by Rytek Kutas.
Farmerpete

lrcorder wrote:
... FYI- the best book ever (in my opinion) on sausage making is "Great Sausage Recipes and Meat Curing" by Rytek Kutas.


I will second that book suggestion. It was used as a text book at the CIA (Culinary Institute of America) back in the day.

Farmer Pete
Wood River BBQ Team

Re: keilbasa

DBA1954 wrote:
anyone ever attempt to smoke kielbasa in a lang (not deluxe). I was thinking about using coal and  chips ... need to keep ~140-160 ....


DBA1954: I've thought about smoking kielbasa but never tried it because I've never tried running my Lang at those low temperatures. When I fire up the Lang I blow by 140* to 160* very quickly on the way to 250* to 275*.  I'm using lump, which burns hotter than charcoal. I'd probably have to reduce the start load of fuel and almost close everything down. How are you planning on maintaining  those low temperatures for the duration of the cook? It would probably be easier on a pellet or electric smoker. Please let me know how it works out because I'd like to try smoking it.

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