HOMEMADE KIELBASA SMOKING AT RIGHT TEMPERATURE
Finally, we have arrived at the main part for which kielbasa taste is popular, smoked flavor. Smoking is mandatory for two reasons the first one is color and the second one is flavor. The smoke brings the BBQ flavor in kielbasa that doubles the taste of seasoning involved in the making. We will start the smoker at around 250°F (121°C), a temperature you’ll need to screen with the air test from a good device you like I’ll recommend you ChefsTemps Finaltouch X10.
The hotdog is traditionally cooked at 160°F (71°C) but here we like to skip that part. What I experience the best temperature for fresh meat at home is 150°F (66°C), which can be screened through Smoke X2 or any other waterproof needle probe. We need to maintain the check and balance to observe the temperature. The ideal smoking took around 45 minutes.
Once the kielbasa is cooked pull them from the smoker and spray some average cold water. This process is called blossoming the wiener, it helps in giving the right color to the kielbasa and makes the moist outer skin.