Transparent glass door makes monitoring easy, relatively lightweight, features a heat regulator and temperature indicator.

The first step is to dry out the casings by placing the Kielbasa in an electric smoker preheated to 130F. Keep the drafter open and leave the Kielbasa there for 20-30 minutes or until completely dry. Over the course of approximately three hours, gradually smoke your Kielbasa by incrementally turning up the heat until the smoker reads 200F. The sausages are only ready once they’ve reached an internal temperature of 160F, using a meat thermometer. Once thoroughly smoked, plunge them directly into ice cold water so that they stop cooking. Hang them up to dry, ready for your next barbecue. Masterbuilt smokers are high performing devices but they can be a little bit sluggish when warming up. Albeitawi S, Hamadneh J, Al‐Shatanawi TN, Al mehaisen L, Al‐Zubi M. Effect of hookah (water pipe) smoking on semen parameters. Andrologia. 2020;52(10). doi:10.1111/and.13723 Pellets and charcoal-based fuels release carcinogens and may cause a slightly increased risk of cancer. Masterbuilt is one of the most popular brands of electric smoker because these machines combine quality construction with satisfyingly simple features.The secret to even temperatures and a consistent level of smoke is adding fresh wood chips every 45-60 minutes. Normally, it’s better to go with a less is more approach. You can add more chips at any time. It’s harder to take them away. The important thing to remember is increments. Whether you’re smoking for two or four hours, you need to gradually increase the temperature inside the barrel. Add a small handful of wood chips after the smoker has been prepared and is reaching its desired starting temperature (130-140F).

However, you can also learn how to smoke kielbasa in an electric smoker and serve great tasting food every time. Once you know when to adjust the heat, it’s as simple as prep, smoke, turn and smoke some more. Minimal monitoring and temperature control is required. The only essential part is that your kielbasa must reach an internal temperature of 160F before being removed and served. Some users say Masterbuilt’s probes are slightly inaccurate, so you might want to consider using a separate temperature device or both at the same time. Some people like to enhance the appearance of their kielbasa by leaving it to bloom at room temperature. This simply means hanging the sausages in a space with good ventilation that’s not overly hot or too cold.The Char-Broil 140 722-Digital Smoker has a steel and aluminium body. Transparent glass is incorporated into the door for you to see through. There is also an internal light which aids visibility. This will allow you to clearly see the contents of the smoker.

It’s good practice to burn a small portion of wood chips in your smoker after the meat has been removed. This helps to ‘reset’ the interior and get rid of any bitter, acrid odors and flavors before you start a new project. Helpful Tips To Know How To Smoke Kielbasa In Electric Smoker Total cooking time, variety of wood and the increments in which you turn up the heat are all open to experimentation. Applewood is a popular choice for its ability to produce lots of unctuous flavors over an extended smoking period. Shorter cooking times may find it wanting, but it’s ideal for anything over two hours. For more mental health resources, see our National Helpline Database. Health Concerns Associated With Hookah Whether you’re smoking kielbasa, a beef brisket or a cheese wheel, positioning your food correctly will help it cook evenly.

Use your test sausages for probing and monitoring. If you poke holes in the others, the juices will run out and the kielbasa turn out dry. Jawad M, Jawad S, Mehdi A, Sardar A, Jawad AM, Hamilton FL. A qualitative analysis among regular waterpipe tobacco smokers in London universities. Int J Tuberc Lung Dis. 2013;17(10):1364-1369. doi:10.5588/ijtld.12.0923