Prep 15 mins
Cook 3 hrs
Unless the recipe tells you to open the smoker, back off. You’re losing valuable heat and ruining the perfect smoking environment necessary. Make sure to use the recommended apple wood chunks for that tinge of sweetness. Recipe from Ray “Dr. BBQ” Lampe’s Slow Fire: The Beginner’s Guide to Barbecue.
- 1⁄4 cup ice water
- 3 garlic cloves, rough chopped
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon dried marjoram
- 1 lb ground beef
- 1 lb ground pork
- Prepare your smoker to 235°F, using medium apple wood chunks for smoke flavor.
- In a small bowl, combine the ice water, garlic salt, paprika, pepper, sugar and marjoram. Mix well and set aside.
- In a large bowl, mix together the beef and pork. Top with the spice mixture and mix well with your hands until well blended.
- Lay out a sheet of aluminum foil about 12 to 16 inches. Form the kielbasa into a uniform log about 10 inches long and lay it on the foil. Roll the log up in the foil, sealing both ends like a candy wrapper.
- Put the kielbasa directly on the cooking grate and cook for 30 minutes.
- Open the foil leaving the kielbasa on it, and roll the kielbasa over so the flat side is on top. Cook until the kielbasa has firmed up, another 30 minutes.
- Remove the kielbasa from the foil completely and transfer the kielbasa directly to the cooking grate. Cook until the internal temperature reaches 165°F, about 2 hours longer.
- Transfer the sausage to a platter and tent loosely with foil. Allow the kielbasa to rest for 10 minutes. Slice to serve.