Though there are actually well over 3 dozen types of kielbasa available at your local Polish market, most people are aware of two types: "Smoked" and "Fresh". Typically, people buy it whichever way they prefer it, but some of us get a ton of each, as we do in my family!
Strolling through Meijer the other day, I came across a package of "fresh" kielbasa (made in-house!) that was marked down for quick sale, so I figured that I would try my hand (again) at transmogrifying it into "smoked" kielbasa! Without hesitation, I grabbed the package and threw it in the cart wishing only that they had more available! Unfortunately, I got the last remaining package, so I've been keeping an eye out for more in-house kielbasa ever since then!
Upon my arrival at home, I fired up the smoker unit and whacked up the kielbasa into more easily maneuverable chunks. Upon commencement of billowing smoke pouring out the sides of the unit, I tossed the sausage in the rig and set it to "auto-pilot" (meaning I put more apple wood in there, closed it, then went to go squeeze another squirt from the fridge-pig).
With only the occasional addition of apple wood or charcoal, this could possibly have been the easiest smoke session I've had in memorable history. Only 3 or so hours passed while the kielbasa was feelin' the love in the smoky little box in which it was contained.
Immediately upon removal of the sausage from it's caliginous tomb, I commenced with hacking it into bite-sized chunks before devouring piece after piece atop Wheat Thins wishing only that I had been able to make more at once because I knew it wasn't going to last long! Indeed, correct I was in making this assumption because my freshly-smoked fresh kielbasa was such a hit among my co-workers that none of it made it through the next day at work! This is certainly something I aspire to make again soon!
