I’ve been making some different fresh sausages, but now I’m dying to try my hand at kielbasa. I’d like to make some fresh & smoked, but I only have a Weber Smokey Mountain smoker. I’m concerned about the cook schedules and how low & consistant I can keep the temp. Any pointers would be appreciated. Thanks

Thanks for the info. The upgrade will be in the future, I’m currently space challenged.

Thanks for the info. Need to do some testing now.