How to Smoke Kielbasa in an Electric Smoker: Easy & Delicious Guide

Smoking kielbasa in an electric smoker is a straightforward process that can result in a mouth-watering meal. Whether you are an experienced chef or a novice cook, this easy guide will help you smoke kielbasa like a pro.

IToday, we will provide you with step-by-step instructions on how to smoke kielbasa in an electric smoker. Additionally, we will include a delicious electric smoker kielbasa recipe that will give your taste buds something to look forward to.

Choosing the Right Electric Smoker for Smoking Kielbasa

If you want to smoke kielbasa in an electric smoker, choosing the right electric smoker is crucial to achieve the best results. There are several types of electric smokers available in the market, and each has its unique features. Some of the key factors you should consider when selecting an electric smoker include:

  • Capacity: The smoker should be large enough to accommodate the amount of kielbasa you want to smoke.
  • Temperature Range: A good electric smoker should have the ability to maintain a consistent temperature and have a wide temperature range to smoke different meats.
  • Ease of Use: Look for an electric smoker that is user-friendly and easy to operate, load, and unload.
  • Construction Quality: Choose an electric smoker that is durable and made of high-quality materials that can withstand high temperatures and frequent use.
  • Price: Consider your budget and choose an electric smoker that offers the best value for your money.

Electric Smoker Tips for Smoking Kielbasa

When smoking kielbasa in an electric smoker, there are a few tips you should keep in mind to achieve the best flavor and texture:

  • Use the Right Wood Chips: The type of wood chips you use will affect the flavor of the kielbasa. Hickory, mesquite, and applewood are popular options for smoking kielbasa.
  • Preheat the Smoker: Preheat the smoker to the desired temperature before adding the kielbasa. This will ensure a consistent cooking temperature and help the kielbasa cook evenly.
  • Monitor the Temperature: Use a thermometer to monitor the internal temperature of the kielbasa. The ideal internal temperature for properly smoked kielbasa is 160°F.
  • Don’t Over Smoke: Over smoking can result in a bitter taste. Smoke the kielbasa for the recommended time and avoid adding too many wood chips.

Preparing the Kielbasa for Smoking

Bavarian Smoked sausage on a wooden board with herbs. White wooden background. Top view

Before smoking your kielbasa, it’s crucial to prepare it properly to ensure the best flavor and texture. Follow these tips for optimal results:

  • Choose quality kielbasa: Start with a high-quality kielbasa that is fresh and made from quality ingredients. Look for kielbasa that is not precooked, as it needs to be smoked fully.
  • Prick the skin: Prior to smoking, prick the skin of the kielbasa with a fork to allow the smoke to penetrate into the meat.
  • Season the kielbasa: Season the kielbasa to your liking before smoking. You can use basic seasonings such as salt and black pepper or experiment with different herbs and spices.
  • Allow time to dry: After seasoning the kielbasa, let it sit in the fridge for a few hours. This will allow the flavors to blend and the skin to dry out slightly, making it easier to smoke.

In addition to these tips, there are different techniques you can use to enhance the flavor of your smoked kielbasa:

MarinatingMarinating the kielbasa in a flavorful liquid, such as beer or apple cider vinegar, can impart extra flavor into the meat.
Cold smokingCold smoking involves smoking the kielbasa at a low temperature (less than 100°F) for an extended period (12-24 hours). This technique adds a smoky flavor without cooking the meat.
Hot smokingHot smoking involves smoking the kielbasa at a higher temperature (around 225°F) until fully cooked. This technique results in a fully cooked, smoky kielbasa.

Experiment with different techniques to find the one that works best for you and your taste preferences.

Smoking the Kielbasa in the Electric Smoker

Now that your kielbasa is prepared and ready, it’s time to smoke it in the electric smoker. Follow these steps to achieve the best results:

  1. Preheat the electric smoker to 225°F.
  2. Place the kielbasa on the smoker rack, making sure to leave space between each piece for even smoke circulation.
  3. Smoke the kielbasa for 2-3 hours, depending on the thickness of the sausage. You can determine if it’s done by checking its internal temperature with a meat thermometer. The ideal temperature should be between 160°F and 165°F.
  4. If you want to add some extra flavor, you can baste the kielbasa with a mixture of honey and hot sauce during the last 30 minutes of smoking.
  5. Once the kielbasa is done, remove it from the smoker, and let it rest for 10-15 minutes before slicing and serving.

By following these steps, you will have perfectly smoked kielbasa that is juicy, tender, and full of flavor. Now that you know how to smoke kielbasa in an electric smoker like a pro, impress your family and friends with your newfound culinary skills.

Enjoying Your Delicious Smoked Kielbasa

Now that you have successfully smoked your kielbasa in the electric smoker, it’s time to enjoy the fruits of your labor. The smoky aroma and savory flavors of the kielbasa will make your mouth water.

A great way to enjoy your smoked kielbasa is to slice it up and serve it as an appetizer or snack. You can also incorporate it into your favorite dishes, such as pasta, pizza, or soups. The possibilities are endless!

To take your kielbasa to the next level, try our delicious smoked kielbasa recipe:

  • 1 pound of fresh kielbasa
  • 1/4 cup of brown sugar
  • 1 tablespoon of paprika
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  1. Preheat your electric smoker to 225°F.
  2. In a bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.
  3. Rub the spice mixture onto the kielbasa, making sure to coat it evenly.
  4. Place the kielbasa on the smoker rack and smoke for 2-3 hours or until it reaches an internal temperature of 160°F.
  5. Remove the kielbasa from the smoker and let it rest for 5 minutes before slicing and serving.

This recipe is sure to impress your guests and leave them wanting more. So, grab a beer and enjoy your delicious smoked kielbasa!


Smoking kielbasa in an electric smoker is a simple and delicious way to enjoy this traditional Polish sausage. By following our step-by-step guide, you can achieve the perfect flavor and texture without any hassle. Remember to choose the right electric smoker and prepare your kielbasa correctly before smoking.

Once you master the process, feel free to experiment with different spices and seasonings to create your unique kielbasa recipe. Whether you enjoy it as a snack, appetizer, or main course, smoked kielbasa is a versatile and mouth-watering dish that everyone will love.

Tips for Success:

  • Choose high-quality kielbasa from a reputable supplier for the best results.
  • Don’t rush the smoking process as it takes time to develop those unique flavors.
  • Always check the internal temperature of the kielbasa to ensure it is cooked safely and to your liking.
  • Experiment with different types of wood chips to add unique smoky flavors.
  • Enjoy your delicious smoked kielbasa with your favorite sides and beverages.


Q: Can I use a different type of smoker instead of an electric smoker to smoke kielbasa?

A: While it is possible to use a different type of smoker, such as a charcoal or gas smoker, the electric smoker offers convenience and precise temperature control, making it an ideal choice for smoking kielbasa.

Q: How long does it take to smoke kielbasa in an electric smoker?

A: The smoking time for kielbasa can vary depending on the thickness of the sausages and the desired level of smokiness. As a general guideline, it usually takes around 2 to 3 hours to smoke kielbasa in an electric smoker.

Q: What is the ideal temperature for smoking kielbasa in an electric smoker?

A: The ideal temperature for smoking kielbasa in an electric smoker is around 225°F to 250°F (107°C to 121°C). This low and slow cooking technique allows the flavors to develop and the sausages to cook evenly.

Q: Can I smoke frozen kielbasa directly in the electric smoker?

A: It is recommended to thaw the frozen kielbasa before smoking it in an electric smoker. Thawing the sausages ensures even cooking and better flavor absorption.

Q: Should I use wood chips or pellets for smoking kielbasa in an electric smoker?

A: Both wood chips and pellets can be used for smoking kielbasa in an electric smoker. However, wood chips tend to produce more smoke, while pellets provide a consistent and controlled smoky flavor. Choose the option that suits your preference.

Q: Can I smoke other sausages besides kielbasa in an electric smoker?

A: Yes, you can smoke other sausages besides kielbasa in an electric smoker. Popular choices include bratwurst, Italian sausage, and chorizo. Adjust the smoking time and temperature depending on the type and size of the sausages.

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