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Smoked Kielbasa

Today, I’m diving into the smoky world of kielbasa. You might be wondering, “Isn’t kielbasa already smoked?” Well, hang on to your grilling tongs because I’m about to spill the beans on how to take this beloved sausage to a whole new level of flavor. Trust me; it’s a game-changer!

smoked kielbasa

How to Make Smoked Kielbasa

I’ll start with a personal story – I once had the pleasure of visiting my buddy’s barbecue bash, where he served up some homemade smoked kielbasa. Let me tell you, it was like a flavor explosion in my mouth! I couldn’t resist asking him for the recipe, and after a little friendly arm-twisting, he spilled the beans. So, here’s the lowdown on making your own smoked kielbasa:


Fresh kielbasa links

BBQ sauce (homemade or store-bought)

Wood chips (more on this later)

  1. Prep the Grill: Fire up your smoker or grill to around 225°F (remember, slow and steady wins the flavor race).
  2. Soak the Wood Chips: If you’re wondering, “What wood should you use for this recipe?” – Well, it’s all about the wood chips, baby! Soak them in water for about 30 minutes. It’s like a wood chip spa day!
  3. Get That Smoke Rollin’: Add the soaked wood chips to the coals or smoker box once your grill is ready. This is where the magic happens.
  4. Time to Grill: Place those luscious kielbasa links on the grill grates. Close the lid and let the smoke do its thing for about an hour. You’ll see the beautiful transformation happening.
  5. Brush with BBQ Love: Now, here’s the secret sauce (literally). Baste your kielbasa with your favorite BBQ sauce. Let it caramelize and work its sweet magic on the sausages.
  6. Keep Rollin’, Rollin’, Rollin’: Flip and baste the kielbasa every 20-30 minutes. You want them to soak up that smoky goodness evenly.
  7. Check the Temperature: Make sure your kielbasa reaches an internal temperature of 160°F. That’s the sweet spot for safety and deliciousness.
  8. Serve It Up: Finally, remove those beauties from the grill, slice ’em up, and watch your guests go wild!

Isn’t Kielbasa Already Smoked

Ah, you caught me! Yes, traditional kielbasa is typically smoked during the curing process. But there’s something mesmerizing about giving it another smoky kiss on the grill. It elevates the flavors to a whole new level and gives it that irresistible BBQ char. So yes, we’re double-smoking this bad boy!

polish smoked kielbasa

What Is the Best BBQ Sauce to Use

Now, this is where personal preferences come into play. Some folks are all about that tangy, vinegar-based sauce, while others crave the sweet and smoky goodness of a Kansas City-style BBQ sauce. Me? I say, go with what makes your taste buds dance! Experiment with different sauces until you find your holy grail of BBQ bliss.

What Wood Should You Use for This Recipe

Choosing the right wood is like picking the perfect outfit for a party. You want something that complements the flavors, not clashes with them. Hickory wood chips are the classic choice, delivering a robust smokiness. But don’t be afraid to dabble in applewood, cherrywood, or even mesquite for a unique twist.

What to Serve

Now that your smoked kielbasa is ready to roll, let’s talk sidekicks. You can’t go wrong with some classic coleslaw and baked beans. But if you’re feeling adventurous, throw in some grilled corn on the cob or a zesty potato salad. The world is your flavor playground, my friends!


  • Don’t Rush the Smoke: Low and slow is the name of the game. Rushing the smoking process will leave you with underwhelming results.
  • Poke a Hole: Before you toss your kielbasa on the grill, give each link a tiny poke with a fork. This allows the smoky goodness to penetrate even deeper.
  • Experiment with Marinades: Want to take things up a notch? Marinate your kielbasa in your favorite beer or wine for a few hours before grilling. It’s like a VIP pass to Flavor Town!
  • Get Saucy: Don’t skimp on the BBQ sauce. The more, the merrier! Brush it on generously and watch the caramelization magic happen.

smoked kielbasa sausage

So there you have it, my fellow grill masters! Smoked kielbasa might sound like a mouthful, but it’s also a flavor-packed adventure worth embarking on. It’s all about the wood, the sauce, and the slow dance of smoke and heat. So next time you fire up that grill, give it a whirl, and prepare to be amazed.

I hope you found this guide as sizzling as a hot grill on a summer day! Thanks for joining me on this flavor journey. Now, go forth and smoke some kielbasa, my friends. Remember, life’s too short for bland sausages. Stay smoky, stay delicious!

Smoked Kielbasa

Experience the intense smokiness of authentic smoked kielbasa - a culinary masterpiece that will elevate your taste buds to new heights. Get inspired with our collection of delectable recipes.

Course Main Course
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 6


  • 2 lbs of store-bought kielbasa sausages
  • 1/2 cup of your favorite BBQ sauce
  • Wood chips Hickory or preferred choice


Prepping the Smoker

  1. Preheat your smoker or grill to 225°F. Soak your wood chips for about 30 minutes.
  2. While your smoker is heating up, unwrap the store-bought kielbasa sausages and set them aside.

Smoking the Kielbasa

  1. Add the soaked wood chips once your smoker is at the right temperature. You want a nice, steady flow of smoke.
  2. Place the kielbasa sausages directly on the grill grates, making sure they are evenly spaced.
  3. Close the smoker lid and smoke the kielbasa for about 2 hours. This will infuse them with that delicious smoky flavor.

Basting and Finishing

  1. While the kielbasa is smoking, heat up your BBQ sauce in a small saucepan over low heat. You want it warmed and ready to go.
  2. After the kielbasa has smoked for 2 hours, carefully remove them from the smoker and place them on a large piece of aluminum foil.
  3. Brush each kielbasa sausage generously with the warm BBQ sauce, ensuring they are coated on all sides.
  4. Wrap the sausages in the foil, creating a sealed packet.

Final Touches and Enjoyment

  1. Place the foil-wrapped sausages back in the smoker and continue smoking for an additional 30 minutes. This step allows the BBQ sauce to caramelize and flavor the kielbasa beautifully.
  2. After the sausages are done, remove them from the smoker, unwrap them from the foil, and let them rest for a few minutes.
  3. Slice them up, serve with your favorite sides, and savor that smoky, BBQ goodness!
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