Preheat your smoker or grill to 225°F. Soak your wood chips for about 30 minutes.

While your smoker is heating up, unwrap the store-bought kielbasa sausages and set them aside.

Add the soaked wood chips once your smoker is at the right temperature. You want a nice, steady flow of smoke.

Place the kielbasa sausages directly on the grill grates, making sure they are evenly spaced.

Close the smoker lid and smoke the kielbasa for about 2 hours. This will infuse them with that delicious smoky flavor.

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.

After the kielbasa has smoked for 2 hours, carefully remove them from the smoker and place them on a large piece of aluminum foil.

Brush each kielbasa sausage generously with the warm BBQ sauce, ensuring they are coated on all sides.

Wrap the sausages in the foil, creating a sealed packet.

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.

After the sausages are done, remove them from the smoker, unwrap them from the foil, and let them rest for a few minutes.

Slice them up, serve with your favorite sides, and savor that smoky, BBQ goodness!