Comments on: Tips for Smoking Sausage https://pitnationbbq.com/how-to-smoke-sausage-on-a-smoker/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-smoke-sausage-on-a-smoker One Nation Under Smoke Fri, 20 Mar 2026 16:51:49 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Michael Klansek https://pitnationbbq.com/how-to-smoke-sausage-on-a-smoker/#comment-101 https://recipesfordads.com/?p=629#comment-101 I have a grill master electric smoker. We are making Kielbasa. We used hog casings and have been smoking the links at 140 degrees for about three hours now. The smoke vent is open at the smallest opening possible. We are using Apple wook chips in the smoker and Apple wood pellets in a smoking tub. The casings still look pale. Very frustrating.

Please tell me what I need to do to get them to brown up.

Thank you.

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