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A fun and unique recipe, this Smoked Kielbasa is a great appetizer, side dish, or main dish served along with any and all your favorite sides.
Smoking recipes have become one of our favorite things over the years, this Smoked Kielbasa is a recipe that my dad has made since I was younger.
We have not changed the recipe at all since and we won’t because we absolutely love it. It’s super simple with minimal ingredients, but it packs a ton of flavor.
The best part of this is that it can be served as a main, side, or appetizer! So whatever the occasion you have different options on how you serve it which we love.
And there are PLENTY of occasions where smoked meat fits. Am I right?
Brushed with BBQ sauce, it really gives it a fun flavor that is one that you won’t forget. Frying your kielbasa will become old news when you try this Smoked Kielbasa Recipe!
This is one of those flavors that I can’t get enough of. Lily joins right in. I typically double the recipe.
If you are into smoking and want something just a little bit different then this smoked kielbasa is the recipe for you, easy and tasty, you just can’t beat that.
Some of my other favorite grilling recipes that we have on our site include: Grilled Corn, Mustard Grilled Chicken Sandwiches and Herb Marinated Grilled Pork Chops.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE SMOKED KIELBASA:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- ISN’T KIELBASA ALREADY SMOKED?
- WHAT IS THE BEST BBQ SAUCE TO USE?
- CAN I GIVE THIS A LITTLE SPICE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Smoked Kielbasa
WHY THIS RECIPE WORKS:
- With only 3 ingredients, this is super easy.
- This can be served as various dishes.
- Easily double this recipe to make more.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Kielbasa
- Sweet bbq sauce
- Water
HOW TO MAKE SMOKED KIELBASA:
- Preheat the smoker to the smoke setting.
- Place the kielbasa directly on the rack. Smoke for 1 hour.
- Turn the heat up to 300°F, and continue to cook for 30-40 minutes. The kielbasa will become brown and will split at some sections. Do not let it turn black.
- Preheat a charcoal or gas grill to medium heat.
- While the grill is heating up, cut the kielbasa into 3-4 inch pieces. Place them in a bowl.
- In a small bowl stir together the bbq sauce and water. Pour over the cut sausage and toss it with the sauce so it is coated.
- Place the pieces onto the grill and turn them often so they don’t burn. Baste the pieces with the remaining sauce. Keep cooking until your desired char, we like to get a good dark char on ours, so it takes up to 15 minutes. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
ISN’T KIELBASA ALREADY SMOKED?
Yes, kielbasa is already smoked but the extra smoking on the grill is what makes this recipe truly unique.
You just can’t get this flavor from a regular grill!
If you have the time I highly suggest trying these kielbasa sausages.
WHAT IS THE BEST BBQ SAUCE TO USE?
Use your favorite homemade or store-bought bbq sauce.
I suggest using a bbq sauce that is more on the sweet side.
Our favorite for this recipe is Sweet Baby Ray’s.
The sauce will get all caramelized on the outside of the sauce making it sticky, sweet, and smokey.
CAN I GIVE THIS A LITTLE SPICE?
To add a little spice, I suggest adding ½ teaspoon of cayenne pepper, chipotle powder, or red pepper flakes to the bbq sauce mixing step.
ANY ADDITIONS?
I’ve got a good long list of options for you.
- Sprinkle on garlic powder or onion powder for an extra flavor boost.
- Combine a bit of corn syrup with your favorite seasonings to brush over the sausage sections for a sweet glaze.
- Toss in some wood chips on your grill grates or in a smoker box for a stronger smoke flavor that’ll excite your taste buds.
- If you have leftover kielbasa, chop it into bite size pieces and mix it into mac and cheese for a unique flavor twist.
- Slice in andouille sausage along with your kielbasa for a spicy mix that offers great recipe variety.
- Try sprinkling natural hardwood smoked sugar over the kielbasa before grilling for a sweet-meets-smoky flavor.
- For next time, make it a surf-and-turf feast by pairing smoked kielbasa with grilled shrimp—your daily diet will thank you for the variety!
- Add a drizzle of honey or maple syrup right before serving for a delicious meal that balances sweet and savory.
- Serve with hot dogs at your game day party so everyone can enjoy a meaty buffet of quick eats.
ANY SUBSTITUTIONS?
Yeppers! Check out this list:
- Use an electric smoker or pellet grill instead of a charcoal grill if you prefer managing low temperatures and a steady internal temperature more easily.
- Swap the sweet bbq sauce with a tangy andouille sausage marinade (feel free to include a little monosodium glutamate if you love a serious flavor punch).
- Trade regular kielbasa for fresh kielbasa with natural casings if you’re going for the old-school approach.
- Skip the water and do a quick ice water bath after smoking to lock in moisture, especially if you plan on enjoying the kielbasa next day.
- If you want to reduce sodium, leave out the sodium phosphate or sodium erythorbate—just keep in mind it may impact the shelf life.
- Cut your kielbasa into smaller 2-3 inches chunks instead of 3-4 inches if you want them to cook faster (around 10-12 minutes) and yield more servings of food for a crowd.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 3 days.
This can also be frozen, place in a freeze container or bag and it will keep frozen for up to 3 months.
To defrost, remove from the freezer to the refrigerator until thawed.
To reheat, place the sausage into a foil packet and place in a 350°F oven for 15-20 minutes until warmed. This can also be microwaved.
DANA’S TIPS AND TRICKS:
- This recipe can easily be doubled without a time or method change.
- You can add more of a spicy flavor, see above on how to do that.
- We have not tried this recipe on other sausages so we are not sure if it would work the same.
- Use your favorite bbq sauce, if your bbq sauce is thin you do not need to add the water.
- This can be frozen, see above on how to do that.
Want a new recipe that you can throw on the smoker that is absolutely delicious and simple?
This Smoked Kielbasa is the recipe that you need.
If you like this recipe, you might also like:
If you’ve tried this SMOKED KIELBASA let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Smoked Kielbasa
Ingredients
- 14 ounce kielbasa
- ½ cup sweet bbq sauce
- 1 tablespoon water
Instructions
- Preheat the smoker to the smoke setting.
- Place the kielbasa directly on the rack. Smoke for 1 hour.
- Turn the heat up to 300°F, and continue to cook for 30-40 minutes. The kielbasa will become brown and will split at some sections. Do not let it turn black.
- Preheat a charcoal or gas grill to medium heat.
- While the grill is heating up, cut the kielbasa into 3-4 inch pieces. Place them in a bowl.
- In a small bowl stir together the bbq sauce and water. Pour over the cut sausage and toss it with the sauce so it is coated.
- Place the pieces onto the grill and turn them often so they don’t burn. Baste the pieces with the remaining sauce. Keep cooking until your desired char, we like to get a good dark char on ours, so it takes up to 15 minutes. Serve immediately.
Notes
- This recipe can easily be doubled without a time or method change.
- You can add more of a spicy flavor, see above on how to do that.
- We have not tried this recipe on other sausages so we are not sure if it would work the same.
- Use your favorite bbq sauce, if your bbq sauce is thin you do not need to add the water.
- This can be frozen, see above on how to do that.
Nutrition
Love This Recipe?
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No, it would be a totally different recipe.
Could you do this in a air fryer?