The typical blooming time is between two and three hours, but it depends on the look you’re trying to achieve. The longer you bloom, the deeper and darker your Kielbasas will become. This indulgent cooking process tends to be reserved for larger cuts of meat that need lots of time to tenderize.

For example, a four-hour smoke might go something like this: hour one starts at 140F, hour two increases to 160F, hour three increases to 180F and the final hour cooks at 200F. You’ll also need to refresh the wood chips after every ninety minutes or so. This ensures constant, flavor producing smoke. Someone smoking hookah inhales 9 times the amount of carbon monoxide and 1.7 times the amount of nicotine that someone inhales from smoking one cigarette. Some people like to enhance the appearance of their kielbasa by leaving it to bloom at room temperature. This simply means hanging the sausages in a space with good ventilation that’s not overly hot or too cold. Hookah smoke contains harmful chemicals, and hookah tobacco is addictive and as hazardous to your health as traditional cigarettes.Masterbuilt smokers are high performing devices but they can be a little bit sluggish when warming up.

Do this twice to completely fill the smoker’s wood tray. If you are filling it up, remember that more chips mean less smoke.

With a heating element rating of 500W, the smoker has a considerable range of temperatures. This feature makes it versatile and you can use it to smoke several different types of foods with different temperature requirements. Elsayed Y, Dalibalta S, Abu-Farha N. Chemical analysis and potential health risks of hookah charcoal. Sci Total Environ. 2016;569-570:262-268. doi:10.1016/j.scitotenv.2016.06.108