How long to smoke fresh sausage, bratwurst, kielbasa and bologna, raw or already cooked.
Most guides put smoked hot dogs at 45 to 60 minutes, no thermometer required. One recipe describes something closer to a full day. They are not disagreeing about time; they describe two different foods.
Updated Sep 2026
Barbecuebible times bratwurst at 30 to 45 minutes. Google's AI Overview, Traeger, and Fox Valley Foodie all run 1 to 2 hours at 225°F. The shorter number is not a shortcut. It is a hotter fire, 275°F to 300°F, and the links still reach 160°F on the smoker.
Updated Sep 2026
Recipes for kielbasa range from under an hour to six, and the split has nothing to do with chamber temperature. It comes down to which kielbasa is on the smoker: one already cooked at the plant, the other raw and waiting for its first heat.
Updated Sep 2026
Every cut on this site so far has had a target internal temperature that decides when it's done. Bologna doesn't. It left the factory already cooked, so the one to four hours recipes call for is about crust and smoke, not safety.
Updated Sep 2026
Published times for sausage range from 45 minutes to three hours at the same chamber temperature. The gap has little to do with the recipe. It comes down to casing diameter, a variable the cook never gets to choose.
Updated Sep 2026