Czerw's Kielbasi, in Philadelphia's Port Richmond neighborhood has been smoking kielbasa for the last three generations and seventy plus years. You can smell the smoke as soon as you turn onto Tilton Street. Cherry and apple logs mostly - some peach too. Three blackened and seasoned smokers with heavy iron doors, each the size of a small room.
Along with three types of kielbasa they smoke pork butts, bacon, hot dogs and, during football season the occasional pork shoulder for pulled pork.
All sorts of other homemade Polish dishes too - stuffed cabbage, bijo or hunters stew with pork, cabbage and mushrooms, and all manner of pierogi - from basic onion and potato to loaded potato with cheddar and bacon and their newest, cheesesteak pierogi.
Last weekend I put it all together into a sandwich of grilled kielbasa, sauteed loaded pierogies, caramelized onions and stone ground mustard. Going to add some sliced, sauteed apple next time.