Smoked bologna recipe?

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[ARCHIVED THREAD] - Smoked bologna recipe?

Posted: 5/11/2022 7:54:58 PM EDT

Picked up a bologna to smoke this week. What is you favorite recipe? This will be my first time doing one.

Posted: 5/11/2022 9:20:00 PM EDT

[#1]

In!

Posted: 5/12/2022 11:48:19 AM EDT

[#2]

Anyone??? My plan was to score the chub about every inch, rub with yellow mustard and the cover with whatever rub I have in the pantry.

Smoke on 225 for about 2.5 hours and then rest for 10 minutes, slice and serve on bun.

Sides would be French fries, baked beans and a veggie or two.

Posted: 5/12/2022 1:55:05 PM EDT

[#3]

I would do the opposite. Leave it whole, hang it in the smoker, cold smoke at <90° (it's already cooked) for 4- 6 hours, slice, sizzle in pan to brown it.

I would be concerned with losing fat and juices if it were hot smoked.

Posted: 5/12/2022 3:05:44 PM EDT

[#4]

Quote History

Quoted:
I would do the opposite. Leave it whole, hang it in the smoker, cold smoke at <90° (it's already cooked) for 4- 6 hours, slice, sizzle in pan to brown it.

I would be concerned with losing fat and juices if it were hot smoked.

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Interesting - all the internet recipies have it going hot to develop a crust/bark.

I wonder if cold smoking for longer would impart the flavor and then hit it with some heat for a shorter time period would bark it up?

Cold smoke would give me the benefit of having some cheese in there too! Anyone else??

Posted: 5/13/2022 11:24:32 PM EDT

[#5]

Quote History

Quoted:

Interesting - all the internet recipies have it going hot to develop a crust/bark.

I wonder if cold smoking for longer would impart the flavor and then hit it with some heat for a shorter time period would bark it up?

Cold smoke would give me the benefit of having some cheese in there too! Anyone else??

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
I would do the opposite. Leave it whole, hang it in the smoker, cold smoke at <90 (it's already cooked) for 4- 6 hours, slice, sizzle in pan to brown it.

I would be concerned with losing fat and juices if it were hot smoked.

Interesting - all the internet recipies have it going hot to develop a crust/bark.

I wonder if cold smoking for longer would impart the flavor and then hit it with some heat for a shorter time period would bark it up?

Cold smoke would give me the benefit of having some cheese in there too! Anyone else??

this is the way

Posted: 6/2/2022 5:23:12 PM EDT

[#6]

Quote History

Quoted:

Interesting - all the internet recipies have it going hot to develop a crust/bark.

I wonder if cold smoking for longer would impart the flavor and then hit it with some heat for a shorter time period would bark it up?

Cold smoke would give me the benefit of having some cheese in there too! Anyone else??

View Quote

Cold or low smoke in 3/4" slices is how I do it. I have a Big Kahuna cold smoke generator, that can be added to most chambers. I use it with my grill set at 225F quite often, to add additional smoke, which I find necessary on hot days.