Smoking my own bologna

[Burt Gummer]

I cant believe that this crowd didnt say "thats what she said" on this post

She already said it

 

[Hammer12b]

Yet another thread title upon which I clicked with some trepidation...

Me too Brother, me too. I just knew it would haunt me when I was opening it!

 

[RetiredUSNChief]

Showed my post to one of the Master Grillers at work.

"I'm gonna try that!"

"Did you read the whole thing?"

*squints back at my posting*

"That's funny! I'm still gonna try that, though, because the recipe sounds awesome!"

 

[kcult]

Trying it again. Smoker set to 200.

I made a frankenglaze from French's sweet mustard, Carolina Treet, and the last splash of Frank's red hot wing sauce. Also, to try to get more smokey goodness inside, I decided to split the loaf. When I did that, I realized it was pregnant. Ain't gonna waste those tasty babies. Get in my belly!

Obligatory pic.

 

[Geezer]

Trying it again. Smoker set to 200.

I made a frankenglaze from French's sweet mustard, Carolina Treet, and the last splash of Frank's red hot wing sauce. Also, to try to get more smokey goodness inside, I decided to split the loaf. When I did that, I realized it was pregnant. Ain't gonna waste those tasty babies. Get in my belly!

Obligatory pic.

View attachment 197998

Am I surprised at the above picture? Nope, not at all. Because I've heard you say that you grill chicken McNuggets.

 

[Schattenreiter]

I haven’t tried to smoke my own bologna since I was a teenager

That ain't what I heard!!!!

 

[kcult]

I tried four Viennas after a couple of hours. They were good. Good, if you like Viennas, which I do.

I took the rest off about an hour later. They are more jerky like. I should have left a few on to go longer to see if they really dried out. I'm betting a case of these done at four hours or more would be awesome treats.

I'm currently waiting on the bologna to reach 200.

Sipping on George Dickel black label, while I wait.

 

[Shady Grady]

...

 

[flivver]

Poor man’s burnt ends? Do tell.

 

[RetiredUSNChief]

I can't believe I've let this thread go this long without posting the perfect classic song:

 

[BurnedOutGeek]

We don’t score ours and smoke it for about 4 hours at between 225 and 250.

Bologna meat is like a sponge and just soaks the smoke all the way through it. You won’t usually get a smoke ring though.

We have done them without rub and Dijon mustard with rub on top.

Either way is delicious.

It was a highlight that year for sure!

 

[CZfool68]

Shouldn’t the smoking my own bolgona thread be in chad’s basement? What is wrong with you people?

 

[Windini]

Shouldn’t the smoking my own bolgona thread be in chad’s basement? What is wrong with you people?

Stop shaming Bologna Smokers!