Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 06-28-2013, 01:31 PM   #1
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
Default Smoking Bologna

May try smoking a chunk of bologna tonight or tomorrow. I've not done this before so looking for tips.

How long do you smoke it and at what temperature? Seems the most difficult task will be removing the outside casing. Any suggestions for rub or whatever is handy and plentiful?

Probably toss some ABTs on with the bologna........
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle
HogFan is offline   Reply With Quote

Old 06-28-2013, 01:53 PM   #2
Full Fledged Farker
Join Date: 09-03-10
Location: Loganville, Ga

Malcom Reed with Killer Hogs posted a while back on his site how to smoke bologna.
Here is the link:

eap0510 is offline   Reply With Quote

Old 06-28-2013, 02:16 PM   #3
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

N8Man is the Bologna King around here
"Ron Rico, Boss. You can call me Captain Ron..."

*** BBQ Brethren Chicago Area Picnic is scheduled! Saturday, August 19th! Spread the word!!!

The Naked Fatty!

3x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote

Thanks from:--->
Old 06-28-2013, 03:46 PM   #4
Full Fledged Farker
Join Date: 08-27-10
Location: Independence, MO

I've done it once, and used a hot and spicy rub I had in the cabinet (gates extra hot), and my thoughts were I wished I used a sweeter rub. It was insanely good, though. I did it according g to the Malcolm reed video.
Meat Rushmore BBQ Team
midwest_kc is offline   Reply With Quote

Old 06-28-2013, 05:30 PM   #5
is one Smokin' Farker
Join Date: 08-24-11
Location: Marysville,KS

Diamond slice the chub.
I use a slather of mustard & worcestershire along with a rub
of choice.
Smoke until desired doneness, app 160°
Some then slice and grill/fry for extra goodness.
Some one on did a "loney" bloom, but
I can't find the pic. :-(
Smoked some Lebanon "Loney", but too new to this forum to
figure out how to post pics. :-(
loco_engr is offline   Reply With Quote

Old 06-28-2013, 07:18 PM   #6
Full Fledged Farker

runnoft's Avatar
Join Date: 07-31-12
Location: Blanchard, Louisiana

I would love to smoke bologna but I burp it for three days. Same gig with burpless cucumbers to all that can digest it Cheers!!!
Mrs. Hogwollop up and r-u-n-n-o-f-t, future cold smoker, 18.5 WSM Maverick ET-732
runnoft is offline   Reply With Quote

Old 06-28-2013, 10:00 PM   #7
Babbling Farker
N8man's Avatar
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC

Love Smoked Bolo!!!

Score it, oil it, rub it, smoke it, eat it up....
Good luck with your cook....
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
N8man is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 11:40 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts