Hillbilly Prime Rib.

[WilliamKY]

The smoked Bologna looks fantastic!

How long and at what temp did you smoke it?

I cooked it on my Weber kettle for 3hrs. I was running between 275-300 at the start and it was down to 200 the last 45mins. I like running a little hot on bologna to give it a crust. You cant dry the stuff out, or at least I never have.

 

[Smoking Piney]

Looks killer!

Saved on my "got to try" list. :-D

 

[Garyclaw]

That's great! This reminds me of our late brother N8. He smoked a mean chub.

 

[mike243]

Looks great only thing I do differently is to score it deeper to get more surface area to the smoke

 

[BuffettFan]

I picked up a 2lb chunk of unsliced bologna over the weekend, so inspired by this thread, I sliced a couple of 3/4" steaks off of it last night and cooked them up on the Blackstone with some Velveeta slices and a couple of over easy eggs on grilled brioche buns.
DEE-LICIOUS!
My wife was giggling like a school girl the whole time. "All this food you cook and we're eating bologna sandwiches!"
She loved it!