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smokerdude
05-18-2008, 06:11 PM
What are the do's and don'ts on smoking Bologna on UDS. ie, temp time, rub and stuffings.

thanks for any help.

BBQ Grail
05-18-2008, 06:17 PM
This member did a great job!

http://www.bbq-brethren.com/forum/showthread.php?t=37441

Norcoredneck
05-18-2008, 06:28 PM
N8man is the Emeril of Redneck Fillet Mignon.

BBQ Grail
05-18-2008, 06:39 PM
N8man is the Emeril of Redneck Fillet Mignon.

I concur! N8man rocks it when it comes to smoke bologna.

Meat Burner
05-18-2008, 06:59 PM
Smokerdude, I have some cherry wood if you wanted to follow what N8man did. It will cost you a cold beer!:biggrin:

N8man
05-18-2008, 07:35 PM
All I can add is BAMMMM!!!
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=12918&d=1201984017
Rub with Olive Oil, Garlic Powder, Chili Powder, Fresh Cracked Black Pepper. Smoke @250* until internal temps reach 160*, Slice and Grill, Pan Fry or Straight off the Chub, Enjoy!!! Smoked Bologna Rocks!!!:-D

smokerdude
05-18-2008, 08:50 PM
Thanks to all 2 morrow we will begin

Cabntmkr1
05-19-2008, 12:41 PM
Remember! No photos~~~didn't happen!:twisted::wink: