Mar 16, 2022 · When you buy bologna, it's precooked. So, the grilling process is all about flavor and heat. For this smoked bologna recipe, you'll be grilling a bologna log at 225 °F for 3-4 hours. To ensure your bologna doesn't sit at an unsafe temperature that breeds bacteria, make sure the center of your smoked bologna reaches 145 °F before serving.

Apr 4, 2021 · 219 votes, 36 comments. 737K subscribers in the smoking community. A place to discuss techniques, tips, recipes, and pictures of smoking meats…

A place to discuss techniques, tips, recipes, and pictures of smoking meats, vegetables, fruits, or anything else consumable.

Mar 14, 2022 · When you buy bologna, it's precooked. So, the grilling process is all about flavor and heat. For this smoked bologna recipe, you'll be grilling a bologna log at 225 °F for 3-4 hours. To ensure your bologna doesn't sit at an unsafe temperature that breeds bacteria, make sure the center of your smoked bologna reaches 145 °F before serving.

Oct 22, 2016 · Smoked bologna is the bomb! A restaurant near me makes a sandwich smoked bologna, smoked ham, sausage link, and pulled pork. The big pig is good, big pig is life. Although they don't put a rub on theirs.

Nov 14, 2021 · 92 votes, 19 comments. 662K subscribers in the smoking community. A place to discuss techniques, tips, recipes, and pictures of smoking meats…

Jan 25, 2015 · Remember, bologna is cooked, so the smoker is just adding flavor and color. When it comes off the smoker, make several THICK SLICES , then slice those into smaller pieces. Most of the pieces will have some bark, but arrange them in a pan, re-season and return to the smoker for at least 30 minutes... then add a little sauce and keep on the ...

744K subscribers in the smoking community. A place to discuss techniques, tips, recipes, and pictures of smoking meats, vegetables, fruits, or…

Jul 29, 2021 · When you buy bologna, it's precooked. So, the grilling process is all about flavor and heat. For this smoked bologna recipe, you'll be grilling a bologna log at 225 °F for 3-4 hours. To ensure your bologna doesn't sit at an unsafe temperature that breeds bacteria, make sure the center of your smoked bologna reaches 145 °F before serving.

“Rag bologna” was sought after but harder to find. Cut 1” deep scores down the log (four or five cuts). 10-12 hours on the smoker, then slice into 3/4” slabs. Do a sauce dunk on the slices every 15 minutes for the last hour, putting the slices back on the smoker between dunks.