Thread: Smoked Balogna

Originally Posted by ShilohRed

Meat takes smoke until its hits around 140 degrees. My Smoker I only add 8 oz of wood and the smoke is just right. Did 6 Boston Butt's and 10 lbs of chicken yesterday. Will be doing Boston Butts and Bologna For Friday while were camping in Ky. Along with Ribs Thursday night.
Also Hickory will over power Chops and some other meats I use Pecan as it does not give it that strong smoke flavor a lot of people hate. Guess in the last month I have smoked around 300 lbs of Butts and everyone loved them.
Pete
Ribs

Butts on top allowing the dripping to cover the Chicken.

Turkey

Yer killin' me Bubba!!!:p:p:p

... can I be your friend?

Shiloh's post = about 200 words of gold. That's a ton of knowledge that takes years to learn. Thanks for sharing with others! I use pecan, too. Sometimes blend it with apple. The two best woods for pork as far as I've seen. Thanks again.

Shiloh red That looks good.
I love cooking. I use a treager smoker/cooker.

Originally Posted by BigSandyRookie

That's some rig Shiloh! I used Apple wood.....don't know if it's stronger than others. It's the only kind i've used. (I'm a newby) Next time I'll scale it back some. I kept the wood on it constantly.

I want to try a butt next. Any tips would be appreciated. :-)

hard to over smoke with fruit woods. they are mild compared to hickory n stuff. i use apple and smoke very heavy at low temp(safe low temp, depending on meat type!).

these pics are killing me! yum

I'm STILL eating bologna. Love a balogna sammich with mustard and mayo. I bet that smoked bologna would be good too.

Originally Posted by gabowman

I'm STILL eating bologna. Love a balogna sammich with mustard and mayo. I bet that smoked bologna would be good too.

You forgot a slice of raw onion.,