Reply With QuoteThick Cut bologna 1/2" grilled with bbq sauce. You just can't beat it.
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Crappie Wall Hanger II
Smoked Balogna
I smoked me some bologna today. First time to smoke "baloney". It was awesome!! It only took about 1 hour at around 250 degrees. I took it off when the inner temp reached 145. I "sampled" almost a whole stick while I was cooking other stuff! Oh, the chops weren't bad either. They were a little too "smokey"-tasting though. I didn't know you could over smoke something in less than two hours..... Oh well, I'm still learning.
BSRRofl
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Thick Cut bologna 1/2" grilled with bbq sauce. You just can't beat it.
I'm sick of following my dreams. I'm just going to ask them where they're goin' and hook up with them later.
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I ruined a whole pork butt and some ribs by "over-smoking" them....just nasty
a little smoke goes a long way. I usually use 1 water soaked chunk of hickory bout size of baseball at the beginning and let it cook all day. provides plenty of smoke to flavor and not over do it.
"The greatest use of life is to spend it for something that will outlast it".
William James
Banned
Bologna??? EEEEEEEEEEEEEEEEEW!!! I ate too much of that when I was a kid to ever eat it willingly as an adult!
I can however eat my own weight in smoked pork tenderloin and chicken!!! (I'm slobbering just thinking about it!!!):p:p:p
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Thats about the only way I'll eat it, but it is good. We were introduced to it at a cookout at Reelfoot years ago, and look forward to it every year. I have tried a few times myself to smoke it, but my results have been minmal. I seem to under cook it every time.
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gcd has got my mouth watering too talking about the tenderloin and chicken, have any of you guys tried smoked salmon? i had a friend from michigan come down last year and brought some fresh smoked salmon he had just caught and smoked, it was very tasty too
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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
Last edited by ShilohRed; 09-07-2010 at 10:19 AM.
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Nice pics
I'm sick of following my dreams. I'm just going to ask them where they're goin' and hook up with them later.
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looks good sh-red
bid sandy, that making me hungry to
Crappie Wall Hanger II
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. :-)
BSRRofl
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