DWCowles , how did you get the rub to stick? Yellow mustard? The bbq sauce you mentioned?
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DWCowles what temp did you use for the cook?Would you go longer or shorter next time ?Did you put it on the grate or on a upper shelf ? I have a Blaz'n Grand Slam and I've been tempted to try me some bologna, you have inspired me to give it a go.Comment
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Flat Rocker the pit temp was 250 F. and I let it cook until the IT temp hit 140 F.. I cook it on the bottom grate with the bologna standing on it’s end. Actually I wouldn’t do nothing different.
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DWCowles I recently smoked a bologna also. After slicing, I charred it a little on the Kettle. My question is did you get much smoke flavor? I smoked mine for 3 hours over hickory. The bologna is so dense it just didnt absorb much smoke flavor. The edges with the rub had some flavor but not much smoke. The center was just bologna flavor. I put some of the ends in a pan with sauce and cooked it to a glaze. It tasted just like bologna with a glaze. The pieces with rub tasted like bologna with rub. The charred bologna tasted similar to what you get with a cast iron pan. It was good but it was just bologna. Overall I would give it a C-. Don't get me wrong, it was good bologna. But bologna is bologna no matter how you try to dress it up. I don't see it being worth the time smoking vs just cooking on a cast iron skillet. Am I missing something or doing something wrong? How do you get smoke flavor in something so dense?
Last edited by jlazar; February 9, 2018, 07:16 PM.Comment
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