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Bologna log question.

How long do y’all smoke these things?




_______________________________________________

XLBGE 

Comments

  • BotchBotch Posts: 8,268
    No idea on smoking time, but that's one helluva mortise-n-tenon joint there!  Be sure to post cooked pics!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Not really sure I was ready for that but it looks awesome. 
  • SmokeyPittSmokeyPitt Posts: 10,258
    Nice 'loney!  I would guesstimate 275 for a couple of hours. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • I never did one that way. Just scored and smoked here. Ran 250 for 3 hours and that was pretty good. 
  • theyolksonyoutheyolksonyou Posts: 17,642
    Long time no see man.  No help here, nice to see you posting. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • mEGG_My_DaymEGG_My_Day Posts: 1,399
    I’d smoke indirect at 275 till the bacon is crisp.  The bologna is just getting warmed up.  I’m guessing about 2 hours,  
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • lkapigianlkapigian Posts: 5,201
    Nice !
    Visalia, Ca
  • mEGG_My_DaymEGG_My_Day Posts: 1,399
    @MrCookingNurse - looks great.  What temp/time did you end up cooking it? 
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • MrCookingNurseMrCookingNurse Posts: 4,633
    Ended up doing around 2 hours at 250. It was a huge hit with the guest. They wanted it over the smoked chicken. But I needed to take more time on my bacon wrapping and I could stuff it with more better next time. The cheese didn’t fall out though and was melted when we ate it. A lot of fun! I’d use thin sliced bacon next time. 


    _______________________________________________

    XLBGE 
  • FanOfFanboysFanOfFanboys Posts: 2,282
    just because science can I am not sure it should
    Boom
  • milesvdustinmilesvdustin Posts: 2,286
    You are my hero 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • CtTOPGUNCtTOPGUN Posts: 539
    I love smoked bologna! I usually go 3 hours at 250/260*. That bacon wrap is taking it to another level!!!
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

       Jim
  • bigguy136bigguy136 Posts: 1,299
    Long time no see man.  No help here, nice to see you posting. 
    Looks great and good to see you posting. I still can't forget about a post back in the day with a big tube of something😉


    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • StillH2OEggerStillH2OEgger Posts: 2,359
    Bravo! That looks wonderful.
    Stillwater, MN
  • nice cook!

    Lrg 2008
    Mini 2009
  • lousubcaplousubcap Posts: 19,847
    Glad you have surfaced and are back here.  That is a great cook.  Bologna doesn't get near the respect it deserves. 
    BTW- the bologna thing was quite a deal on the old forum for several years-there may be some worthwhile info thru the search function.  FWIW-
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • theyolksonyoutheyolksonyou Posts: 17,642
    bigguy136 said:
    Long time no see man.  No help here, nice to see you posting. 
    Looks great and good to see you posting. I still can't forget about a post back in the day with a big tube of something😉


    I was hoping my comment would grease the wheels of someone’s memories. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • marysvillekseggheadmarysvilleksegghead Posts: 667
    edited August 12
    lousubcap said:
    Glad you have surfaced and are back here.  That is a great cook.  Bologna doesn't get near the respect it deserves. 
    BTW- the bologna thing was quite a deal on the old forum for several years-there may be some worthwhile info thru the search function.  FWIW-
    A guy with the old forum nic of "Hoss" would send these buttons to anyone that cooked some "Loney"  
    Lrg 2008
    Mini 2009
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