Bologna log question.

MrCookingNurse

How long do y’all smoke these things?

Botch

No idea on smoking time, but that's one helluva mortise-n-tenon joint there!  Be sure to post cooked pics!  

cclarke142

Not really sure I was ready for that but it looks awesome. 

SmokeyPitt

Nice 'loney!  I would guesstimate 275 for a couple of hours. 

HarveyLytle

I never did one that way. Just scored and smoked here. Ran 250 for 3 hours and that was pretty good. 

theyolksonyou

Long time no see man.  No help here, nice to see you posting. 

mEGG_My_Day

I’d smoke indirect at 275 till the bacon is crisp.  The bologna is just getting warmed up.  I’m guessing about 2 hours,  

MrCookingNurse

This was super good. Big hit!

lkapigian

Nice !

mEGG_My_Day

@MrCookingNurse - looks great.  What temp/time did you end up cooking it? 

MrCookingNurse

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. 

FanOfFanboys

just because science can I am not sure it should

milesvdustin

You are my hero 

CtTOPGUN

I love smoked bologna! I usually go 3 hours at 250/260*. That bacon wrap is taking it to another level!!!

bigguy136

theyolksonyou 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😉

StillH2OEgger

Bravo! That looks wonderful.

marysvilleksegghead

nice cook!

lousubcap

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-

theyolksonyou

bigguy136 said:

theyolksonyou 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. 

marysvilleksegghead

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"  

dldawes1

I love smoked Balogny ‼️  I call mine Memphis Madness Ribeye ‼️

Since i I got the Blackstone I’ve been frying it. 

Fred19Flintstone

I did up some “Mississippi Prime Rib” last weekend.






I’ve made it before and it was good again, but I like it fried better.  IMHO, the Blackstone is the proper tool to cook bologna.

Fred19Flintstone

dldawes1 said:

I love smoked Balogny ‼️  I call mine Memphis Madness Ribeye ‼️

Since i I got the Blackstone I’ve been frying it. 

That looks like a delicious mess of bologna!