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Venison bologna - follow up

Weekend Warrior
Weekend Warrior Posts: 1,702
edited November -0001 in EggHead Forum
The 15 lbs. of bologna is on. It has been difficult to keep the temps down even with ice. Maybe used too much lump. Should be done around 9:00 tonight, but maybe earlier because I'm having trouble with keeping the heat down. Thanks again Clay Q and Richard, FL. I'll post more pics later. Mark

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  • Weekend Warrior
    Weekend Warrior Posts: 1,702
    My bologna is getting rave reviews here at work this morning, so I guess it turned out ok. The flavor and smokiness is terrific, but I think it's a little dry.......... Controlling the temps, even with the DigiQ and using ice in a drip pan, proved to be challenging. I need to work on my super-low temp techniques. Mark
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