Bologna log question.

Comments

• Botch Posts: 11,860

  August 2019

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

  ____________________________________________

  "When stupidity is considered patriotism, it is unsafe to be intelligent."
    - Isaac Asimov  
          
  

  Ogden, Utard.  
   
  Some of my pics:   
  https://www.dropbox.com/sh/a4nnw0dzjq82v4x/AABX8zoBRtREcYMRJWECdI7va
  
  

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• cclarke142 Posts: 17

  August 2019

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

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• SmokeyPitt Posts: 10,489

  August 2019

  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. 

  
  

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• HarveyLytle Posts: 25

  August 2019

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

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• theyolksonyou Posts: 18,077

  August 2019

  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. 

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• mEGG_My_Day Posts: 1,632

  August 2019

  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, 2 SBGE, Hasty-Bake Gourmet
  

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• MrCookingNurse Posts: 4,665

  August 2019

  This was super good. Big hit!
  

  
  

  
  

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  XLBGE 

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• lkapigian Posts: 8,208

  August 2019

  Nice !

  Visalia, Ca
  
  LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker

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• mEGG_My_Day Posts: 1,632

  August 2019

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

  Memphis, TN 
  
  LBGE, 2 SBGE, Hasty-Bake Gourmet
  

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• MrCookingNurse Posts: 4,665

  August 2019

  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. 

  
  

  
  

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  XLBGE 

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• FanOfFanboys Posts: 2,538

  August 2019

  just because science can I am not sure it should

  Boom

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• milesvdustin Posts: 2,883

  August 2019

  You are my hero 

  2 LBGE, Blackstone 36, Jumbo Joe

  Egging in Southern Illinois (Marion)

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• CtTOPGUN Posts: 592

  August 2019

  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/28" Blackstone Griddle/Cuisinart Twin Oaks
  
   BBQ from the State of Connecticut!
  
     Jim

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• bigguy136 Posts: 1,353

  August 2019

  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😉
  
  
  

  Big Lake, Minnesota

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

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• StillH2OEgger Posts: 3,332

  August 2019

  Bravo! That looks wonderful.

  Stillwater, MN

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• marysvilleksegghead Posts: 862

  August 2019

  nice cook!
  
  

  Lrg 2008
  Mini 2009

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• lousubcap Posts: 24,408

  August 2019

  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.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!

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• theyolksonyou Posts: 18,077

  August 2019

  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. 

  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. 

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• marysvilleksegghead Posts: 862

  August 2019 edited August 2019

  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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• dldawes1 Posts: 2,208

  August 2019

  I love smoked Balogny ‼️  I call mine Memphis Madness Ribeye ‼️
  
  Since i I got the Blackstone I’ve been frying it. 

  Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

  TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

  I'm keeping serious from now on...no more joking around from me...Meatheads !! 
  

  
  

  
  

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• Fred19Flintstone Posts: 8,076

  August 2019

  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.

  Flint, Michigan

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• Fred19Flintstone Posts: 8,076

  August 2019

  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!

  Flint, Michigan

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