Smoking baloney on electric smoker
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Looking for sum guidance on smoking store bought baloney. Like how long to smoke and smoke at what temperature. Also do I need to have the baloney reach a certain internal temp since it is already cooked not for spoilage but for taste and texture? What smoking wood do most like to use?
Thanks for any tips. -
Looking for sum guidance on smoking store bought baloney. Like how long to smoke and smoke at what temperature. Also do I need to have the baloney reach a certain internal temp since it is already cooked not for spoilage but for taste and texture? What smoking wood do most like to use?
Thanks for any tips.Jesser if you are talking the big chub of bologna, do a quick search on YouTube and it will give you lots of ideas. I haven’t done it yet but it is on my list. My neighbor does it quite a bit for our get togethers.
I would score it with a knife in a cross hatch pattern and either put a like coating of yellow mustard or vegetable oil to make your rub of seasoning adhere to the bologna. I would smoke at 225 to 250 for a few hours (maybe 4 hours) to develop the smoke flavor you want. It is already cooked so you just want it heated through. I would still shoot for an internal temp of 160 just to make sure it is good and warm throughout. As far as wood I tend to stay with apple or cherry. I reserve hickory for beef.
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Looking for sum guidance on smoking store bought baloney. Like how long to smoke and smoke at what temperature. Also do I need to have the baloney reach a certain internal temp since it is already cooked not for spoilage but for taste and texture? What smoking wood do most like to use?
Thanks for any tips.Jesser check on ’ cooking with shotgun red '. He has done it on his site. Maybe give you some ideas.
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