<![CDATA[Smoking baloney on electric smoker]]>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.

]]>https://waltonsdev.nodebb.com/topic/5038/smoking-baloney-on-electric-smokerRSS for NodeThu, 10 Sep 2026 23:44:54 GMTSun, 13 Feb 2022 13:18:48 GMT60<![CDATA[Reply to Smoking baloney on electric smoker on Sun, 13 Feb 2022 14:26:44 GMT]]>Jesser check on ’ cooking with shotgun red '. He has done it on his site. Maybe give you some ideas.

]]>https://waltonsdev.nodebb.com/post/69288https://waltonsdev.nodebb.com/post/69288Sun, 13 Feb 2022 14:26:44 GMT<![CDATA[Reply to Smoking baloney on electric smoker on Sun, 13 Feb 2022 14:00:53 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69286https://waltonsdev.nodebb.com/post/69286Sun, 13 Feb 2022 14:00:53 GMT