My first exposure to smoked bologna was thanks to member Kevin Taylor on The Virtual Weber Bulletin Board. He shared this photo of a 4-pound wheel of bologna that was cored in an “X” pattern, filled with barbecue sauce, plugged, rubbed, and smoked for four hours in the Weber Smokey Mountain Cooker.
Here’s one I did on October 14, 2019 that’s a bit easier. You’ll be surprised how fun, easy, and delicious it is to smoke bologna in the Weber Smokey Mountain Cooker!
Video: Smoked Bologna
This video provides additional details on the method described in this article.
Purchase The Bologna
Purchase a 2-4 pound chub or half-chub of bologna. Some say that cheaper bologna makes better smoked bologna; I’ll leave that up to you. I bought a good brand of beef bologna from the deli counter at Safeway; the one shown here weighed 3-1/3 pounds.
Prepare The Bologna
Score the bologna in a diamond pattern, like you’d do for a ham, maybe 1/8″ deep.
The bologna surface will open along the cuts in a controlled fashion, otherwise it may split open in ways that aren’t so pretty.
Apply a thin coat of yellow mustard on all sides and apply a generous amount of your favorite barbecue rub. I used a simplified DIY version of Slap Yo’ Daddy All-Purpose Rub using Lawry’s Seasoned Salt and McCormick Grill Mates Montreal Steak Seasoning as a base.
Fire-Up The WSM
Place the empty water pan in the cooker and the bologna on the top cooking grate. Add 1 fist-sized chunk of apple smoke wood or another mild wood on top of the hot coals.
Set the top vent 100% open and leave it that way throughout the entire cooking session. Start with all three bottom vents 100% open. When the cooker temperature hits 250°F measured at the lid, set the three vents to 25% open. Allow the cooker to come up to 250-275°F, adjusting the bottom vents as necessary to maintain that temperature range.
Smoke The Bologna
Smoke the bologna for 2-4 hours, depending on weight. I smoked the 3-1/3 pound half chub shown here for 4 hours. Rotate the bologna 180° halfway through the process for even cooking. Once the crust is set on the surface, feel free to spritz every 30 minutes or so; I spritzed the surface with water a few times starting 2 hours into cooking, just to prevent it from drying out too much.
When done, remove from the cooker, brush with a favorite barbecue sauce for color and shine, and let rest until cool enough to handle and slice. I used a DIY version of Slap Yo’ Daddy All-Purpose Easy Sauce.
Enjoy The Bologna!
You can cut smoked bologna into thick slices for sandwiches; the one shown here consists of two slices of pan-fried smoked bologna with melted American cheese, a toasted potato bun, Dijon mustard/mayonnaise spread, shredded lettuce, and topped with crunchy kettle potato chips.
Another suggestion is to cut the bologna into cubes and pile them in a bowl with a dipping sauce on the side. A quick and easy appetizer, just add toothpicks!
Finally, you can cut the chub into quarters and then into slices and serve with crackers and a honey mustard sauce.
Smoked bologna—give it a try in your Weber Smokey Mountain Cooker. I think you’ll be pleasantly surprised by the results!
Smoked bologna photo: 2002 by Kevin Taylor