How To Smoke Bologna In Electric Smoker

Rub the mixture all over the bologna getting into the grooves.

How to smoke bologna in electric smoker. Mix brown sugar mustard soy sauce and worcestershire sauce together. Place the bologna on the smoker rack and smoke for 2 to 3 hours. I like a good hickory or apple wood for smoke. Alternatively dry the casing in front of an electric fan raise the temperature to 160 f 71 c and smoke the sausage for 3 to 6 hours.

Score the bologna log being careful not to cut too deep. You will be preparing your smoked bologna while your smoker is getting hot. Combine the brown sugar with the pepper. Remove from smoker let cool for 5 to 10 minutes then slice and serve.

When ready to cook set traeger temperature to 225 and preheat lid closed for 15 minutes. Once mixed rub it all over the bologna. Slather the bologna chub with the yellow mustard and then sprinkle all around. Coat with the sauce.

Remove the sausage from the refrigerator and place it in a smoker that has been heated to 150 f 65 c. Fill the water pan half way with either just water or a combination of water. Cut into the chub about to score all over in a crisscross diamond like pattern. Score the bologna diagonally across the top.

Smoked whole bologna roll. Take off the plastic or wax wrapper on your bologna. Place on the smoker and cook for 3 hours at about 225 degrees or until your desired color is reached. Using the tip of a sharp knife score the bologna about 1 8th of an inch thick in a diamond pattern on all sides of the.

Instructions preheat your smoker to 225 degrees f. Mix your black pepper and brown sugar together. Instructions begin by warming up the smoker with hickory or apple wood chips or charcoal. In a small bowl whisk together brown sugar soy sauce worcestershire and ground mustard.

Remove any plastic. While the smoker is heating up prepare the bologna. Use a sharp knife to score your bologna. Add your favorite wood chips to the side tray.