The Texas BBQ Forum

I guess good bologna—in natural casing—is a type of sausage. I treat myself to a smoked bologna sandwich about once I month for street smoker. Any tips. I have only tasted a rub once and it had dill in it. I really liked it.

I have not used my Put Boss pellet grill and I’ll going to give it try while I do a brisket and some ribs. Any thoughts on the bologna? I guess it’s hard to mess up. It’s already cooked

Do a search; I’m pretty sure you’ll find some old threads

I want to say BSooner and Grailsback both have done it.

Satchme wrote:I guess good bologna—in natural casing—is a type of sausage. I treat myself to a smoked bologna sandwich about once I month for street smoker. Any tips. I have only tasted a rub once and it had dill in it. I really liked it.

I have not used my Put Boss pellet grill and I’ll going to give it try while I do a brisket and some ribs. Any thoughts on the bologna? I guess it’s hard to mess up. It’s already cooked

Just make sure to score it. Without some relief cuts it will contort, split and leave it looking bad.

I grew up on fried bologna and peppers/onions sandwiches. I have not had it in at least 40 years. A little afraid to try it now but I might have to after thinking about smoking one.

GTR wrote:

Satchme wrote:I guess good bologna—in natural casing—is a type of sausage. I treat myself to a smoked bologna sandwich about once I month for street smoker. Any tips. I have only tasted a rub once and it had dill in it. I really liked it.

I have not used my Put Boss pellet grill and I’ll going to give it try while I do a brisket and some ribs. Any thoughts on the bologna? I guess it’s hard to mess up. It’s already cooked

Just make sure to score it. Without some relief cuts it will contort, split and leave it looking bad.

Then take a piece of pvc pipe and core out the middle, and stuff it with your favorite stuffing. Then plug the ends back up and smoke it.