This will be my first time making bologna in my smoker and I'd appreciate any suggestions.
In the past, I've made it in my oven and it was sort of ok.
Last time was overcooked.
I think because it was difficult to get a low enough temperature.
I bought a mix that I had used before and it's not bad.
In the instructions, it says 120 for one hour before putting the smoke on and the meat is dry to the touch.
First dumb question
How do I get heat without turning smoke on?
Do I just have a small charcoal fire and then add my wood (apple) when I'm ready to smoke?
Thanks in advance