Lebanon baloney

Not sure how well keeping the door open would help, I would think it would let out way too much smoke and heat.

You can crank it up to about 160 degrees max (that would be your smoker chamber temp) But be carefull to keep the internal Bologna temp at or below 140 degrees, as you don't want to cook it as much as you want to temper it. Most smokehouses round here smoke at 85 to 100 degrees with at least an 85 percent humitity for about 3 to 7 days. Also a lot of the lebanon Bologna that is made now days are fast production food. Meaning that they pump the crap out of them with liquid smoke and steam finish the product. What this means is that a lot of bologna never even sees the inside of a smokehouse.
Dennis

Bt the way! Let us all know how it turns out