has anyone ever smoke salami and is it good smoked ?
what is the lows temp i can smoke bologna and wieners at?
I can't say that I have any info on the salami, but the bologna is a little different.
I can't really say that I smoked the bologna since it was already cooked when I bought it. So I guess I flavored it, anyways I bought the whole chub at walmart super center and took it home. I put just a bit of rub on it and chunked it right into the smoker. Temp at about 220. I forgot to mention I took a knife and gave it a nice little slit on one side. It stayed in for about 3 1/2 hours and turned out very very good. My rub didn't do alot but it did make for a nice flavor on the outside.
Good luck and let us know what you end up doing.
I usually do bologna and almost all sausages at around 220 degrees unless I am smoking it at the same time as something else. In that case, it just takes whatever the main meat needs.
I would say you could even cold smoke it if you wanted to and/or needed to for some reason and it would be just fine.
It's pretty forgiving in my experience.
I have not tried salami however I would venture to say that it would probably be pretty good. I have yet to try any kind of sausage, brat or that sort of product that is not good smoked.
I'm kinda with Jeff on this one. I have persaonally never smoked salami but it has to be good. I have smoked other sausages and made some cured sausages then smoked them done for eating and they all turned out really good to. heck give it a shot and let us know how it comes out. After all you really cann't screw up anything in a smoker can you???? well maybe........