hey guys, im new the forum and to smoking meat. i was wondering if any of you guys can help me out. im looking into smoking some venison ring bologna. my question is how do i check the internal temp of the bologna when they are all tied without poking a hole through the casing with a internal thermometer? any tricks you may have? thanks
another ring bologna thread
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Poking a hole in one is the only way I know to do it.
I don't check them all. Just one maybe two.
Most of us use a remote thermometer that you can insert the temp sensor in the product and monitor the temp throughout the smoke.
Welcome to the forums Ropaque, Swing by the Roll Call section and introduce yourself when you get a chance.