Have seen recipes for smoked bologna and just had to try it. Since it's my first time with Bologna I thought I would keep it simple, no rub, just 2 1/2 hr Maple smoke at about 230* and go from there. Hard to find chub Bologna in South West Oregon, so finally found it in Grants Pass. Got a 3 lb. chunk and sliced it down to with in 1/4" of the bottom. Wanted to splay the meat ( open it up ) so I had some pork cheek, and cut about a 1/2" chunk piece, ( not shown ) and put it under the center of the bologna.