Great color! I have a Bologna that is fatter than these and I'll spiral score it like a hotdog then flip it and spiral score it the other way kinda like yours. Slather with prepared yellow mustard and hit it with rub. I have never smoked one of these so I don't know if I should smoke it at 100*F in my Mes electric smoker since it's already cooked. I could do it like sausages and start at 150*F and increase ten degrees every hour till a crust forms on the outside. If anyone has ideas, that would be great.