Bologna Logs and Dogs.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

SmokinEdge

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Jan 18, 2020
9,731
12,381
Western Colorado
22# went down today. Smoke tomorrow. About 15# of 4.5” bologna and the rest in small hot dogs.

IMG_2226.jpeg

The farce out of the Champion juicer.

IMG_2227.jpeg

The logs and a few of the dogs.
Smoke pics tomorrow.
 
Couple hours in. Color.

View attachment 707289
Lookin' fantastic!

Pecan and cherry mix. Just about all I use except sometimes mesquite with beef.
Pecan is pretty hard to come by around here so I mostly run a hickory/cherry blend. Basically similar results, color wise, but the hickory gives a stronger smoke flavor than the pecan. Hickory and pecan are related, species wise, but pecan is milder, smoke wise.
 
  • Like
Reactions: SmokinEdge
Lookin' fantastic!


Pecan is pretty hard to come by around here so I mostly run a hickory/cherry blend. Basically similar results, color wise, but the hickory gives a stronger smoke flavor than the pecan. Hickory and pecan are related, species wise, but pecan is milder, smoke wise.
Ever tried oak?
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky