I'm not sure what to think about this.

[Colin1230]

Man, I'd hammer that sammich!.............but the wife wouldn't.

 

[801driver]

ive always found it really hard to get smoke into bologna. is there a secret?

Thin-Sliced bologna on a grill. Now why didn't I think of that? I could see adding some eggs as well.

I guess I forgot to add what was obvious to me with my 3/8 inch bologna slices with BBQ sauce brushed on both sides singed on the charcoal grill. Everything cooked outside has smoke added except for the griddle, right? Ha Ha I do add charcoal sized wood chunks onto the charcoal as need while singing with the lid closed most of the time for adding smoke. To me thinner bologna absorbers smoke well, kinda like ground beef.

Let us know how it works out.