Ive never smoked meat and am interested in how to smoke a log of bologna in a conventional oven?

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wannabechef

Newbie
Original poster
Jan 5, 2013
4
10
El Reno, Oklahoma
I have an aluminum roasting pan turkey sized but I dont have a rack to place in it for meat. Can I put the woodchips in pan and place bologna on oven rack above it? Is all I do is soak woodchips for 1hr prior? Then what, what temp, directions, length of time? Thanks for the help! I plan to do this couple of days from now
 
You will fill your house with smoke!

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!
 
I have a rack used to cool cookies, I also have a slotted broiler pan. How high off the chips does the meat need to be? I am smoking the bologna but cooking it more afterwards. Ive seen this method before on cooking shows but unfortunatly didn't pay attention. Now kicking myself! Thank goodness I found you guys!
 
Chef, evening and welcome to the forum..... I have smoked spam before.... I slice it and smoke.... You could get a soldering iron and tin can and smoking chips.....  put the meat on a rack and cover with a cardboard box and cold smoke it.... 

Here are some links to that technique....  Be sure to c lick on the link in the thread for leads to other threads for ideas.... they work very well.....  

http://www.smokingmeatforums.com/t/101226/soldering-iron-and-cold-smoking

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Welcome to SMF!

The thing to keep in mind when they do things like smoke in the kitchen is they have industrial hoods that vent outside. I have not seen a home hood vent enough air to not fill the house with smoke.

Do you have or have acces to a grill or a smoker for outside?


There are ways to get a quick smoke flavor, but it is used more for greens or for service under a dome. If you go to my profile and look at work pictures you will see a salad I did.

For a light smoke flavor I have also charred wood and put it in the pan with fish and wrapped with plastic wrap and then foil. The placed it in a cooler over night. It gets a light smoke flavor. I did it with a salt cured salmon. If you choose to do this method, I would do it outside and place in a cooler. If you have a leak it will get everything in your fridge smelling like smoke.
 
Welcome to SMF!
The thing to keep in mind when they do things like smoke in the kitchen is they have industrial hoods that vent outside. I have not seen a home hood vent enough air to not fill the house with smoke.
Do you have or have acces to a grill or a smoker for outside?
There are ways to get a quick smoke flavor, but it is used more for greens or for service under a dome. If you go to my profile and look at work pictures you will see a salad I did.
For a light smoke flavor I have also charred wood and put it in the pan with fish and wrapped with plastic wrap and then foil. The placed it in a cooler over night. It gets a light smoke flavor. I did it with a salt cured salmon. If you choose to do this method, I would do it outside and place in a cooler. If you have a leak it will get everything in your fridge smelling like smoke.
Most home hoods vent back inside the house. Look in the cabinet above the hood and see if there is a vent pipe, if there is no pipe or duct then it vents back inside, also look on the front of the hood by the switches and if there are vent slots then it vents inside.
 
No I dont have access to one what Im wanting to do is smoke the bologna first then slice it thick and fry it. The show I saw this done on was at a bbq joint so they had a smoker obviously. Since Id heard it could be done in a conventional oven I was hoping to recreate this. I may have to just ditch my idea and go with the frying. I wonder if I sliced it thick and just sort of baked it slightly in liquid smoke then did my frying I could acheive the same goal? Or do you think it would come out icky? Im also making a slaw recipe from a local onion burger joint to top it with so if I really screw it up that might hide any flaws! Does liquid smoke give food a smoked flavor? Ive only used that product in fajitas.
 
If this bologna is already cooked, ready to eat, you can cold smoke it like Dave Omak said. All you need is a cardboard box, a soldering iron and an old tin can, oh yea and some wood chips. Very easy to do.
 
I would say cold smoke it as discribed by Dave. Really any type of container that is clean can be used. Insaw one done online in plastic storage containers, card board boxes, coolers and even a fish tank. To get more exposure to the smoke I would thick slice it and place on your cake racks. Elevate the rack to be above the smoke source if you can. Give it a couple hours if you can then sear and eat.....
 
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