Lebanon baloney

Discussion in 'Fatties' started by sizzlnchef, May 20, 2010.

  1. sizzlnchef

    sizzlnchef Fire Starter

    I want to smoke lebanon balonga in my smoker. I have an upright gas smoker. The directions that I have say to smoke it @ 120-125 for 12-16 hrs. The only way to achieve this is by having the door open about an inch. will this be ok?
    I have the gas on low and damper open full. Any help would be appreciated. Thank you.
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Not sure how well keeping the door open would help, I would think it would let out way too much smoke and heat.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would go to Walgreens (I did) and buy a hot plate burner and use it then you can close your smoker door. I use my old Gosm for sausage and I can get smoke with placing a pan on the burner and let it rip. You can get smoke at really low temps that way.
  4. You can crank it up to about 160 degrees max (that would be your smoker chamber temp) But be carefull to keep the internal Bologna temp at or below 140 degrees, as you don't want to cook it as much as you want to temper it. Most smokehouses round here smoke at 85 to 100 degrees with at least an 85 percent humitity for about 3 to 7 days. Also a lot of the lebanon Bologna that is made now days are fast production food. Meaning that they pump the crap out of them with liquid smoke and steam finish the product. What this means is that a lot of bologna never even sees the inside of a smokehouse.
  5. Bt the way! Let us all know how it turns out

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