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I've tried removing plugs out of the bologna before too...(kind of looks like swiss cheese)...so the smoke will penetrate farther into the meat.
Really thick sliced bologna would probably work great too. I need to give that a try.
Cowgirl, the Bologna reminded me of my days at home in Texas. I grew up in central Texas and ran all over the state as a welder and Oiledriver on hyway bridges. While in the Watauga area(just north of Ft. Worth), I stopped in to a little service station and got a sandwitch for lunch; the sign said BBQ Bologna and the air smelled so good,(you know,that BBQ munchie thing). One wasn't enough so I grabbed 2 more and ran back to the job site. And , NO, I didn't share, those Knuckleheads would have to go get thier own!!! Anyway I've done Bologna several times since then. About 2 hrs. of intense smoke and out to slice, top with dill slices and onion with a little of my sauce on the bread and"Heaven". Thanks for reminding me and it's on my party menu for this Saturday!! Fellow Southerner- BBQFAN!