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Thread: Smoked Balogna

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  1. 09-07-2010, 10:13 AM #7
    ShilohRed's Avatar
    ShilohRed
    ShilohRed is offline Crappie.com Legend
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    Meat takes smoke until its hits around 140 degrees. My Smoker I only add 8 oz of wood and the smoke is just right. Did 6 Boston Butt's and 10 lbs of chicken yesterday. Will be doing Boston Butts and Bologna For Friday while were camping in Ky. Along with Ribs Thursday night.
    Also Hickory will over power Chops and some other meats I use Pecan as it does not give it that strong smoke flavor a lot of people hate. Guess in the last month I have smoked around 300 lbs of Butts and everyone loved them.
    Pete
    Ribs

    Butts on top allowing the dripping to cover the Chicken.

    Turkey
    Last edited by ShilohRed; 09-07-2010 at 10:19 AM.
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