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I smoked me some bologna today. First time to smoke "baloney". It was awesome!! It only took about 1 hour at around 250 degrees. I took it off when the inner temp reached 145. I "sampled" almost a whole stick while I was cooking other stuff! Oh, the chops weren't bad either. They were a little too "smokey"-tasting though. I didn't know you could over smoke something in less than two hours..... Oh well, I'm still learning.
Thick Cut bologna 1/2" grilled with bbq sauce. You just can't beat it.
I ruined a whole pork butt and some ribs by "over-smoking" them....just nasty
a little smoke goes a long way. I usually use 1 water soaked chunk of hickory bout size of baseball at the beginning and let it cook all day. provides plenty of smoke to flavor and not over do it.
Bologna??? EEEEEEEEEEEEEEEEEW!!! I ate too much of that when I was a kid to ever eat it willingly as an adult!:(
I can however eat my own weight in smoked pork tenderloin and chicken!!! (I'm slobbering just thinking about it!!!):p:p:p
Thats about the only way I'll eat it, but it is good. We were introduced to it at a cookout at Reelfoot years ago, and look forward to it every year. I have tried a few times myself to smoke it, but my results have been minmal. I seem to under cook it every time.
gcd has got my mouth watering too talking about the tenderloin and chicken, have any of you guys tried smoked salmon? i had a friend from michigan come down last year and brought some fresh smoked salmon he had just caught and smoked, it was very tasty too
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
http://img.photobucket.com/albums/v6...er/Rib1500.jpg
Butts on top allowing the dripping to cover the Chicken.
http://img.photobucket.com/albums/v6...uarters002.jpg
Turkey
http://img.photobucket.com/albums/v6...r/PIC_0123.jpg
Nice pics
looks good sh-red
bid sandy, that making me hungry to
That's some rig Shiloh! I used Apple wood.....don't know if it's stronger than others. It's the only kind i've used. (I'm a newby) Next time I'll scale it back some. I kept the wood on it constantly.
I want to try a butt next. Any tips would be appreciated. :-)
man them ribs looks awsome
Yer killin' me Bubba!!!:p:p:pQuote:
Originally Posted by ShilohRed
... can I be your friend?;)
Shiloh's post = about 200 words of gold. That's a ton of knowledge that takes years to learn. Thanks for sharing with others! I use pecan, too. Sometimes blend it with apple. The two best woods for pork as far as I've seen. Thanks again.
Shiloh red That looks good.
I love cooking. I use a treager smoker/cooker.
hard to over smoke with fruit woods. they are mild compared to hickory n stuff. i use apple and smoke very heavy at low temp(safe low temp, depending on meat type!).Quote:
Originally Posted by BigSandyRookie
these pics are killing me! yum
I'm STILL eating bologna. Love a balogna sammich with mustard and mayo. I bet that smoked bologna would be good too.:)
You forgot a slice of raw onion.,Quote:
Originally Posted by gabowman
apple wood for me also