Smoked bologna or summer sausage
**wood for your smoker or grill (mesquite or hickory)
1We use mostly mesquite, but I know this would be delicious with hickory.
2Whether I buy a 5lb chub of bologna or 2 lb roll of summer sausage I always cut it in half longways. I think this allow the smoke to evenly penetrate the meat.
3Time will vary depending on what temp you are smoking with. We smoked the bologna for about 2 hrs at 225°. The summer sausage takes about 1 hr. at the heat.
4I always cube the summer sausage and serve as a snack or appetizer, it's great with smoked cheese.
5The bologna I sliced and browned on my griddle before serving as a side for breakfast at supper.