Get ready for the tastiest bologna, plus make it at home when you learn How to Smoke Bologna in this post, this is a budget-friendly meat that is simple to cook on the smoker or pellet grill.
This budget-friendly, often overlooked deli staple transforms into a smoky, flavorful BBQ treat that’s perfect for sandwiches, charcuterie boards, or just sliced on its own with this easy smoked bologna! The best part is that this meat is very easy to make on a traditional smoker or pellet grill. We prefer our pellet grill, but you can use your smoker too!
Smoking bologna is surprisingly easy, and it’s a great option for beginners to learn to use their pellet grill or smoker. Whether you’re using a smoker, pellet grill, or charcoal grill this guide will walk you through how to turn an ordinary bologna log into an extraordinary meal.
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What ingredients do you need for this Smoked Bologna Recipe?
- Whole Chub Bologna
- Barbecue Sauce
- Barbecue Seasoning or Barbecue Rub if Preferred
- Yellow Mustard
- Wood Chunks or Wood Pellets
What pellets should you use for Pellet Grill Bologna?
When using a pellet grill the pellets that you use will directly enhance the flavor of the meat that you are smoking.
Hickory is our preferred choice for smoked bologna, it has a great strong, smoky flavor. If you prefer something more fruity, choose apple or cherry. Alternatively, a great option is the blend of wood pellets which gives a smoky and sweet finish.
What wood chips should you use for Smoked Bologna?
When using a traditional smoker, the wood choice also impacts the flavor and finish of your bologna. As mentioned above with the pellet grill, we prefer the same with the traditional smoker.
Hickory Wood Chips are a great choice for a rich, smoky finish. Pecan or Oak would also provide a great smoky finish. If you prefer something more sweet choose apple or cherry wood chunks.
How to Smoke Bologna:
Once the wood pellets or wood chunks are chosen, it’s time to prepare your roll of bologna.
The first thing to do is to slice or score the bologna log. This will be done with the tip of a sharp knife and in a diagonal pattern or diamond pattern. This pattern will allow the rub and smoke to fully soak into the bologna.
After the bologna has been sliced, add a nice thin layer of yellow mustard. The mustard is the binder that will adhere to the seasonings. We use Head Country Barbecue Seasoning; however, you can use any that you prefer both your favorite BBQ rub and BBQ sauce. We are loyal to Head Country, their Apple Habanero Barbecue Sauce is AMAZING.
After the whole chub is coated with seasoning, take a brush and lightly brush about a cup of barbecue sauce over the bologna. The bologna will be placed onto a preheated pellet grill or preheated smoker at 225 degrees F.
It will be placed directly on the grill grates and then smoked for 3 hours with the lid closed. Remember that the bologna is coming precooked, so this is simply to get the smoky flavor into the bologna and warm it up.
It’s easy to check the temperature though with a quick test thermometer.
How should you serve Smoked Bologna?
Once your bologna is smoked, it’s time to slice and serve it!
Typically, we will slice the bologna into thin slices or cubes, but you can also make bologna sandwiches out of it. We always top ours with barbecue sauce too. This tends to be our go-to when smoking meats, for the kids to eat. They love it.
How do you store leftover smoked bologna?
Once the bologna has cooled, wrap the bologna in aluminum foil or plastic wrap, then place it in an airtight storage container in the refrigerator for up to 5 days.
When ready to serve, unwrap the bologna and eat cold or reheat in the microwave on a microwave-safe plate for 30 seconds to 1 minute.
The full recipe instructions will be in the recipe card below.
Smoked bologna is a simple yet impressive BBQ dish that turns everyday deli meat into smoky, flavorful meat. It can easily be prepared on your pellet grill as Pellet Grill Bologna or on a traditional Smoker, take your pick and enjoy.
More Pellet Grill Smoker Recipes:
Smoked Bologna
Ingredients
- 3 Lb Bologna
- 2 Tbsp Yellow Mustard
- 2 Tbsp Barbecue Seasoning
- 2 Cups Barbecue Sauce
Instructions
- Begin by warming up the smoker with hickory or apple wood chips or the pellet grill with pellets to 225°F.
- Score the bologna diagonally across the top with a sharp knife.
- Evenly coat the bologna with yellow mustard, then add your seasonings.
- Brush about a cup of barbecue sauce on the bologna and reserve the remaining sauce for serving.
- Place on the smoker or pellet grill and cook for 3 hours at about 225°F the internal temperature should be at least 160°F and it will have a smoky coloring.
- Slice and serve with additional sauce.
Video
Notes
Nutrition
did you make this recipe?
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Comments & Reviews
DEBORAH A RABADI says
what brand of bologna would you recomment
Mommy Hates Cooking says
We almost always use Bar-S Bologna.
Jack says
I buy Boarhead Garlic Bologna to smoke. Yummo!
Mommy Hates Cooking says
I haven’t tried that one before but I’m going to, that sounds great!
Steven says
I love Bologna. Thank for you this smoked tips.
Ann says
I’ve never thought of smoking bologna! Thank you for sharing at Party In Your PJ’s.
Donna @ Modern on Monticello says
I just wrote bologna on my menu list for later this month. My husband loves it on the grill but we will have to try it smoked as well. Pinned. Thanks for sharing with us at #HomeMattersParty
SAM says
This is tasty AF! Get it in you 🙂
Cara ~ Vintage Style Gal says
I have never thought about smoking bologna, so thank you for sharing and opening up my eyes a bit. I am sure my husband would be appreciative of the share since it is one of his favorites. I also never thought about barbeque sauce on it. Thank you for linking up to Whimsy Home Wednesday and enlightening me Kristy!
Sandy Says says
My husband has been making this for years & as a matter of fact we are changing up the BBQ menu this year to Smoked Bologna & other finger food meats. One recommendation is to use a good brand of bologna, such as your grocery stores or a name brand. I personally wouldn’t use Bar-S, the meat does not plump up as others do.
My husband BBQ’s for the parish & the person in charge of buying bought these for an annual event. The next year didn’t serve very many due to the texture/taste. Meaning, for instance, if you cook their hotdogs they stay the same size & do not get juicy at all. Maybe their bologna is different, don’t know. You need to look at the ingredients. Sorry to burst anyone’s bubble on this, but my experience is is that if you’re going to eat something make sure it tastes good & is good quality. You & guests will appreciate it. 🙂