Smoked Bologna – Apple Wood Smoked Beef Bologna – How to Smoke Bologna

The Wolfe Pit shows you how to smoke a chub of bologna on the grill using charcoal and apple wood. If you’ve never tried smoked bologna, you gotta try this! This turns and ordinary bologna into something simply delicious and extraordinary! You will never make a regular bologna sandwich again!


31 replies
  1. vilko skorlich
    vilko skorlich says:

    NO Baloney (Bologna )GN=NJ SAW litle RESPECT!! Learn how to pronounce words? Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat. Mortadella is a product of Bologna, Italy. Bologna is the lively, historic capital of the Emilia-Romagna region, in northern Italy. Its Piazza Maggiore is a sprawling plaza lined with arched colonnades, cafes and medieval and Renaissance structures such as City Hall, the Fountain of Neptune and the Basilica di San Petronio. Among the city’s many medieval towers are the Two Towers, leaning Asinelli and Garisenda. typical Americans! they bastardy everything.

  2. crawdadb52
    crawdadb52 says:

    Nice Job Wolfe! Making me want to go out and get some Bologna for a fried Bologna sandwich. We always cut ours to it wouldn't curl up in the pan and laid flat! Keep up the good work and enjoy your videos. Simple and to the point!

  3. Rivet Gardener
    Rivet Gardener says:

    Hey that's great you make it too. My kids and I love it and it shows up often during long barbecues like brisket and pork butts. Yours sure looked fancy and pretty! Thanks for sharing!

  4. joed596
    joed596 says:

    OK, thanks Larry . . . it's *starting* to make sense to me . . . I'm just so used to using charcoals (no wood) and "starter fluid' all my life . . . *lol* old habits die hard, I guess.

    So, the key in your method seems to be in accurately controlling the airflow thru the grill . . . OK.

    I notice that both you and "Smokyribs1" (Rus) *never* use fluid and use "wood chips", etc. when you grill. And you both have Weber grills! *lol*

    How about a special video on this? . . Jersey Joe 🙂

  5. Vlad122982
    Vlad122982 says:

    I will always love Bologna sandwiches, they take me back to childhood, comfort food… This is next on my to-do-list. ( my mother would draw a happy face on the bologna with the mustard 🙂

  6. joed596
    joed596 says:

    Once again, that looks pretty good, Wolfe!

    And, once again, I still can't get over the way you run your BBQ! *lol* You used only 4 Kingsford coals and a small piece of apple wood, which stayed burning for 2 hours and was enough to smoke the bologna? Or did I miss something?

    I know you stated several times in your past videos that you don't want the charcoal to "smolder", but that is what you *need* this time, right? Sorry to be so confused.

    All best, and thumbs up, Jersey Joe 🙂

  7. K- Ray
    K- Ray says:

    That's a nice looking piece of meat there brotha, and that fried bologna sandwich brings back memories, as a kid we use to add potato chips on ours wow.

  8. Lyndsay Wells, The Kitchen Witch
    Lyndsay Wells, The Kitchen Witch says:

    Look at that! You guys who smoke meat are real artists. Before you said anything, i was so happy you put that bologna on white bread! Another white bread must for me is egg salad sandwiches. I will probably be consulting with you and Rootboy this summer as my husband wants to get into real barbecuing.


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *