Smoked Bologna

March 11, 2018

Smoked Bologna is a pleasant surprise and an incredibly simple recipe to make. Let go of your childhood ideas of bologna and get ready for a fun and flavorful smoky twist!

Smoked Bologna

How to Smoke Bologna

There really are only like 4 steps and 3 ingredients in this recipe so the how-to is pretty basic!

For smoked bologna, I try to keep my smoker rolling between 225 and 250 degrees F. My favorite wood is typically oak or hickory because the bologna won’t be on the smoker for too long so I try and choose something a little bold.

Since bologna is already cooked, you don’t need to follow a certain temperature protocol, but I do always try to get the interior temperature above 145 degrees F (use an instant read thermometer like THIS ONE) so it isn’t sitting in the food bacteria growth danger zone when serving. Plan for about 3-4 hours of smoke time for optimal smoke flavor without drying out the bologna.

How to Smoke Bologna

Tips for Smoking Bologna

-Hit up your deli counter to buy bologna as a whole chub, opposed to pre-sliced.
-Remove any exterior packaging or red wax from the outside of the bologna.
-Use the tip of a sharp knife to cut slits across the surface area of the bologna. This allows the seasoning and smoke to penetrate the bologna.
-Don’t be afraid of the mustard slather. It doesn’t add a super “mustardy” flavor, but you need a binder to get your sweet BBQ rub to stick to the smooth exterior of the bologna.
-Once you sprinkle your rub on, resist the urge to spread it on or press on it with your hands. Just sprinkle it on evenly and then transfer carefully to the smoker.
-If you’re eating your bologna hot off the smoker, use a sharp knife to cut thick slices for awesome sandwiches or cube and serve with toothpicks.
-If you’re eating your bologna cold, chill it completely (usually overnight) before slicing thin the next day.

Smoked Bologna Video

Smoked Bologna Recipe

smoked bologna

Smoked Bologna

4.5 from 4 votes
Prep Time : 10 mins
Cook Time : 4 hrs
Total Time : 6 hrs 10 mins
Servings : 20 people


  • 3 pounds whole bologna chub
  • 1/4 cup yellow mustard
  • 1/4 cup Sweet BBQ Rub (link in recipe notes)
  • 1/2 cup BBQ Sauce (link in recipe notes)


  • Preheat your smoker to 225 degrees F. I like a good hickory or apple wood for smoke.
  • Using the tip of a sharp knife, score the bologna about 1/8th of an inch thick in a diamond pattern on all sides of the bologna.
  • Slather the bologna chub with the yellow mustard and then sprinkle all around with the sweet rub, opening the slits slightly with your fingers to get that seasoning into the cuts you just made.
  • Smoke with the lid closed for at least 3 hours, but up to 4 hours. Bologna is pre-cooked, so you're just going to the amount of color and smoke flavor on the outside of your bologna that you like.
  • During the last 30 minutes, brush on all sides with the BBQ sauce.
  • Slice warm into small cubes and serve as an appetizer or chill completely and slice as thin or thick as you like for smoked bologna sandwiches. 
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26 thoughts on “Smoked Bologna

  1. I’m trying this now…I’m intrigued but not expecting a whole lot. Video has bbq sauce added but directions do not. Do you recommend bbq sauce? And can you do some how to videos on smoked cheese?

  2. Just did this yesterday and it turned out just like the video and tastey too. Sandwiches and some cut up for appetizers warmed up. Thanks for something different

  3. Hey Susie!
    Being a subscriber to your newsletter I don’t always read them all, but couldn’t help read this one, especially the the section on smoked bologna. My family has been smoking bolgna for over 40yrs now and this is the 1st time I have seen one cross hatched, we usually cut 1″ deep slits down the length of the chub about every 1.5″ around the chub to allow more smoke penetration. Got to admit the cross hatching does look appealing. I’m gonna have to give this one a try….it looks delicious girl. Our family has used only paprika, garlic, dark brown sugar and lemon pepper for a rub and of course only pecan wood to smoke with. Hope you will try out my family’s recipe as well.

  4. Hey, Susie!
    We’ve been doing smoked bologna for a long time, but trying your recipe for the first time. You say in your video 250 but the recipe calls for 225. Which will produce better results? ..or does it make a whole lot of difference?

  5. I have smoked lots of bologna over the years. I would recommend all beef types. Also some bologna is much saltier than others. It’s darn good not using any rub.

    1. Made this tonight got a 5lb cut in half and used your other recipe for hotdog bertends . cut log to 1 inch thick then rolled out flat smoked at 225 till I could see the cuts open then put in butter brown sugar and bbq sauce was awesome thanks for all the help

  6. Hi, I so want to do a bologna chub for my stepson BUT I don’t have a smoker. Could you do this in the oven?

    Thank you

    1. I’m going to say no on this one. Since bologna is already cooked, this recipe just adds smoke flavor to it. There are ways to smoke things without a smoker though! If you have any kind of grill at all, one of these is an excellent way to add some smoky flavor to your food:

  7. Going to try this. It’s be a great appetizer or sandwiches at my next barbeque. I had thoughts of wrapping it in bacon. What do you think?

  8. I’m smoking a 5lb bacon and wrapping it in bacon I’m hoping it will turn out really well I will be smoking it for a while and letting it sit until I get back from work so hope it doesn’t over do it due to being cooked already. Fingers crossed

  9. I got some venison bologna and it’s already sliced. Do you have any recipes like this for venison Bologna?

  10. I made this and used spicy mustard. Holy moly! Then I made ham salad with some of the smoked bologna……what a fabulous taste! I will definitely do this again!

  11. I’ve seen this video before but just became a subscriber, would this be ok to freeze afterwards for future use?

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