Smoked Bologna

Smoked Bologna

Grilled bologna sandwiches were a staple in my parents house growing up. She always scored the bologna and fried it in a cast iron skillet and simply served it with mayo on white bread. I wanted to add my smoked element to it. The chub from the local local grocery store is the best. It’s what I grew up on and anyone can afford it. How to slow-smoke barbecued bologna. 

Bologna is not something that is fried in a skillet and used to make quick sandwiches. When you smoke it you add a Rich and smokey flavor on the toasted edges that takes the smoked bologna to a whole new level. 


A little history on Bologna. Like a lot of our food here in the United States. Bologna was brought over by immigrates. It is credited that the Germans immigrates introduced it. But that is not where it originated. It originated in Bologna, Italy in the 1600’s. 


It became a staple food in America during the Great Depression because it was a cured meat that was able to be keep for a longer period of time before spoiling. During the the War Rationing time, Bologna was able to be made cheap and with the discarded or fatty parts of meat. During this time sandwiches were becoming a major staple in most American homes and Bologna was an easy option for a quick and simple meal. 


This simple barbecue recipe will impress your friends and be easy to serve. Just score your bologna chub, rub your bologna and smoke bologna for several hours. Then you want to use a bbq sauce to glaze your bologna – then there is nothing to do but slice and eat barbecue bologna. 


In this recipe, I smoked up a 5 pound chub of all beef bologna on my Recteq 1250 pellet smoker. 

We hope that you watch these videos and that it helps you. Please know that if you have any questions, please feel free to reach out to me and I will be happy to help. Good luck and hope to see you at a BBQ competition somewhere. 

Smoked Bologna

Smoked Bologna

Just like many our you, I grew up eating Bologna sandwiches as a kid. But also like you Bologna was one of those thing that I was not very excited to eat. Momma always scored the bologna and fried it in a cast iron skillet and simply served it with mayo on white bread. I wanted to add my smoked element to it to step up the flavor by adding in some BBQ rub, Smoke and a little char to it.
Course Main Course
Cuisine American


  • Grill / Smokers


  • 5 lbs. Bologna Chud
  • Let it Ride BBQ Rub


  • Score the Bologna Chud to allow the Let it Ride BBQ Rub to get into the Bologna
  • Apply the Let it Ride BBQ Rub
  • Pre-heat the pellet smoker to 300°
  • Cook in the Recteq 1250 Pellet Smoker until you get the color you are looking for
  • Slice it and Enjoy
  • Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.


Keyword bbq, bologna, elite bbq smokers, recteq grills, sandwiches, smoked, smoked bologna

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