You may be thinking: “Why would I ever want to barbecue bologna?” For one reason, this bologna has a first name it’s mmmgood! Smoking bologna takes out all of the off-flavors and adds tons of smoke and savory flavors, accented by a sweet finish. You can even cube up the grilled bologna from this recipe and serve it as an appetizer.
Preheat pellet grill to 225 degrees. Remove the wrapper from the bologna and slice it in half length-wise. Generously coat the bologna on all sides with rub. Toss on the Grilla Grill and cook for 3 hours. At 3 hours, raise your pit temperature to about 375 degrees and start coating the exterior with your sauce. Two coats should do it with 15 minutes of pit time between each coat. Let the sauce caramelize a bit on the last coat and then remove from the grill.
Grilla Wood Pellet Smoker Grill
The Grilla Pro wood pellet smoker grill features convection grilling airflow for Pro-Smoke barbecue smoke flavor. Grilla's EvenTemp Chamber, Keep Heat Swing Lid and Never Flare Flavor Disk produce a consistent heat and smoke level in the cooking chamber.
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The Pitmaster’s award winning Thick & Bold sauce is the perfect pairing for beef, chicken, and pork. The delicately blended sauce firsts tastes sweet & savory, followed by a punch to the taste buds full of flavor. It won’t take you long to understand why it’s a favorite both at home and in competition. Only $7.99!