I'm going to smoke a few turkey boulders in my new OBS this weekend, and a friend asked me about smoking a chub of baloney. What temp do I need to cook at and what IT do I pull it? Any suggestions on prepping the chub?
I have not done baloney but it is on my list to do. If it is like regular sausage I would imagine cook no higher than 170 and pull when IT hit 152-155. I am sure someone will chime in with more accurate info.
I tried some baloney last week an just ramp the temps up like I do with summer sausage, maybe alittle longer times. pulled them at 155. I had a lot of air pockets in mine.
What do you mean by ramp the temp up? I've never done summer sausage.
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Usually you start around 130 for 1 hour with no smoke then bump up temp to 140 or 150 for a couple of hours of smoke then to 160-170 until IT of sausage is 155. Using a PID works really well in controlling temps.
mlp311,
If it is a store bought chub of bologna that you are going to be smoking, you really don't have to be overly concerned about ramping heat and the IT of the chub. Just toss it in the smoker and put some smoke on it for a couple of hours. Granted you wouldn't want it in there to the point that you begin to melt out the fat but I don't think you need to be concerned about it if it is only in there for a couple hours no matter what temp you are smoking at.
If you're going to smoke it at the same time as those boulders, make sure the chub is above the boulders. One final suggestion for you. If you can avoid the temptation, after smoking the chub take it, wrap it in plastic wrap and place in the frig for a day or two prior to eating. The smokiness will be much much better.
Not every smoking adventure has to be rocket science. ;)
Sorry didn't see that you had a store bought hunk of baloney, I think you would just cold smoke that . I'm still learning about smoking myself.
Thanks guys. Good info as always.
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