Don't Laugh. I'm Serious. Balogna.

[Defender]

I've been told you can smoke about anything, and I remember a treat I had at BBQ joint in Tulsa...they called it Arkansas filet (insert your favorite neighboring state here)...but I do remember that it tasted pretty darned good. 

So my question is...how long and what kind of smoke?  Can I/should I use a rub?

[Habanero Smoker]

Try doing a search. I am pretty sure I once saw a thread about smoking bologna.

[West Coast Kansan]

I see no reason not to try it.  Should absorb pretty well i think a little smoke will go a long way.  Only thing i have heard to stay away from is liver.

[Oldman]

Duckman did it... see this thread:
http://www.susanminor.org/forums/showthread.php?t=181

[gpsmoker]

Have had commercially smoked liverwurst and it is one of my favorite treats. Gonna smoke some once my local butcher gets back from their holidays at the end of this month. They carry a good liverwurst in natural casing which should take up smoke well. Should be a tasty experiment.

Greg

[NePaSmoKer]

Now i'm gettin hungry

nepas