Smoked bologna has been discussed several times in the past. Try the "Find" function. I typed in "bologna" in this forum and got 13 hits and 100 hit from the main page. There's almost certainly a recipe out there somewhere.
I don't know about "recipe" as such. I buy the large (about 5-6" diameter-what I'm looking for is texture. Most of the smaller diameter bologna around here has a gritty texture that I don't care for. You may feel differently) German bologna either whole or cut into 3" thick slices. Remove the wrapper and smoke at ~200 with hickory for ~2hrs. Nothing seems to be very critical with these.
Then I slice as needed, and it's ready to serve, or do what I prefer and fry it in a nonstick pan and make sandwiches. LTM, bologna, and sliced onion. Good eats.
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