I am new to the CS smoker scene. I recently purchased a smokette and wanted to try some bologna. My kids usually love it. I prefer the brisket or ribs. Any suggestions on time and temp or size of product to try???
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Welcome aboard, SS! The Virtual Weber website has a good spot on cooking bologna under, of all things, "cooking" (if I was computer literate, I would have linked the page). And, before a certain moderator gently suggests using the search feature here, go to "find" in the header above, put in "bologna", and you'll get a lot of info. Good luck!
I have done bolonga in mine a few times with good results. The only thing I didn't like was the short sticks.
I used 20 or 24" casings and cut them in half, stuffed with mixture. I had a few pieces of 3/4" wooden dowel that I cut to length so it would lay in the rack holders on the sides and hung them as high as possible.
Try to keep them to the sides of the fire/smoke box and away from it if possible.
I cooked mine to around 150˚. I think the ratio of beef to pork used will vary cooking times.
I have never tried to just lay them on the racks, although I have done some uncased and it came out fine just laying it on a rack.
I used 20 or 24" casings and cut them in half, stuffed with mixture. I had a few pieces of 3/4" wooden dowel that I cut to length so it would lay in the rack holders on the sides and hung them as high as possible.
Try to keep them to the sides of the fire/smoke box and away from it if possible.
I cooked mine to around 150˚. I think the ratio of beef to pork used will vary cooking times.
I have never tried to just lay them on the racks, although I have done some uncased and it came out fine just laying it on a rack.
Thank you all for the help.