Growing up, bologna sandwiches were a lunchtime staple in our house. But let me tell you, this smoked bologna recipe takes that childhood favorite and transforms it into something completely different. When you smoke a whole chub of bologna on the Traeger, you get this incredible smoky, caramelized exterior that’s nothing like the deli meat you remember.
The result is tender, flavorful, and honestly addictive. It’s become one of my go-to crowd-pleasers when I’m looking for something easy but impressive – perfect for backyard BBQs, game day parties, or even just a special weeknight dinner when you want something satisfying without all the fuss.
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Table of contents
Easy Whole Smoked Bologna
There’s something magical about taking a simple, everyday ingredient and turning it into something special. That’s exactly what happens when you smoke bologna. The low and slow cooking process creates a beautiful bark on the outside while keeping the inside incredibly moist.
Whether you’re slicing it thick for sandwiches or cubing it up for a snack, smoked bologna has this rich, smoky flavor that’ll have everyone asking for the recipe. Don’t let anyone fool you – this isn’t just kid food anymore. It’s perfect for feeding a crowd at summer cookouts, impressing friends at tailgate parties, or just treating yourself to an elevated comfort food experience.
What You Need for Smoked Bologna
Bologna
Buy the bolonga in a chub. If you can’t find it ask at the deli counter.
Yellow Mustard
This acts as a binder for the rub, and you don’t taste it.
Barbecue Rub
You can use any rub you like, whether store-bought or homemade. I have used my smoked chicken rub as well as this coffee rub before
Brown Sugar
Brown sugar helps to form a delicious crust on your bologna; if you are using brown sugar in your rub, you can omit it.
How to Smoke Bologna
1. Prepare the Traeger
Preheat the pellet smoker to 225°F if you’re using a Traeger set for 225°F with super smoke setting on.
Load the hopper with your favorite wood pellet flavor. I used apple wood for this as I find the milder, sweeter flavor works well with pork. If you prefer a bold, smoky flavor, use oak, hickory, or mesquite.
Step 2 – Prepare the Bologna Roll
Remove any outer wrapping or wax packaging. Use the tip of a sharp knife to make cuts across the top of the bologna roll.
Score along the top of the roll with 1/4-inch deep cuts to allow smoke penetration. Coat the entire roll with yellow mustard. Mix the BBQ rub with the brown sugar (if your rub already has brown sugar in it you can skip this step).
Sprinkle the rub mixture over the whole roll. Give it a light rub, but avoid rubbing the bologna too much.
Step 3 – Smoke the Bologna
Place the bologna roll on the grill grates; I find the middle rack is the best. At the two-and-a-half-hour mark, baste with BBQ sauce.
Smoke for 3-4 hours, at 225°F, or until the exterior is dark brown and crispy. Bologna is pre-cooked, so there is no specific internal temperature to ensure it is safe to consume. If you want to run on an internal temp, around 145°F is a good temp to aim for.
Step 4 – Serve the Bologna
Remove the roll from the smoker. Allow it to cool for a few minutes before slicing to serve.
Why Should I Smoke Bologna?
Smoking bologna gives it another layer of flavor; it only takes four hours in a Traeger, and it’s absolutely delicious smoked. It’s super easy to do, and well worth the effort.
What Can I Use Smoked Bologna For?
What can’t you use smoked bologna for? It’s excellent as an appetizer, with a nice smoky cheese and pickles.
Let it cool, and slice it for sandwiches, wraps, or in a burger with a pickle. Even better, serve the bologna hot straight off the pellet grill!
My Favorite Wood Pellets for Bologna?
Bologna isn’t on the grill for a long period, so anything goes for wood pellets. Use oak, hickory, or mesquite if you prefer a bold, smoky flavor.
If your bologna is heavy on pork, you might like to stick to the sweeter flavor of apple or maple wood. Try experimenting with different flavors and combinations. You’ll soon come up with your favorite.
What’s the Best Way to Store Smoked Bologna?
Leftover bologna should be stored in the fridge. If stored in an airtight container, it will last about 4-5 days.
If you want to store it for longer than that, the freezer is your best bet. You should vacuum seal your smoked bologna, and it will stay fresh for up to 12 months.
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Looking for More Traeger Recipes?
Are you looking for some of the most declious and best Traeger recipes for your cookout?
- Ribeye Steak On A Traeger
- Traeger Smoked Pulled Pork
- Brisket Smoked on a Traeger
- NY Strip on a Traeger
- Smoked T Bone Steak
Smoked Bologna Recipe
Equipment
- 1 pellet grill
Ingredients
- 1 roll of bologna 3 to 5 pounds
- 1/4 cup yellow mustard
- 2 tablespoons of your favorite barbecue rub
- 1 tablespoon brown sugar
Instructions
- Preheat the pellet smoker to 225°F. (if your using a Traeger set for 225°F with super smoke setting on)
- I used apple wood for this as I find the milder sweeter works well with pork. If you prefer a bold smoky flavor, use oak, hickory, or mesquite.
- Remove any of the outside wrapping or wax packaging. Use the tip of a sharp knife to make cuts across the top of the bologna roll.
- Score along the top of the roll with 1/4-inch deep cuts to allow smoke penetration. Coat the entire roll with yellow mustard. Mix the BBQ rub with the brown sugar (if your rub already has brown sugar in it you can skip this step).
- Sprinkle the rub mixture over the whole roll, give it a light rub but avoid rubbing the bologna too much.
- Place the bologna roll on the grill grates, I find the middle rack is the best. At the two-and-a-half-hour mark baste with BBQ sauce.
- Smoke for 3-4 hours, at 225°F, or until the exterior is dark brown and crispy. Bologna is pre-cooked, so there is no perfect internal temperature to make it safe to consume. If you do want to run on an internal temp, around 145°F is a good temp to aim for.
- Remove the roll from the smoker. Allow it to cool for a few minutes before slicing to serve.
Bologna and delicious smoke flavor will give it a whole new lease on life. Serve fresh from the grill or as cold bologna slices on sandwiches for a lunchbox treat!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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