Added note: Here is a link for another smoked bologna method that I tried at a later date...I really liked the way it came out. :)
I'm not real fond of bologna, but like it smoked or fried or both. :)
I used a 5lb chub of bologna and cut it in half to try two different recipes.
I poked holes in the bologna to help the bacon drippings and smoke penetrate into the meat.
I rubbed each with EVOO, covered one with cracked black pepper and garlic.
The second one was covered with Tony Chacheres Creole seasoning.
I covered both with bacon.
Smoked the bologna in my horizontal wood burner at 225 degrees for about 3 1/2 hours using mesquite.
Served with some fried potatoes and onions, slaw, twangy pickles and some spicy mustard.