This is not the first time I have smoked bologna on the grill.  The first time I did an entire chub of bologna.  I cut it in half and smoked it for about 6 hours.  It looked like this:

It was delicious, but I wanted to see if I could perfect it.  I didn’t do all that much to expand on what I did before but I did make it considerably better.  Instead of buying 5 pounds of bologna like I did the first time, I went with just about the last inch and a half of the chub.  I then sliced that into eighths forming bologna bites, scored them around the outside and applied a rub.

Smoked Bologna Bites Rub Ingredients:

1 tsp pumpkin pie spice
1 tbsp brown sugar
2 tbsp granulated garlic
1tbsp onion powder
1/4 tsp cinnamon
black and white pepper

No salt needed as there is plenty of sodium in the bologna

Here are the bologna bites covered in the rub:

The reason I did them in chunks was to maximize the surface area which is also why I scored them around the outside after I chunked them and before I put the rub on.  I just ran a knife around them about a quarter to half inch deep. Also, with more surface area means more flavor penetration when smoked.

I set up the grill for indirect grilling. That means coals (or burners turned on) on one side and the meat on the other side of the grill.

Now place the balogna bites on the grill and smoke for an hour at 250-275.  I used apricot for the smoke wood.  Here they are around three different kinds of ribs I was doing at the same time:

After an hour, I pulled them from the grill and here is what the smoked bologna bites look like:

And a close up of the scoring:

That’s it.  Very simple but amazing.  I used just standard bologna but you could use beef or specialty bologna as well.

If you have any questions about the smoked bologna bites, feel free to email me or simply leave a comment below.

Also, you can follow the Grillin Fools on Facebook and post your own grilling pictures and share your own grilling recipes, or join the general grilling conversation.  You can keep up with us on Twitter@GrillinFool (no S).


Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool - #GrillPorn abounds here. All meat, all the time!
What is prettier the pork or the @shuncutlery blade? Credit to @pitforbrains : Tbt to our … - 1 hour ago
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Good work Scott!
Looks like they make nice nibblers for the cook, and the hungry guests, while waiting for the main meat to finish.

Also good to see you ‘Fools’ back in action after this eon of a winter!



We were never out of commission in terms of grilling over the winter, we just didn’t do much original stuff. At least I didn’t. My dad and cousin supposedly have but I haven’t seen the write ups. I did a lot of grilling this winter, but most of it was quick hitter stuff like steaks or brats. Now that all the holiday parties are over and things are warming up outside, I am going to be hitting it a little harder for sure. Look for more content as well as some apparel soon. Looking to sell some Grillin Fools T-shirts/Hats/Aprons….


The bologna chubs at Save-a-lot are begging me to do this. This recipe is might be on for the fight in May.

Thanks…keep the entries coming.


Do you deliver? I’d like an order of the bologna bites, to go, please!


We have taken the chub, scored the top and covered with garlic, hot sauce and butter. Place the chub on foil and put in the smoker. Instant heart burn, but oh so good…



That does sound fantastic. And sometimes we have to suffer later for that amazing flavor now. I just ate some left over jerk ribs that are literally going to kick my butt tomorrow!


Awesome! I loved your whole site. We are starting our first smoke experience this weekend. Have 1/4 pork to smoke. Fresh organic meat from our own stock. We have mostly birch wood and maple wood. I have decided to rub some bacon and some hams with maple syrup. Will be using a few of your ideas. Will let you know how things turn out.
Thanks for a great site to learn from.
Brenda (Quebec, CANADA)



Please do let me know how it comes out. I love hearing about people trying new things…


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