Dave Bugg wrote:
> Smoke at a temperature of 170F, and it should be fine. You might go
> with the Spam "lite" to reduce the amount of salty taste though. But
> rather than Spam, try to get a real bologna -- as opposed to the
> Oscar Mayer stuff -- and smoke that. Wonnerful, just wonnerful :-)


Doing bologna sounds like a great idea. The local place where I get my
packer cuts has full 10lb chubs of the Real Stuff. I'm going to be doing
10lbs or so of pork for my annual Superbowl party, I can throw in a chub of
bologna at the back end of the grate (CoS) and that should work out nicely.
What temp should I pull off the bologna? Or does it really matter? Just
leave it in until the pork is done?




--Brett