This Smoked Bologna Recipe makes the perfect sandwich especially when topped with some BBQ sauce. Thick cut bologna, called a chub, can be easily smoked at home on a regular grill. I share all the pro tips of how to make this BBQ classic.
Smoked Bologna recipe at home, you ask? Well, this is not the classic bologna sandwich recipe you might remember as a child! It's a Memphis-style BBQ classic.
The best news is that you can create a smoker easily at home using a regular grill and some smoking wood chips.
Once you smoke the bologna, place it on a soft bun, top with delicious Memphis BBQ Sauce and coleslaw and you will be a pit master in no time.
The Chicago Tribune has a great article on smoked bologna sandwiches and a recipe for smoking an entire chub; but see my recipe below and you have these super amazing sammies on your plate in less than an hour.
I've sorted out all the top pro-cooking tips for this recipe and am sharing them with you. It starts with homemade smoked bologna, the key ingredient.
Pro Tip: A roll of bologna is called a chub, and is usually six or seven pounds. My recipe uses only about two pounds and serves six people!
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Smoked Bologna Recipe
It all starts with the humble lunch meat. Smoked bologna is best known both in the city of Memphis as well as in the state of Oklahoma. The bologna can be smoked whole, or cut into thick slices and then smoked.
I do the latter method and start with slices. This allows for quicker preparation, and also, I'm not really about to purchase an entire roll of bologna meat!
When the bologna is bought whole, before slicing, it's called a chub. A chub can be up to six or seven pounds!
Smoke Over Indirect Heat
Smoke the slices over indirect heat so they absorb the flavor of the smoke.
Indirect heat is when you heat only half of the grill so there is a "hot" and "cold" side. The indirect heat is the "cold" side of the grill.
The bologna is cooked from the residual heat and infused with the flavor of the wood chips. Reference my grill smoker diagram about indirect heat cooking here.
When it comes to building the smoker, try hickory wood chips for the most authentic flavor. You can rub the slices with a BBQ rub if you want an extra bit of taste.
You can also finish the bologna on the direct heat of the grill for extra char before serving.
Ingredients
This recipe really only takes a handful of ingredients!
- Bologna Roll (also known as a chub): The humble star of the show has savory, smoky undertones as the base of the sandwich.
- BBQ sauce: I like a classic Memphis style BBQ sauce here for a bold and tangy topping.
- Coleslaw: The dressed, crunchy mixture of veggies brings a refreshing bine and sweetness to the sandwich.
- Buns: Choose a soft vessel for your bologna, like brioche or hamburger buns.
- Hickory wood chips: The chips infuse a classic flavor into the bologna, and impart the smoky essence.
How to Smoke Bologna
- Heat the grill to medium (300ºF) for indirect cooking with a drip pan under the grate, and arrange smoker box or wood chips in grill. Arrange bologna slices over the drip pan and cover grill.
- Cook, turning once, 12 to 15 minutes, just to heat and get a smoky flavor.
- Brush the bologna slices with BBQ sauce and serve with coleslaw and buns.
Pro Tips For A Smoked Bologna Sandwich
- At your deli, ask that bologna be cut into thick pieces by hand rather than on a slicer, or get a large piece to cut yourself.
- In my recipe I kept the BBQ sauce mild, so feel free to add heat if you like.
- Make whatever coleslaw is your favorite (or buy it so save prep time).
- If you're not sure how to set up a classic grill like a smoker, I lay it all out in my diagram about direct and indirect heat.
Serving
The best way to serve this recipe is to make a smoked bologna sandwich with all of the components. I used regular brioche hamburger buns to make mine, but feel free to use soft white bread, Texas toast, or other buns if you like.
The most typical are sliced white bread and hamburger buns. The soft texture and sweetness of the bread adds the perfect combo to these thick bologna sandwiches.
Top the bologna slices with coleslaw and BBQ sauce for a delicious bite.
Storage
The smoked bologna is best stored in an airtight container in the fridge for up to five days. I do not suggest freezing the bologna, it will ruin the texture and flavor.
FAQs
Yes, you can set up a standard grill with wood chips for the direct and indirect heating method. Cook everything on the indirect heat or "cold" side of the grill for a smoky flavor.
I love coleslaw, potato chips, or baked beans, really any side dish for a barbecue is great.
I recommend a BBQ sauce, especially Memphis-style for a classic take on this sandwich. I also top my sandwich with a creamy coleslaw, it's so delicious.
Hickory wood chips are my choice but apple wood chips would also be great. Hickory wood chips have a stronger flavor than apple to infuse the thick slices of bologna.
Since the meat is already cooked, I heat the direct heat side of the grill to 300ºF and cook the meat over the indirect heat side of the grill.
More Easy Grilling Recipes
Isn't summer the best! Be sure to use my Memphis BBQ Sauce on this terrific sandwich. How about a great dessert to complete the meal? Try my Orange Almond Cookies!
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📖 Recipe
Best Smoked Bologna Recipe
Ingredients
- 3 cups wood chips (soaked)
- 2 to 2½ pounds bologna, sliced thick (6 slices)
- ¾ cup Memphis BBQ Sauce
- 1½ cups coleslaw
- 6 soft buns or 12 slices bread
Instructions
- Heat grill to medium (300ºF) for indirect cooking with a drip pan under the grate and arrange smoker box or wood chips in grill. Arrange thick bologna slices over drip pan and cover grill. Cook, turning once, 12 to 15 minutes, just to heat through and get a smoky flavor
- Brush with BBQ sauce and serve with coleslaw on buns.
Notes
- At your deli, ask that bologna be cut into thick pieces by hand rather than on a slicer, or get a large piece to cut yourself.
- In my recipe, I kept the bbq sauce mild, so feel free to add heat if you like.
- Make whatever coleslaw is your favorite (or buy it so save prep time).
- If you're not sure how to set up a classic grill like a smoker, I lay it all out in my diagram about direct and indirect heat.
Nutrition
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Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Recipe Tara Teaspoon. Photograph Romulo Yanes. Food Stylist Victoria Granof. Prop Stylist Cindy Diprima. Originally published LHJ July 2011. Updated January 2024.
Toni says
This is so tasty and delicious! Everyone at my house loved it.
Michelle says
Gave this a try last night and it was so delicious! The rub was so flavourful!
Emily says
That’s a good looking sandwich right there! Love the combo of smoked bologna and coleslaw.
Emily Flint says
We just got a new smoker and I've been looking for unique recipes to try. I can't wait to make these bologna sandwiches!