Something simple made divine with a bit of scoring, seasoning, and smoking.

The three years I attended Miami High School, one of the classes I had each year was carpentry. This was back in the days before the Afton Vo-Tech was in existence and the three hour carpentry class was offered as either a morning or afternoon class. The teacher of this class, John Townsley, was also one of my all-time favorite educators. The purpose of the class was not the classroom work, but to go out on the job and spend the complete school year building a house. I was part of the building of three different Miami homes during my years in this class, along with many, many, memories. I also learned a trade that allowed me over the years to perform many of my own home improvements.

This was not your ordinary class. To be honest, looking back on it, I don’t know how Mr. Townsley was able to teach all of us about home building, make sure the materials were ordered and delivered, see that the house got completed by the end of the school year, as well as drive the bus to transport all of us back and forth from the school. But, the great thing about this class was not only learning to perform the many different aspects of building a home, from reading the blueprints, to completing the finish work, but also, the comradery of your classmates. Although we had a lot of good times working on the houses, I can also remember some days I couldn’t wait to get back to the school, because it would be so cold that you couldn’t feel your toes or fingers while working.

While there were those cold days when we really didn’t want to be out in the elements working, we also had many perks from being in this class. One being John would usually make it a point either at the beginning or the end of the class to make a stop somewhere so we could unload off the bus to get us something to eat. Sometimes we would have to go by Economy Lumber to order some materials, and we would be allowed to go across the street to the Old Nott’s Grocery Store to buy some snacks and pop. Other places we’d stop would be at Tastee Freeze on Steve Owens Blvd. to eat lunch on our way back to the High School. Sometimes we would stop across from the Fairgrounds at Jack’s Quick Stop, I believe it was called, to grab something, and this was where I got my first taste of smoked bologna. I liked it so well I would go in and just have a chunk of it cut off for me and that would be all I’d eat. I went in there and got this bologna for many years after that too, until I finally got a smoker of my own.

It is now a family tradition, along with my kids as well, that we don’t smoke meat without throwing some bologna on too. The grandkids love it, on sandwiches, with crackers, or just by itself. Over the years, I have gone from just smoking a roll of bologna, to now doctoring it up for even more added flavor, taking it to the next level. How do I do it, well the process shown here is the most common method I use. It is so good when it comes out of the smoker that I love to just cut off a chunk and eat it as a “Redneck Appetizer” before dinner!

Smoked Bologna


1 Log of Bologna Yellow Mustard BBQ Dry Rub (Use your Favorite home recipe or Head Country Dry Rub works well too) BBQ Sauce


Take a knife and score your bologna about a ¼ to ½ inch deep in a criss-cross pattern. Add the mustard to the bologna and rub it over the whole roll with your hands. Add a generous amount of BBQ rub to the roll of bologna and place on the smoker at 225 degrees F to 250 degrees F.

After about an hour or so of smoking the bologna, remove from smoker and add the BBQ Sauce to the meat. Cook until you reach the desired doneness, approximately another 2 to 3 hours.