My in-laws have a lake house that we go to several times a year. We get along with a few of the people in our cove. I bought a smoker for the house a few years back and introduced the cove to smoked bologna and Spam. They love it and every time they see us down there they ask when we're breaking out the bologna.
I normally just do it kind of like you basically see everywhere. I score it, smoke it, cut it up when done, then serve. Lately, I've been cutting it down closer to the bottom to do more of a "blooming" thing so that more surface area gets more smokey and done. They seem to all like that.
So it got me thinking, maybe I should just start off by cutting it into chunks and smoking it that way, rather than in one big chub. When I smoke the chub you get some areas that are more done, some not so much, and some get a little too done for my taste. But even chunks might ensure a bit more even doneness.
Just wondering if anyone has any thoughts.
I normally just do it kind of like you basically see everywhere. I score it, smoke it, cut it up when done, then serve. Lately, I've been cutting it down closer to the bottom to do more of a "blooming" thing so that more surface area gets more smokey and done. They seem to all like that.
So it got me thinking, maybe I should just start off by cutting it into chunks and smoking it that way, rather than in one big chub. When I smoke the chub you get some areas that are more done, some not so much, and some get a little too done for my taste. But even chunks might ensure a bit more even doneness.
Just wondering if anyone has any thoughts.
