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Welcome back to Anderson's SmokeShow! Today we are going to be smoking bologna on the Camp Chef Woodwind Wifi 24 Pellet Grill! Seasoned to perfection, smoked, barbecued, seared, and served on a deluxe hamburger bun! Check it out! I am affiliate for Camp Chef. Sales made through these links will result in commissions: Interested in buying this awesome Woodwind Wifi, see this link: https://bit.ly/3fP14BA Interested in purchasing the Sidekick attachment, see this link: https://bit.ly/31Iu1dG Link to Camp Chef Foldable Front Shelf for 24” Grills: https://bit.ly/2XSnQCz I started out with a 5lb log of garlic bologna. Using a Frenches yellow mustard binder, was able to season with Sucklebusters Honey BBQ Rub. Smoked at 225F for about an hour, then finished at 250F. I brushed on BBQ sauce twice after the internal temperature reached 130F in the bologna. Pulled the bologna at 145F internal temperature. I set the temperature on the grill to 400F, sliced the bologna thick, then returned the slices to the grill along with more bbq sauce for a nice sear! When I am not on my Masterbuilt Gravity Series, Pit Boss Copperhead, I am cooking on the Camp Chef pellet grill! I have a bunch of great videos coming which you don't want to miss! Link to Thermapen Mk4 Instant Read Thermometer - https://bit.ly/3Nid5nm Link to Sucklebusters Honey BBQ Rub: https://amzn.to/2z0ARkr My Recording Equipment: Sony a6600 w/ DJI Ronin SC: https://amzn.to/36q0PtJ Rode Wireless Go: https://amzn.to/3e9wtOM Rode Go Lavalier: https://amzn.to/2zZwXbH Neewer Studio Lighting Bundle: https://amzn.to/2Xh5Kck Be sure to subscribe to my channel and ring the notification bell! Like the video and write me a comment! #CampChef #PelletGrill #SmokedBologna