Begin by unwrapping the outer layer on your bologna log. Next, gently score the outside of the bologna in a checkered or crosshatch pattern. Lather with your mustard and season generously with your favorite BBQ seasoning. Set to the side.

Preheat your smoker/grill with a two-zone indirect heat around 225F. Add some wood chips or wood chunks for additional smoke flavor.

Add the bologna to the cooler side of the smoker and cook for 3-4 hours or until the outside is a dark amber color and the scoring lines are clearly defined. The bologna is already cooked, so we are amping up the smokiness. Once it has a nice color, pull it off and let cool for 5 minutes. Heat up a skillet over the hot part of the grill to medium high heat. Slice your bologna into 1.5” thick slices and add to the skillet. Fry for 60-90 seconds per side or until nice and crispy. Top each bologna slice with some American Cheese and let cook till melted. Once the bologna is good, pull it off and keep warm. Add your burger buns to the skillet to toast, then pull off.

Start building your sandwich with mayonnaise and yellow mustard on the bottom bun, the bologna slice, shredded lettuce, slice of tomato then more mustard and mayonnaise to the top bun. Serve and enjoy!