Bologna:

I like to buy whole roll bologna in five or ten pound rolls.  They're usually about four to five inches in diameter.  I start by cutting them in half, lengthwise, then in half again.  This leaves me with four long triangular logs.  I then make several half-inch-deep slits in each log to allow more smoke in.  Some people I know put some dry rub on at this point, but I prefer none as bologna already has quite a bit of salt.  I usually smoke bologna them for about five to six hours at 225F.

 

Polish Sausage or Hot Links:

Pre-cooked polish kielbasa sausage or hot links make a great treat when smoked and brought up to temperature.  The only trick with these guys is not to over cook them.  I usually put the links in the smoker with no rubs or seasonings for about two to three hours at 225F.  When they reach an internal temp of 155F, take them off!  If you continue to smoke them the skins will toughen too much.  Let them rest for a while and slice them up.

 

Bratwurst:

Bratwursts are similar to polish sausage and hot links in that their skin tends to become really tough and chewy if you cook them too long.  Just smoke them at 225F until they reach an internal temp of 155F or 160F.  Let them rest about ten minutes so they don't explode when you cut them.

 

Country-Style Pork Ribs:

Country-style ribs are a tender, easy-to-eat cut with loads of flavor.  I prefer these to spareribs when I have guests over; they're also less expensive per pound since you're not paying for much bone.  I begin by rubbing them with Rust Rub* liberally.  Next I smoke them for about three and a half to four hours at 225F.  After that, place them in a foil pan and cover it tightly with heavy duty aluminum foil and continue to cook for another two hours or so until they are falling apart.  Their internal temp should be around 190F.

 

Pork (Christmas) Sausage:

I call this Christmas Sausage for no real good reason; it's really just a good breakfast sausage with Rust Rub*.  The breakfast sausages I commonly smoke are Owens Italian, Owens Hot, Farmland Hot Zesty Breakfast sausage or J.C. Potter Hot.  I roll the one-pound roll in Rust Rub* and smoke for several hours to an internal temperature of 160F.  Let it rest then slice it up.

 

Turkey Breast or Legs:

Although they're not a cheap cut, boneless turkey breasts can be purchased in most grocers' freezer sections.  The turkey legs are usually sold alongside other poultry in the meat section.  Most turkey breasts come boned and in a net bag to hold them together; I leave the breast in the bag and roll it in Rust Rub* then smoke it until it hit about 155F.  The legs are prepared by rubbing the Rust Rub* under the skin and brushing the skin with oil before and during the smoking process (about every half hour).  When the legs reach about 160F in the deepest muscle, then wrap them individually in foil and finish to an internal temperature of 180F.  They can be served or stored in the foil.

 

Pork Loin (not "tenderloin" mind you):

Thinly sliced pork loin on a heavily-toasted bun with loads of sauce is probably my favorite sandwich on the planet.  Start by rubbing the loin generously with Rust Rub*.  Next smoke at 225F until you get an internal temperature of  158F-160F.  This will give you a heavy, strong smoked product.  Many people prefer a milder smoke on a lean meat such as pork loin.  In this case smoke it for one to three hours, then wrap it in heavy duty aluminum foil for the final few hours until you reach temperature.  Be warned, though, the loin will cook much faster in the foil.