I Still Like Bologna

There is some famous guy who prefers his martinis shaken not stirred.  Well, I prefer my meats cooks low and slow in a bath of savory smoke.  I use this method for ham and ribs and brisket and ckickens and turkeys and tendrloins and sausage and just about everything.  Cooking in a smoker can't be beat.  But I still enjoy a bologna sandwich every now and then.