While the meat can't absorb much smoke, cooking a whole bologna low-and-slow transforms the outside into an incredibly crisp and smoky treat that added a lot of flavor and texture to the slab of bologna meat.
'bologna' on Serious Eats
Have you have ever actually eaten a Dagwood? I could picture it in my head, and immediately thought of the Blondie comic strip character that it was based on, but I'd never actually sunk my teeth into one. I expected it to be a total and complete disaster. Yet, against all odds, it works. Like the Chicago dog, its many different components combine to create something that's more than the sum of its parts.