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Using a large, 2-pronged fork, poke several holes into bologna. Place bologna in the smoker and smoke for 3 hours over indirect heat, or until ends of bologna start to swell.
Pour oil into a heavy bottomed medium-size frying pan. Heat oil to 350 degrees F.
Cut bologna into 1/2-inch to 1-inch thick slices. When oil is hot, fry bologna slices, 1 at a time, for 1 minute each. Remove each slice to a paper towel-lined plate to drain. Place each slice of bologna between 2 pieces of Texas toast, first topping with a small scoop of cole slaw and then drizzling with BBQ sauce.
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Lump Peekytoe Salad
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