STEP 1:
Prepare mac and cheese according to the box instructions. Let cool to room temperature, and then transfer to pastry piping bags. Set aside.
STEP 2:
Using a tube or a knife, hollow out a cylinder in the center of the bologna, and then taper the sides to look like a hot dog. Pipe the mac and cheese into the bologna until fully stuffed.
STEP 3:
Place the giant hot dog on the smoker and cook for about 3 hours. Use a ThermoPro TP826 cooking thermometer to ensure the meat has reached an internal temperature of 250°F (121°C).
STEP 4:
Lightly toast the loaf of bread. Cut the bread about ¾ of the way through and spread open. Place the smoked bologna onto the bun and top with warm chili and shredded cheddar cheese.
