Take the bologna out of the fridge about 30 minutes before smoking to warm up slightly.
Light hardwood lump charcoal or hardwood in your grill/smoker and wait until the coals get white before continuing. We used a mixture of oak and mesquite woods.
In a small bowl mix together the brown sugar, onion powder, mustard and Worcestershire sauce, and the coarse ground pepper. And set aside.
Cook for about 3 hours or until a good crust develops on the bologna and the diamond pattern opens up slightly. Add a few more pieces of wood every 30 to 45 minutes to keep the temperature constant and to enhance the smoke flavor.
Remove from the grill and let cool about 10 minutes before slicing. Allow to cool completely before refrigerating.