Get a tube of the cheapest bologna you can find. Beef, chicken, pork, road kill, and floor sweepings. Leave it in the plastic wrapper but poke it all over with a two prong fork to ventilate it. Then smoke it low and slow. It will turn dark and weep from the holes when itís ready. Low and slow is important, donít rush it.
When itís done, leave the wrapper intact and slice off a healthy chunk, unwrap and grill/glaze it like the OP did.
Take a bite and slap your mama.
I have a short attention spa