Ist attempt at Fatties

Discussion in 'Sausage' started by jbee-smokin, Aug 9, 2007.

  1. Now that I have tried the ribs, I'm trying a couple of fatties. Made up a rub, and put them on at 4:15 pm.. Had a little trouble with my burner. It noticed how it wouldn't get hotter than 191. Opened the box, and saw the burner was barely putting out a flame. The whole burner was lit, but the flame was ultra low. Checked the gas bottle, had plenty of gas. Turned the burner control knob on the smoker from low to high, and back , and forth, but the flame remained the same. I turned off the burner for a few seconds, turned the knob to high, and when it lit it worked fine. It is now running around 245-250 on low. Found the other little gadget at Lowe's to put the fatties on in the smoker.
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  2. Check your gas. Almost sounds like your running out.
     
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Lookin' forward to the finished Q-View!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  4. cheech

    cheech Master of the Pit OTBS Member

    Some of these new safety features are hard to figure out. If you do not turn the valve on in the right order the gas tank has a safety device that will limit the amount of gas that gets threw.

    At least this is what I was told regarding a burner at the shop
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Good Luck JBee! Your gonna loe those fattys.

    I have those grill sheets and they're great for letting smoke into things that don't sit well alone untill they cook up a bit. I do my ABT's, Cresent rools biskits pig candy, stuff mushrooms ... lots of small stuff on them. They don't block the smoke and don't fall through the grates. I've tried t describe them I few times and couldn't remember what they were called - Great purchase!
     
  6. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Waiting for the finished pics, good luck
     
  7. Here they are. I think they are overdone, but I don't know the lowest internal temp I can use. A friend of mine says he doesn't go over 145 for sausage.
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  8. Well I just tried both, and I must admit they taste great. The wife liked them too, so even if they don't look pretty they taste good.[​IMG]
     
  9. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    They look great! I like to take my sausage to 165F

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  10. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    I always pull my fattys at 160 degrees internal. If they tasted good and the wife liked them, you did good. [​IMG]
     
  11. I pulled them at 168 after calling my sausage making buddy. I've read where most on the forum pull them after 3 hours. I thought I had to bring them up to 170.
     
  12. The next ones will smoke for 3 hours, and no rub. Might even try stuffing one with some cheese or something else.
     
  13. deejaydebi

    deejaydebi Smoking Guru

    They look pretty to me sweetie! Yummmmmmm!

    Don't forget this is pork go to 160 - 170 anyway!
     
  14. Thanks for all the encouragement. This is what I like most about this forum. Even a rank amateur like myself can get compliments. I am now officially a hooked smoker of the best kink.
     
  15. Ugh... that's kind. Damn fingers!
     
  16. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Look for the edit button on bottom right, its your friend.[​IMG]
     
  17. JBee
    Nice job...Looks like a great first attempt...My gasser has that problem once and awhile too..DB BBQ
     

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