New Smoker and My First Fatty

Discussion in 'Sausage' started by iamrip, Aug 2, 2007.

  1. iamrip

    iamrip Fire Starter

    It's Done!

    Actually, I don't know if I can call them fattys since I made them pretty thin. I was hoping to cook them fast. I'll try and post some pics. Keep your fingers crossed.


    I made four fattys from three pounds of JD sausage. I made one plain, one with pepperjack cheese, one with Jeff's Rib Rub, and one with Jeff's Rib Rub and pepperjack cheese. I didn't have much time to go really creative. I had way too much fun though and they turned out awesome.
  2. iamrip

    iamrip Fire Starter

    By the way, if you have suggestions on cleaning up the pictures or organizing the posting I would love to hear them!
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Looks great, you caught me when I am hungry also !!!

    Nice layout in your pictures.
  4. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Looks like you have the fatty under control!
    I'm really concerned about all the dust on top of that little red smoker, that says something. You need to dust it off and get it fired up and keep it active!
  5. iamrip

    iamrip Fire Starter

    Thanks MossyMO!!!
  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    looks like ya got it workin'... the only thing better than a full smoker is 2 full smokers....
  7. doc

    doc Meat Mopper

    Awesome looking grub! Indeed fatties are delicious by nature and do not require much tinkering to be as such.
    I agree with the others on the little guy, get him smoking again or give him to a loving home [​IMG]
    Keep us in the Q view!
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    WTG! That smoker is now seasoned and ready for butts or ribs!

    Take care, have fun, and do good!


  9. iamrip

    iamrip Fire Starter

    Thanks everyone.

    I had just done some yardwork and there is a fine coat of dust over a number of items on the porch. The little red smoker has done some very good work for me. Now that I have the GOSM, he is getting a new home though. I told my father-in-law that he could have it. Gotta spread the joy.

    The new GOSM worked great. I don't have any extra thermometers but the one on the front seemed to work fine. I have a couple new ones coming in the mail but I wasn't going to wait for them! The fattys turned out great. My wife was really surprised at how good they were.
  10. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Congrats on the successful smoke, and thanks for sharing! I am glad that lil red in the background is going to a good home... I'd hate for it to sit idle and get a complex!
  11. iamrip

    iamrip Fire Starter

    I am glad that my father-in-law will get to enjoy smoking though I was a bit reluctant to part with my link to charcoal smoking. Oh well, I'll have to get another bigger one some day.
  12. So how long and at what temp did you cook them at. Looks good enough to eat.
  13. iamrip

    iamrip Fire Starter

    I kept the temp between 225 and 250 for about two hours. That was when the shorter pieces read a little over 160 degrees. The longer pieces had a higher temp than the shorter but I think that is because there was cheese in the middle. I'm not sure though, any opinions. They seemed to be about the same thickness.
  14. triple b

    triple b Smoking Fanatic OTBS Member

    Yummy lookin' Fatty s you got there!
    Got me droolin'!!!
  15. deejaydebi

    deejaydebi Smoking Guru

    Good job Ian! They look wonderful - now I gotta go warm me up one!
  16. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    can't go wrong with a fatty ... way to go ... and I new ya couldn't do just one ... there will be more .

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