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How to.....

post #1 of 11
Thread Starter 
Once you roll em' how do you cook em'?

Apply smoke until when?

Foil?

Lay directly on the rack or lay in a pan?
post #2 of 11

i guess it depends on WHAT THEY ARE..............

post #3 of 11
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

I really like a basic fattie. Provolone & fresh spinach, and of course the bacon wrap.

post #4 of 11

Smoke em at 225 for a couple of hours until the IT is 165. If you use the thinnest bacon you can find it will get crispy. No foil, put right on the rack.

post #5 of 11

jeebus........i didn't know what you were talkin' 'bout until i just looked at the secton, sorry. i still guess it depends on what you put inside as far as raw vs. cooked products but like Al said if yer intenal temp is 165 you wil be safe.

post #6 of 11

Al   X3

post #7 of 11
Quote:
Originally Posted by chefrob View Post

i guess it depends on WHAT THEY ARE..............


You know in sone states it is illegal to roll with them and then cook them
icon_mrgreen.gif

 

post #8 of 11
Quote:
Originally Posted by africanmeat View Post




You know in sone states it is illegal to roll with them and then cook them
icon_mrgreen.gif

 

not here if you have "the card"...........we just passed a "certain" law

 

 

post #9 of 11

Yep

From what i am seeing you better have your AMERICAN card with you all the damn time - sucks brother. You are my friend and i dont care about the rest of the crap 

 

Nice looking Fattie man

post #10 of 11



 

Quote:
Originally Posted by Scarbelly View Post

Yep

From what i am seeing you better have your AMERICAN card with you all the damn time - sucks brother. You are my friend and i dont care about the rest of the crap 


i was talkin bout the medical mary jane card.....

 


as for the bolded.........Beer.gif awwwwwwwwwwwwwwwwwwwwwwwwww!

 

post #11 of 11

Dang?  If you get to roll them, why would you want to cook them?

 

Now if ur saying light them up?

 

Good luck and good smoking.

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