Decided to try the fatty for dinner tonight. Got some good burger, some not-so-good bacon, cheddar, and BBQ sauce.
Went for the weave, but the crappy bacon I bought was not cooperating:
And smoked it good for a couple hours with a mix of hickory and apple.
Turned out pretty good:
And even the wife and five-year-old complemented me on it. The best part (they said) was the bacon, which wound up with a nice, smoky flavor.
Learned a few things from this smoke:
1. When using the grill to smoke (Char Broil RED), make sure you have the unused burners turned off. I had an extra burner going, and was wondering why I couldn't keep the temps down without propping the hood open by a country mile.
2. Beef is easier to work with than sausage. I had planned on doing a pizza fatty as well, but we ran into a major issue with the sausage sticking to the wax paper. Had to abandon that one before it even went in.
3. Cheddar melts weird. I used slices from a block of cheddar, and might have been happier with American. The cheese in the middle had a very waxy consistency.
Overall, I declare this to be a successful smoke.