What's that in the square pan on the right side of the smoker?
Chicken Cordon Bleu Fattie - Page 2
SmokingMeatForums.com Top Picks
Only thing though is that it looks like rick baked the pizza dough after making the fatty so now need either a different strategy or see if the dough would cook in the smoker at 250 and still get crispy bacon and cooked inside all at the same time. If I cooked it higher maybe it would come out.
Yeah it needs to be smoked for 2 hours then baked like my
Another idea would be to cut small holes in the chicken with an apple corer to trap more cheese, next run I have a few ideas to try.