My first fattie. A few questions.

ekucolonel62

Newbie

Original poster

Nov 29, 2012

21

11

Cincinnati Ohio

• Dec 2, 2012

• #1

Hello everyone. I'm currently smoking my first fatty. It's just a cheese and bacon fatty. I feel like the IT is rising quickly. It's been smoking for an hour and its at 132*. I plan to take it off at 165*. I know most meats rise quickly then stall but is it possible because of the fillings I may need to adjust my meat thermometer? From the posts I have read it looks like it takes roughly 3 hours. Any suggestions will help.

Josh

 

ekucolonel62

Newbie

Original poster

Thread starter

Nov 29, 2012

21

11

Cincinnati Ohio

• Dec 2, 2012

• #2

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• ekucolonel62
• Dec 2, 2012

I'm proud of my first fatty roll. The tutorials were very helpful. Idk what I would do without this forum.

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Dec 2, 2012

• #3

I doubt you will see a stall with something like this. Possible the interior filling may through off you IT temps, so double check in a couple more places. What temps are you smoking at? Might want to lower it down some.

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Dec 2, 2012

• #4

I don't check IT on fatties . When the bacon is done the inside will be done.

 

ekucolonel62

Newbie

Original poster

Thread starter

Nov 29, 2012

21

11

Cincinnati Ohio

• Dec 3, 2012

• #5

image.jpg

• ekucolonel62
• Dec 3, 2012

It turned out delicious!! I was smoking at 225* but my traeger fluctuates a few degrees. They finished in about 2 hours and I crisped it up in the broiler for about 10 min.
I'm ready to try more fillings. What's everyone's favorite?

 

ellymae

Master of the Pit

OTBS Member

SMF Premier Member

Mar 21, 2009

1,391

90

Southeastern PA

• Dec 3, 2012

• #6

My all time favorite fatty is the naked fatty in all its glory. A fatty really needs nothing but a little love and a little smoke. Next time you cook, get the sausage chub of your choice, maybe give it a little dust of tour favorite rub, then toss it on the pit. No stuffing, no bacon weave, just sausage. You won't be disappointed.

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Dec 3, 2012

• #7

EKU, yours looks tasty!!

Haven't made one for awhile but my favorite is a breakfast fatty...  http://www.smokingmeatforums.com/t/107992/breakfast-fattie-on-the-hasty-bake

 

ekucolonel62

Newbie

Original poster

Thread starter

Nov 29, 2012

21

11

Cincinnati Ohio

• Dec 8, 2012

• #8

That looks amazing

 

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