My first fatty also

joefrommi

Fire Starter

Original poster

SMF Premier Member

Dec 9, 2013

34

11

Western Michigan

• Dec 15, 2013

• #1

I just finished seasoning my home made smoker yesterday and have been iching to smoke something so due to working 7 days aweek I figured a fatty would be the ticket due to a shorter smoke time then most meats.
I went with johnsonville sweet italian link sausage removed from the caseing s due to the store I normally deal with was closed by the time I got out of work.I stuffed it with jalapenos, green onions,mushrooms, swiss and colby cheese and a roasted garlic/parmesan sause.
Smoked with apple wood for 2 hrs @ 225 deg. Outside temp was 18 deg.
Until It was 170 deg. (Maybe little too long but not at all dry....very juciy!!!)
I am very impressed and my picky wife also gave a 2 thumbs up.
I will definitely try different variations in the future.

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• joefrommi
• Dec 15, 2013

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• joefrommi
• Dec 15, 2013

 

handymanstan

Gone but not forgotten. RIP

Oct 27, 2012

989

48

Lansing Michigan

• Dec 19, 2013

• #2

Looking good Joe.  How did the bacon turn out?  It looks very tasty.

Stan

 

joefrommi

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Original poster

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Thread starter

Dec 9, 2013

34

11

Western Michigan

• Dec 20, 2013

• #3

The bacon turned out nice but , I was using a new thermometer on my door of my smoker and also a new remote thermometer for the it of the fatty . Chamber temp thermometer said 230 deg. And after 2:30 min it temp was already 170deg so I grabbed my pocket it thermometer and checked it and my remote it thermometer was correct. I then used another oven thermometer and found my smoking chamber was 340 deg .......time to find a new thermometer for the door , any recommendations ?

 

handymanstan

Gone but not forgotten. RIP

Oct 27, 2012

989

48

Lansing Michigan

• Dec 21, 2013

• #4

A Maverick 732 is probably the most liked and used here as it will show the temp of the smoker and the food at the same time.  The therm on the outside of the smoker IMHO is used just for reference. 

Stan

 

bwarbiany

Smoke Blower

Sep 30, 2013

122

18

Orange County, CA

• Dec 21, 2013

• #5

Did you saute and cook down the green onion and mushrooms, or put them in raw?

 

joefrommi

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Original poster

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Thread starter

Dec 9, 2013

34

11

Western Michigan

• Dec 22, 2013

• #6

I Put them in raw, they where cooked just right for me. I like them a little firm, but if you don't care for them like that I have heard some folks heat the veggies up on the stove and let them cool before adding to there fatty.

 

leah elisheva

Master of the Pit

Sep 19, 2013

3,028

214

Seacoast of New Hampshire

• Dec 24, 2013

• #7

These fatties are always so fun to see! (I laugh, as I'd never even heard the term before joining this site and now am amazed, each day, at the clever creations)!

Nice job! Merry Christmas! Cheers! - Leah

 

joefrommi

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Original poster

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Dec 9, 2013

34

11

Western Michigan

• Dec 24, 2013

• #8

Thanks and a Very Merry Christmas to You Also
Joe

 

bigr314

Meat Mopper

Jun 4, 2011

270

15

Uniontown,Pa.

• Dec 27, 2013

• #9

Nice job. Looks real tasty.