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1st Fatties ready for the smoker

post #1 of 3
Thread Starter 

Made two fatties (1) with mozzarella,and sauteed mushrooms,red and green peppers

2nd one  with colby jack cheese,leaf spinach.asparagus spears, and pulled chicken ,can't put them on the smoker till

Tuesday afternoon when we get up north,but they are ready can't wait--- here are pictures

Do you think the bacon would get crisper if I smoked at 275, offset smoker being used. Almost forgot both are 2 to1 venison hamburger and pork sausage

post #2 of 3

Smoke it with a little less heat, you can always put it over a warmer flame to crisp it up.

 

looks good. 

post #3 of 3
I have been crisping mine up with a torch.
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