1st Fatty coming soon!!

cubguy17

Meat Mopper

Original poster

SMF Premier Member

Jan 29, 2008

194

11

Omaha, Nebraska

• Feb 10, 2008

• #1

I plan on smoking my first fatty soon. All the pictures I've seen look to good to not try one. What is the time frame I'm looking at, and what temp. do you smoke at?

 

cman95

Master of the Pit

SMF Premier Member

Jul 15, 2007

1,726

11

East Texas/Africa

• Feb 10, 2008

• #2

Just my .02 but I smoke at about 225-240 temp. Meat temp to 170 temp. A fatty is a wonderful thing as there are so many different ways to make it. You do know that they are habit forming!!

 

mossymo

Master of the Pit

OTBS Member

SMF Premier Member

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• Feb 10, 2008

• #3

CubGuy17
"Generally" a fatty will take around 2 to 2 1/2 to bring the internal temp to where you want it. This is just my opinion from running the smoker at 225º and bring the fatty temp to 165º in my experiences.

 

kookie

Master of the Pit

OTBS Member

Mar 27, 2007

2,850

10

Mandan North Dakota

• Feb 10, 2008

• #4

You will love them and you will be hooked after you make one.....

 

sumosmoke

Master of the Pit

OTBS Member

SMF Premier Member

Dec 29, 2007

3,431

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New Smyrna Beach, FL

• Feb 17, 2008

• #5

CubGuy17 - any results? How did that fattie turn out?

 

fishawn

Smoking Fanatic

Jan 8, 2008

736

10

Olympia, WA

• Feb 17, 2008

• #6

If I had not tried one myself, I would have never known
the incredible thing that is called the FATTY. Just flatten
sausage, fill with whatever you think works, roll & smoke.
BRILLIANT!

 

cubguy17

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Jan 29, 2008

194

11

Omaha, Nebraska

• Feb 23, 2008

• #7

Yep, For the first one it turned out good! I already have plans for the next one. Still trying to get the Qview rollin.

 

travcoman45

Master of the Pit

OTBS Member

Jan 19, 2008

4,118

34

A Holler in North Iowa

• Feb 23, 2008

• #8

Mine took a bit under 2 hours to reach and internal temp of 162*, but my set up isn't exactly stellar either! In a more temp controlled enviroment I think things would smooth out a bit and give excellent results. Gonna work on that smoker today! That grill is fine for burgers and steaks, just dosen't cut it for my smokin needs!