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My first fatty with questions

post #1 of 15
Thread Starter 
I am going to smoke two fattys in the morning. Do you put them in a pan, foil or on the grate? I am also going to try a meatloaf and a pork shoulder. I will try to post Qviews in the morning.
post #2 of 15
Should do fine on the grate...
post #3 of 15
I have done them in a pan and on my jerky screens....Either way works, but I prefer using the jerky screens......Smoke on.............
post #4 of 15
Put those bad boys right on the grate...PDT_Armataz_01_22.gif
post #5 of 15
Well let me tell ya, bein a fatty expert now (I just finished one!icon_mrgreen.gif ), I put mine right on the rack and it did just fine. Good luck with the smoke!
post #6 of 15
on the grate str8..........heheh......a poet and don't know it.......

make sure tho....you tent and let it rest awhile to set........IF you stuffed it with any cheese.........

and don't forget Q-VIEW! !
post #7 of 15
For fatties and meatloaf, I use the below:


Works great and you can customize the cut to your smoker!

post #8 of 15
I did my fatties directly on the grate and meatloaf in a foil lined pizza pan with holes in the bottom. The fatties weren't too bad to roll off a cookie sheet onto the grate, but the meatloaf would be a problem, so I would definitely do the meatloaf in some sort of pan with holes in it.

You're going to get addicted to this stuff immediately, you know. There's no turning back once you do it.
post #9 of 15
Thread Starter 

how to roll?

Well I tried to roll a stuffed fatty using freezer paper, but it just fell apart. That went into a skillet for a quick fix, but I have another roll and would like to stuff it. What do you all consider the best way to do that. All is not lost, I still have my meatloaf and a pork shoulder ready to go on. Thanks
post #10 of 15
Try "searching"..I know I saw somewhere on here where it was rolled out flat , like with a rollin' pin, then stuffed, rolled up and put on the grill. I haven't done one yet but have been looking into it. :-)
post #11 of 15
I flattened mine out on wax paper, made it about 3/8 to 1/2 inch thick, added all the goodies leaving edges of sausage with no fillings, then used the wax paper to roll it up. Once rolled I "massaged the ends closed and formed it up a bit by hand. I carried the whole thing out on the wax paper and simply rolled it off onto the rack. It's what worked for me.

I kept the sausage cold which I think helped with firmness and stickyness, the warmer it would get the more likely to stick to the paper I think.

Good luck!
post #12 of 15
Hey Bryon, I flatten mine out. Lay down a piece of wax paper and kinda push the sausage flat on that. Then cover with another piece of wax paper and roll it out with a rolling pin or something simillar. Once you have the sausage rolled out to about 1/2" thick remove the top paper, and spread your filling. When that is done use the bottom piece of wax paper to help you roll it up. (Just make sure you dont roll the paper into the fatty!! biggrin.gif ) Once you get the hang of using the paper, it makes a beautiful fatty!!!!!
post #13 of 15
Oh yeah and i aggree with walking dude..... str8 on the gr8!!
post #14 of 15
I Like to put the chub in a gal. zip-top bag, don't zip the bag, and press it out flat. Then cut th bag along the seams, stuff and roll. works great.
post #15 of 15
I did mine on a thin flexible cutting board, but it still stuck and was hard to roll up. I did manage it, but they weren't pretty.

Next time I am going to try doing it on saran wrap. Should be easy to roll up and not to hard to remove. Report back if you try it.
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