I've prepared 3 fatties that are going to go in the smoker once I get a good temp. Being as this is my first go at Fatties I wanted to make sure that I am on the right track.
Used Jimmy Dean Sausage, and the "Don't rub your eyes" Rub.
The first one I did was filled with sharp cheddar only. The second (the Italian) has Sharp Cheddar, Mushrooms, Green Olives, Black Olives, and Grated Parmesian Cheese, The third has Sharp Cheddar, Onions, Red Bell Pepper, and Anaheim Peppers. I Would have used Jalepnos but most people in my family can't handle the heat.
This one is "the Italian"
They are rolled and I have put them in the freezer to firm up for a few before putting them on the grill. And I am just curious if I should mop them or anything while they cook oe should I just let them go? And Also if I understand correctly I should cook them until they reach 165 degrees or so and should they take longer than 6 or 7hrs to cook?
Thanks for any kind of response and suggestions.. Oh going to use Maple and Pecan wood.
Used Jimmy Dean Sausage, and the "Don't rub your eyes" Rub.
The first one I did was filled with sharp cheddar only. The second (the Italian) has Sharp Cheddar, Mushrooms, Green Olives, Black Olives, and Grated Parmesian Cheese, The third has Sharp Cheddar, Onions, Red Bell Pepper, and Anaheim Peppers. I Would have used Jalepnos but most people in my family can't handle the heat.
This one is "the Italian"
They are rolled and I have put them in the freezer to firm up for a few before putting them on the grill. And I am just curious if I should mop them or anything while they cook oe should I just let them go? And Also if I understand correctly I should cook them until they reach 165 degrees or so and should they take longer than 6 or 7hrs to cook?
Thanks for any kind of response and suggestions.. Oh going to use Maple and Pecan wood.
