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Help with my first fatty, I'm a rookie

post #1 of 17
Thread Starter 
Hey y'all, I'm down in the deep south lowcountry of South Carolina and have been starving ever since I first found this forum a month or two ago. I've been cooking mainly barbecue (pulled pork down here) for years but want to try my first fatty. I'm going to be doing it later this week, but wanted to go ahead and ask some questions before I get in too deep. I like to try and have all my bases covered before starting a new project like this.

I'm going to be doing a pretty basic fatty, probably some cheese, cooked bacon and ham as the filling. Here are some questions I have:

1) Do "standard" fatties only take one of the 1 lb. chubs of sausage? Or do I need two?

2) How long should I put it in the freezer to firm it up before cooking?

3) What's the most popular wood to use for smoke?

4) And probably most important, what temp and about how long do you do your fatties? I was planning on doing mine around 225 to 245, just because that's what I cook most other things at. Is this too hot? Too cold?

Thanks in advance, I'm looking forward to this. I will certainly provide pictures when I get down to it this week. Oh yeah, one more thing, I see everyone using bacon salt. Can I find this in my regular grocery store? I'm just not familiar with it, but it sounds amazing. Thanks y'all, looking forward to getting to know everyone.
-tgb
post #2 of 17
Sorry it took so long to get you some answers but

1) Do "standard" fatties only take one of the 1 lb. chubs of sausage? Or do I need two? Some people make 1 lb some do 2 lb

2) How long should I put it in the freezer to firm it up before cooking? Just long enough to firm up so it doesn't fall apart getting it in the smoker

3) What's the most popular wood to use for smoke? That is up to you and your tastes use what you like

4) And probably most important, what temp and about how long do you do your fatties? I was planning on doing mine around 225 to 245, just because that's what I cook most other things at. Is this too hot? Too cold? That temperature is great and figure 2-3 hours but cook to an internal of 160-165
post #3 of 17
Thread Starter 
Thanks so much for your help. I'm looking forward to it and wish I could have done it today. But my rig is at my parents' house. So I'll have to wait a few days until I can get by there. I'll let everyone know how it goes!
-tgb
post #4 of 17
I'm gonna move your thread to the Roll Call section so you can get a proper welcome around here
post #5 of 17
welcome to SMF and the fattie advice is right on. Good luck
post #6 of 17
One extra tip...
Towards the end of your smoking you can either crank the heat up or finish off under the broiler, this will help to crisp up your bacon which normally doesn't happen during the regular smoke time.
Thin cut bacon also helps with this.
And good luck!
post #7 of 17
Thread Starter 
Thank y'all so much. I was probably going to throw it under the broiler for a couple minutes to crisp up the bacon.

I'm trying to decide now how to do the second fatty. I was thinking about doing a cream cheese and pepper jack with sauteed bell peppers. Any other thoughts? I'm not a big fan of onions, so I'd like to go sans onions. Thanks y'all.
-tgb
post #8 of 17
I would also suggest doing a naked fatty - just throw a chub on and cook it so you know how it tastes alone. I have to say I like fatties with stuffing, but I like a naked fatty just as well.
post #9 of 17
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #10 of 17
Thread Starter 
I've got a quick question about the internal temperature. And I know this probably sounds like a dumb question, but here goes anyway. Does it matter that my probe will be technically inserted into the filling and not just into the meat? I mean, I guess if the internal of the filling is 170 or 180, the meat around it will certainly be thoroughly cooked, right? Thanks a ton.
post #11 of 17
I cook mine to an internal temp of 170. and welcome to the forum from up near Florence.
post #12 of 17
Thread Starter 
I know Lynchburg very well! I'm from Lake City originally.
post #13 of 17
Howdy, welcome to the SMF!!
post #14 of 17
Welcome to SMF! And welcome to the addicting world of the fattie!!
post #15 of 17


Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE" ... 5 Day eCourse

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.
http://www.smokingmeatforums.com/for...t=72852&page=2

http://www.smokingmeatforums.com/for...ad.php?t=86620

Here you can get the 2009 USDA Food Safety Guide from his site.
http://prochefblog.com/public_pics/f...09foodcode.pdf

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.



For Step By Step Instructions On Posting Qview Check Out This Tutorial

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post #16 of 17
A big welcome from Austin, TX. Can't wait to see the fattie.
post #17 of 17
First off welcome Tgb to SMF. It sounds like you are well on your way to be an outstanding new member of this fine site. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
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