Hmm, I hadn't thought about a bacon layer on the very bottom...it would change the texture of the crust, maybe not rendering out as much fat from the sausage or developing a crusted surface...it might stay too soft on bottom and want to fall apart, I'm just not sure about that...(just thinking about what ground meats do when they are covered with something). That is a very good thought, worth looking into further.
Really, the sausage wrapping itself around the grate has been an issue since the first fatty pie I made (single layer). They work OK on a regular wire grate, but a double layer like this one would probably be a disaster on wire grates...just too heavy...it would be like running multiple cheese slicers through the bottom of it. The jerky grate worked pretty well, though.
Thanks for having a look, everyone! These probably aren't something I'd want to make very often, because they are pretty labor intensive and time consuming. Man, it's a heckuva ride to build and smoke one though! Yeah, I must be nuts, but, I'm still thinking about the triple layer...it would be over 13lbs of goodness...someday...(sigh).
Let me just say, if you like a good challenge, and you like fatties, then this would probably be right up your alley. I can say the double layer is humbling to get together and get back off the grate after it's smoked. Something to look at with great satisfaction and pride...it's worth every minute to it takes to make it happen.
It kept me thinking, as I started putting it all together...with all sorts of questions running through my brain, like: am I doing this right?...man, did I forget something?...do I have the correct layering for the flip onto the grate so the bottom layer will be on bottom?...will it even hold together???
It kept me on my toes for a couple hours until I was down to the last couple of steps before the smoke. Tons of fun to pull it off for sure!
Thanks again, all! If you feel adventurous and want to give it a try, drop me a line with any questions you may have. Even if you'd like to do a single layer first (pie). This particular project seemed like alot more than I wanted to tackle at first, but it's not nearly as difficult as I figured it would be...on a scale of 1-10 for difficulty, I'd give it a 7.5, maybe 8...there must be tougher things to do than this when it comes to cooking, though, I can't think what they might be at the moment.
May your freezer(s) be full, and your smokes be plentiful!