smoking time for a fatty

Discussion in 'Sausage' started by crewcab4x4, Mar 18, 2008.

  1. crewcab4x4

    crewcab4x4 Smoking Fanatic

    I have been reading the posts about the different fatties and can't wait to try one. I was just wondering smoking times , temp. , and any other suggestions.
  2. richtee

    richtee Smoking Guru OTBS Member

    Did he say TIME?!?

    Hehehe... Sheesh. Somewhere in the 225-275 range until internal temp of 170.
    Possibly 4 hours, probably less. How big eh?

    Time... LOL!
  3. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Smoke it to temperature with a probe in it. 170°F internal temp. is the default "well done" for pork on most digital thermometers, but 160°F is fine.
  4. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Thanks just wanted to make sure on temp. so I knew it was cooked all the way through . I'll probably just do a 1 lb. to start with till I see the reactions it get's
  5. lagogarda

    lagogarda Fire Starter

    mine's been on for 5 hrs this morning running more hour and they are off...I'm a newbie at this fatty thing but think I mastered one for the masses. Rolled a 1# hot sausauge out, filled with sauteed onions and green peppers, precooked hash brown taters, scrambled egg, sharp cheddar cheese, ham, rolled it up, wrapped it in bacon and let er smoke. Got to take your Lipitor before ya dig in![​IMG] Got 6 of them cooking on the ECB. Slice a slab and throw er on a bisquit ( or whatever youzzz guyzz use) and she good to go.
  6. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Those look awesome lagogarda can't wait to try smoking one.

    sorry about the double post as Texas pointed out . My wife got on the computer while I was doing the other post and when I went back to check for replies , I couldn't find it so I didn't think it got posted . oops!
    Thanks for all the great ideas , and help.

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