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  1. fatterson

    Pizza Fattie w/ Q-view

    Homemade a venison/pork sausage for our base. Lined the bacon with pepperoni, and then a layer of cheese between the dough and bacon. The best fattie I've done so far (and only my second, but blew my first one away).
  2. fatterson

    Smoking a deer ham

    Im going to smoke about a 15lb deer ham tomorrow and dont really know how long to let it cook. I figure ill do it at about 200 because of the fat content but not sure how long or even if its worth it. Anyone have any experience or tips with this?
  3. fatterson

    the best bacon

    I did my first fattie the other day and i turned out pretty good, but I was sitting and here pondering the bacon. Some of mine tore or just didn't cover up the whole thing as I planned. Whats the best type/brand bacon you use? I used a pound of regular Smithfield bacon but am curious if there is...
  4. fatterson

    Honey Mustard BBQ Sauce

    A couple years ago I mixed some already made BBQ sauce with a good honey mustard and loved it. Now I want to recreate it but a little more from scratch. Anyone have a good recipe or ideas?
  5. fatterson

    Southwest Fattie and my first fattie ever.

    I did a southwest fattie with rice, black, beans and corn and pepperjack cheese stuffing with a ground pork/southwest chicken sausage wrap. I was having temp problems with my smoker all day but this thing was great. It taste a lot better than it looked. I fought with keeping the temp up all...
  6. fatterson

    Hello from Chattanooga

    Hey everybody. Im new the forum and somewhat new to smoke. Ive smoiked in an electric smoker for a couple years and it has gone bad. Going charcoal with a firebox. Here to learn and share my creations. Cheers.
  7. fatterson

    New to charcoal/firebox smoker

    Ive tried smoking meat a lot in the past with an electric up right smoker and had some decent luck but was never thrilled with the results. Im now using a charcoal smoker with a side firebox. Any tips on how much charcoal to use, do I put the charcoal all in the fire box, or some in the grill...
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