Celebratory Fatty, Smoker Fixed! Q-View

Discussion in 'Fatties' started by sky monkey, Jan 2, 2016.

  1. sky monkey

    sky monkey Smoke Blower

    After several months (or half a year) of struggling with my Smoke Hollow cabinet I've finally got the propane system working again.  I haven't been able to get it above 180° for about 5 months.  Turned out to be grease build up on the oxygen inlet on the burner tube which until yesterday I didn't know existed. There is a lot to be said for dismantling your smoker and learning it piece by piece.  I only wasted $13.85 on parts before I figured out the problem.

      To celebrate my smoker joining the culinary tools force again I decided to make my first fatty.  Using the recommendation on SMF I think I'm off to a pretty good start and am excited to put my smoker back into action tomorrow.  I've done enough fish to feed an Eskimo village and am ready to get back to red meat.

      I used the following in the recipe

     1 lb Jimmy Dean Sage breakfast sausage

     1 lb med thick bacon, store bought cured

     1/2 cup fresh spinich

     5 slices of provolone cheese

     1/2 teaspoon fresh ground pepper

     1/4 teaspoon ground red pepper

     1/4 cup fresh cut basil

     1/4 cup fresh cut cilantro

     1/4 cup fresh grated parmesan

     A sauteed mix of 4 brown mushrooms, sliced, 1/3 sweet onion, chopped, and 1 clove garlic, minced (chilled before rolling)

     Plan on putting it into the smoker with apple wood chips for around 3.5 hours and then crisping the bacon in the oven at 400 for a short bit.

     I'll post the other photos tomorrow after smoking and let you know how it turns out. 

  2. b-one

    b-one Smoking Guru OTBS Member

    Well it took that long to fix I guess we can wait for the finished product.:biggrin:
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That is a nice looking fatty!

  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    SM, Nice weave on the fatty!
  5. sky monkey

    sky monkey Smoke Blower

    Timed perfectly to be ready as soon as the Steelers backed into the playoffs! lol. Eases the pain of that terrible Duck loss last night.


    Above is at 2 hours at 235°-240°

    Above is at 3 hours, smoker at 245° - IT just hits 165.  I dropped the heat to about 220° and held for 30 minutes.

    Right before it went in the convection oven for 8 minutes at 400°

    A little runny with the cheese, the next slices came out a lot more together

    Not the best picture but I was too excited to eat for holding the camera still.  Success!  
  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice fatty!  The Steelers could be dangerous, I didn't think they were getting in.


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