Couple fatties in the new smoker

[trevcanada]

Haven't made a fatty in 7 or 8 years so I thought I give it a go again. 50/50 beef pork. One with spinach, cheese, bell peppers and onions. The other with ham, cheese, chicken. Smoked at 230 for 2 hrs then bumped it up to 250. Used some apple for smoke. Overall nit too bad. Cheers

 

[jaxgatorz]

Looks great !!

 

[Nefarious]

Welcome, what's the new smoker?

 

[trevcanada]

Welcome, what's the new smoker?

A bradley 6 rack digital. More of a lazy man's smoker haha

 

[gmc2003]

They look perfect to me.

Point for sure
Chris

 

[smokin peachey]

You nailed it! Looks delicious

 

[flatbroke]

That looks really good. nice job!

 

[DRKsmoking]

Nice looking fatties.

i could sit for a couple slices of those.

David

 

[BrianGSDTexoma]

Great smoke there!

 

[jcam222]

Looks great! Good bacon weave and the melty cheese cut shot is awesome.

 

[Buckeyedude]

Nice ! Its been a little while myself to make one of those. Yours look great!

 

[JLeonard]

mighty nice!

Jim

 

[Brokenhandle]

Looks really good! Haven't had a fattie for too long!

Ryan

 

[thegreatstate]

Haven't made a fatty in 7 or 8 years so I thought I give it a go again. 50/50 beef pork. One with spinach, cheese, bell peppers and onions. The other with ham, cheese, chicken. Smoked at 230 for 2 hrs then bumped it up to 250. Used some apple for smoke. Overall nit too bad. Cheers

Saw this and knew I had to make it with the bacon I cured up a few weeks back. It’s on the smoker now but what temp do you smoke it too? I’ve got pepperoni and mozzarella insid so everything’s cooked but I want it to be melts good and as good as the ones above. Thanks in advance.

 

[trevcanada]

Saw this and knew I had to make it with the bacon I cured up a few weeks back. It’s on the smoker now but what temp do you smoke it too? I’ve got pepperoni and mozzarella insid so everything’s cooked but I want it to be melts good and as good as the ones above. Thanks in advance.

Looks great. I think I smoked mine at 240 or so

 

[thegreatstate]

Looks great. I think I smoked mine at 240 or so

The PBC was rocking around 275 and I ha it in for around 3 hours. Sausage was from Red Nexk Sausage Co. out of kalispell MT. with pepperoni and a couple kinds o mozzarella inside. Delicious