fatty

[clintconaway]

I would like to try a fatty for say christmus morning can anyone give me some insite smoke wood, times, temps etc?

 

[fire it up]

Whatever wood you like, I think hickory adds a nice flavor since it is such a short smoke.
You want to pull when the inside hits 165, cover in foil and let rest at least 15 minutes before slicing.

Generally they run around 3 hours at 225-250 but be sure to go by temp and not time.

Any ideas what you are putting in it

 

[clintconaway]

I woul;d like eggs green pepers onions. cheese if it will fly mushrooms and potato slices what do ya think

 

[fire it up]

Sounds tasty, and cheese is always a welcome addition to a fatty.

Good luck with it!

 

[k5yac]

My estimates...

2 pounds of sausage filled with 2-3 cups of whatever you like, kept at ~225* should take 1.5 - 2 hours.

Now, having said that, it is cold and breezy outside (in much of the US), so consider the fact that 225* may be difficult to maintain in your rig (not sure what you are using or where you are). If you are able to maintain 225* the times noted above are a good ballpark estimate, but as with all things, you should cook whatever amount of time it takes to get to proper temp. In this case, 165* to be safe.

As for wood... I like pecan... but I sure wouldn't turn down apple, cherry or most other fruit woods.

Good luck!

*Edit: I see that Fireitup was quick on the draw while I was typing. He makes another good point... let it rest for a while before you slice it. I normally wrap mine in foil and let it sit on a rack or oven mit, covered with a cloth, sometimes for a half hour or more. They will stay pretty warm for quite some time.