How long for a fatty?

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Master of the Pit
OTBS Member
Jul 9, 2005
Santa Rosa Beach, Florida
Hello Carl,
I usually put the fatty in for about 3 hours at about 225-250*. After an hour and a half, I turn it over. Have always turned out great. And by the way, I didn't use a rub. Some others may have better info on the rub.

And speaking of time in the smoker, I use a digital (Taylor) thermometer and measure the internal temp of the sausage. About 150 - 160* will take care of the doneness queation. Good eats!!!


Smoking Fanatic
OTBS Member
Jun 20, 2006
Long Beach, California
A fatty is the perfect way to test a new rub. Think about it, the meat does not cost that much, and if it comes out horrible...You will not mind throwing it out.

I have NEVER thrown out a fatty for a bad rub.


Meat Mopper
OTBS Member
Jun 14, 2006
Hi Carl,

I believe we have the same smoker.

I did mine without the water pan so it was hotter. I didn't think it would matter with the sausage, maybe it does.

Anyway, I did it for only an hour on each side.

Used my instant read thermometer after 2 hours and it was at 170, so I guess that was still too long.

If you didn't use the water pan, 45 minutes on a side would probably do it.

Make sure you take a reading though.

Happy belated birthday by the way :D


Smoking Guru
Staff member
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Jul 7, 2005
Midvale, UT
Rule of thumb for any ground meat product is to get the internal temp above 160*. Using a probe type thermometer is great for this. Depending on how hot your run your smoker, it can take as little as 1.5 hours or 3 hours.

Big Willy, These fatties will take care of those kind of "fatty" muchies for ya!! :mrgreen: