i'm sure it's been done before, but i am thinking of seasoning a couple of pounds of burger, laying out some filling and cheese on it, rolling it, sealing it then smoking it in my ECB. would this be a "burger fatty" or simply meatloaf, or is a fatty a fatty a fatty by any name?
in any case, does anyone have suggestions for a first-timer? temperatures? length of time in smoker? internal temperature? seasoning or fillings to use or avoid? cheese OK?
thanks in advance!
ron
in any case, does anyone have suggestions for a first-timer? temperatures? length of time in smoker? internal temperature? seasoning or fillings to use or avoid? cheese OK?
thanks in advance!
ron