New Smoker and My First Fatty

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Fire Starter
Original poster
Oct 16, 2006
Kingsburg, CA
It's Done!

Actually, I don't know if I can call them fattys since I made them pretty thin. I was hoping to cook them fast. I'll try and post some pics. Keep your fingers crossed.

I made four fattys from three pounds of JD sausage. I made one plain, one with pepperjack cheese, one with Jeff's Rib Rub, and one with Jeff's Rib Rub and pepperjack cheese. I didn't have much time to go really creative. I had way too much fun though and they turned out awesome.
By the way, if you have suggestions on cleaning up the pictures or organizing the posting I would love to hear them!
Looks like you have the fatty under control!
I'm really concerned about all the dust on top of that little red smoker, that says something. You need to dust it off and get it fired up and keep it active!
Awesome looking grub! Indeed fatties are delicious by nature and do not require much tinkering to be as such.
I agree with the others on the little guy, get him smoking again or give him to a loving home

Keep us in the Q view!
Thanks everyone.

I had just done some yardwork and there is a fine coat of dust over a number of items on the porch. The little red smoker has done some very good work for me. Now that I have the GOSM, he is getting a new home though. I told my father-in-law that he could have it. Gotta spread the joy.

The new GOSM worked great. I don't have any extra thermometers but the one on the front seemed to work fine. I have a couple new ones coming in the mail but I wasn't going to wait for them! The fattys turned out great. My wife was really surprised at how good they were.
Congrats on the successful smoke, and thanks for sharing! I am glad that lil red in the background is going to a good home... I'd hate for it to sit idle and get a complex!
I am glad that my father-in-law will get to enjoy smoking though I was a bit reluctant to part with my link to charcoal smoking. Oh well, I'll have to get another bigger one some day.
I kept the temp between 225 and 250 for about two hours. That was when the shorter pieces read a little over 160 degrees. The longer pieces had a higher temp than the shorter but I think that is because there was cheese in the middle. I'm not sure though, any opinions. They seemed to be about the same thickness. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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