Newbie - Trio of Fatties

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billcohen

ImpEx - Users Awaiting Email Confirmation
Original poster
Aug 17, 2007
16
10
Tucson, Arizona
Well, after reading through the forums and the multiple articles about the infamous fatty, I decided to give 'er a shot.

Here are the goods, gathered and ready for the assembly line.
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I decided to do one naked and the other one with bell pepper, red onion, and jack cheese.

Here are two shots - one with the fixin's and another with the two on the electric ECB.
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JD'd do seen to have the right amount of fat or something. I'm sure other brands will work just fine. I did an Evans sausage once that was good but I don't remember where I found it.
 
Time for smoking!

I learned a couple of things right away:
  1. Wet hickory is not what my smoker wants. It took too long to get the smoke. Next time I'll go dry.
  2. I should have waited for smoke before putting meat on the grill; it took almost an hour (see #1)
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About 2.5 hours later, the internal temperature reached 165.
Here they are from grill to plate.

Pretty tasty but not as smoky as I would have liked. Not much of an internal smoke ring.

I think I will dry wood and a different brand of sausage next time. After all, I do have two JDs in the fridge, a humidor full of Romeos, and more beer...

Thanks all for your help and feedback.

- Bill
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With a brand name of the sausage you used, you just can not go wrong(My last name) !!!
Here is a plate I picked up off eBay a few years ago-

 
Looks real good for a first fatty, they only get better. By the looks of your assembly line, you're a man with a plan. If you want a more smoky flavor, you might try mesquite.
 
good looking fatty. You will develop likes and dislikes for doing them but we love them and use them in so many different ways. I usually do quite a few and freeze for future use.
 
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