challenger
Smoke Blower
My first fattie. Clements sweet Italian sausage, mozzarella, Prego sauce and Patrick Cudhy apple cured bacon. 225° for a little over 3 hours with apple wood for smoke. Smoke ring came out perfect and the bacon had just a touch of crunch. The Wife loved it which is a big deal
Next time I'll put some pepperoni in it and a little more sauce but I am really happy the way it turned out! I had plate pics but my tablet screwed up so these will have to do.
