How to.....

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

arsmokinjoe

Newbie
Original poster
May 16, 2011
28
10
Once you roll em' how do you cook em'?

Apply smoke until when?

Foil?

Lay directly on the rack or lay in a pan?
 
Last edited:
[quote name="SmokinAl" url="/forum/thread/105440/first-fatty-ideas#post_619878"]
I really like a basic fattie. Provolone & fresh spinach, and of course the bacon wrap.
[/quote]
 
Smoke em at 225 for a couple of hours until the IT is 165. If you use the thinnest bacon you can find it will get crispy. No foil, put right on the rack.
 
jeebus........i didn't know what you were talkin' 'bout until i just looked at the secton, sorry. i still guess it depends on what you put inside as far as raw vs. cooked products but like Al said if yer intenal temp is 165 you wil be safe.
 
i guess it depends on WHAT THEY ARE..............
You know in sone states it is illegal to roll with them and then cook them
icon_mrgreen.gif
 
Yep

From what i am seeing you better have your AMERICAN card with you all the damn time - sucks brother. You are my friend and i dont care about the rest of the crap 

Nice looking Fattie man
 
Yep

From what i am seeing you better have your AMERICAN card with you all the damn time - sucks brother. You are my friend and i dont care about the rest of the crap 
i was talkin bout the medical mary jane card.....

as for the bolded.........
Beer.gif
 awwwwwwwwwwwwwwwwwwwwwwwwww!
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky