Discussion in 'Fatties' started by clintconaway, Dec 20, 2009.

  1. clintconaway

    clintconaway Fire Starter

    I would like to try a fatty for say christmus morning can anyone give me some insite smoke wood, times, temps etc?
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Whatever wood you like, I think hickory adds a nice flavor since it is such a short smoke.
    You want to pull when the inside hits 165, cover in foil and let rest at least 15 minutes before slicing.

    Generally they run around 3 hours at 225-250 but be sure to go by temp and not time.

    Any ideas what you are putting in it
  3. clintconaway

    clintconaway Fire Starter

    I woul;d like eggs green pepers onions. cheese if it will fly mushrooms and potato slices what do ya think
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Sounds tasty, and cheese is always a welcome addition to a fatty.

    Good luck with it!
  5. k5yac

    k5yac Smoking Fanatic SMF Premier Member

    My estimates...

    2 pounds of sausage filled with 2-3 cups of whatever you like, kept at ~225* should take 1.5 - 2 hours.

    Now, having said that, it is cold and breezy outside (in much of the US), so consider the fact that 225* may be difficult to maintain in your rig (not sure what you are using or where you are). If you are able to maintain 225* the times noted above are a good ballpark estimate, but as with all things, you should cook whatever amount of time it takes to get to proper temp. In this case, 165* to be safe.

    As for wood... I like pecan... but I sure wouldn't turn down apple, cherry or most other fruit woods.

    Good luck!

    *Edit: I see that Fireitup was quick on the draw while I was typing. He makes another good point... let it rest for a while before you slice it. I normally wrap mine in foil and let it sit on a rack or oven mit, covered with a cloth, sometimes for a half hour or more. They will stay pretty warm for quite some time.

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