Help with my first fatty, I'm a rookie

Discussion in 'Roll Call' started by scvinegarpepper, Mar 7, 2010.

  1. Hey y'all, I'm down in the deep south lowcountry of South Carolina and have been starving ever since I first found this forum a month or two ago. I've been cooking mainly barbecue (pulled pork down here) for years but want to try my first fatty. I'm going to be doing it later this week, but wanted to go ahead and ask some questions before I get in too deep. I like to try and have all my bases covered before starting a new project like this.

    I'm going to be doing a pretty basic fatty, probably some cheese, cooked bacon and ham as the filling. Here are some questions I have:

    1) Do "standard" fatties only take one of the 1 lb. chubs of sausage? Or do I need two?

    2) How long should I put it in the freezer to firm it up before cooking?

    3) What's the most popular wood to use for smoke?

    4) And probably most important, what temp and about how long do you do your fatties? I was planning on doing mine around 225 to 245, just because that's what I cook most other things at. Is this too hot? Too cold?

    Thanks in advance, I'm looking forward to this. I will certainly provide pictures when I get down to it this week. Oh yeah, one more thing, I see everyone using bacon salt. Can I find this in my regular grocery store? I'm just not familiar with it, but it sounds amazing. Thanks y'all, looking forward to getting to know everyone.
    -tgb
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sorry it took so long to get you some answers but

    1) Do "standard" fatties only take one of the 1 lb. chubs of sausage? Or do I need two? Some people make 1 lb some do 2 lb

    2) How long should I put it in the freezer to firm it up before cooking? Just long enough to firm up so it doesn't fall apart getting it in the smoker

    3) What's the most popular wood to use for smoke? That is up to you and your tastes use what you like

    4) And probably most important, what temp and about how long do you do your fatties? I was planning on doing mine around 225 to 245, just because that's what I cook most other things at. Is this too hot? Too cold? That temperature is great and figure 2-3 hours but cook to an internal of 160-165
     
  3. Thanks so much for your help. I'm looking forward to it and wish I could have done it today. But my rig is at my parents' house. So I'll have to wait a few days until I can get by there. I'll let everyone know how it goes!
    -tgb
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I'm gonna move your thread to the Roll Call section so you can get a proper welcome around here
     
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    welcome to SMF and the fattie advice is right on. Good luck
     
  6. fire it up

    fire it up Smoking Guru OTBS Member

    One extra tip...
    Towards the end of your smoking you can either crank the heat up or finish off under the broiler, this will help to crisp up your bacon which normally doesn't happen during the regular smoke time.
    Thin cut bacon also helps with this.
    And good luck!
     
  7. Thank y'all so much. I was probably going to throw it under the broiler for a couple minutes to crisp up the bacon.

    I'm trying to decide now how to do the second fatty. I was thinking about doing a cream cheese and pepper jack with sauteed bell peppers. Any other thoughts? I'm not a big fan of onions, so I'd like to go sans onions. Thanks y'all.
    -tgb
     
  8. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I would also suggest doing a naked fatty - just throw a chub on and cook it so you know how it tastes alone. I have to say I like fatties with stuffing, but I like a naked fatty just as well.
     
  9. etcher1

    etcher1 Master of the Pit

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  10. I've got a quick question about the internal temperature. And I know this probably sounds like a dumb question, but here goes anyway. Does it matter that my probe will be technically inserted into the filling and not just into the meat? I mean, I guess if the internal of the filling is 170 or 180, the meat around it will certainly be thoroughly cooked, right? Thanks a ton.
     
  11. sawyerrt10

    sawyerrt10 Smoke Blower

    I cook mine to an internal temp of 170. and welcome to the forum from up near Florence.
     
  12. I know Lynchburg very well! I'm from Lake City originally.
     
  13. chef jeff tx

    chef jeff tx Smoking Fanatic

    Howdy, welcome to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color]!!
     
  14. captsly

    captsly StickBurners

    Welcome to SMF! And welcome to the addicting world of the fattie!!
     
  15. beer-b-q

    beer-b-q Smoking Guru OTBS Member

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  16. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    A big welcome from Austin, TX. Can't wait to see the fattie.
     
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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