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
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