Yesterday's Akorned Fatty

Discussion in 'General Discussion' started by boxmaster, Mar 30, 2015.

  1. Smoked fatty ...

    ingredients ...

    Rolled sausage  (rub sprinkled & onion powdered)

    peppers (green chiles & roasted jalapenos)


    rolled up

    bacon weave

    wrapped and headed for the fridge

    the smoke ....

    Sous Chef Black Sabbath the Cat

    fuel in


    smokin' stone

    15 inch pizza stone

    drip pan

    grill in place

    Fatty On  ...  probes in (Maverick 733)


    Done, about 3 hours @ 225°F

    Came out not too bad. Being my own worst critic I thought the bacon could have crisped a little more but overall was pretty pleased!  

    I as much wanted to see how well low temps would hold on the Akorn as this can be challenging, hence the 2 stone effort. Held temp quite well.
  2. rmmurray

    rmmurray Master of the Pit

    That looks great. Good thing I had lunch already or I'd be one hungry fella. Good job!
    - Ryan
  3. bigd3077

    bigd3077 Meat Mopper

    I cant wait to do a fatty. Looks great
  4. It was my first  ...  All the ingredients were on sale, was like the stars all aligned, like the blues brothers, a mission from God ...
  5. matchew

    matchew Smoke Blower

    That does look good, brother! I will hopefully try my first fattie this coming weekend.
  6. rmmurray

    rmmurray Master of the Pit

    It's 500 miles to Chicago. We've got a full tank of gas, half a pack of cigarettes, it's dark and we're wearing sunglasses.
    Last edited: Mar 30, 2015
  7. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    That looks really good.  Just simple ingredients and came out looking perfect

  8. timberjet

    timberjet Master of the Pit

    You just can't get real crispy bacon in the smoker. I suggest a torch if you absolutely have to have crispy bacon. Otherwise you end up with crispy sausage too.
  9. I think it was the first cook i did on this thing I did some beans, side ribs and ABT's and the bacon was pretty crispy then but that would have been probably 250° or a little higher and a longer duration timewise or maybe just simply dried out some as did the thin end of the ribs! Beans got a little thick too as i remember, thinned them out a little and were fine. But you're right, could've messed up sausage and likely cheese too!
  10. Looked pretty good to me !!    Nice Job


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