Thrilled to get the smoker back in action after it’s facelift. Spent several hours at 450F curing the paint. About the 2 1/2 hour mark it quit smelling toxic lol. With limited time I did some fatties since they are a shorter smoke. 2 lbs of Italian sausage stuff pressed out thin on parchment paper.
spread a nice layer of Rao pizza sauce on next.
Freshly sautéed mushrooms and banana peppers next up
Finished off the stuffing with slices of provolone.
Carefully rolled and formed into a loaf
. Made a nice bacon weave next. I’ve started putting the weave between sheets of parchment paper and rolling it out with a pin. Really enlarges it for coverage.
I did this x 3 as I know friends and family will enjoy a little of this. Here’s my little dude trying to get in on the bacon weave lol
Here they are in the Lang smoking with cherry wood. I’m run around 300F for about 2 1/2 hours.
Here they are fresh out of the smoker. The smell was intoxicating
Served with a nice antipasto of cherry tomato, roasted sweet peppers, pepperocini, pickled artichoke, red onion, kalamata olives, mozzarella , fresh basil and Italian dressing.
. Man it sure felt good to fire up the Lang and get some work in. I think the patched diverter plate on the inside really improved draft and fuel efficiency too. This really hit the spot! Thanks for looking.
