Smoking a Fatty

[eyeguy 54]

Today I tried it with cherry flavored craisins, high temp pepper cheese, mushrooms, 1 pound venny, 1 pound jimmy dean maple sausage, 1 pound bacon. Cherry and hickory wood. Took this one up to 176 degrees. Cooling off in fridge and will inhale a piece later. I need to pay attention when buying bacon! Grabbed a pound of Farmland and it rang up at 7.13! I asked the gal if it was a mistake and she just said bacon is going crazy. So I checked out and went back to check and Family Club Bacon was 4.50. So I traded. Sheesh! Pay attention eyeguy! lol

[eyeguy 54]

Oh My ! This baby is unreal!Tastey!!!

[hockeybc69]

Looking good. gonna try one here soon.

Frickin bacon... unreal. costs more than T bones did just a year or two ago.... ugh...

[Rick G]

I bet the crasins are good in with all that smoky salty goodness th

[eyeguy 54]

This is only my 3rd one. But the best :>) I like it better half venny than all pork.

[atvlaska]

skip the cherry wood, and it will not be as "black"... alder/apple is....smooth and it will look like fine wood work,a bit lower temp to get the inside done than a ramp up to get the bacon rite......u got good lookin slices btw!

[eyeguy 54]

thx, I likey the cherry flavor. Maybe apple or alder the next one.

[Grainbelt]

What is high temp pepper cheese? Pepperjack? I got to build one or two of these this weekend.

[LABS4ME]

High temp cheese is used in sausage making... It's melting point is much higher than regular cheese. It helps to avoid it melting out during the cooking process.

Good Luck!

Ken

[eyeguy 54]

I picked up a little of the cheese at coborns meat dept. The don't call it pepper jack but it's close to the same.