First smoker the wife got me for my birthday. Now, what should I smoke while I smoke?

O christ

Smoke it all holmes

Do a couple of turkeys in preparation for Thanksgiving!

And get it out of da street

Let me know how it works out. Been thinking about one for a while. Need something to smoke andouille and sausage.

Ribs.

Very nice. I'm doing pulled pork for the whole team at work this week. 30+ lbs.

I prefer to smoke without propane, though... :-"

Going to do a chicken this week. Definitely not using the propane, picked up some hickory and apple wood chunks that I'll mix in with the charcoal. Brine up the chicken first and then rub it real good.

Hickory may be a bit potent for chicken. But hey... it's cheap enough, give it a shot.

You really can't go wrong with apple. I like it, anyway.

Pecan is like light hickory. Good for fish and chicken.

pecan and oak is the best combo for all dead animals on the smokers,,,

peach and apple produce acrid smoke because they are soft woods...

I like cherry for the live ones

Cook some fatties on it.... something that will spray fat everywhere, season it and seal things up real good....

http://www.bbq-brethren.com/forum/showthread.php?t=100240 

are you talking weiners again..?? 😕

No weiners


"the famous "fatty." It is also known as a "bacon explosion." This beast of a meal is comprised of a roll of breakfast sausage that is smoked on a smoker. The simplest version is called a "naked fatty" which is just a roll of sausage that is smoked. Fancier versions include stuffed sausage rolls that are wrapped in bacon. The latter is what I chose to do. Wow, this is a wild and crazy appetizer! Check this bad boy out:


Main Ingredients:

2 lbs of breakfast sausage (Jimmy Dean sage variety)
2 lbs of bacon
Any BBQ dry rub (Here's a good dry rub recipe)
1 onion
2 jalapeno peppers
Shredded cheese (any kind will work)
BBQ sauce (Here's my favorite BBQ sauce)


First, set up your smoker for 250 degree smoking (as shown here). I used apple wood for smoking this fatty. While the smoker is coming to temperature start making the fatty by covering a chopping block with Saran wrap. This will help you roll up the fatty later. Take the ground sausage and spread it out into an even rectangle. Finely dice the onion and sauté it in olive oil. Chop the whole jalapeno peppers (leaving the seeds and membrane in!). Spread the onions, jalapeno pepper and cheese all over the ground sausage.


Grab one end of the Saran wrap and carefully roll up the fatty.


Set your rolled fatty aside while you make the bacon weave. To be honest I had no clue how to make a bacon weave. The lovely Mrs. Grilling24x7 had to step in here and help me out. The finished product looked quite nice I think!


CAREFULLY lift up the rolled fatty by using the Saran wrap underneath of it and place it over top of your bacon weave.

It would have been helpful if I had assembled my bacon weave over top of Saran wrap. I didn't so it was a bit hard to roll the bacon around the sausage roll. It was possible, however.

I used a little rectangle of aluminum foil to sit the fatty on. I don't think this is necessary. In fact, it sort of caused the bottom of the fatty to be a bit soft since it was sitting in juices. I was concerned that the fatty would either get stuck to the grates or fall apart but it really didn't. If I were to do it again I'd put it directly on the grates and use spatulas to get it off. I would also have an aluminum tin sitting on the lower grate to collect any drippings because this thing is fatty! Insert a thermometer probe and smoke it until the internal temperature reaches at least 165 degrees. 175 is preferable to make sure you've cooked it all the way through. Trust me you won't dry this thing out by overcooking!


When the internal temperature of the fatty reaches about 160 degrees take some BBQ sauce and brush it all over the fatty. At this point don't add any extra smoking wood. This may over smoke the BBQ sauce. Just keep the heat going. A little smoke isn't bad but I don't like the taste of BBQ sauce that has been bombarded with harsh smoke. That's just my preference.


Let the fatty rest for at least 15 minutes. Then slice! You can really see the juicy inside. Oh man, the cheese, jalapeno, and onion mixes perfectly with the ground sausage. Drizzle some extra BBQ sauce on each slice when you serve it! Fantastic."

Illustrated fatty instructions.


http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version 

Who's rollin' and smokin' a fatty?


🇨🇮

Think I might twist one up.