ABTs on the WSM


 
B

Bryan Von

New member
Making some ABTs for a party tomorrow. Using Italian sausage instead of smokies, I was a little worried that even maintaining a temp of 225° that the cheese mixture would melt through. Should I go lower or will 225° be safe to keep it at and not wind up with a mess of cheese in my water pan.


Also, should I actually use the water pan when making ABTs?
 
I've done them with and without water, didn't see a difference. Temps varied from 225-250 on the 14.5", and the 18.5". These were made with the sausage on top as well.
 
JGarvey said:
I've done them with and without water, didn't see a difference. Temps varied from 225-250 on the 14.5", and the 18.5". These were made with the sausage on top as well.
Click to expand...

No issues with the cheese seeping through the jalapeños? I'm probably just paranoid lol.
 
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