Cookin' up a "Fattie"


 
Been reading about this "Thang" called Fattie, looks really good...Soooo, thinkin' about doin' 1 or 2 this weekend. But, got a couple of easy quick questions here regarding fire method...
I have about a half bag of K I want to get rid of (switching to lump), so am thinking of using my K up. Plan on runing 225-250 at dome.
Qestions:
1) Lighting method, standard or minion?
2) How much K to use?

I have an idea of just putting down 1 layer of K and then just adding about a half of lit...

Which is best...

tks
 
I used ~1 full Weber Chamber (just about until I could see them ash over about 1/2-3/4 up the chamber) this was placed on top of unused coals leftover from a previous smoke. It took me about 1.5hrs to smoke 2 fatties, both made with 16oz of sausage.

I would DEFINITELY smoke at LEAST 2. I only smoked 2 last week and when I took my first bite I was instantly bummed I did not cook 4
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p.s. I am still new to this and they were my first fattie, so take my coal use worth a grain of salt.
 
fatties need to be cooked to about 165 deg. you really don't need alot of charcoal as they only take about an hour or so. i do two on my sjs and that uses very little charcoal.
 
I cook mine fairly hot, 325 or so, and they only take maybe an hour or so to be done. A full lit chimney with a little unlit in the chamber will get you plenty of heat to get the job done.
 
you will love the fatty. As stated, just get a nice bank of coals on one side, cook indirect for an hour to an hour and a half. Dont worry so much about the cooking temp 250-350, 1-2 hours. I like to pull at 165 but let it rest for 10 minutes. I like ground pork to hit 170. I recommend JD maple, they are great. Im doing a couple this weekend stuffed w/ a chipolte cream cheese. you can use any rub...or even just brown sugar. I dont know if there is such a thing as a bad fatty. Let us know how they turn out. Warning: you will be hooked
 

 

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