Fat Cap
Full Fledged Farker
After reading some threads on Fatties, I decided it was time to give it a shot. I fired up the small smoker which I affectionatly call the POS attached to the grill and got to work. Ground beef, chorizo, ham, fresh jalapenos, sharp cheddar, crean cheese, some rub and of coarse, BACON.
Temp held well at 270. And the results were glorious! Thanks to the Brethren for your posts.
Temp held well at 270. And the results were glorious! Thanks to the Brethren for your posts.
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