Hello and a couple of questions

[Frisco_Smoker]

Found this site after a referral from another forum I frequent. I've been smoking for a couple years now, but very casually. I have been reading these forums and have found a ton of useful information. I have a couple of questions though...


What is an armadillo egg?
What is a fattie?
Where do you get lump coal? (make it yourself?)

and finally, is one style of smoker preferred over other style? ie. are the upright smokers better than the horizontals?

This is what I use..
805-2101-S-L.jpg

Anyway, thanks for the info, and look forward to being a regular here.

[Yakfishingfool]

An armadillo egg is a stuffed fattie.

A fattie is a 1-3 pound sausage link, like a jimmy dean or other plastic wrapped sausage just removed form it;s shell and plopped on the smoker. Sometimes with rub, sauce, etc.

es you can make lump, or buy royal oak lump. Avaoid the cowboy stuff, looks like old building material and I havenlt had much luck with it.

Yes, that offset will getrdone as they say. Welcome to the site. Scott

[Kirk]

Welcome. You can find a lot of answers to FAQ in the Roadmap section:
http://www.bbq-brethren.com/forum/showthread.php?t=7818
Go to nakedwhiz.com for lots of info / reviews on commercially available lump.
Other than that, I'm sure you'll get lots of help - great bunch of guys on this site. As for the smoker, I think you'll find people making some great q on pretty much whatever style they choose (or can afford) to work with. As for me, I use a Weber Smokey Mtn smoker (WSM) because of the price, availablity, and especially thits performance. It's pretty easy to maintain the temp once you have it where you want it.

[thirdeye]

Originally Posted by Yakfishingfool

An armadillo egg is a stuffed fattie.

Ah, a rose by any other name....Check this out. It is like a breaded ABT but without bacon.

ARMADILLO EGGS
1/2 lb Monterey Jack Cheese
1/2 lb Sharp cheddar cheese
1/2 lb Hot pork sausage
1 1/2 c Bisquick mix
1 Egg
1 pk Pork flavor Shake 'n Bake
20 Whole jalapeno peppers

Slice peppers in half lengthwise and scrape out all
the seeds (wear gloves). Try to keep both halves near
each other as you have to put them back together
later. Mix bisquick, raw sausage & cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put
the halves back together. Grab a handful of bisquick
mixture and mold around pepper in shape of elongated
egg. Use enough to cover pepper wiell. Dip armadillo
egg in beaten egg and roll in Shake 'n Bake. Bake on
broiler pan (can use cookie sheet) at 350 degrees for
25 minutes or until crisp.

[Bigdog]

Welcome to the land of the fattie lovers. I would not be too concerned about using lump. It is great to use for starting fires and getting the temps back up if you let them get low. I prefere to smoke with either charcaol and wood chunks or just wood. Lump tends to burn more inconsistantly so I avoid it for long even temp control.

[FatDad]

Have you made an introduction on Cattle Call yet?
If not please do so

[Bigmista]

That looks lie a chargriller smoking pro. I have the Super pro myself. Good smoker and I love the cast iron grates! In order to make it more efficient, you will need to make some mods to the area around the firebox. I'm sure there are folks here who are much handier than I and can give you better advice, but a baffle and lowering the chimney will probably be first up.

Welcome to the group and go to cattle call and introduce yourself. Let us know where you are located.

[Frisco_Smoker]

Originally Posted by Bigmista

That looks lie a chargriller smoking pro. I have the Super pro myself. Good smoker and I love the cast iron grates! In order to make it more efficient, you will need to make some mods to the area around the firebox. I'm sure there are folks here who are much handier than I and can give you better advice, but a baffle and lowering the chimney will probably be first up.

Welcome to the group and go to cattle call and introduce yourself. Let us know where you are located.

Thanks, It's actually a Brinkmann Pitmaster Deluxe, know if those mods will work on the Pitmaster?

[Frisco_Smoker]

Originally Posted by thirdeye

Ah, a rose by any other name....Check this out. It is like a breaded ABT but without bacon.

ARMADILLO EGGS
1/2 lb Monterey Jack Cheese
1/2 lb Sharp cheddar cheese
1/2 lb Hot pork sausage
1 1/2 c Bisquick mix
1 Egg
1 pk Pork flavor Shake 'n Bake
20 Whole jalapeno peppers

Slice peppers in half lengthwise and scrape out all
the seeds (wear gloves). Try to keep both halves near
each other as you have to put them back together
later. Mix bisquick, raw sausage & cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put
the halves back together. Grab a handful of bisquick
mixture and mold around pepper in shape of elongated
egg. Use enough to cover pepper wiell. Dip armadillo
egg in beaten egg and roll in Shake 'n Bake. Bake on
broiler pan (can use cookie sheet) at 350 degrees for
25 minutes or until crisp.

That sounds pretty good. Do you have a recipe for a more "basic" AE? I was under the impression I could throw these suckers on with a brisket for a little while..

[Ron_L]

Originally Posted by vzg5vw

What is an armadillo egg?

Mor einfo on armadillo eggs (and a basic recipe) is here.

Originally Posted by vzg5vw

What is a fattie?

[STANDING] Hi... I'm Ron... and I'm a fatty... [/STANDING]

Oh... That's not what you meant, is it?

Originally Posted by vzg5vw

and finally, is one style of smoker preferred over other style? ie. are the upright smokers better than the horizontals?

Hee hee... You may as well ask about beans in chili or sand vs. water in the water pan...

Here's some info from the forums...

Horizontal or not
Vertical Cook Chamber

I'm sure there's more.

Originally Posted by vzg5vw

Anyway, thanks for the info, and look forward to being a regular here.

Welcome! We're looking forward to you being regular, too

[thirdeye]

Originally Posted by vzg5vw

That sounds pretty good. Do you have a recipe for a more "basic" AE? I was under the impression I could throw these suckers on with a brisket for a little while..

To some, an armadillo egg is a stuffed fatty and it just involves making a big patty, laying out your fillings and forming a log. At barbecue temperatures they take around 3 hours to cook.

The version I listed uses a jalapeno, has a binder in the sausage plus the breading. They can be done in a smoker, but are easier in an oven cause they need high heat. They are quite a bit smaller and a quick cook.

An easier armadillo egg (and one with a great presentation) is a seeded jalapeno stuffed with creme cheese and wrapped with sausage of your choice in the shape on an egg. (no binder and no coating) If you want to go a little further mix yellow food coloring into the creme cheese. These can be cooked at barbecue temperatures just like the larger version but only take 1 to 2 hours depending on size. You have to let them rest and set-up for a while before slicing so the yolk is not runny.

[backyardchef]

Originally Posted by vzg5vw

Thanks, It's actually a Brinkmann Pitmaster Deluxe, know if those mods will work on the Pitmaster?

There's a pdf that has mods that should work for your cooker-- or be pretty close to right on-- that is if you cant find enough information here.

http://www.bbqinstitute.com/SmokerModifications.pdf

[Jeff_in_KC]

I call the japs ABT's, not AEs... for what it's worth (not much).

[Ron_L]

Originally Posted by Jeff_in_KC

I call the japs ABT's, not AEs... for what it's worth (not much).

ABTs are stuffed jalapenos, but Armidillo Eggs are stuffed jalapenos wrapped in a nice, comfy sausage blanket.

[thirdeye]

Originally Posted by Ron_L

ABTs are stuffed jalapenos, but Armidillo Eggs are stuffed jalapenos wrapped in a nice, comfy sausage blanket.

Ron
Do you like the vertical ABT's or the horizontial ones with half peppers? Don't forget the bacon wrap on the horizontial ABT's. Bacon makes EVERYTHANG better.