Fatty/ABT question

[MostLarge]

What is the preferred way to cook fatties/abt's.
Moist or Dry heat. Slow smoke or slow roast. Or something in between.
Whatever it is.
Tell me how you do it. Thanks
​

 

[Harbormaster]

Not an ABT cooker here as no one in the fam will eat jalapenos. I will, so I reckon I should do some for me.
I will smoke fatties with other things, on the offsetor the WSM, and have also indirected them on the kettle when it was the only thing being cooked.
It's all up to personal preference and what you have going on.

 

[Puppyboy]

Ahhhhhhhhhhh, ABT's & Fatties.

The last time I did ABT's I used sweet peppers and not the jalepenos. They turned out great.

For me, fatties are taking just over 2 hours to cook around 250*.

 

[DaChief]

Like harbormaster, i cook Fatty's and ABT's when I am cooking something else. Have always slow cooked (225 - 250) 1 1/2 hours or so for the ABT's and a couple or so on the fatty. I use the WSM for this.

 

[Porky]

I just smoked some fatties Sunday in my BWS with a dry water pan @275 for 1 1/2 hours. They were awesome, moist and full of flavor. I was smoking chicken thighs at the same time.

Les

 

[BigBarry]

ABTs should be well cooked to get that really developed flavor. Take them off too early and it's just warm jalapeno. Take then off when they are nice a wrinkley and soft and you are talking about a whole other flavor. They should look moist and tear easily.

The bacon will get nice and crunchy - not burned.

Fatties - make sure you don't cooke them too high or too long. Depending on the sausage meat, it can dry out.

 

[MostLarge]

Good Stuff Guys
Thanks for the input.

​

 

[The_Kapn]

ABTs- I cook till bacon is crispy.
Fatties- I cook to 165 or 170 and wrap in foil/towel for an hour or so.

Almost any cooking heat level works for me--the product tells me when it is done.

TIM

 

[Smokin Gator]

I will never cook another fatty that is not 3-2-1. As posted earlier by a very insightful brethren!!!! I know it seems like overkill.... but it's not.

ATBs I do for 3 hours at about 225. Otherwise the bacon doesn't crisp up.

 

[nascarchuck]

ABTs should be well cooked to get that really developed flavor. Take them off too early and it's just warm jalapeno. Take then off when they are nice a wrinkley and soft and you are talking about a whole other flavor. They should look moist and tear easily.

The bacon will get nice and crunchy - not burned.

Fatties - make sure you don't cooke them too high or too long. Depending on the sausage meat, it can dry out.

Hit the nail on the head!

I use a chimney full of Kingsford and cook indirect heat for 1 1/2 to 2 hours...