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smoked my first fatty this mornin'

  • Thread starter Thread starter spanky
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spanky

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I got up bout' 3 and lit the fire let it heat up, threw in the picnic experiment. waited for about an hour threw in the quartered turkey and a fatty for wife and kid. I just did a 1# original I think ill like the hot better i use it always. O'yea forgot to mention threw on some quartered pineapple and let the dera' do the rest with the exception of the omlets. I have a feeling a fatty while Q'in will be tradition from here on out.
 
you do have the turkey below the shoulder and fatties in the cooker, don't you?
You don't want that poultry blood dripping on your pork, but is OK the other way.
 
I put them in low to start then raise them after a couple hrs and let the thicker cut of meat set closer to the heat the fatty was above it all and to one side as with the pineapple
 
Brother Kick has been kind enough to point out one of the drawbacks to vertical cooking. I prefer fatty's, brats, chicken breasts and other short cook items to be in the hotter area (lower) but the more raw cuts dripping on them often prevents this.
 
With using the heat shield and it covered with new foil with the shiny side out, and the smoke chamber cut in half (just about door latch level) and using 2 shelves, the upper shelf in my cooker runs about 10-15* hotter than the bottom shelf. You guys run hotter on the bottom? Interesting!
 
Solidkick said:
With using the heat shield and it covered with new foil with the shiny side out, and the smoke chamber cut in half (just about door latch level) and using 2 shelves, the upper shelf in my cooker runs about 10-15* hotter than the bottom shelf. You guys run hotter on the bottom? Interesting!

I use a heat shield for about the top 10-12". I have a 5" hole in the aluminum to vent. Both levels remain about the same heat.

How do you guys vent thru the shield? A Hole? A hole and pipe? Nothing?

Thanks
 
I have about a 4 inch semi circle cut out of the heat shield, the side that goes against the left side of the smoke chamber
 
so... i though smokin' a fatty meant something else completely... excuse me I'm a bit new to this craft.

-kellyman
 
I wondered about the fatty references at first too.

I use an old cookie sheet for a heat shield. It's a little too big so I bent it into a curve. It has ab out an 1 1/2" gap on the front and back. My shelf temps are hotter down low, but with the top 1/3 heat shielded I have a temp range of about 10 - 15*
 
so... i though smokin' a fatty meant something else completely... excuse me I'm a bit new to this craft

It does. But we recently borrowed the term and coined a new definition for it right here.
 
Anyone need some flour ? Opps there I go again.
 
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