Smoker how to.

[vinny]

the insides of those are a tube of jimmy dean each. That is flattened out, put in the filling, then rolled the sausage around the filling, wrapped in the bacon weave and tossed on the smoker. the smoker website called them "fatties"

I used jalapenos and cream cheese in one, hash browns and cheddar in one and cream cheese and cheddar in the last.

 

[mommucked]

Thanks for the weaving vid. The almost endless combinations of ingredients for smoking meats is what keeps me experimenting. I like to toss some quartered onions on the coals sometimes and if yall've never tried it, wild Muscadine or Scupernog grapevine soaked in red or white wine or grape/fruitjuices adds unique and tasty flavors. Brineing and various brine ingredients are yet another method for outstanding results.

I've never seen this bacon wrapped sausage thing before and now can't wait to roll and smoke a fatty

 

[vinny]

Thanks for the weaving vid. The almost endless combinations of ingredients for smoking meats is what keeps me experimenting. I like to toss some quartered onions on the coals sometimes and if you've never tried it, wild Muscadine or Scupernog grapevine soaked in red or white wine or grape/fruitjuices adds unique and tasty flavors. Brineing and various brine ingredients are yet another method for outstanding results.

I've recently sold my smoker to lighten my load for my move back east. But I can assure you it will be the first thing replaced when we get there! only this time I want a bigger smoker. When we visited Raleigh in December I saw a whole pig getting loaded out of the farmers market. Yeah, that outta do!

Having access to the grapevine would be fantastic! I've brined, injected and rubbed all sorts of meat. But my selection of wood has always been tight. I can only get what I could buy, not much to scavenge from the desert except mesquite.

 

[Infamous1]

just rubbed a few racks of ribs down and headed over to my buddies shop to fire up the smoker and drink some beer and do some body work on my ole K10, gonna smoke these little piggies dry with a spicy rub that i made and sauce them later if they are too dry(i hope not but we are drinking) goin 200f approx 4 hours is what usually works for me!!!!

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