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Reply to "Pizza FLATTY (fatty)"

mountainman, thanks for that link! I've never done a fatty, and that device looks like it is worth its weight in gold! On that particular recipe (and others similar bacon-wrapped), I'd use pre-cooked bacon in my SM066 which doesn't go above 300F. The use of the zip bag to get an even thickness of sausage is genius. I usually cut back my smoking in the winter, but I may make an exception to try something like that. At least I can work on the piston.

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