Pizza FLATTY (fatty)

I would eat that!

I would too, if I had a bit more info on what it is!

My apologies.  I am new to the fatties.  I assumed this was a known cook.  I used one pound of regular bacon, one pound of mild sausage, 1/2 of a white onion, a lot of mozzarella cheese, and marinara sauce.  It just went flat because it was not rolled properly. 

One more thing.  I dry rubbed with salt, pepper, and garlic.

Looks like a good start.

Lately when doing fatties I have used a piston and I think it really helps.

Here is a link to a description of a fatty and piston...

http://pelletsmokercooking.blo...-piston-stuffer.html

I'll have to look into that. I also saw a silicone mat that was grated like a grill grate that you can just wrap and cook with.

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.

@KM0AGA posted:

I'll have to look into that. I also saw a silicone mat that was grated like a grill grate that you can just wrap and cook with.

I use Frogmats in my cookshack smoker for many things for many things...........They are great!

Yes. Frogmats. I could not remember the name.

Frogmats are great. Seafood, chicken wings, almonds (my most frequent use), easy to scrub or just put in the dishwasher. Worth every penny.