I guess I have to be careful who I say this to. My DIL called from Florida and when I told her I was smoking a fattie she asked, in a surprised tone, "You're smoking a joint?!".
I assured her that was not the case.
My second experiment in smoking on the Weber was the fattie. I used 1.5 pounds of breakfast sausage and a pound of bacon along with a shredded Mexican cheese blend. I sealed the cheese inside the sausage the wrapped it in a bacon weave, wrapped it in plastic and refrigerated it.
Following advice I got after experiment #1, I started about 3/4 of a chimney of charcoal and dumped it into the Weber before it fully ignited, added some soaked chips and the fattie. Closed down all the vents and watched.
Once again, tempertue control was the issue. The temp soared to well over 350º F before it settled down to about 240º to 250º. After an hour, I turned the fattie over, added more wood chips and kept going. After two hours, I checked the temp and it wasn't done so I opened up the vents to finish it off. It took about 2:20 to get to 160º F internal temperature.
I brought it in and covered it to rest while I prepared the rest of dinner, potatoes and eggs.
As you can see from the pics, It didn't rest long enough before I cut into it.
All in all, it was tasty we both liked it.
FrankZ, thanks for the reminder, I found a clip for the remote probe.