Cliff H. said:This was my first round of abt's and fatty. I had issues with the abt's that maybe you guys can help me out with. First of all the filling was very good and I have enough left for another batch. If you overlap the bacon then you insulate the inside layer. I did this and found that the inside layer did not get done. Is this a common Problem. The fatty stalled out on me at 155 deg. I had to pump the heat up a little to get it over the top. I tried to keep the temp at around 250-260 for the entire cook.
It did spike to 300 deg but that was in the dome. Any ideas on what to do next time ?
Bruce B said:How's that Kraft sauce? Never have tried it, heard lots of bad things about it, but it always seems to be around in every store...somebody's buying it besides CLiff. Not that there's anything wrong with that.
Glad you liked it.Cliff H. said:The fatty took about three hours to get to 168. The abt's stayed on for over two hours and judging the outside I was afraid they would burn. After I got into them is when I found bacaon that was not done enough and some peppers that were still kink of raw. Is the 250-260 temp about right? Should they stay on until the bacon crisp on top?
I used Scotty's filling and I found it to be absolutley wonderful. There is a lot of work that goes into those little turds.
Cliff H. said:I cooked them indirectly and noticed that the cream cheese really stayed together. There may not be a right or wrong to cook them but it seems like they could be grilled as well as smoked. The pepper is thick enough that it can take some heat. Maybe I will check the internal temp of a good abt this weekend.
Cliff H. said:There is a local bbq joint here in Jonesboro called Couches BBQ. They have won some events in the past. The sauce they sell is very tangy and a little warm. It has ANCHOVIES in it. Where do people come up with these ingredients?