Weber Kettle Club Forums

I'm planning to do my first fatty tomorrow.

It's not going to be a big one.

What grill temp should I aim for. Any guesstimates on how long it might take to cook.

How do you determine when it is done, do you put a thermometer just deep enough to get into the neat?

I've searched fatty on the forum but none of put e results talked about cook time, etc. Most of them just showed the making and the end result.

I'll be posting pics of the project.

Thanks in advance to anyone that responds.

I really enjoy this forum and have learned a lot. To night will be my first time using the ET-732 I just bought. Next weekend will be my first attempt at a pork shoulder.

Loving the Weber kettle.

Clb239

I've never done one, brother, but If I was was I would shoot for a medium high heat so I could get the bacon crisp. Also, I would probably probe it around 45 minutes in just to see where it's at (depending on the size). I tend to think of the grill as an oven so what would you do if it were in an oven.

Probe it in a few places, different depths. That'll give you the best judge of time.

Take pics brother and enjoy.


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250-300° and always seems to go faster than I expect. 2-3 hours, give or take. I prefer to wrap with bacon, as opposed to the weave. The weave looks cool, but it's a bit much for us.

Commence with the flamage, for saying too much bacon.

Quote from: TheDude on June 18, 2016, 03:43:34 PM
250-300° and always seems to go faster than I expect. 2-3 hours, give or take. I prefer to wrap with bacon, as opposed to the weave. The weave looks cool, but it's a bit much for us.

Commence with the flamage, for saying too much bacon.

Aaarrrr, make him walk the plank for the bacon comment, matey's!!! That was my pirate impression, Dude. Did it come through?


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I just made made my first fatty today actually. My target temp was 275 based on other peoples experience. It took about 2.5 hours and turned out great. Mine was 50/50 beef to pork. I stuffed it with peppers, onions and cheese. I seasoned the meat with Memphis dust. I should have sauted the veggies before stuffing and seasoned the filling more heavily. Bacon weave is a challenge. My bacon was too thin so the weave didn't work so well. Below is how it turned out.

(http://uploads.tapatalk-cdn.com/20160619/ef2dab9b49e018398b98909db428b9ca.jpg)

Yum!


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looks really good to me

Fatty isn't happening.

Looking like probably a steak on the kettle instead.

Thanks for the input for when I do give it a try.


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I'd take a ribeye over a fatty.

Id take a fatty and then a ribeye, then Doritos, then Oreos, then....


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