What a beautiful day today was. It was sunny, in the upper 70's by mid noon. I decided to take care of some yard work before smoking the fatties. Last week we had a few days of very cool weather and it was our hint that winter was on the way. I wanted to get the hedges trimmed, palm beds cleaned up and apply the last fertilizer of the year to our lawn. The whole time I was thinking about weaving bacon...
Since this was my first time doing this recipe and technique, I bought what was on sale and used store brand items. For the most part it worked out OK, but next time I'll stick to a butcher for the sausage. The Johnsonville I purchased was in a tube on sale for $1.99. Not a flavourful sausage and it was grayish. I'd rather have fresh sausage that has a bit more color to it.
I cooked them on the Weber Gold using indirect heating . I am still new to smoking in the Weber but trying to master it. I used the Maverick Redi Check remote digital thermometer to monitor the temperature of the dome. I had the probe dropped down through the hood damper and let it hang down to about where the meat was.
I look forward to doing these again another time with some other filling.
As always.... until next time, keep on smokin!