Over the past few years I’ve been experimenting with a small side-by-side Charbroil smoker. It’s always been a challenge to keep the temperature consistent, but the taste of kiawe-smoked meat is always worth the effort. On the meat smoking forums at reddit, people kept talking about this thing called a ‘fatty’ which sounded entirely too good to be true. You take a pork sausage, flatten it out, fill it with whatever you want, and roll it back up for the smoker. The truly serious then wrap the fatty with woven strips of bacon before tossing it on the smoker for a few hours.

So with Thanksgiving behind us, I thought it was time to try my hand at fatty-making and bacon-weaving, and what better filler for a fatty than the leftover fried turkey and stuffing from Thanksgiving.

1 lb. pork sausage

1 lb. bacon (for the weave)

1/2 pound chopped fried turkey

1 cup stuffing

1/2 cup chopped celery (sauteed with garlic and black pepper)

1/2 avocado

I loosely followed the instructions at smoking-meat.com, particularly when it came to weaving the bacon.

For the smoker, we used chopped kiawe wood, which is a type of mesquite.