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Years ago using the lowly ECB, I did hotdogs @ 225º for about an hour ... dark color ... sweating fat and yummy!
Used to do a couple of lbs. at a time, they freeze well too ....
I lived in Cincy for a few years after college and still get the skyline craving . . . often! I finally got around to make a "Skyline Fatty" last night and it was DANK. I started with: hot jimmy dean sausage in tube and rolled my fatty with skyline chili, large red onion diced, shredded cheddar, 3 hebrew nation beef hot dogs, shredded cheddar, hot sauce. I rolled it per the AMAZING step-by-step fatty rolling instructions found here (http://www.smokingmeatforums.com/a/fatty-rolling-by-silverwolf636) and finished it with a light sprinkle of dizzy pig cow lick rub. I cooked it indirect @ 275 with cherry wood and dry drip plan. Also, I laid my fatty on an extra cooking rack for support, but it still "split open" after 2 hrs but no inards spilled out. Here is pic of the fatty on the grill and off the grill. If you are a fan of skyline cheese coneys, skyline chip dip or just love a dank fatty . . . its a must try!
NOTE: forgot that I added plenty of Yellow Mustard over the inards before the roll and cook . . . yellow mustard is a key flavor to the capture that skyline flavor.