I had plans of doing a couple fatty's this past weekend. Instead I smoked a pork tenderloin that was covered in a sun-dried tomato marinade. Turned out really good, but having some issues with the ECB. I put it on at 12:30 pm hoping to be done by 6. it had reached 150, but I had to finish in the oven at 425 for about 10-15 minutes. Great Q. Anyways, I am looking at making a JD Fatty with pepper jack cheese, Louisiana hot sauce, some tomato sauce, green & red peppers, jalapenos, cayenne pepper, along with some mushrooms, all covered with a dry rub that I really enjoy. Well I am not sure when I will get to smoking this but wondered what would be best, prepare it and freeze it without smoking it. Or just smoke it one night, then freeze it until ready to eat. My wife really does not like it stinking up the refrigerator so what suggestions do you have to keep the stink down. Would freezer wrap help? Any thoughts and suggestions would be help full. PS man that Louisiana hot sauce is good, dont need much to fire things up. couple drops into crock of chili was too much for my wife.