Well I'd lurked for a while learning. I'd smoked sausage, brats, dried venison, and ribs. But some of the ideas I found here looked great. Last week I tried a stuffed pork loin, so I thought this week I'd try my first fattie. After reading a lot of posts on fatties, I could see a lot of people get very inventive when it comes to what you put in one. But for the most part the ground meat part seemed pretty much the same. Well never being one to conform, I figured if we could get inventive on the inside, why not on the outside as well. My son in law and I make a lot of venison and pork brats. One we make we call Cajun, and I thought why not use that recipe for the ground meat. I started with 1 pound of ground venison and 1 pound of fresh ground pork. To this I added the following. 1 tsp chili powder 2 tsp salt 1 tsp onion powder 1 tsp black pepper 1 tsp minced garlic 1/2 tsp cayenne 1/4 tsp all spice 1 tsp thyme Here are the spices just before a good mixing. Next I added the stuffing. Cream cheese, red peppers, onion, sweet yellow banana peppers, jalapeno peppers, and some of my homemade BBQ sauce. Sorry I didn't get a picture of everything on it before I rolled it up, but I was so concerned if I'd be able to get it rolled up, I forgot to stop for another picture. Turned out is was a snap to roll. I'm not sure if everyone does this, but after I slit the sides of the bag, I lifted the plastic and then put it back down. Then I filled the bag over, and put the stuffing on this side. I figured by loosening the bag on both sides, it might not stick as easily to the bag. I put it back in the fridge till tomorrow afternoon. Then I will take it out and put it in some of that sock stuff they use for rolled roasts. I bought a big roll of it today for $14. My plan is after it is in the sock I will coat it with my dry rub mix. Tomorrow I will also stuff a whole round steak I bought with Philly cheese steak fixings and put that in the smoker too. I'll post on the beef forum when I get that one going, and update here when I start the smoker tomorrow. I do have a question. My fattie is 2 pounds of meat. If I run my smoker at about 275, roughly how long does it take to get a fattie of this size done? My stuff pork loin last week took about 3 hours.