The smoke was a success. Here's a shot of the fatties. I kept the temperature around 225F and cooked it until the internal temps were 165F. This took about 2 hours 15 minutes.
I was very happy with how they turned out. There are a couple of things that I learned. First is that the clay saucer is too heavy for cold temperatures in my mini. After adding the food, I was not able to get the temperature above 190F. I swapped the clay saucer out for a pie pan and had no problem hitting 250F.
Next is that I was able to set the bottom vent at about 1/3 open and it kept the temperature at about 225F, it did drift up and down a little but never below 220F and never above 230F. At the end it did jump up to about 250F but that was the grease that dripped into the coals and flared up.
I will need to do the side vent mod. I didn't like laying down on the ground to see the vent as I adjusted it If I did this on a table that would help, but the side vents would be the easiest way to adjust. It also sets it up so I can use a auto temperature controller thing.
Finally, I need to cut down on the bacon. I know that's almost sacrilegious, but it was too much bacon for us. I never thought I'd ever say that. Next time I'll wrap it with bacon, but only a single layer the whole way around. We didn't like the layers of non-crispy bacon, it also made the entire thing taste like bacon instead of tasting all the ingredients.
Here's what was left in the charcoal basket. I'll go through in the morning, but it looks like there's plenty of charcoal left to do another 3 hours.