Ok, I've been looking at these fatties on here and I love sausage and bacon.( but then again....who doesn't) I've smoked Boston Butt 2 times and they both have turned out awesome. So I am going to move out of my safe zone. I'm going to attempt a fattie sometime soon and I'm thinking of mushroom's, shredded cheese, green peppers, and not sure what else. I know(from what I've read) to use about 1lb of sausage and 1/2lb of bacon. I didn't see what temp you need to let the internal temp of the fattie get to. I'll be using a ECB, so about how long should I allow for this to be smoked good? Will it be better to use top or bottom rack? I've been here 5-6 weeks now and you guys have given me awesome advice and I thank you!