I tried my first fatty and I want to know how to get the bacon on the inside done? 250deg and it took 2 hrs to get the IT to 167. I took it off and put it on a hot skillet to crisp up the bacon on the outside but what about the inner-weave part? You can't eat it like that. Now let me tell you, the chicken/ham/Swiss was awesome but not worth the work for all that wasted bacon.