Inspired by a recent post here, I just did a "pizza" fatty along side my pastrami (the pastrami is still smoking). I used 2lb JD Italian Sausage stuffed with pizza sauce, mozzarella cheese, and pepperoni. Sorry I didn't get any before pics, but I flattened out the sausage on plastic wrap, put the stuffing on, and rolled it up. The plastic wrap worked very well. It made it very easy to roll up and then roll off onto the grate. Cooked to 160 degrees with oak smoke wood. I got a good smoke ring, and the taste was fantastic. I'll definitely do this one again!