Hey everyone, Just wanted to share my first smoke of the year. I did two pork butts, a dozen chicken thighs and my first ever fatty. I'll post the other two in their appropriate areas. I also made my own rub and my own sauce. All of it turned out great. I don't have an official smoker so I do it all on my Weber Kettle. I read up quite a bit before I attempted this (thanks for all the awesome instructions!) I used a pound of Old Folks sausage, medium spice. After I cut the bag I applied a light dusting of homemade dry rub and a very light coating of pizza sauce. Then I put on a couple of decent handfuls of fresh spinach Followed by a premixed Italian 6 cheese blend and finally a mix of marinated portabella mushrooms and sliced red peppers Then to roll the whole thing up. It was tricky but not as bad as I was expecting. I did have one small tear right in the middle of log as I was rolling. I just tore a little piece of meat off the end and patched over it. I figured since I was going to wrap in bacon it probably wouldn't matter too much. Now at this point I have to apologize for the lack of picts. But my hands were getting pretty greasy so here it is after I wrapped it in bacon and secured the whole thing in Saran Wrap. I then put in back in the fridge for a couple of hours until it was time to smoke Here it is going down on the grill with a couple of pork butts that I was also doing that day. I was using a mix of apple and mesquite woods for my smoke. When I got to the right temp the bacon looked good but not quite crisp. So I moved it over the heat. Maybe for a minute too long. It wasn't as dark as the the pict shows. Everybody ate it and said they loved it. I'll be making fatties on a regular basis now. Here's a blurry pict of a slice. Thanks to everybody for all their help. Let me know what you think and if you have any questions. Now it's off to the chicken pages to post there.