Instead of continuing my previous post asking about fatty smoking temps and adding to it, I thought I would create a qview thread of the smoke tonight. First a little background. My hunting buddy and I made about 70# of fresh wild goose sausages a couple weeks ago to put a dent in our stores of wild game in the freezer. I recently bought a new MES and thought that a fatty and some ABT's, both of which I had never even HEARD of before I found this site recently, would be the perfect way to break in the smoker. Since it is hot outside, and my hunting buddy is from CA and really misses Mexican food, I was inspired to make these with a southwestern theme. Here are some pics of the progress. The "Fajita Fatty" will be getting green and red bell peppers, onions, mushrooms, and jalapeno peppers. Here are the vegies sauteed up with fajita spices, some wild goose chorizo links to be cut up and added, and about three pounds of wild goose breakfast sausage. Ready to be rolled. Ready for the smoker!! This was much more difficult to roll and keep together than I expected....and bigger than I expected. Here are the ABT's. The filling is cream cheese, "Mexican cheese blend", goose chorizo, and southwestern spices. Hopefully it all turns out good!