Two months ago I discovered the fattie thread. Tonight I'm attempting my first. Using extra lean ground beef mixed with a brown sugar / maple sausage. Added a smoked apple wood rub on the inside of the bacon weave. Pan fried 3 strips of bacon with 5 cloves of garlic, fresh rosemary, dash of dehydrated chives & parsley flakes. Topped with old light cheddar, and partly skim mozzarella. I've got everything in the fridge overnight, wrapped in Saran Wrap. Couple questions for anyone. How much overlap bacon do I need to keep this thing from falling appart? I think I've got enough length coverage , but sure I've left the ends too short. Second question, I've only got a big chief smoker. Will this unit get the internal temp up quick enough? Will be consumed tomorrow night. Was thinking if nesecary I could get it smoked, then finish either on the BBQ, or in the oven. Any suggestions ? Got some pics today, will try to get the q-view pics tomorrow . Thank you!