Looking forward to doing my first couple fatties this weekend or Monday as well. I can't wait. Wish I had known about them a long time ago! Also doing my first ABT's as well, along with a 10lb butt and a rack of bb's.
I use mine all winter with just a 3 sided wind break. I've smoke without a problem down to 5 degrees. After that it uses more charcoal on the ECB or propane on the Smoke Vault. The wind will really take the heat away.
OK...I smoked to fatties and 2 chuncks of breakfast sausage. The fatties took about 4 hours in the LJBC and the chunks of sausage to about 1.5 to 2 hours longer. I was disappointed in the cooking as I didn't think it would take so long. My guests were ready to eat! Anyway, when the fatties finished cooking (after 20 mins. in the oven), they were very tasty.
Should I have let the meat come to room temp before putting them in the smoker? I believe that would have shortened up the cooking time. Any thoughts? I wish I had taken pics. Thanks for the help.