ARRRGH! Thanks maytee! I'd take a bow, but me parrot would fall to thee deck, and me hook gets stuck in me knee everytime!
You took the bull by the horns Buckster, what I wanted to do, but hadn't made time for, you went ahead and did. and ya did real good with it. I would add one thing, and not to change, detract or highjack your thread. but when you finally are gonna slide the fatty onto the plastic wrap, IF YOU WANT BACON on the outside, just lay it out ahead of time on the plastic, and rool the fatty over it. When ya cinch down the plastic by the ends, and twist er up, the bacon will cinch up tight too. The more yas twirl, the fatter it gets(and shorter). The pressure from the artificial casing(saran wrap) helps seal the seam nicely too. The bacon helps to keep the whole thing from splitting open. The 10-15 minute chill, helps to firm it up for the "transfer" to the grate.
I stated that for the simplification factor, and to help the newer folks who have never experienced smokin da fatty!