Smoked fattie on a Cobb cooker?

Okay, I'm new to posting pics so bear with me. I'm going to try just posting one and then post the others if I can figure the first one out.

I got the fattie all ready to go yesterday. I didn't have much faith that it would work out, but here it is ready to go on the grill:

So here it is cooking:


And here it is done. It looks burned but didn't taste burned. The bacon actually was about perfect.



Ready to serve:


The lessons we learned from this:

~Fatties are really, really tasty!
~The Cobb will be a dandy smoker when we learn to slow down the cooking, but it's possible to grill a fattie too.
~Blue cheese is very good inside a fattie, but we've decided we prefer our blue cheese uncooked, so will use other cheeses in the future.
~We definitely want to try this again sometime!

I don't really have a meatloaf recipe, but I make it with extra lean ground beef, catsup, mustard, an egg, some bread crumbs, and various spices. For the fattie, I didn't change the recipe and it worked out great. The bacon and bread crumbs kept the meat from drying out and resulted in a nice firm loaf that was easy to slice and held together well. The ham was tasty inside the loaf and we'll be doing that again. I used about five slices overlapped, and it was double-smoked deli ham, thin-sliced. The cheese was Maytag I happened to pick up on a close-out for "only" $8/lb. I added an entire diced onion but didn't taste it at all. The four of us at this Easter dinner all thought this fattie was a huge success and very good eating.

I think our next fattie will be a cheeseburger version. That sounds really good to me! I may also try one with lean ground turkey.

Thanks, guys! It was a fun experiment and we'll definitely be doing it again.

Don, LOL at your homeland security. I have two tee shirts like that!