I made my first fatty the other day for eatin' tomorrow night. I just refrigerated it. The question has two parts. First, the bacon wasn't paticularly well done even though the internal temp hit 170 when smoking at 250. I'm hoping to finish the job when we reheat. Second, how best to reheat? I thought maybe I'd nuke it for a few minutes, then put it under a broiler to crisp up the bacon. Another idea was to put it in a convection oven, so the hot air blowin' around it would crisp it up.