This is a three part series: Part one is the making of a fattie. Fattie turtorial #1 https://www.smokingmeatforums.com/t...his-is-a-two-part-thread.275822/#post-1834218 Part two is the bacon weave: Fattie turtorial #2 https://www.smokingmeatforums.com/threads/fatties-part-two-the-bacon-weave.275824/#post-1834226 This is part three the smoke: Mother nature wasn't being very cooperative yesterday. She was reminding us of whose really in charge by showing off with a few wind gusts and some on-again, off-again downpours. Because of this I decided to break out old reliable again. Mr. Kettle. Time to fire her up, with one basket and a weber cube. Can't forget the charcoal: Starting to heat up. A few chunks of apple and two fatties ready to go on their indirect voyage. About an hour later they're starting to get their tan on. Fast forward another hour. Just like sunbathing on the shores of beautiful lake Champlain. Just about done. ...165* and they're done in. Ooops, rookie mistake. I sliced before giving them a chance to rest and recoup. I did manage to sneak in one semi-plated shot while the wife washed her hands. We also had a baked tator. Closeup of the diagonal sliced. The next day, all sliced up ready for breakfast and vacuum sealing. This is the finale to what turned out to be a very long thread(s). Sorry about that, but if you made it through all three phases - I thank you, and hopefully it will aid in helping someone whose never made a fattie do so in the future. Chris Thanks for the look.