Did my first two fatties today and boy are they tasty. Used Itilian sausage and filled it with jalapeno pepers and smoked peper jack cheese on one. The other one is regular sausage filled with little red potatoes onions shredded chedder cheese and a little garlic salt. Smoked at 225-250 with Royal Oak and Hickory chunks for three hours. Thanks to all the info on this sight, helped me a lot.