Following all the great advice, I attempted my first fatt last Sundayy. I cooked it alongside a leg o'lamb and saved the fatty for a later meal. I used Italian sweet sausage patties for the shell and stuffed with sharp provolone, fresh basil, roasted red peppers, pickled eggplant and fresh cracked pepper. This was after about 3 hours at 225. The internal temp hit 165, but to me the bacon looked nowhere near done enouggh, so I upped the temp to 350. After another 15 minutes, the internal temp was a little over 170, so I pulled it from the smoker and refrigerated it until tonight. We reheated it tonight, first for about 5 minutes in the microwave wrapped in while paper towels to absorb the fat from the bacon, then under a broiler for a few minutes to try to crisp up the bacon. We couldn't wait, so before that happened, we dug in. This was better than expected - it was great! We're hooked. I think I'll be doing this alot. Having one of these in the fridge ready to be reheated on a work night, well, it doesn't get much better. Thanks, SMF, for the idea and for the pointers!