Hello Smokers, I had my first chance to pull some fatties this weekend. I did a breakfast and pizza fattie. Assembly took some getting used to but I managed to get it done. The Breakfast fattie blew a gasket and ended up scattered all over the cutting board. It still didn't last very long, between my son and I we ate the whole thing. I have not yet served up the pizza fattie, maybe tonight. I do have a question about the doneness of the bacon. The checkerboard effect leaves me wondering if the bacon that is not exposed during cooking is actually done. I ate it and I'm still here, but I have others who are not as trusting. Is there any way to know for sure? After I smoked them I put them in the broiler for a few minutes and that helped crisp up what was visible, but still didn't cook the un-exposed. Should I fry the bacon slightly before hand? Other than that the fatties were very good. I will try again maybe with some other ideas as to ingredients. Keep Smokin'