This was my first FATTY! It turned out great! Why did I wait so long? 1 pound bulk breakfast sausage, 4 jalapeno peppers (cored and sliced), 2 green onions sliced thin, several pieces of shaved colby-jack cheese and seasoning. This was smoked at 250*-275* for two hours (Internal temp 185*) over mountain mahogany, Wally World brix, Cowboy lump, Hickory, Pecan and whatever else was in the UDS... I served it with Sierra Nevada and Old Vine Zin. The only thing I did wrong... I did not cook two.