First thing is I’d like to thank all the contributors to this forum, without you guys this whole process would be extremely difficult. We newcomers would have to learn the process totally from scratch. I made an interesting observation during this weekend’s smoke. Yesterday I smoked wings again for only the second time. They came out perfect, not like the first ones that were over cooked. Yesterday we had pretty low humidity for Texas so I struggled with the temp and the wood chunks kept flaming up. This morning I began to smoke my first fatty. The humidity was very high. There was no struggle with temps and no flame ups. I may be wrong with the assumption that humidity plays a very important role with temps and wood flare ups. Please chime in on this. Here is a view of the finished product. Here are the ingredients. One pound of Italian sausage, one pound of JD regular sausage, pepperoni, mozzarella cheese and some green peppers. I really just wanted to keep it simple for the first try. I’ll definitely get creative with the next one. Sure made for a huge fatty. I smoked it for 4 hrs at a steady 225 degrees to an internal temp of 170. I personally thought the Italian sausage was a bit over whelming, will definitely leave it out next time. Not a perfect roll but really tasty.