Hey everyone, I'm trying to keep with my streak of smoking something every weekend I can and at the same time trying something I've never done before. This week I wanted to make a Cuban fatty. Eskay Mild sausage chub ( because thats all that was available) Swiss cheese, Ham, Mustard, Shoe string chopped potato, and sandwich stacker pickles. As suggested I made a cajun southern potato salad and steamed corn on the cob. It took about 5 hours at 225-230, I think mostly because I used 2 lbs of chub meat ( ahah). I had to use 2 lbs because the 1 just wasn't consistent enough, and probably because the i didn't have wax paper, only press and seal paper, and it was all over place. I also forgot to wrap and roll with the saran wrap before placing the bacon on top. I used the chopped potato's to mimic some starchyness of bread from the traditional sandwich. In the future I'll probably cook the potato's a little prior to fattie insertion just to make them a little softer. They didn't soften up the way I had figured they would have but were very. I'll also add a few more pickles, the 4 in the fattie just didn't get distributed enough. Enough with the talk and on with the Q-view.