Unfortunetely no pics, and I don't know how to post them anyway .... I rolled my first fattie yesterday after reading the fattie stickie for hours. Man, there is a lot of delicious ideas in there. Anyway, I used 1 lb beef burger flattened in a gallon bag, just like the pro's. In my mind, it's pretty thin. I filled with cooked homemade buckboard bacon, carmelized onions and a couple types of shredded smoked cheese, all thanks to SMF. I pretty much filled it edge to edge and when rolled it was too full. The end to end edges of the burger barely touched, and the ends of the roll were open. By this time there a few splits in the very thin layer of meat and as I tried close them it got worse, so I rolled it up in the bacon weave and capped the ends with bacon In looking at more pics.... it's obvious I filled it too full. My main question is how much of a mess is thing thing going to make in my grill? Do you turn your fatties as they cook? Let em sit? Today I'm going to roll one with Mild Italian, with some pineapple, ham, muchrooms and cheese. I'll definetly not fill it as much Thanks for any help!