Hey all, Had a great time with my first fattie a few months back so decided to continue playing with different ingredients and smoke a few more. This time, since I was on holidays, I took a drive down South to Malone, NY to pick up some Jimmy Dean sausage (which is not available in my parts). For the first one, I use Jimmy Dean regular sausage chub, with some Swiss cheese, mushrooms and chopped fresh basil; The second, I used ground turkey mixed with fresh basil, oregano, and thyme, Swiss cheese, shaved ham, and asparagus; Got my bacon from the butcher, asked him to slice it nice and thin so that it would be a little more cooked then my last one. Made a extra long weave; Rolled them, sprinkled a little rub, then tossed into the fridge overnight. The next day, started to preheat my WSM to 230F in the early after noon, got my fatties out and waited with a nice cold beer and a beautiful day; OK....so the beer kinda sucked. Love Canadian, but the 67 sublime sucks mud... Anyhow, 3 hours later these puppies were ready to come off and be eaten! As you can see I had a little issue with one of the fatties...normally I make sure the overlap of the bacon weave is on the bottom...guess I got distracted And finally the sliced shots; Final thoughts..... Jimmy Dean is definitely the way to go, the meat was light and moist and was not thick and dense when I tried my last one with ground pork and beef. Looking back, I should have tossed in some cooked chopped bacon over the mushrooms before rolling it up...would have been just a tad better. The turkey fattie was surprisingly excellent. Nice and light, the asparagus gave it some much flavor it was quite good. Another fun smoke! Cheers everyone!