I am SO Excited! Can't wait to fire up the smoker in the morning. Being a big fan of mexican food, I figured my first fattie should be a tribute to the south of the border. So, without further adue, here she is! Went to the local butcher shop and got 2lbs of some really lean ground chuck. A little salt, cumin and chile powder dusting on the meat. Roasted some pablano and anaheim peppers, de-seeded and sliced. Grilled some vidalia onion and spooned out some of my home made salsa(I'll post the recipe for that in the sides section). Most folks call it pico-de-gallo, but where I come from it's always been used as salsa. Added 3/4lb of fresh chorizo from the local mexican meat shop. Finished it out with cheddar, montery jack and queso cheeses. Rolled it up and popped it if the fridge to set up. I figured it might be a good idea to wrap it in a butchers twine sleeve to hold it together in the smoker. I'll post a pic of that in the morning when I fire the smoker up and wrap the fattie. Won't be no sugar plums dancing in MY head tonight, heheheh! Soon as I can get to the market tonight and pick up some bacon, gonna try a weave and put together a bacon-cheeseburger fattie for the kiddies.