first off, thanks to all for the warm welcome. i had heard that this group was congenial. secondly, what i am using now is a straight up gas grill that i have mcguivered up to try and get a decent smoke out of. i am going to hit the markets for a charcoal or propane smoker. i used to have a little bullet shaped hybrid (propane/charcoal) that worked great. got many a pound of awesome q out of it. the my rub supplier went out of business and my smoker rusted out so i have been in a smokeless state for a while, but that can only last so long. i have just rolled up a fatty and put it on my contraption to see how it turns out. I went with a muffeleta theme and loaded it with salami, smoked gouda and olive salad. i will check back in about two hours from now and report on the outcome. i have never tried a fatty but love the concept. i couldn't think of a single thing that wouldn't benefit from bein wrapped in a pork product and slow smoked! thanks again for the warm welcome and reopening the world of smokey meats!