So this thing called a fatty intrigues me. So for my first ever smoke, I am smoking a fatty. I am about to start prepping it right now. I am going with JD country mild chub sausage, some bread crumbs like I am making a meatloaf. For seasoning just a splash of Worcestershire sauce and adobo sprinkle. Insides will be onion and cheese. Outside will be a pound of Hormel Black Label low sodium bacon. I will drop some picks as I get it done. I'm going to let the whole thing sit in the fridge overnight and fire it tomorrow, hopefully.