This is the first fatty I have tried making, I think I have to learn to make these smaller and maybe with less ingredients. This was tough to roll. What size of fatties do most of you make? This is about the size of a football. Here is my ingredients - - 3 lbs. Hunters seasoned venison/pork sausage - Red pepper, green pepper, yellow onion and baby bella mushrooms all sliced and sautÃ©ed in olive oil - One package of shredded hash browns fried in butter - 3 Pepper Cheese: Monterey Jack& Cheddar Cheeses with Chipotle, Habanero and Jalapeno Peppers. - Wrapped in bacon I put it in the smoker about a half hour ago set at 225 degreeâ€™s. I am assuming this size of a fatty will take around 4 hours till the internal temperature reaches 160 degreeâ€™s?