Ok, I had to try a Fattie! Below is a quick picture log of the "experiment". Cook time was right around 3 hours. Smoker temp was between 275 and 300 degrees. Internal temp shot from 150 degrees up to about 170 degrees in the last fifteen minutes while I wasn't paying attention but I don't think there was any harm done. I filled the wood box in the smoker two times during the process. My overall impression is just so-so. When I first saw pictures and descriptions of these things I couldn't wait to try them. But this particular recipe was a bit heavy on the grease/sausage so it was a bit over powering but still the end results were very good. Just not something I would make every weekend. If I make this recipe again I'll use double the amount of cheese and Spinach (or maybe more). So without further ado, pictures! Jon.