So, I am still into new and different fatties. As an Italian, I needed to mix my cooking world with my smoking world...Meatball Parm fatty sounded good to me! I made some of my Italian sauce "Gravy" too, so I included a q-view of that as well. Gravy Some of the stuff I used. Hot italian sausage taken out of the casings and sauteed in a lil olive oil. Add chopped garlic, onion to sausage and after a bit add some paste. Add some spices/herbs (Dried oregano, parsley, basil, italian seasoning, salt/pep, crushed red pep flake, onion powder, garlic powder) Stir it up...dont let it burn! For me, this is the key & the base of a good sauce! Add 1 large can of crushed tomatoes, & 1 large can of sauce. I add 1 large cans worth of beef stock. (instead of water, gives more flavor) A bit more of the seasonings added earlier plus 2-3 bay leaves. Some parmesan cheese. Reduce to low temp, add meatballs and cover for 2-3+ hours. I always say, the longer the better! Meatball Parm Fatty Filling: Chopped meatballs, mozzarella, ricotta, parmesan, xtra sauce Bacon quilt, wrap the sausage and meatball parm mix. 210-230 degrees in the MES with Hickory dust in the AMS. 165degrees internal temp (about 2.5 - 3 hrs) Came out better than expected! Went pretty quick. Hope you enjoyed the tons of pics! Warm xtra sauce for dipping made it a keeper! Enjoy!