Hey, y'all! I'm new to the forum, but not to smokin. Been doing briskets for many years. I'm really picking up some great tips from this site, though. I never knew what a fattie was until I read about it on this site. I've done three of them now and all I can say is YEE-HAW! The first was a mushroom and swiss with the bacon weave and all. It was AWESOME! The last two were cheeseburger fatties with beef. My wife wants a pizza fattie next. I aim to please! I use a tiny Weber for tailgaitin', a Charbroil electric for quick and easy porch grillin' for hamburgers and such, a heavy gauge smoker that holds two briskets, and then there's the "Big 'Un", a large heavy gauge smoker built by a highschool welding class from East Texas that I can pull behind my truck and smoke five briskets on the main surface and a turkey or sausage in the smoke stack. I'm not a pro, yet, but I'm working on it as fast as I can. I've already learned a lot by reading what y'all post. Keep up the good work and I'll be readin' and sharin'! p.s. Thanks to Cowgirl for helping me get my posting activated.