Smoked fatty ... ingredients ... Rolled sausage (rub sprinkled & onion powdered) peppers (green chiles & roasted jalapenos) cheese rolled up bacon weave wrapped and headed for the fridge the smoke .... Sous Chef Black Sabbath the Cat fuel in lit smokin' stone 15 inch pizza stone drip pan grill in place Fatty On ... probes in (Maverick 733) Underway Done, about 3 hours @ 225°F Came out not too bad. Being my own worst critic I thought the bacon could have crisped a little more but overall was pretty pleased! I as much wanted to see how well low temps would hold on the Akorn as this can be challenging, hence the 2 stone effort. Held temp quite well.