I am so sorry I forgot to take pictures. I made some cheese biscuits this morning and did take
pictures of them. Here are the biscuits, just off the BGE.

Here is one opened so you can see all the cheese.

Here are the assembled fatties on the biscuits. We sat on the deck and chowed down! My son-in-law
enjoyed them a bunch!!!

Using thirdeye's guide (thanks thirdeye) I proceed from there. J Dean (this time) 2 logs. I
flatten the first to about 1/4 to 1/2 inch.

Then, uncooked hashbrowns, 1/3 covered with julienne (no seed or vein) jalepino, next 1/3 yellow
peppers, last 1/3 anaheim pepers (all julienned). Next some chedder & monterey jack and sometimes
extra sharp cheese (heavy), onion and some crushed garlic cloves.

Now the 2nd J Dean log... Again flattened, then put over the top of the first concoction - I leave
about 1/2 inch not covered on one side. Then I roll up that up back into a real fat fattie.

I cook indirect 1/2 to internal temp 160°-170°. Then some country biskets w/butter and jam and a
few biskets for the sausage.

Fantastic meal anytime of day (then leftovers).

We put in anything that looks good.

We ususally cook another small italian sausage fattie along with 'supercharged' fattie.

Okay, okay.....I'll meet you halfway on this one. You are right, I don't mention an
indirect set-up, but both pictures do show one. I just went in and added \"indirect with drip pan\"
to the instructions.

Thanks for pointing that out.

Ok, so pretty much a 1 lb log, cooked 215-270° for approximately 3 hours, until internal temp is
170°ish?

I cook mine the way Thirdeye has stated, but I also think cooking time has to do with the density
(fat content) of the meat. My fatties cook at 230-250 and I have had some done in as little as 1 1/2
hours but most take 2 1/2 -3 hours. I use whatever is on sale plus some sausage/ground beef combo I
buy from a butcher shop...they are all delicious...