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Originally Posted by rizzle

So 160 - 165 is the internal temp to look for?

I did one a few weeks back and just went off looks really. I figured when the bacon looked done, it was done, and that was fairly accurate.

I used a pound of mild italian, a pound of chorizo, mozzarella, parmigiano reggiano, sundried tomatoes, fresh basil, portobello mushrooms, and a smear or two of pesto. It was pretty freaking good, but I think I might could have gone for a little less time.

If you smoke 'em its 2.5 hours or so. In the oven 1.5 with another 10 min on broil to make the weave crispy. Although my fatties weren't as large.