First Fattie

[Roget]

I am planning to smoke my first fattie. (Hamburger)
I will wrap it in bacon.
Would appreciate some advice on a couple of things.

What ratio would you all suggest? 80/20 maybe?
Cook temp ? I was thinking around 180 for about 3 -3.5 hours.
IT? Is 160-165 enough or should I go higher?
Should I smoke it for the full cook or something less. ( I want a good smoke taste but don't want to overpower it.)
Any and all suggestions on adjustments to these plans would be greatly appreciated.

Thanx in advance for your help.

[OldHickory]

I cook/smoke my fatty's @225* to a IT of 160*, then crisp up the bacon in the SRG or oven.  I use Hickory (surprise), but the wood can be your desired choice.  Smoke time about two hrs.  The 80/20 meat sounds just right for me

[Up In Smoke]

the 80/20 is good, if you wanted to go a little more lean it would be okay also, the bacon will make up for it.
we love bacon  ;D.
If you smoke with a little higher temp 220 to 225 you won't need to transfer to the house oven or srg to crisp up the
bacon. it should do just fine.
OldHickory has you headed in the right direction on the IT, pull it at 160 and by the time you are ready to serve it should be
just about perfect.
Good luck and enjoy! also if you get the chance a pic or two would be nice.

[mikecorn.1]

I go 250* in mine to 160 IT. it's done quicker and they don't dry up cause the bacon blanket.
Edit:  ;D I have also done 225 *


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[Roget]

Thanx fellas

I'll cook at the higher temp that you suggest.

Should I smoke the entire time?

It is too hot to smoke it right now (102) but when I do it I will make sure to take some pictures.

[Up In Smoke]

Go with 2 hrs of hickory.
this will give you an idea of what your tastes are. remember you can always add smoke
you cannot take it away.
The best part of doing this is you get to eat your mistakes  :D