Soaked some japs from the farmers market overnight in milk, stuffed with cheddar/cream cheese and topped with the maple/hickory bacon I made this summer and then popped them into the smoker at 275 over cherry. Didn't get a lot of photos of the process as I had a lot of things going on. Did get some other photos of stuff that wasn't smoked, the ABTs were the appetizer. Fried two turkey, one injected w creole butter, the other with jalapeño butter. The rest of the spread.