I have been using a new method for the ABT's the last 2 times, and I think this will be the default method for me. I split the pepper in half from the tip up to the top, de-seed, and then put a chunk of sausage, and a chunk of chese inside. Then wrap with bacon, and smoke. Very easy to put together, no waste of any of the pepper, and good heat. A hearty cheese like gouda really stands up to the smoker, melts well but not out of the pepper. The smoked sausage turns out really good as well. I ate for of these last night plus a slab + of BB ribs. Ingredients: Assembly: q-view: done: Bonus pics: BB ribs: thanks for looking, bronto sized beef ribs are on the menu for the early games, gotta get them on asap..