Pork shots first timer - questions

yeah it looks like I need to make some adjustments to my method.

#1 I'm going to use regular cut bacon, not thick-cut.

#2 I need to remember to make a batch of pork rub with NO SALT! These pork shots came out too salty. Not inedible, just too salty.

I used regular store bought kielbasa. Already cooked, not the fresh sausage. National brand.

Used the Maverick for temp reference. The gauge on the smoker door is off by 50 degrees hehehe. And that's the replacement that Smoke Hollow sent me when I called and complained about the original one being way off.
 

Thanks, Dave. Pre-cooking the thinner bacon a little sounds like a plan.

I may want to experiment a little with what kind of sausage I want to use as well. The Kielbasa seems salty by nature. Problem is a lot of sausage (like italian sausage for example) isn't dense enough to hold shape while wrapping it with bacon. I'd have to pre-cook the sausage enough to stiffen THAT up as well... hehe.

Or maybe I just have to find a kielbasa that has less salt.

I also see a need for a smaller mesh "tray". I need them to NOT be in a foil pan sitting in grease. Not even sure where to get that around here.

I'm doing pulled pork, a turkey, and hopefully some of these pork shots for christmas even family night. Oh, and a pan of mac-n-cheese.

If I can't get the pork shots right, I'm gonna have to drop 'em. But I think in a try or 2 I can get it. Big thing for me is getting as much of the salt out as possible. I want them to be a sweety-meaty snack :)