Here are the two cheese mixtures. Both using Neufchâtel cheese. One is mixed with blue cheese and seasoned pepper the other mixed with cheddar cheese and Schultz's seasoning.
I added shrimp to the cheddar and BBQ seasoning and some home made chicken sausage that was chicken, mushroom, blue cheese and bacon. The sausage was my first attempt ever and I used collagen casing so needless to say, it was better to take them out of the casings!!
First lesson learned is that thick cut bacon is not ideal. I didn't have enough bacon and they were a mess so I did what I saw on another thread and just put a slice on top. I know it's not the "correct" way but we gotta start somewhere right?
Here they are resting comfortable at 225. I plan on going 1.5 hours and then cranking up to 300 to try and get a little crisp on the bacon unless anyone else has any suggestions otherwise.
Also learned that my Asian market has jumbo Jalapeños perfect for stuffing lots of goodness into them. This is also my first time with sand instead of water in the smoker and so far I like it better for holding the temp