Doing a little searching on this forum, and I thought I'd come out and ask a question.
I'm glad Jeff (FL) got you all hooked on the fatties. He and I go back a little while in another forum.
But have you guys tried "skinnies"? I know them by a different name, but it is probably not appropriate, so let's call them "skinnies" for lack of a better term.
Regular little Johnsonville breakfast sausages. Nothing special. Just smoke them. About an hour in the hot spot, and pop them off while your cooking the real food.
Smoke them 45 minutes in a not so hot spot, the shove them into a cored Jalepeno that has a litte cheese in the bottom. Then smoke the whole thing.
This past weekend, I wrapped each in a half slice bacon, in the hot spot for an hour and change till the bacon was done. Went down like butter, all gone in 60 seconds.
You need to experiment, because some brands have a tougher skin than others. I prefer the Johnsonville over the Jimmy Dean or "house" brands.
Edited so as not to inflate post count:
I have also had these on biscuits cooked in both a smoker and an oven. Great snack for an all day cook.