Running out the last of my propane today in anticipation of the WSM that is sitting in my garage until an x-mas day rib smoke. So using the GOSM, and making ABT's which I feel the GOSM gasser does really well. (3) different versions: 1st version is a jalapeno stuffed with a mixture of johnsonville brat, diced onion, diced jalapeno, minced garlic and sauerkraut, then topped with a chink of kilbasa before beign topped and wrapped in bacon. 2nd version is a variation of the above with no kilbasa. Both of these will be interesting twists, and I think they will be good, gonna serve them with some dusseldorf mustard to dip them in the 3rd version is a jalapeno stuffed with an italian sausage mix containing diced jalapeno, minced garlic, and mozzerella cheese. Topped & wrapped in bacon. Made the leftover sausage mixtures into balls, and took the leftover brats I didnt remove the casing from and a couple small links of kilbasa & tossed them on the smoker as well. Here are some of my prep pics: ingredients: brat mix: italian sausage mix: brat ABT: tray of ABTs': all in: more pics to follow, thanks for looking.