Made my first abt's today in the mes-30. Also smoked some baby back's which you can see in the pork forum. These were put together last night, refrigerated and smoked today. Five jalepenos halved with the seeds and membrane removed. Filled with a mixture of philly block cream cheese, shredded cheddar, chives, old bay, garlic, paprika and cayenne. Topped with a lil smokie and wrapped in bacon. Smoked these for about 2 hours between 235-245 deg. They turned out awesome and will certainly be making these again! The only slight issue i had was the cheese melting out a bit of a couple of them. Im assuming this is due to the slightly higher smoking temp. Some pics below.
Ready for the smoker
Ready to eat!
Ready for the smoker
Ready to eat!