Fired up the egg for the long weekend, which included some ribs and an (as always) overstuffed fatty. The star of the show was the Moinks, although I'm not sure if they fit the normal definition. They were much larger than I am used to seeing on here, and I used ground beef and hot italian sausage (hence the 2nd oink). Added a chunk of pepperjack in the center before wrapping in bacon. Onto the smoker at ~250 and finished on the gasser to carmelize the newly added sauce and to crisp up the bacon. A top 5 smoke for sure, will definitely do again experimenting with different cheeses and seasonings Time for the Q-View...
