I know, I know, making meatballs from scratch is a against the given MOINK rules. I have 3 lbs of ground beef to use up and the opening night of our pinball league tomorrow. We all usually bring a snack of some sort and try to be creative each time we meet. I've never smoked meatballs before, let alone raw ones wrapped in bacon. What are some good recommendations as far as temp, times, wood? I'm gonna use some bottled Montgomery Inn BBQ sauce on the final product, no time to make a sauce this time around.