Today, by special request, I made these again only this time I used a 50/50 combination of regular breakfast sausage and hot Italian sausage, the other ingredients were the same. Smoked them the same, but this time I put Rotel Diced Tomatoes with Green Chiles on some and nothing on some. The tomatoes went on when they were close to being finished. I then topped them all with sliced Cabot's Seriously Sharp Cheddar Cheese. I didn't take any pictures, but these were much better than before with the ground sirloin and I'll do them this way next time. Maybe use more hot sausage, but I was afraid of getting them too hot. Live and learn and adjust....