So after seeing @gmc2003 post on pork shots I had to give it a shot. I had some of the stuff I needed and seeing that my wife was already going to the store... I just added a few things to the list. After I had all the ingredients I pulled up Chris’s post. It was easy enough to find cause it was on the carousel! I cut up the kielbasa, cheese and bacon. Got the rub and toothpicks out (yes, I had plenty of them). With the help of my oldest daughter, we knocked these out in no time! One of the things I needed from the store were two jalapeños. I was gonna do some Dutch’s Wicked Baked Beans for a friend. I’m helping put the groceries away and I see a bag of jalapeños, apparently they didn’t have any single jalapeños. What’s one to do when you have more jalapeños than what you planned on using? Ya check to see if you have everything for some abt’s! I was running pretty low on shredded cheese but some is better than none. So I mixed some cream cheese, Colby Jack cheese and some rub together for the filling. I par boiled the peppers, cut them in half, took the seeds out along with a little of the membrane. I filled the peppers with the cream cheese filling, put a little smokie sausage on that and topped that with a third of a slice of bacon. I couldn’t use too much bacon because I needed some for the beans on the weekend. I haven’t used my kettle to smoke anything for a while so I figured I’d use that. I pulled out my version of the smokenator and oak for the wood. Seeing how this would be a pretty quick smoke I didn’t bother to get my thermometer out... the lid thermometer will get me in the ballpark. I let everything go for about 1 1/2 hours and 250* on the lid. Thanks for looking and thanks Chris for your pork shot post!