Taking a cue from some of the posts in this forum where meat and cheese were combined and smoked, usually in a roulade, I decided to stuff parts of a chicken with cheddar cheese and smoke it. I split a fryer in half, cut a horizontal slit from the front of each breast side backwards, enlarged the slit with a sharpening steel and stuffed one wedge of cheddar cheese, about 1" by 3" each into each breast half. My smoker does not generate much heat, so I need to smoke 2 chicken halves for about 8 hours. Amazingly, very little cheese leaked out, and the richness from the cheese flowing from each breast was a very welcome surprise, indeed. Here is the sauce, a departure for me, being used to very spicy and sweet sauces. 1/2 medium onion, chopped finely 2 Tbl butter 10 oz. tomato sauce 2 cloves garlic, pulverized 1/4 cup cider vinegar 2 Tbl dark brown sugar 1 Tbl spicy brown mustard 1 - 2 Tbl Worchestershire sauce 1 - 2 Tbl Tabasco sauce salt and pepper to taste In a non-reactive saucepan, lightly caramelize the onions in butter. Throw in the remainder of the ingredients into the saucepan. Bring to a boil, cut the heat and simmer until the sauce is the desired consistency. Some ground cumin might help this sauce out a bit.