I read about the ABT's here of course and had to try them. Today there was a NASCAR race and felt they would be a good snack to try out. Found a recipe that sounded good: http://www.smokingmeatforums.com/t/122230/so-whats-all-this-fuss-about-abts I followed it fairly closely but I did minor modifications in a couple of spots: Sliced and cleaned out peppers, yes, I sliced the stems in half too, peppers need handles. I then followed a suggestion of boiling in 4 cups of water and 1 cup of vinegar for 2 minutes then immediately placing them in ice water. This was done to knock the heat off the pepper which I had to do for my wife. It worked! In the initial post the OP said the onion mix made the cream cheese salty. What I did was to use a strainer and separate the mix from the dry onions, leaving about 10% of the mix with the onions. It was just the right amount in the end for us. I used a Zip-Loc bag for a cheese spreader then applied a strip of Colby Jack cheese. The Colby was block and had a hard time cutting it thin. We have a cheese slicer, but she who hides stuff was at church. Ready to rock and roll. Will smoke and cook for 1 hour using apple pellets, then remove smoke and continue cook around 200F. CHEESE-CICLES temp was good just too much Colby Jack. 21/2 hour cook Temp between 190-220 throughout first 2 hrs. Last 1/2 hour bumped to 240. Feel I should have applied a bit more smoke, but they came out great. My wife did not think she would like them, but did. She found small hot spots next to the stems on two peppers, I found one. Otherwise very good and mild. Wish I still was a beer drinker, these would have gone along great with ale.