I tried my first smoke a couple of weeks ago - whole turkey. It turned out okay, but over done and dry on top. My Maverick ET-732 was just delivered and now I'm ready to try again, but with a real thermometer (rather than the crappy one I used last time). I'll have a few hours on Sunday for smoking, so I'm going to do moink balls since they don't seem to take very long. I've had them a couple of times at the state fair and can't wait to try them at home! I've been looking through moink threads here and have come up with my plan below. Any suggestions / corrections? 50/50 mix of ground beef and JD hot sausage wrap it around bit of jack cheese wrap 1/2 slice of thin bacon around it hold with toothpick place on cooling racks with bacon on bottom/top place cooling racks onto smoker racks smoke over hickory at 250 for 1.5-2 hours when internal temp is 165, glaze with slightly thinned bbq sauce and keep in smoker about 10-15 more minutes for glaze to carmelize Thanks in advance. This forum rocks!