Got a bag of "Old Mill Farm House Kitchen" sausage ball mix. Added 1 1/2 cups of extra sredded cheddar and spinkled some garlic grains on. I pound of the new Italian sausage,three cups of mix and 3/4 cup water. The ABTs are just cheddar and my bacon. http://www.old-mill.com/ In at 250 with hickory burning both ends in the amazen.