So I decided that since my wife was at a dinner for work I would take the opportunity to do a 'quick' Monday evening smoke. Here's what we got: 1 Old Folks Chorizo chub (the authentic stuff doesn't hold up quite as well) 20 large jalapenos halved (canoe style) and seeded 1 block of pepper jack cheese Here are the ingredients (along with the stuff for my failed fatties http://www.smokingmeatforums.com/forums/showthread.php?p=318538#post318538) I put the sausage in first on all of my ABTs (no reason really) and then threw a small slice of pepper jack on top. I normally wrap these in bacon, but with the chorizo already really oily, I decided not to. Here they are in the smoker: A better pic (gotta put the camera on the right setting!) And yet another pic I have to say, despite the issues (self-inflicted) that I had with the smoker, these were still the best ABTs that I have ever done. The heat of the pepper and the pepper jack cheese mixed well with the intense smokiness of the chorizo. I'm taking them to work tomorrow. I am thinking about making a dipping sauce for them so if anyone has some suggestions, let me know. Thanks for looking.