I will say this now. I didn't use a kettle. I already had my WSM going to smoke some scotch bonnets. It would be no problem doing it on a kettle.
I took my regular Italian meatball recipe and replaced the mozzarella with cheddar cheese and the Italian spices with my rub.
Here they are mixed up. I used an ice cream scooper so they were a consistent size.
On the WSM at 225 with apple wood for smoke.
After 40 minutes they were at 135-140 so I pulled them and sauced them up.
Had a spike in temp after opening the lid to sauce. Went up to 275, no big deal, just made them nice and sticky. Finished in an hour.
Put them on some toasted buns, put some shredded cheese on them and placed in broiler to get it all nice and melted.
They were pretty darn good. Next time I will use more cheese on top and maybe even a little coleslaw.
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