Giant no heat jalapeños, cream cheese, venison tenderloin, cheddar cheese and thick cut bacon. Gonna try to hold them around 245 got some thick end cut pork chops brining to go in soon
They were huge peppers and for that reason I let them go 3 hours, should have pulled them at 2 1/2 hours. Kept the smoke rolling throughout the cook. They were great with the heavy pecan smoke. Next batch will have green onions and a little diced hot jalapeno mixed in the cream cheeseHow long did you smoke them for please?