I made 3/4 oz. meat balls out of Italian sausage (some use frozen Italian meatballs from the grocery, or hamburger with whatever sounds good mixed in--minced onion, chipoltes in adobo, etc.). I stuffed a 3/8 inch cube of mozzarella into the middle, and wrapped each meatball with 1/4 piece of bacon (one whole piece cut in half across and length-wise). I shook on some CookShack pork rub, and put them in the 009 at 225* for 2 hours (my smoker runs a bit cool--your mileage may vary).
Definitely a keeper.
![](http://i126.photobucket.com/albums/p93/michaelstano/_DSC0161.jpg)
![](http://i126.photobucket.com/albums/p93/michaelstano/_DSC0166.jpg)