Poppers

Poppers are ready for the smoker. Filling is sausage, garlic, cream cheese, sharp cheddar, Panko and some rub.

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man those look great !! and it looks like there is enough to share !
dang it,by the time I got there they would be gone I bet.

Put them in the smoker for an hour and a half. They were delicious.

Looks exactly like the way I do them. We like em best after refrigerated to chill them.
Darn things are additive!

Do you leave them on a cookie sheet or set them directly on the grates the way I do?

If they are being consumed here at the house I put them directly on the grate. These were going to a party so I left them on the cookie sheet. Precooked bacon is now my best friend for these.

Here I thought this thread was about something else. This is one from the vise I made about two weeks ago.

S.R.

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Why pre-cooked bacon, less grease?

watisituya wrote:

Why pre-cooked bacon, less grease?

What they call “Fully cooked” is really just a par cooked IMO and the bacon crisps up real nice where low and slow in the smoker will typically not do that with raw bacon.

Steve Root wrote:

Here I thought this thread was about something else. This is one from the vise I made about two weeks ago.

S.R.

He had me droolin with those poppers till I read panko!