I have found that the most popular variations use kielbasa or Basque chorizo or Andouille sausage, wrapped with bacon, topped with diced habanero and jalapeno, cream cheese, brown sugar and Oakridge Habanero Death Dust. Unbelievably good and the peppers lose most of their heat.
A tip for wrapping kielbasa is to use thick cut bacon let it come to room temperature and run the flat of a chef's knife down the length of the slice with slight pressure. This both thins and lengthens the slice so that 1/2 slice will easily wrap the kielbasa.
18.5 WSM;DigiQ;Red SSP;Black Performer;EZ Que;Craycort;MiniWSM;Cajun Bandit;Ribolator;Red Tpen.