Smoked bacon-wrapped sausage bites, cream cheese & brown sugar
| Prep | Cook | Temp | Yield |
|---|---|---|---|
| 30-40 min | 45-60 min | 135-150°C | ~40-48 shots |
Ingredients
- 900g kielbasa or smoked sausage, sliced into 2.5cm rounds (~40-48 pieces)
- 900g thin-cut bacon, each slice cut in half
- 450g cream cheese, softened
- 100g shredded cheddar cheese
- 10-15ml mild BBQ rub (paprika, garlic powder, onion powder, black pepper, salt)
- 220g brown sugar
- 250ml BBQ sauce, plus extra for glazing
- Toothpicks (40-48)
Setting Up the Smoker
- Minion method: fill the charcoal ring ~2/3 with unlit briquettes/lump, top with a chimney of lit coals for a long, steady burn.
- Fill the water pan to stabilize temps and keep the bacon from drying out.
- Add 3-4 fist-sized chunks of applewood or cherry directly on the unlit coals so they catch gradually.
- Target 135-150°C at the grate — hotter than a typical low-and-slow smoke, so the bacon renders and crisps.
- Use the top grate — it runs cooler and more even, and easily fits all 48 shots with room between each for smoke circulation.
Method
- Wrap each sausage round with a half-slice of bacon; secure with a toothpick.
- Mix cream cheese, cheddar, and rub until smooth. Pipe or spoon into the top of each bacon cup.
- Arrange on the top grate, leaving space between shots so smoke can circulate — don't let them touch.
- Smoke at 135-150°C for 45-60 minutes, until the bacon is rendered and starting to crisp.
- Around the 20-30 minute mark, sprinkle brown sugar over the tops so it has time to melt and caramelize.
- In the last 10-15 minutes, brush with BBQ sauce to glaze. For extra caramelization, finish briefly under a broiler or on a hot grill.
- Let cool slightly before serving — the filling will be very hot.
Tip: dry wood chunks are fine at this temp — no need to soak. Expect ~6-8°C difference between grates if you use both.
Running this alongside a batch of Smoked BBQ Meatballs? Aim the smoker at ~135–140°C overall — meatballs on the top grate (cooler), pig shots on the bottom (hotter, to render the bacon) — and both land in their proper range at the same time.
Timings
Work backwards from your serving time using the intervals below.
| Before ready time | Do this |
|---|---|
| 90 min before | Light the smoker (Minion method), add wood chunks, fill water pan |
| 85 min before | Start assembly — wrap sausages & mix cream cheese filling |
| 50 min before | Smoker should be at 135-150°C — place shots on the grate |
| 25 min before | Sprinkle brown sugar over the tops |
| 12 min before | Brush with BBQ sauce to glaze |
| 2 min before | Pull off the smoker, let rest briefly |
| Ready | Serve |