One of my faves that gets great response.. I call them hand gernades. Pack of bacon Pack of boneless, skinless chicken thighs Block off Swiss cheese Several jalapeños Sweet baby rays Vidalia bbq Toothpicks Prep by cutting cheese into roughly 1/4”x1/4”x 2” pieces. I prefer to clear japs of seeds and white membrane to take the heat out. Still have a bite though. Slice in half and then cut longways into thin strips. Turn smoker on 250. I like Dr Pepper in drip pan but apple vinegar and sprite works good too. Take the chicken thigh and put cheese and japs in middle. Roll up the thigh and pin with toothpick. Wrap the thigh w 2 strips of bacon, making sure the ends are well covered to prevent the loss of melting cheese. I usually pin w two more toothpicks. Try to do the same for each. I have found it’s easier to say there are a certain amount of toothpicks vs saying hey there’s a few. They will usually burn away if exposed so it’s a guessing game otherwise. I allow about 2 hrs but can be done sooner w higher heat. This is very difficult to do on a grille because the bacon loves to catch fire and burn before the chicken is done. Can be done but by indirect heat. After about 2 hrs, or golden brown, lightly baste w bbq. I also like to toss some asparagus w olive oil and heavy Montreal season. Throw right on rack and cook till done. About 30-45 min. Serve and enjoy. They are delicious!