Lamb poppers.. good to go! Had a coworker try them , never having lamb before. He is wanting more.
Pan fry 1/2lb of new Zealand ground lamb, w. Spg
12 hoalopeno peppers.
Remove the guts. Add cream cheese and lamb.
Wrap with a slice of thick bacon and toothpick it.
Smoke on low for 2 hours for flavor.. kick up the temp to 225* flipping every 20 min, to fully cook bacon for 1 hour. The last 20 min add BBQ sauce 2x flipping at 10 min each. Enjoy.