here's my favorite appetizer. ABT's

you'll need:
a dozen jalapenos (at least)
1 block of cream cheese. (or that neufchatel stuff)
1 # breakfast sausage mild or hot.
1-2 packages of bacon (thin to medium cut)

Cut the tops off the jalapenos and with a thin knife bore them out to remove any seeds and pith. Some recipes call for halving the peppers lengthwise, but the presentation is best when you keep the body intact. now with a butter knife, shovel the cream cheese into the pepper. I find it's easiest to insert the knife with cheese on it and then use the rim of the pepper to scrape the cheese off the blade while you retract it. Do this until you have about 1/2" of room left in the top of the pepper, you'll have to use a finger dipped in water (or the cheese will stick to you) to force all the cheese into the bottom of the pepper. Once all the peppers are cheese stuffed, move on to the sausage. take a spoon and scoop a small meatball sized portion of sausage and cram it into the pepper, on top of the cheese. You'll want to use enough per pep so that the sausage mushrooms out the top just a bit. Finish all the peppers similarly and grab yer bacon. I like to wrap each pepper with one whole slice of bacon, so try to get peppers that aren't too small (bacon has to be cut or double wrapped) or too large (bacon covers only half the pep). Start by placing one end near the opening on the pepper and cover the sausage (to hold all the stuffing inside), then wrap around the bottom of the pep and wind it back towards the top in a spiral shape. Don't worry if you haven't covered all the stuffing, the sausage will hold itself together, just make sure the bacon is wrapped on tight enough so that it won't fall off easily.

To cook, set your smoker for about 275F, though these are very forgiving on time and temps. They should take about 2.5-3 hrs, but I always pull them when the bacon looks like it won't be too chewy anymore. You can use whichever type of wood to smoke with, but my favorites are maple or hickory.

*disclaimer* smoking jalapenos takes a good deal of heat out of them, but like all peppers, the heat varies from each individual pepper. so if you're serving to a wide audience, let gradma know that there's no way to tell which ones are safe.