had poppers last night from jalapeno's grown in the garden, and bacon from a pig harvested in the spring (and frozen until recently). cream cheese was from store, and of the chive and onion variety. i eat them all the time- my wife's creation... i prefer the bacon crisp.
the 'fattie' sounds like something a guy who works for me makes- and pretty dang good. i really like the things he has made and shared with us, from brisket to turkey (and i'm not a turkey fan), but i need to figure out what woods he uses to smoke with- it's terrible.
the pecan chips i just used impart a straight up sweet flavor- the ends i cut off the pork ribs burst with flavor like a piece of bubbleicious - sweet and with a twang, too. I'm sure the 'twang' came from the apple cider vinager, Worcestershire, 1/4 tspoon of minced garlic cloves (about a cup and a half) in the pan during smoking.
the internal temperature of those things sniffed 170* after about four hours, so- i pulled them, slathered them with that sauce my neighbor makes, wrapped them in foil pretty tightly- put them back in for about half an hour more... they're standing in the wrap on the counter now, and it's killing me not to attack them... i may have pulled one rib off already- and which makes me guilty of biggest smokers sin.