Set the smoker to 275°F using wood bisquettes of your choice.

In a small bowl, mix together the ground chicken, chili powder, salt, egg, bread crumbs, milk, 1/4 cup of the BBQ sauce and minced red pepper until thoroughly combined.

Grab a small handful of the meat mixture and form a meatball that is about 1 1/2 inches in size. Make a small indentation in the middle, with your thumb. Press a cube of pepper jack cheese into the indentation and fold the meat around the cheese so that it is covered. Using your two hands, roll the meat around so that it is fairly round. Place the meatball on the Bradley Smoker racks, or lay a Bradley Magic Mat over the rack before adding the meatballs, to make cleaning up easier. Do this with the remaining meat and cheese.

Place the smoking racks in the Bradley Smoker. Smoke the meatballs until they reach an internal temperature of 165°F, about 2 1/2 hours.

Brush remaining 1/2 cup BBQ sauce on top of the meatballs.

By Steve Cylka