When i made my eggs, i took the roll, cut in half and stuffed with cheeze. Obviously my seal wasnt real good, because as it cooked it opened up where I made the seal. That I should be able to fix.
here is my other problem. I took some jalepenos, and stuffed with cheddar and put in the middle of the fatty. I smoked it for a few hours until they were done. When I sliced them, the meat was done, the cheese was melted, but the jalepeno wasnt cooked at all. It was like biting into a piece of celery. I am used to the pepper being softer like when i make ABT's. any suggestions?