Cut a jalapeno in half. Leave the tail on if you desire.
Scoop out the seeds and membranes. That's where all the heat is, and these aren't really about the heat.
Fill the jalapeno with some cream cheese.
Smoosh a little smokey sausage down in the cream cheese.
Wrap with a slice of bacon, use a toothpick to secure.
Put on an aluminum tray. The aluminum keeps the grease from the bacon dripping down into the grill and making a mess.
Put on the grill on indirect heat over medium to low temp.
Let them slowly cook. Time varies, but I dont ever have them get done in less than an hour.
When the bacon is crisp, they are done!
Enjoy!