Made some ABTs for the first time yesterday. Made a mix of cream cheese with smokies and mexican cheese blend with smokies. [p]Here they are awaiting the egg. [p]And then off to the Egg. [p]Finished product. [p]They looked great, but the major concern was that the jalepenos were hard (not crispy, but like not cooked). I cooked them indirect for a hour at 350 dome. I guess I expected them to be softer. Anyone had this problem, or are they supposed to be like that?