Question on moink balls

UNCHeels08

Going to give moink balls a try for the first time but wanted to know what general temperature I should use for indirect, and roughly how long it should take for the bacon to crisp up (for planning purposes)? When I searched it seemed like it was all over the map. 

Also trying to decide which run to use between Yardbird and Swamp Venom, I’m sure both would be good. 

R2Egg2Q

Here’s what works for me:

Store bought frozen meatballs (about 1/2 oz sized), thawed a few hours in the fridge (hard to push a toothpick or skewer through if it is completely frozen), wrapped with a 1/2 piece of bacon, and lightly dusted with your favorite BBQ rub.

Cook either indirect around 280 degrees grid temp with a drip pan or raised direct at around 260 degrees grid temp.  

Smoke over a fruit wood of your choice and cook for around 75-90 minutes (until the bacon has reached your desired crispiness).  If you used frozen meatballs, they were already cooked so you don't really worry about the meatball IT.  If you make your own fresh meatballs from raw meats you'll want to check their temps.

Dip the MOINKs into BBQ sauce or brush sauce onto them.  Cook for about 10-15 minutes to allow the sauce to set.

Yardbird is great on them. I’m not much of a spicy guy but if you are swamp venom should be fine.  Light coats of each sounds good to me.

A past cook for reference: 

http://eggheadforum.com/discussion/1144082/bacon-wrapped-meatballs-for-work#latest

I like using skewers for faster flipping and handling.

RRP

I egg mine with the ps legs inverted and then put the moink balls in a disosable pan. I go 20 minutes at 350. Then I squirt some BBQ sauce on them, sprinkle on some shredded cheese and return them to my egg for another 10 minutes.

RRP

As for rub I like DP red eye, but Swamp venom would be a winner as well!

UNCHeels08

Thank you both @RRP and @R2Egg2Q  . It sounds like these are pretty forgiving with different methods so I’ll just see where the egg settles in at temp wise and go from there without sweating it. Having some family over for football with moink balls as an appetizer then the maple glazed raging river salmon - a favorite around here. A good afternoon in store!

gooddogjudge

I need to cook and then reheat the next day...are my moink balls gonna disappoint? Should I not use BBQ sauce until I reheat? Any tips?

Ybabpmuts

I can ask Beulah, she has moink balls. 

This just In. She has monk balls, and judging from the brown habit coming out from under her overall shorts, the monk is still n there somewhere. When the monk comes out I'll ask him if he uses rub on them. I'm not sure if he speaks English but I hearing this muffled chanting where she walks buy ... sounds like he sayin num num num over and over. Whatever he's saying it must be funny because Beulah Is always giggling when I hear that.

gooddogjudge

gooddogjudge said:

I need to cook and then reheat the next day...are my moink balls gonna disappoint? Should I not use BBQ sauce until I reheat? Any tips?

Anyone? 

Dyal_SC

gooddogjudge said:

gooddogjudge said:

I need to cook and then reheat the next day...are my moink balls gonna disappoint? Should I not use BBQ sauce until I reheat? Any tips?

Anyone? 

How do you plan to reheat?  I would say at least brush them with fresh bbq sauce when you do reheat.