I tried Jeff Phillip's recipe for Cheesy Smoked Meatballs (
http://www.smoking-meat.com/january-29-2015-cheesy-smoked-meatballs-for-super-bowl) today. I followed all of the measurements for the recipe, but I did not sauce the meatballs after they went to the smoker. I smoked the meatballs with 2oz of apple wood from MGW at 225F.
The recipe says the meatballs take about an hour, so I let them go 1:15hrs before checking the IT. At that point, they were around 155F, so I let them go another half hour. That was a tad too much as the meatballs were around 170IT at that point. So, I think 1.5hrs would have handled it.
I made my meatballs in 3oz size, which was too big. Next time, I am going for more like 2oz. Not sure what Jeff's meatball size was, but I ended up with 17 meatballs at 3oz, which clearly is not enough for 20 people as called for in the recipe!
They were tasty, though.