Build a charcoal fire for indirect cooking using Kingsford® Charcoal Briquets with Hickory or Mesquite by situating the coals on only one side of the grill, leaving the other side void, and preheat the grill to 350 degrees Fahrenheit.

While the grill preheats, divide breakfast sausage into 12 even portions then flatten into disks. Cut each string cheese stick into four even portions and place each cheese section onto a ground beef disk. Gently form the ground sausage around the cheese so that the cheese is entirely encased. Wrap each cheese stuffed meatball in a slice of bacon and use a toothpick to secure the end of the bacon.

Place the bacon wrapped meatballs onto the cool side of the grill, cover the grill and allow them to smoke for approximately 20 minutes. When until they are cooked through and the bacon is nicely browned and crisp. Brush meatballs with Kingsford® Original Smoked Hickory BBQ Sauce, cover the grill, and allow the sauce to set for 2 minutes.

Remove meatballs from the grill and serve immediately with additional BBQ sauce.