Step

• 1

  Wrap the cone in foil, trimming away the bottom of the foil so that the cone can stand upright on its base. Stand it on a flat plate or cutting board for assembling and serving. Line a rimmed baking sheet with parchment paper or butcher paper for easier cleanup, if you like. Have the toothpicks handy.

• 2

  Preheat the Traeger with the lid closed to 225°F.

  225 ˚F / 107 ˚C

• 3

  Cut the bacon in half crosswise. Wrap each meatball with a half piece of bacon and secure the bacon with a toothpick through the meatball. (You will use this toothpick later to attach the meatballs to the foam cone.) Place the meatballs on the baking sheet as you finish. Lightly sprinkle the meatballs with the Hamburger Rub (or another favorite rub).

• 4

  Place the baking sheet directly on the grill grates and smoke until the bacon has rendered much of its fat, 1 to 1 ½ hours.

  225 ˚F / 107 ˚C

  01:00

• 5

  Remove the baking sheet from the grill and increase the temperature to 275°F.

  275 ˚F / 135 ˚C

• 6

  Using the toothpick as a handle, dip each meatball into some Mango Habanero Glaze (or other favorite glaze) and place them back on the tray. Return the baking sheet to the grill and cook until the sauce has set, 20 to 30 minutes.

  275 ˚F / 135 ˚C

  00:20

• 7

  Let the meatballs cool briefly. Starting at the very bottom of the cone, attached the meatballs to the cone by poking the toothpick into the cone. Leave some of the toothpick exposed so people can remove the meatballs from the cone to eat. Work you way around the cone, leaving as little space as possible between the meatballs. If you like, place a meatball right on top when you get to that layer.

• 8

  Use more toothpicks to add some mozzarella, tomatoes, and rosemary to the tree and line the plate with more rosemary, if you like. The meatball tree can be served safely at room temperature for up to 3 hours. Enjoy!