Make mixture:
In a Large mixing bowl, combine Bread crumbs and Milk (let sit 2 minutes to hydrate).
Add Ground beef, Ground pork, Egg, Onion, Garlic, Worcestershire, BBQ seasoning, Salt, and Black pepper.
Mix gently with hands or fork just until combined—do not overmix.
Form:
Scoop and roll 1½-inch meatballs (golf-ball size).
Set on a Wire rack over a sheet tray (or lightly oiled smoker grate).
Chill 10–15 minutes to help them hold shape.
Smoke:
Preheat smoker to 250–275°F (121–135°C) with hickory, oak, or fruitwood over indirect heat.
Smoke 60–90 minutes, until meatballs reach 150°F (66°C) internal.
Glaze:
In a Small saucepan, warm BBQ sauce, Honey/brown sugar, and Vinegar until smooth and slightly thickened; season with Hot sauce to taste.
Brush meatballs generously once they hit 150°F.
Finish:
Continue cooking until 160°F (71°C) and glaze is tacky and glossy (about 10–15 minutes after glazing).
Optional caramelize: Increase pit to 350°F (177°C) for the last 10 minutes, or sear briefly over direct heat to set a sticky crust.
Weber Kettle (Charcoal)
Set up 2-zone heat: Place Charcoal baskets on one side (or use the Snake method around ⅓ of the kettle). Put a Drip pan with a little water on the cool side. Add 1–2 Wood chunks (oak, cherry, or pecan) to the hot side.
Preheat: Vents fully open to light; then target 250–275°F (121–135°C) at grate level (top vent about ½–⅓ open; bottom vent ~¼–½ open). Lid vent over the cool side to draw smoke across the meatballs.
Cook indirect: Arrange meatballs on the Cool side on an Oiled grate or on a Wire rack set over a Foil pan. Lid on. Cook 60–90 minutes until 150°F (66°C) internal.
Glaze: Brush with the BBQ glaze; continue cooking until 160°F (71°C) and the glaze is tacky and glossy (about 10–15 minutes).
Caramelize (optional): Open vents to raise to 350–400°F (177–204°C) and move meatballs briefly over the Hot side for 30–60 seconds per side, just to set a sticky crust.
Kettle tips
Keep the Lid closed; peek no more than once every 20–30 minutes to maintain steady temps.
If running hot, close the Bottom vent slightly before the Top vent (maintains clean smoke).
Refresh a small handful of lit coals and one wood chunk if the temp dips below 240°F.
Oven Option (Weeknight Quick Tip)
Preheat: 400°F (204°C). Set a wire rack inside a foil-lined sheet pan; lightly oil the rack.
Bake: Arrange 1½-inch meatballs on the rack and bake 15–20 minutes until 150°F (66°C) internal.
Glaze & finish: Brush with the BBQ glaze and return to the oven 5–8 minutes until 160°F (71°C) and the glaze is tacky and glossy.
Caramelize (optional): Broil 1–2 minutes to set a sticky crust—watch closely.
Smoke vibe without a smoker: Mix ½ tsp Smoked paprika into the meat mixture or whisk ⅛ tsp liquid smoke (optional) into the glaze.
Convection tip: Use 375°F convection for similar timing and extra even browning.
