We eat Bison Bacon Burgers. The Ground Bison is mixed with 25% Bacon ends we grind and incorporate to make the burgers. Season and size according to your taste. They are excellent.

Been using lump for years, in my Green egg. My go to for low and slow Q is B&B Oak. For high heat steak grilling and pizza on a stone B&B Mesquite is excellent.

The fire roasted hatch chilēs will work fine. I seed devein and peel them first. Then blot them with some paper towels to remove excess moisture.