Soak the wood chips in water for at least 30 minutes.
Prepare the grill for indirect cooking over low heat (120° to 180°C).
Mix the sausage and cheese thoroughly but gently. Divide the meat into two equal portions.
Lay a large sheet of wax paper on a work surface. On the wax paper, using half of the bacon slices (eight slices going in one direction and eight in the other), weave a tight square, as if you are making a lattice piecrust. The finished size should be about 28 by 28 centimeters (don’t be afraid to stretch the bacon strips a little to fit).
Lay a large sheet of wax paper on another work surface. Press one of the meat portions into an 23-centimeter square. About 5 centimeters from the side nearest you, arrange half of the artichokes, half of the tomatoes, and half of the peppers in parallel, horizontal lines, leaving about 2.5 centimeters at each end. Lifting the waxed paper under the sausage mixture, roll up the mixture tightly around the vegetables, and then pinch the ends to seal everything in. This should look like a small meat loaf. Place this meat loaf at the edge of the bacon weave closest to you. Using the wax paper underneath the bacon to help, roll the bacon blanket around the sausage, tucking the ends in as you go. Set aside, seam side down. Repeat with the remaining ingredients, making a second wrapped fatty.
Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the fatties over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the meat registers 68°C, 1½ to 2 hours. Remove from the grill and let rest for 10 minutes (the internal temperature will rise a few degrees during this time). Cut into slices about 2.5 centimeters thick and serve right away.
Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the fatties over low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the meat registers 68°C, 1½ to 2 hours. Remove from the grill and let rest for 10 minutes (the internal temperature will rise a few degrees during this time). Cut into slices about 2.5 centimeters thick and serve right away.
