Preheat your smoker to 250 degrees F with your hickory wood chips.

Slice the root and stem ends off the onions. Cut each onion in half lengthwise and remove the papery outer skin and any blemished layers.

Remove the inside of the onions and mince, leaving the outer rings intact. These large rings will form the exterior shell of your onion bombs.

Combine the ground beef, garlic, egg, bread crumbs, cheese, salt, and pepper in a large mixing bowl.

Place a portion of the meat mixture in the bottom round of one of the onion rings. Gently press a cheese cube into the center of the sausage.

Top with another onion ring stuffed with sausage and seal up the edges to keep the cheese in. Your meat-stuffed onions should be nice and round.

Wrap the seam of each onion with a piece of bacon and secure it with a toothpick.

Wrap an additional piece of bacon from the top to the bottom and back up, sealing the holes on the ends, securing the onion with another toothpick.

Place the onions on the smoker and cook for around 3 hours, or until the internal temperature of the sausage reads 175 degrees F.

Baste the bombs with BBQ Sauce, close the lid, and continue smoking until the bombs reach 175°F internal temperature.