I love to cold smoke filet mignon and then cook it blackened (also known by some as Pittsburgh rare or black & blue but traditionally Pittsburgh style has no seasoning). I thawed out some steaks and also put 2 packs of instant mashed taters in with them to see how they came out, changed my mind after the first pic and switched taters. Smoked over beech wood at 70 degrees. To go along with dinner I also made a smoky tomato and onion salad dressing by smoking 4 roma tomatoes, a sweet Spanish onion and a head of garlic. Smoked at 250 over oak wood for 1 1/2 hours then peeled, gutted the maters, quartered the onion and separated the garlic, added it all to a blender with 1 1/2 cup mayonnaise, 1/2 t sweet paprika, 2t chipotle rub, a dash of cayenne, 3 Tbsp hemp oil and salt and pepper. I normally use olive oil but wanted to see how well the hemp oil worked. Cooled then coated the filets with chipotle rub and cooked them in a hot cast iron skillet for 4-5 minutes per side. The meal was great, steak was cooked a bit more than I was going for. Not that it wasn't good but for Pittsburgh/blackened I like it a bit more rare. It had a great mellow smoke flavor throughout and a nice crust. Taters were pretty good, I let them cold smoke for 3 hours but I think 1 1/2 - 2 would have been plenty. The dressing was good, the hemp oil (not the same as "hemp oil" a.k.a "phoenix tears") (http://www.phoenixtears.ca/ ) it added a different slightly bolder base flavor than the olive oil would have. It is more nutty and not quite as pungent as olive oil, more along the lines of a non sweet and more Earthy almost buttery peanut flavor (best way I can describe it, also delicious in soups) Thanks for checking out my cookin.