I haven't smoked for a while. I just did a meatloaf. 2 lb beef, 1 lb medium sausage, 1/2 lb hot sausage, 1/2 lb chopped bacon, 2 cps bread crumbs, 1 med bell pepper, small onion, 1 tbs Rays Deer Rub Smoked at 250 - 275f until center was 155f then basted with Calle's BBQ sauce. Finished when internal temp was 165f. I used wild cherry and plum wood. The taters, I sprinkled some of my Rays Deer Rubs on them then I smashed them. Have to say they were great.