I don't smoke, but rather usually grill mine over high heat. Fresh picked wild asparagus, mixed with some fine diced garlic, a little spring onion or ramps if you can find them, a few morel mushrooms, and a handful of cherry tomatoes, finely coated with olive oil and a little salt and fresh cracked black pepper is a meal fit for a king. Of course, when morel season is over, I will take three to four thick stalks and wrap in bacon and throw on the grill, also a great appetizer paired with a thick cut rib eye steak.