I decided to do a meatloaf. WOW, was like nothing I have ever eaten. The texture is what really got me. It was like eating cake made out of meat. Rough recipe: 3 lbs 80/20 Ground meat 4 cloves fresh garlic minced 1 sweet onion chopped 3 eggs 1/2c milk 2c saltines crushed 1/4c Lee and Pierens - could have gone 1/2c Smoked over hickory (becouse that is ALL I can find here.) to 170°. Kept smoker at around 230° the whole time. Was about 4 hours if I remember correctly. All the fixins ready to go. Mixed up and ready to go on. Ready to go get started. The wire rack is one of the $1 ones from WM. I decided to do some garlic, onions, and corn also. The garlic after about 90 minutes. Turned out really well. I used VOO and sea salt. I about bit my fingers off after I turned them over after about 45 minutes. Ready for glaze...Sweet baby rays original. Should have just used ketchup though. Ready to serve. Great smoke ring. Things I will do differently next time: Chop the onions finer. Crush the crackers less and use a few more - to add a little more texture. Find some damn apple wood. Add a few whole cloves of garlic. Use Ketchup instead of bbq sauce. Rub in my standard cayenne/garlic rub. All in all...Was a good smoke and the meat turned out GREAT. The corn was ok also, though it is REALLY out of season and the stuff I got had to have been shipped in from south of the equator. The onions, well there was just not much too them. Maybe if I do them again I will do them a day before another smoke and use them in a fatty.