I made ribeyes and baked potatoes last night for supper. Smoker set to about 280-300*. I took potatoes, poked a bunch of small holes in them w/fork, poured some OO(olive oil, EVOO is too expensive) on the potatoes(not alot, but enough to cover the thing pretty good), then I added McCormick Grill Mates Roasted Garlic & Herb seasoning(pretty good amount) and wrap in foil. Wife & kids said they were the best I've made, better than the cored ones(and much easier). I'd still like to do more w/cored potatoes, but will always have these on cause they were a hit. Kids even ate the skins! The steaks were really good too. Never seared, took about an hour for them to cook to 160*(med well). I know that is over done for most, but we like our steaks med well to well done. Will eat med, but don't prefer it. Anyway, steaks had just a hint of smoke(pecan/mesquite) and were just as juicy as if done hot and fast. Alton Brown had a bit on searing, and I believe it that it doesn't lock in the juice compared to nonseared.