Not sure why, but I have had it in my mind to smoke onions for quite sometime, but I had not gotten around to doing it until this weekend. I picked up some large red onions. I figured they would be sweet enough. I looked through this site trying to find what I could. What I was reading made me believe that the onion could in fact be a side dish of its own. I could use salt, pepper, garlic, rum, butter, pretty much anything to season it...so I did. I peeled my onions and make an X in the onion almost all the way down the the root. I did not have an apple corer, but I was able to use a mellon baller to hollow out some of the onion to add various spicey stuff. As I mentioned above, and it was not a typo, I added salt, pepper, garlic, butter and rum (quality dark rum as was suggested). I was hoping to get something like an onion soup flavor out of it... Well, after 2.75 hours of smoking at 235 degrees, I can tell you that the onion did pick up A LOT of smoke flavor. I can also say that it did not stand on its own as a side dish. It tasted like a smokey onion, not bad, but not something to stand on its own. It did a nice job of complimenting the chicken and tri-tip I also whipped up but it needed something with it. As a supporting character, it was fine. I wanted to put this out there for two reasons. 1. If someone wants to let me know how I might make this better, I am glad to listen. 2. If someone is thinking of smoking onions, my experience is it works well, but be prepared for it to be used as a condiment, and not as a stand alone dish.