Smokey Lasagna....well, not exactly. I was tasked with making lasagna for our community group tonight (a small church group). I was threatened within an inch of my life that it was not to go in the smoker. I begged and pleaded, but lost. So I did the next best thing. I smoked 2 pounds of whole milk mozzerella and 2 blocks of parm. They added a very nice smokey goodness. Next time I may take the 2 tubes of breakfast sausage and smoke them as a fatty and crumble them into the lasagna meat base. But, it turned out very good with just the cheese smoked. I usually base how good something is by how much I brought home. Not a good judgement this time as it came out to about 10 pounds worth of food. More than half was eaten, so I'll call that a success.