Just before Thanksgiving, wanted to smoke some snacks to take to my Mom's....did a Spiral ham, couple pound of mixed nuts, and I usually throw on some red taters just because. I rub a little EVOO on the taters, some seasoning, and pull them out when the main course is done. Sometimes they're not cooked all the way through, but can always be finished off when you decide how you want to cook them. I either chop and fry up, or finish off as a baked tater...red taters cook quicker... Good stuff.
Over the weekend I tried to smoke a meatloaf with some venison and ground pork. I made a number of mistakes. The pork did not mix in well with the ground venison. It stayed in clumps. I should've broken it up more because when we were eating it you could tell where the venison and the pork was. It did not stick together well. As I sliced it it broke apart. I'm pretty sure this is because my heat wasn't high enough. I struggled keeping my smoker grill above 300 degrees. I should've used my other grill that I can get a higher temperature. Had some good smoke flavor to it, but I wasn't able to finish it on the smoker. I had to bring it in and bake it in the oven for about 15 minutes to finish the meatloaf. Good flavor, but not one of my best meatloaf I've made.
Did a full 18 pound Wagyu grade brisket recently. 12 hours on the smoker and finished in a giant foil “envelope” until it reached 210 degrees. Rested an hour. Sliced like butter. Scratch made rub an BBQ sauce and coleslaw. Unreal.