my specialty on the smoker is a whole turkey......... I soak it in a honey brine for 24 hours then smoke with hickory or muscadine vines. The stangest thing I've cooked on the smoker was a meatloaf, just to see what it was like. Had to keep the grease drained off, but it was good...........kinda like a big azz hamburger patty...............doing a boston butt for the 4th