This is an excellent recipe with a subtle and delicately balanced flavor combination of the sauce, vegetables and meat. The smoke flavor is a defined back note rather than an overpowering flavor.
Chicken thighs are smoked with mesquite chips then combined with onion, chiles and enchilada sauce served in warmed corn tortillas.
Trout smoked with alder wood chips served with a horseradish sauce.
Chicken smoked with garlic, zucchini, red onion, mushrooms and basil.