Mrs J saw mention of these on a cooking show the other day and was eager for me to do them in my fancy new smoker.These Romas spent about 2 hours in the smoker, maybe longer.  The box temperature never got very high that I saw, about 150 – 175 but there was plenty of smoke from the cherry wood chips I placed into the smoke box, along with a sprig of fresh rosemary wrapped in foil with holes poked in the packet.  I put the Romas directly on the wire rack in the smoker, halved and cored but with no salt or oil added.  Mrs J sampled one and thought they were done enough – plenty of smoke flavor.  I spread them out on the tray to cool.  The skins pinched right off with no work at all.

I wasn’t sure what to do with them but Mrs J was ready with a suggestion:  Pizza!We did individual pies on onion nan.  This one has a little smear of awesome sauce, chopped smoked tomatoes, sausage, mozzarella, pickled pepper rings, and was garnished with fresh basil and a shake of “imported Parmesan with pizza seasonings” after coming out of the toaster oven.