Soak wood chips 10 minutes.
Load in to pre-heated Cook & Hold Smoker set at 300F (149C).
Load smoker box into the back of the unit.
Burn wood for 15 minutes.
Roast and smoke for 90 minutes.
Result is Soft and roasted with smoke throughout.
Peel and put meat into robot coupe.
Make a tahini sauce with herbs and add to pulsed eggplant.
We added roasted peppers with wilted spinach and sautéed onions.
Ready to serve.