When clearing some storage shelves in the garage I discovered a lifetime supply of smoker wood chips. I will have to consider making more meals with smoked meat. Chicken with smoke flavor is wonderful in fajitas, but not so much in chicken pot pies. Same with beef, some dishes are good, others it is too much.

I love smoked sharp cheddar cheese, but it doesn't take much and on the top shelf only.

What else might I smoke? (This is a "Little Chief" aluminum box with 3 shelves and a heating element in the bottom where the pan of chips is set.)