Not really grilling, but yesterday I made a smoked tomato soup. We don't have a proper smoker at work, so I improvise with a slotted hotel pans (those are the large aluminum pans with large sides-restaurant speak). Soak some wood chips (no idea what type of wood, just what we order from our vendor) for a good half hour. Halve your tomatoes, put the larger pan on the grill set to high, drain the chips and toss them in, put the tomatoes in the slotted pan and set them on (almost like a double broiler), cover and weigh down. Let smoke for a good 30-40 min; it's a slow smoke.
Works really well with corn, Vidalia onions and other veg. Makes for a fantastic soup!
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