Over on the new Canadian BBQ forum picked up a nice little snack idea that I can't remember having seen posted here in the year or so I've been around: smoked green olives. A fella named Reg gave me the idea of trying these slyly seductive babies a month or so ago and now I'm buying 5lb cannisters of olives! Here's the scoop; go for larger size olives, unstuffed, queens or colossals, strain the juice off, dump into an aluminum try or whatever works for you. Give a good jolt of smoke (he recommends apple, which I used to good effect), and let smoke away at 180-225, shuffling the pan every so often, for a good couple hours, preferrably indirect (if going direct, aim for the lower temp and shuffle more often to prevent sticking/buring). Do this til olives are shrivelled up a bit and salt from brine makes for a slight white, powdery coating on the outside. Eat em up warm or cold. I love em warm, and peanuts have nothing on these guys for addictive qualities! First one, you'll say 'Gee, that's different, not really sure if I like it or not'. After the 20th, you'll say, 'Why didn't I buy the large jar?' Guar-on-teed.....