This one was a Fail, although with some tweaking I think I can make it good. I rehydrated some wild mushrooms in water, chopped the mushrooms, sautéed onion and garlic, then added the mushroom water, chicken stock, Tbsp of maple syrup, some leftover pulled pork, salt and the barley, but undercooked the barley a bit (figured it'd finish cooking in the smoker). Filled the pits with the mixture (still pretty soupy, I knew the barley would continue to absorb as it cooked) and smoked at 300F for 90 minutes.
As the barley cooked, it expanded and mounded up, as in the picture. Unfortunately, the barley grains on top continued to cook "dry", and were as hard as stones, glad I didn't break a tooth. The squash itself was undercooked too.
Next time I'll cook the squash halves empty until almost done, remove and fill with fully-cooked barley mixture, top with a big ol pat of butter to keep the top from drying out, and return to the smoker for just 1/2 hour or so. It definitely has potential.
Live fast, die young, and leave a well-marbled corpse.