The trick is to smoke the meat and not make the meat smoke

CINNAMON-SCENTED ACORN SQUASH

  Date: December 31, 2011
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This smoked side dish was made to accompany my fist BEEF WELLINGTON. It shared space on the smoker along with some CHEESY TATERS.The prep was simple: The acorn squash gets cut in half & sprayed with vegetable oil and then it is off to the smoker. A sauce gets made to finish the squash. The sauce uses melted butter, cinnamon, brown sugar and in a bit of a surprise a little ancho chili powder. The squash smokes for 2 1/2 hours. Then the squash gets quartered, seeded and brushed with the sauce. This side is very easy to make and has wonderful flavor including the pecan smoke which added a nice undertone.
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Recipe Source:
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Meathead
Smoke & Spice:
Cinnamon-Scented Acorn Squash - Page 272
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • 1/4 Sheet Pan
  • 1/4 Sheet Pan S-S Cooling Rack