What are you Smoking (BBQ)?

Over the last month I've done the following in the smoker:

Ribeye Roast- Tied with butchers twine. Coated with olive oil and minced garlic and then a simple rub was applied. Smoked with manzanita wood. Cooked to rare/medium rare. About 135 degrees internal.

Meatloaf- Wrapped a meatloaf in a bacon weave and smoked it using grapevine wood for about 2.5 hours. Applied a pineapple/habenero bbq glaze and smoked for another hour to about 165 internal.

VM
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