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.