One from this weekend - garlic and Yukon Gold potatoes roasted in a cast iron pan in the mouth of the oven while it was heating up, then buffalo mozzarella, Parmesan, red onions, green onions, Calabrian chilies, and smoked cherry tomatoes.
The cherry tomatoes, I smoked myself a couple weeks ago, after smoking a couple Copper River sockeye salmon from Costco, my BGE was getting a little hot for smoking (~240ºF) but still making a lot of smoke, so I looked around for anything to smoke. We often make our own oven-dried tomatoes by doing cherry tomatoes in a 200ºF+ oven for a few hours, so I figured, why not try smoking them. They went until they had about the consistency of sun-dried tomato, then packed under EVOO in the fridge. Man these are good. Can believe it took me this long to try it.
The dough is 260g ball, 100% Caputo "00" Chef's Flour, 70% spring water, 5% Camaldoli, 3% sea salt. 48 hours at 59ºF in my wine cellar.