Since I planned to have the smoker going all day saturday for a top round, I decided to experiment with a smoked tomato spaghetti sauce. I started with the "Spaghetti Sauce without Meat" recipe at the NCHFP website recipe and 30 pounds of tomatoes:

These were cored and quartered, placed in aluminum pans along with onion and garlic. Everyhting was brushed with a little olive oil and seasoned with salt and pepper:

Each batch was done after two hours in the smoking chamber. The aroma was incredible and the natural sugars had been concentrated:

Since we were hosting a dinner party last night, everything was placed in containers and refrigerated. This morning I set up the KitchenAid with the fruit and veggie attachment:

Within minutes, we had a pot fill of sauce that we added sauteed green peppers and the remaining ingredients to. This simmered for several hours on the stove:

Finally, with the help of my lovely assitant, quart jars were filled and placed in the All-American for processing:

The weight is happily dancing and there's about 4 minutes left before the flame is turned off.