One thing we do is lots of is pineapples. What is our favorite is to skin, and halve,either longways or halfway up. Longways makes it easier to core, should it not be tender. First look for the most ripe ones possible. Smoke around 250 after drizzling with honey and turbinado sugar. No need to soak overnight. Check around two hours and see if color and tenderness is what you want. If using a very ripe one the core will be tender enough to eat without knowing it was the core. Then pull and cube, put in pan with more honey , sugar and we like dark rum to raise the fluid level to near 1/4" and return to smoker or heat source. Continue until liquid is absorbed, another fifteen minutes, half hour or so. We leave the chunks large because one bite and you'll want more. Dizzy Pig has a good rub for pineapples, but have found applying it last, before serving is best. It seals the fruit up so no smoke hits it if applied at first. Anyone that has seen me cook in contests will see my pineapples dripping on my ribs and pork products. Love the taste plus great eats when all done. We have other recipes, but this is most requested. Enjoy. Steve.