Don't get me wrong Cayenne. The smoked bones make a great smoked stock and smoked stock certainly has it place. But being a NYer I don't make too many dishes that would require it. I've never made a jambalaya or a gumbo. Make paellea once in a while though. I may try it with a smoke stock next time.
You got any experience with veal stock? A chef friend of mine said that veal stock is the secret for most of the top chef recipes in the country.
If you guys don't make stock and use it, you're wasting a great opportunity to add depth and flavor to sauces, rice, beans, greens and just about anything where you'd add water.