After years of smoke and cords of wood, the Amerique has proven to be a remarkable tool. Now I would love to try some new ideas. I have successfully served smoked pork butt over French lentils for a twist on the rolls and coleslaw, but now I want to continue the idea. Anybody got an idea on some other options for side dishes? I don't want to change the world, but I would love to break up the slaw and tatters tradition.