Just for fun I marinated a ribeye steak for a couple of days in a mixture of several BBQ sauces and several sauces used in Asian cooking (my GF is from Indonesia). Today I put it in my Smokette as an experiment. It was taking forever but once it reached the "med rare" as marked on my probe thermometer I took it out to try it. It was still too rare for my tastes but I must say "WOW!!!!". It was absolutely delicious!! It's now back in there with a goal of getting it to "medium" which is 160. It's going to take awhile and hopefully it will retain the moisture.