The experiments with smoke continue. Previously I smoked plum tomatoes with great success. Now we're testing tomatillos. After peeling off the husk, I quartered them and smoked them with cherry wood. They were perfect! I used these cooked tomatillos to make a green salsa in my molcajete with salt and garlic. After they were mashed, I added some raw white onion and chopped cilantro. It was a little different but perfectly delicious. Next time I want to try this with hickory or oak wood. I'm still smitten! Toiro site for Donabe cookware.