From the what if category......if you are from NJ as my wife is you love pork roll. It appears to be a version of odds and ends from the slaughter house floor with a s**t load of salt added in. She loves it...and I...well...I tried it. But of course the first thing I thought of was smoking it on the WSM. I got her a six pound roll and it looked just like a huge fatty. Anyone ever try this?