3 lb lean ground beef
1 lb bacon
1 cup SBQ ketchup (or regular ketchup)
1 tblsp SS&P (or just S&P)
1 tblsp soy sauce
1 tsp Worcestershire sauce
1 cup breadcrumbs
3 large eggs
1/2 tsp of your favorite hot sauce 
SBQ dry rub (optional)

Preheat smoker.

In a large mixing bowl, using hands, gently knead together all ingredients except the bacon until just combined.
Line the bottom of a 13x9 inch oval with bacon.

Transfer the mixture to the oval.

Top with ketchup.

Cover with bacon and dry rub (optional).

Smoke for 2 hours at 225.

2 lb tomatoes smoked and stewed or 2 (14.5oz) cans
1 (6oz) can of tomato paste
4 tblsp savory dry rub
1 clove garlic, minced
1 tsp smoked s&p
6 tblsp olive oil
1/3 cup finely diced onion
1/2 cup red wine
Clean tomatoes.

Cut them into sections.

Remove most of the inside of the tomatoes 

and reserve.

Season tomatoes with savory dry rub and smoke at 225 for 1 to 2 hours.

Stew tomatoes. Add smoked tomato slices, reserved tomatoes,smoked s&p and sugar to a sauce pan. Twenty minutes at a light simmer will do but you want to make sure you cook them long enough for their flavors to deepen(I stewed mine for 2 hours).

In a food processor place smoked and stewed tomatoes, tomato paste, savory dry rub and minced garlic. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and red wine. Simmer for 30 minutes, stirring occasionally.

SBQ Smoked Tomato Marinara