I do these often!! Just got half a dozen Huge ones for T-day! The trick for me is to smoke them untill the skins start to leak just a little fluid, and then a lttle longer...Some of the Tater will be starting to carmalize by this point, and they will be very soft.Turn em over if you like at this point for better consisency on the carmaliation. With care, the skins can be peeled of easily,and the tater left whole for presentation. mine are 3 to 4 inches thick this time, i expect 6 to 8 hours to carmalization... 4 to 6 hours for mashable with butter... figure about 2 hours for the skinny ones. Hard to overcook, but I guess you could...Brings out the nutty flavors very well.. Probably as many ways to prep and eat as we have members here! Yams are just as good. Mashed, fried, soups, candied, pies, all fair game...Just plan ahead, this ain't fast food.. Day ahead and a reheat might be in order for some meal plans.....they won't over smoke if left in the skins plain til done. Leave in the skin to store for acouple days if you can stand to wait... Oh, did I mention Squash?