A few days ago I experimented with smoking some gizzards. I really liked the texture but didn't like the way I had seasoned them so I decided to do a do over. I layed bacon strips out in a pan with holes in it. Washed, dried and coated 2.5 lbs. of gizzards with Reds Pork/Beef rub. Layed them on the bacon with an extra layer of bacon on top. Red really likes liver so I picked some up to make her something to snack on. I cut the livers in two... just too large to wrap. I placed a slice of water chestnut below and above the liver and stuck with a toothpick. Loaded everything up in the MES...... set it on 235 with some apple juice in the water pan. Smoked with a combination of wood chips I had bagged up. Mostly apple and cherry. I smoked the livers 2.5 hours and pulled them out... dunked them in sauce and returned them for another 45 minutes. They turned out really good. The only thing I would do different is instead of using the sliced water chestnuts I would take whole ones and cut them in half. The three flavors and textures were really good as you go to chewin on these things. The crisp bacon... the soft liver and then the crunchy from the water chestnut. I pulled the gizzards out at 4 hours. Put them in a foil pan with a foil liner and a foil top. Cut up some sweet onions and layed them on top and wrapped it up. I set the MES on 200 degrees and went to bed. I woke up this morning at 8 and pulled them from the smoke. That meant they were in there for about 12 hours. Now they may cook up fine in less time than that... this just worked for me. If your doing them during the day you may want to check them at different times to see when they actually are done. These at 12 hours are like eating tender steak. There is nothing chewy about them. I was amazed. Eat em like this off the smoker or later when they have been in the fridge warm them up in a hot skillet with a little butter. These things are off the wall..... don't take up any room....... cheap to buy.... and make a great munchy at the BBQ. Of course I had to have a backup plan in case this didn't turn out the way I planned so I stuck in a slab of Baby Backs. Everything all plated up for supper except the gizzards. They aren't done when I'm ready to eat supper. I'll have to have them for breakfast. Just picked everything that isn't meat out of the inlaws garden right before supper. Shweeeeet! I really hope some of you who enjoy gizzards give this a try. I'm just amazed at the wonderful texture these things have. It may be something for you non gizzard fans to give a try to also as they are nothing like any gizzards you have ever eaten before. If any of you try this... let me know what you think. I liked the rub on them much more than the poultry seasoning. Thanks for checkin out my qview!