I'm gearing up for my first smoke. Woohoo! About to go find me a nice butt or shoulder to start around 5-6 AM before work tomorrow. I've got the smoker, my A-MAZE-n, thermometer, and all that good stuff. I'm getting excited, but anyways on to the real question. On top of the Pork I am making cheesy potatoes, jalapeño poppers, and salsa. Technically I'll make the salsa tonight but that's besides the point. If I wanted to get some smoke flavor on my potatoes and jalapeños how would I do that? I've read you don't want to over smoke stuff so I thought I would end up doing the pork for roughly 10-12 hours at 225. So I was thinking 4-6 hours of smoke, but then how would I get some smoke on the potatoes and the poppers? Thanks in advance!