Hadn't used the Weber in a few weeks. So I did my usual Italian meatballs but replaced buttermilk for milk in the panade and then smoked them with hickory. Served it with polenta and salad. Really turned out nice. I was going to do it with rigatoni but I think the polenta is much better. I wasn't really sold on using pasata though, it was too acidic an sort of hid the smoky flabour of the balls. Need something a bit less tomatoey.