Heat smoker. Use pecan wood and a little apple juice in the water pan.

Cut up the squash into nice size chunks. Put them into a bowl and mixed them with a little olive oil. Sprinkle Steak Mojo all over them.

Make 2 layers of squash in the smoker. One layer per rack.

Coat the whole garlic with some olive oil and Porcini Truffle Tango. Wrap in a bit of tin foil.

Smoke the squash and garlic at 220 degrees for 3 hours.

Finish in a roasting pan in a 375-degree oven for about 20 minutes.