I'm kind of hooked on potato peelings myself, going back to a time where things were tough. I like to get a bagfull of peelings with some meat on them. Melt some butter and some Liptons onion soup mix, add garlic powder, pepper, some parmasian sprinkle, a touch of cayan if heat is needed and throw the peelings into a plastic bag and shake em up to coat well. Works great with the screens from Y&P. Into the Bradley for 1 hour cold smoke of hickory. If it looks dry I have leftover juice in the bag. Into the oven to crisp it up. It's a poor man's Hors D'Oeuvres. Also good with bacon salt smoked with mesquite. Are you happy WTS?