2 large onions
2 Tablespoons butter
1 slice bacon or pancetta
Coarsely ground black pepper
Fill water pan 1/4 full with liquid. Peel onions. Slice off top and bottom portion of onions so that they stand alone. Slice through the onions 3/4 of the way down and make several cuts so the onion will open like a flower when done, do not slice all the way through. Sprinkle with coarsely ground pepper, garlic salt and one tablespoon of butter for each onion. Add 1/2 slice of bacon or pancetta to each and a splash of Marsala wine. Wrap in heavy-duty aluminum foil, leaving the top of the onion exposed.
Smoke cook for 2 hours or until tender.