Both actually. First I char each side on a hot, but dry, skillet. Makes your kitchen smell amazing. Then I pile them all up into a metal strainer and put them into the smoker for 1.5 hours at around 200-250 degrees. From there I pour the whole thing into a blender and add water, salt, sugar, lemon/lime juice, and cilantro and blend it all together. Everything seems to hold up well and comes out of the smoker in pretty much the same shape as when I put it in.

I stole the recipe from Eduardo Garcia on a Meat Eater episode and I really like it. If you're interested, I'll look up the exact episode so you can check it out (they smoke a bunch of game/fish meat as well). Meat Eater is on Netflix. It is Steven Rinella's hunting show and each season he has one or two episodes completely dedicated to cooking or prepping game meat.