Slice your tofu lengthwise, making two long rectangles. Then flip the block on its side and slice four times to make four thinner rectangles out of the chunk of tofu, about half an inch thick each. Take care not to slice them too thin – they will become jerky on the smoker if you leave them on too long!

Next, place the tofu in a plastic zip-top bag and add about half a bottle of the barbecue sauce, smoothing the bag out to ensure the sauce coats the tofu. Let sit in the refrigerator for at least three hours, up to 24.

Heat your smoker to about 200-250 degrees. Put the rectangles of tofu on the top grate (the one furthest from the coals) and cook for 90 minutes to 2 hours, basting once halfway through.

Take the tofu off, top however you like, and serve!

:)