I arrived first thing this morning, forgoing coffee and other necessities in order to fire up the smoker and work with smoked potato flakes. I encountered one small problem, no potato flakes in the kitchen. However, I have plenty of Lays potato Stax. I happily crushed a container of this potato crisp and introduced it to our smoker. 
A brief time in the Cookshack and the apple wood had permeated the chips nicely. The rest was just assembling the dish, crusting scallops with the smoked crumbled crisps and sauteeing in butter. The other accompaniments were what I had planned on yesterday, celery leaves and mozzarella gnocchi. The calamansi lime added a bright acidity to the dish.
I may even just have to serve smoked potato chips or popcorn at the bar, why not the smokers is still on.
