I wonder if they are hallucinogenic!
I've had a stovetop smoker for a few years and have used it mainly to smoke chicken breasts. They really take on the deep, smoke flavor and are fully cooked in 20 to 25 minutes. I rarely eat chicken anymore, though, and had packed away my smoker until this weekend. I stumbled across a cookbook I'd thought I'd lost, which was written just for the stovetop smoker. It discussed smoking various vegetables, including the tomatoes, so that's why I decided to give it a try. They even suggest smoking portabello mushrooms for sandwiches!
The tomatoes were smoked quickly and did not dry out. I used the cluster type tomatoes and cut them in half, then put them in the smoker cut side up. The flavor was rather mild and just the right depth for my fajitas. I also smoked a red pepper while I was at it. It didn't get soft, so I still sliced it and cooked it with the onions before serving.
The smoker usually costs around $40, depending on where you get it. Amazon carries it. The website for the company is http://www.cameronssmoker.com/smokers.html
and they have a little video that shows how to use it. You can smoke chicken, salmon, ribs, or just about anything. I tried smoking some tilapia once, but didn't like it. I used alder wood chips, which may or may not have been the best choice. I love fish grilled on a charcoal grill, then served with fresh salsa, but didn't get the same flavor with this.