It's an interesting suggestion! In the region I live a lot of meaty things are boiled in pots with broth, or stuffed inside folded pasta like "ravioli", "cappelletti", ecc., but I'll work something out!
Welcome to the Pit G from the State of Texas !! You're not our first EU member but certainly may be our first Italian, as far as I know !! Hope you can contribute some of your Italian region recipes adapted to your cookers, would love to see that !!
Welcome to The Pit. Your cooks seem to be mostly pork and chicken. Nothin' wrong with that, but may I suggest smokin' a chuck roast. They cook similar to pork butts, but usually need to go a bit higher in temp to reach probe tender.
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