Just got my little WSM last week and broke it in with some Cornish game hens. Let them soak in a brine of salt and brown sugar for 2 hours and used Lysander's poultry rub because I had it in the cupboards. It was a learning experience for sure, couldn't really get the heat higher than 200 but after a little more than 4 hours with some hickory chips, the payoff was divine. These suckers were tasty. Followed up the next day with some spare ribs slathered in barbecue sauce that I forgot to take a picture of but I got the temperature issue mostly figured out. Just picked up a turkey breast to smoke tomorrow so I came back here looking for some guidance. Can't wait!