Trying out some smoked salmon as my first cook in my new WSM. Using the brine and general method found here: http://www.smokingmeatforums.com/t/127170/hot-smoking-salmon-throwing-down-the-gauntlet Now I'm waiting for the pellicle to form and then into the smoker with some alder chips. Along with the salmon, I'm smoking a veggie mix of brussel sprouts, red potatoes, green bell pepper and garlic and a cut up block of store-bought mozzerella to make a smoked salmon pizza tomorrow with leftovers. Also, I'm smoking an eggplant for some Baba Ganoush with an almost magic-like simple naan recipe (I'll have to search to see if this is the first naan reference on here). Q-View 2 come.