So I have been having issues with WSM temp control and now on my 4th time cooking on it I was finally able to control temps with a few tweaks. Had air leak problem around the lid that I corrected with aluminum foil and started with less charcoal. The WSM ran about 235º while I smoked the tri-tip to an internal temp of 135º and then was able to bring the WSM up easily to 300º to do the shrimp and garlic toast while the tri-tip rested. ----- The tri-tip was seasoned heavily with Tatonka Dust, the shrimp was seasoned with Mad Hunky Hot Whang and used cherry Mojo Bricks. The meal was delicious! ----- ----- ----- ----- ----- ----- ----- Plate color sure effects presentation! Thanks for looking!