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Rich, as you get more experience and more confidence, you'll start to relax on the temp control a little bit. I started out the same way, feeling like I needed to keep at my desired temp +/- a couple degrees. Now I realize that with most meats, especially with larger cuts like a pork butt...

I've done them both ways. Without foil, the ribs still come out nice and juicy, and the bark stays crispier. With foil, you can't easily check on the doneness of the ribs, and they can tend to get mushy, and the bark soft. I doubt I'll ever foil ribs again!

This is the only place I go for breast photos...

I wouldn't be too concerned about animals bothering the cooker overnight. The barrel and base are hot enough that they won't want to get too close.

I ate 5 and saved another five for another night ;) These were pretty small... those 5 fillets weighed in at about 6 ounces.

I did not catch these myself, they came from the seafood counter at the local grocery store. However, I grew up in Michigan, where as kids we could literally walk from one lake to another. Perch and bluegill caught and cooked the same day was pretty much the norm. I miss those days, but I still...

No smoke, no grilling... My wife is out of town on business, so it's my chance to cook foods she doesn't normally like. Tonight was pan fried lake perch, buttery grits and spinach: Not much more to say than, "nailed it!"

So, I've had my WSM for 3 months now, and tried smoking fish (mostly salmon) a few times. I've used what looks like the standard method of brining the fish with a mixture of kosher salt and brown sugar, with various other seasonings. Articles I've found on the web called for brining the fish...

I've never seen grey or black smoke from my WSM. I've even put salmon on when I started the cooker up, and had really good results. Maybe I'm just lucky!

I love a little char on the bottom of a pizza... those look yummy!

I would guess a fruity wood like apple or cherry would be good... or even pecan.

I wonder if it's the barrel that's out of round?

Great find! I got mine as a b'day gift in May, I've used it half a dozen times (a lot for IL, not much for TX ;) )... I can't imagine using it so little!

I wish I could get my Spirit up to 600 degrees... mine tops out at about 500. The first time I cooked a pizza on the grill, using a stone, I assumed the cook time would be similar to the oven. It's not. That first pizza was incinerated :o I'd never seen a crust black all the way through until...

I go with the slice-in-half method... it just seems simpler to me, especially when filling them with lumpy stuff that's hard to get in the end along with cheese. Last night I filled the halves with chopped brisket, topped with cream cheese, and wrapped with bacon. The results were awesome :)...

Following day update: yup, still worth it! :D

Maybe, but it was totally worth it!

I don't know what to say other than, "Wow!!!"

I like the way you think!!

A pictorial essay of one man's battle with supper while his wife is out of town: In case you missed it: those are smoked brisket and cream cheese stuffed, bacon wrapped, grilled jalapeno poppers. I'm probably going to regret eating 16 of them!