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Many thanks to all for your excellent advice and encouraging words. I'm going to hot smoke a salmon as my second effort as soon as I can find a really fresh fillet. What do you say about THIS recipe and how best to adapt it for WSM?

...but I've always wanted to. Today I bought a WSM 18.5, two slabs of babybacks, pecan, hickory and apple wood chunks, and 2 large bags of original Kingsford charcoal. I thought I'd cover the water pan with 2 layers of foil, as some have recommended. I can't decide whether to use water and/or...