Hey Adam...looks like I'm a little late. Just thought I'd share my experience from last summer cooking on my new WSM 22. As far as recipe, there are tons, but I've found some yellow mustard and then a coating of rub (either store bought...I found some Weber Kansas City Style BBQ Rub that was good).
The main thing with the new WSM that you'll want to focus on is the temp. I did a 3-2-1 for mine the first time and they came out over cooked. That was mainly because of how inaccurate the dome thermometer reads and how the temps act. That's something you'll get used to.
I guess I'm saying, go simple with recipes at first and focus your effort on learning your WSM and how it acts.
In Chicago, I notice my dome temp will read 30-40 cooler than temp at grate on cooler nights, but then it will inverse once in the sun. It's those quirky things that I'm finding make the difference.
Sorry for the ramble! Haha. Hope that helps a little.
Chris
