re: I'll be a WSM owner in 24 hours

I started out with pork butt because everyone loves out and it's incredibly forgiving. I like doing brisket, although that took a little bit of practice. If I smoke chickens I crisp the skin on the grill first, in addition to brining. Turkey and chicken don't need to smoke at 225/250, they don't have all the fat of a pork butt or brisket.

Recently I cold smoked some fish and some cheese, random veggies are always good with a fruit wood imo. I just try and be creative. Ribs are fine and all, they just get boring and I don't find that they taste much different than just doing them on the grill. Smoked some oxtail a few weeks ago, people seemed to really like the smoked Mac n cheese I made a few months ago too. I think like most cooking, once you get a handle on the flavor profile of various types of wood, you can really take it wherever you want.