Kicked off the season with a Salmon out of the WSM, and I had a bunch of Jalapenos that needed to be used up. So I mixed some garlic, cream cheese, cooked shrimp and basil and stuffed them and wrapped them in bacon. Put these on the pit with the salmon. They were a big hit. I did the salmon with a mixture of yogurt, tahini, garlic, lemon juice and soy sauce. Paired this with Mrs Scorches pilaf and a Persian cucumber salad. Fantastic. I am really liking that WSM! Holds temp like a champ and it's so trouble free (so far).