Yesterday was WSM Smoke Day V

... and true to form, I felt compelled to pull out the WSM and participate/celebrate. First up, chili (ground beef, no beans) on the bottom rack:



Top that with a 10-lb. beef round tip:



Prep some bacon-wrapped stuffed mushrooms:



Mushrooms and taters added to the smoker:



Almost done:



Stuffed shrooms ready to eat:



Smokey chili (went great over the baked potatoes):



Plate o' beef:



This mornings leftover report: mushrooms long gone, just enough chili left for chili dogs tomorrow, and lots of beef for sandwiches. Considering that the only thing on the menu yesterday that I had done before on the WSM was the potatoes, it all turned out real good.

The stuffing was feta cheese, fresh tomato, onion, and Canadian bacon. Each mushroom was covered with 1/2 slice bacon, and then wrapped around the outside with a full slice. They stayed on the smoker for about 90 minutes; I took them off at about 60 minutes and the bacon wasn't thoroughly cooked on the inside, so back on the smoker they went.