$699 Aussie dollars equals $566 USD. Still pricy compared to US.
Short cooks? Here's what I have in my personal cookbook for 3 hours or less.
Beef: Beef roasts like tri tip, cross rib, bottom round, anything that is steak-like or relatively lean. IT just needs to reach 125-130F so it gets there fairly quickly. Just need to do a reverse sear if you want some bark. Meat loafs are awesome and usually finish to an IT of 165F in 2-3 hours at a 250F chamber temp. Burgers are delicious too.
Chicken: pretty much any way you want to fix it. Crank the chamber temp up to 325F or more. Finish at an IT of 165F.
Nuts: pretty much anything you want to smoke can be done in 30 minutes to an hour at 250F chamber temp. I did 20 lbs of almonds the week before Christmas in 9 hours, 3 lbs at a time.
Pork: loin and tenderloin smoked at 250-275F will be done to an IT of 145F relatively quickly.
Fish: anything fish related, if smoke roasted, will finish in an hour or two at 225F or hotter. Shrimp, salmon, trout, shark, lobster, you name it all smoke up nicely and finish relatively quickly.
Sausage: I love any kind of smoked sausage. They smoke up in about an hour or so and are awesome.
Cookbooks? I don't use a cookbook. I'll use the Internet then convert oven recipes to my smoker. I put the converted recipes in a cookbook software I have so I can call them up or change them at will. As far as I'm concerned my
WSM is just a smoky oven. If an oven recipe says cook it at 350F, all that means to me is that it will take a little longer to get done when I smoke it in the
WSM at 225F, 250F, 275F, etc. All I'm concerned about is getting it through the danger zone in less than 4 hours.
If you want me to post some recipes just ask. A push of a button and they will appear here.