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Great looking ribs, Mark. Welcome to the WSM club, it sounds like you were quite pleased with its performance on your Marian voyage.

Phil, great job on the cooks! Was that the WSM 18.5" that you squeezed all that meat on? If so, wow, great real estate (on both the cooker and the deck) management. The food looks terrific and so does the party. I am sure you received many complements for your food and it looked like a good...

Love it, now did you later slather that chicken with the white sauce? See, that Alabama white sauce is something I need to try!

I love the horseradish sauce, but not as much as I love the color of that beef! Sounds like a great time followed by a great meal!

Great cook Sam! Yes, please post more!

Love the tent, that shows preparedness and commitment! Great looking brisket, perfect bark and nice smoke ring!

Great cooks!. Plus it's a three day weekend, so I look at it like SD12 was a three day event.

Jim, you did us proud with that roast cooked to the perfect temperature! Now enjoy the sandwiches that come from that!

Sounds really good!

Fantastic!

I second this! You sure know how to BBQ on the continent! I hope others are watching and learning from you, BBQ world wide!

Paulie, I am like you, I think of this as smokeday weekend. Therefore I am smoking and or grilling all three days. Nice looking pulled pork, BTW! How do you like that mustard sauce?

I love a good crab boil, sans crab. I find it to difficult to get the meat out of crab, but love the flavor. So shrimp boil, that's a different story. Love it!

For pizza the thought is that you want an even temp all the way around so your crust and toppings cook at the same pace. I had a problem with my crust, but recognize that I didn't give my stone enough time to fully heat up. Now, if I still have the same problem with the crust being undercooked...

Looking good! Love the bark!

Nice! Absolutely, need to include it as a part of your collection.

I do cook it directly on the stone, but I start in the pan first. Maybe I should start on the stone.

Man, all these great looking wing posts are making me crave some.

Great looking wings. So was the taste worth the extra effort?

So here is my first attempt at pizza on the WSCG. The setup was I used the lower charcoal grate level with the diffuser plate, and added some kingsford and a bit of that new charbroil lump (interesting product, very homogeneous size, but expensive). I made a white sauce veggie pizza for my...