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Chris is right. It was a pork loin (from a previous Throwdown).

Wow. Amazing. It's already been said, but that is truly some of the best bacon I've ever seen. Wish I could taste it. Outstanding!

Wonderful looking ribs and pictures, Bob. Go Cardinals!

That looks delicious, Bill. Great job.

Nice cook, Bob. Go Cards!

Tim- For competition chicken I start at 250 and ramp the temp up to 325 and I don't change a thing. Still 1/3 open, no issues. I tend to use my Performer for higher temp stuff, but I don't see why anything would change for higher heats on the WSM. I like to keep as many factors as I can...

Great job! Congratulations. Awesome trophies.

With my Stoker the top vent is only open about 1/3 for every cook.

Yes, but I added washers/spacers on the bolts between the smoker wall and lower brackets to push the support tabs closer together. The 14" saucer will then rest on the brackets without using any water pan. I double foil the saucer so there's a little added thickness but not much. You do still...

Tim, I don't have proof but in my experience I'm quite certain the use of an ATC conserves fuel. I have an 18.5" WSM with a Stoker ATC. Prior to the ATC, I could get 12-14 hours with a very full charcoal basket (target temp 225-250) without adding charcoal. With the ATC, I have gone over 24...

Great looking chicken, Jim. I'll have to try that.

No problem, Tim. Glad it worked well for you.

Burgers look great, R. Bet they tasted even better!

That looks delicious.

If your co-workers don't like it then they don't know good BBQ. Looks perfect to me.

Wolgast, that is simply amazing! I'm sure it tasted even better than it looks, and it looks fantastic. Great job.

Looks great as always, Jim. On the warped plank, next time just flip it over and those spuds aren't going anywhere! Just a thought. Sorry about the busted plate.

This looks amazing. Fantastic cook, Mike.

I want that. I want it right now.

That looks really tasty, John. Nicely done.