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Great color and bark on those ribs, Peter! Those look perfect.

Those look delicious, Geir. That's a pile of wings.

Wow. How ridiculous. I voted for Kaz simply because I thought his wings would be the ones I'd go for first if they were all sitting in front of me. After reading all of the nonsense on the WKC site I wish I could retract my vote for his entry. He doesn't deserve it. I happen to like the way...

I shoulda learned, to do some good que. Just like Geir does, he has awesome pics.

Fantastic looking brisket! We use that Kosmos at comps. Great stuff.

Fantastic cook and pictures, Wolgast. That plated picture is cookbook worthy. Great job.

Sandwich, soup, and salad all look great, John.

The rib roast and salad look great, Bob! What'd you think of Pappy's? Personally, I think it's very good but in my opinion Bogart's is better. If you haven't been there either (Bogart's is in Soulard) do yourself a favor and go sometime. In addition to the usual suspects, they have smoked...

Those ribs look fantastic. Great color, nice pull back from the bone. They look perfect!

I want this for breakfast right now.

Congratulations on a fantastic first smoke. Pulled pork looks great!

That looks like a good hearty meal, Boss. How did the biscuits turn out? Were they on the lighter side or heavy? They look great.

They sure look good to me! Great looking chicken, John.

Sorry, no prep or grill shots. Just a double cheddar smashburger with bacon and caramelized onion layers on an onion bun. I'm sure this took a couple years off of my life but damn it was good. Hope you like it.

Everything looks great! IMO, that's the best way to country style ribs. Super tender after some time in the sauce bath.

Tasty looking burgers. On the menu for this weekend.

Very nice. Great idea.

Thanks for the tip, Joanne.

Michael- It's a 14-inch saucer that sits on the brackets. The water pan is gone. I added a few washers on each of the bottom bolts of the brackets (between the interior smoker wall and bracket) to make the brackets stick out more. That way the foiled saucer sits securely. Before I did that...

Steve knows what's up. I have an 18" WSM with a Stoker ATC and with a very full mounded and packed ring I can get 24 hours at 250 without adding any more charcoal. No water pan, just a foiled clay saucer.