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That looks great, Tony. Nice sear and very juicy. I have to try that soon.

Thank you for the kind words, everyone! We'll see how it holds up in the Throwdown.

Great looking spares, Jim! I grew up in and now live outside of St. Louis and love all things Missouri except one: Mizzou. Rock Chalk Jayhawk KU!

This is the one I have and it works well: http://www.amazon.com/Kuhn-Rikon-Easy-Squeeze-Garlic-Press/dp/B000XR8B2E/ref=sr_1_1?ie=UTF8&qid=1363531019&sr=8-1&keywords=kuhn+rikon+easy+squeeze+garlic+press Cleans up easy, dishwasher safe, and inexpensive. The only downside is that you can only do...

Thanks for the interesting post, Jeff. I'd love to see pictures of the breakdown into various cuts. In mid-April I'm going down to my buddy's place in Ozark MO where they'll be taking a 70-80 lb. pig from slaughter to plate over a day or two. I'll be sure to take and post plenty of pictures.

Here's my entry. Crab-stuffed bacon-wrapped shrimp with a basil cream sauce, and grilled mussels with chorizo. Started with some 16 count shrimp, made a crab stuffing and wrapped them in homemade bacon. Finished them off with the basil cream sauce, and then did the mussels. The shrimp...

Did this for the current Throwdown but thought I'd also post it here for everyone. Started with some 16 count shrimp, made a crab stuffing and wrapped them in homemade bacon. Finished them off with a basil cream sauce, and then did some grilled mussels with chorizo. The shrimp ingredients...

Excellent looking ribs, Jim.

Looks great, Mike.

Looks great, David. Bark turned out nice.

Thighs and ribs both look great!

Your overshoots might be because of the water. I stopped using the water pan and switched to a foiled 14" clay saucer when I got my Stoker. My theory is that because the water requires so much energy to heat up and won't ever get over 212 degrees (boiling point), the Stoker has to work harder...

As they say, beauty is in the eye of the beholder. Looks great to me. Pretty or not, that looks tasty.

Lose the water. Go with a 14-inch terra cotta planter base, or put sand in the water pan instead. A lot of energy is used trying to heat up all of that water.

The heat shield is the aluminum pan that sits on the legs between the bottom of the smoker (outside the base) and the ground surface.

Great looking trout, Sparky! I just got back from my annual winter trout tournament at Lake Taneycomo in Branson, MO. World class rainbow and brown trout fishing if you haven't heard of it. 28.8-lb. brown state record caught there a couple of years ago. Looks like I'll be smoking some of our...

Looks great, Mike.

Tasty looking plate, Mike. Swap out that Coke with a Schlafly beer and it'd be perfect! (For me at least).

Those look absolutely awesome. Definitely trying that.

Looks delicious. I was wondering what happened to those shrimp, too!