Congratulations to everyone who entered. Meateater, I was blown away by your entry. I may never look at pizza the same anymore. I need to explain my pictures. One or two of them do not have a timestamp on them. Normally I don't use it but my camera, I believe, is dying on me. First, I could not get it to work without the proper batteries, then It kept reseting while I was changing out the batteries. I think I changed them six times before going to Best Buy & picking up the standard 3.7 Volt 1.3AH Li-Ion digital camera battery. Finally, it started working properly. The last picture has the date of 5.26.10 because the picture was taken shortly after midnight. Please enjoy the qview. The meal was great. I started with a regular Flank Steak stuffed with raisins, pine nuts, homemade wheat bread crumbs, parmesean cheese & chopped basil. I don't understand what that line is in the picture. Also, the picture was taken the next day right before smoking, hence the 5.25.10 datestamp. Ground sausage was used for the cannelloni with a variety of seasoning. Sugar, Coriander, nutmeg, black pepper, galic powder & nutmeg were on the menu. They were ground up & added to the sausage. As an after thought on the day of the smoke, I added more seasoning to the outside of the sausage roll. Both the steak & sausage were smoked with hickory at 225° for 5-6 hours. In case you are wondering, yes, it was a little dry. The flavor was good though. I wouldn't smoke it as long next time. I believe my internal temp on the steak was 160° as it was delicious & moist. The sausage roll IT was 165° which was way too long. But look at that smoke ring. I figured the sause will take care of the dryness anyway. I don't know why but I was stressing over trying to make this as perfect as I could, considering my competition. Now the dough for the cannelloni & the sauce. A picture is worth a thousand words. They should speak for themselves. Boiling the Pasta. After adding flour to the garlic butter mix, creating a rue, add milk to create your sauce. To be continued because I don't know if I can upload more than 30 pics in one post.