A couple of recent cooks

I do a lot of reading and just wanted to share some of my recent cooks. For Christmas I got a high-que grate for my large and cooked pizzas tonight for the first time since then. It is amazing how much easier it was for me to maintain higher temps. Here are pictures of the pizza I made for the kids and a sausage, green onion, and garlic one I cooked for my husband and me. Yesterday I smoked a turkey breast for the first time. I put together a rub of salt, pepper, paprika, onion powder, granulated garlic, and chipotle pepper powder. I smoked the breast indirect with apple wood at a dome temperature of around 300 degrees. It was about a 6 lb turkey breast and it took right around 2 hrs until internal temperature was 165. I was going to pull it a little earlier but my Maverick temperature probe stopped climbing when it was around 153 degrees. Finally I went to check the temperature somewhere else and other places read 165 and so I pulled it off the egg. The turkey was fabulous. The last cook I wanted to share was a tri tip I made shortly before Christmas. I cooked it direct at a dome temperature of 300-350 and rubbed it with a mixture of salt, seasoned salt, granulated garlic, and paprika. I also threw in some hickory with the lump. My husband thinks it was the best thing I have cooked yet. It was great the first day and made awesome sandwiches the following day. I also posted a picture of my plate just for comparison of what our meals are typically like with a toddler and preschooler (almost 2 and 4 years old) in the house. It is not as near as fancy as many of the plates I see here. I had planned on doing some nicer sides this meal but ended up chasing kids on their bike and scooter instead of cooking sides. Tomorrow I will hopefully be doing my first cook on my new wok! The recent wok threads have been some good inspiration.