Charcoal grill/smoker recommendations?

oh man, gorgeous!
How long for the ribs, and veggies?
Temp?

 

and? Pics pls

End of summer smoke out today.
3lbs St. Louis Ribs, 3 lbs chicken legs, 2lb turkey leg, 1lb hot italian sausage (forgot to buy linguisa, and thought they were brats in the freezer, so why not), 1/2 doz stuffed clams (frozen, pre-packaged, but pretty darned good), and a 1.5lb lake trout caught by our friends yesterday and brined overnight.
Rubbed the ribs with a standard, sweet Memphis spice mix and the poultry with a TX "Cowboy" rub.
Started with the ribs at 11:30, added the turkey leg at 12:30, chicken and sausage at 1:30, clams at 2:30, trout at 3:30. Going to lightly sauce and wrap the ribs in 20 minutes, then everything should be ready at 5PM.
Bit windy and 70F today so laid an old towel over the smoker to keep temps above 200. Trout is on the lower level on the left side where it's around 175.
Sides: greek style green beans, jalapeno/cheese corn pone, slaw.
Desert: strawberry (bisquick) shortcake with fresh whipped cream.
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Those look great! Tons of ribs!
Does the rub have a lot a black pepper?
What's in the pan at the bottom of the smoker?

 

*let us bow down and kneel, in worship, before the PowerPig*

That's pretty much the same that they use in the kitchen of the Weber restaurant!
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Super yummy treats from the Smoke Hollow today.
Ribs were very good, though they were pre-trimmed and I totally forgot to remove the silver skin. Diners didn't mind, they liked the "crunchiness" of it. Meh, I prefer without.
The huge, ultra moist turkey leg and hot italian sausage were the big surprises though. Juicy, snappy, smoky, spicy and fennelly. Oh yeah.
Trout was late to arrive so wasn't finished until after we'd already put away desert, but it looks phenomenal and will be enjoying trout and cream cheese on english muffins for breakfast this week.
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What's "Cowboy Cornbread"? Do tell!

My aunt always called it Corn Pone, her recipe:
1 can of creamed corn
1 can of reg kernels, drained
melted stick butter (little less if using bacon&fat)
8oz sour cream
pack of cornbread mix
S&P, whatever spices beckon
optional extras: bacon, cheese, chives, jalapenos, mushrooms etc
Pour mixture in a heated cast iron skillet (sizzle) and bake at 375-400 for 40 minutes or until set and golden brown on top and crunchy edges.

We usually use our toaster oven, FIL's ancient cast iron pan fits perfectly and the smoker just isn't hot enough to brown the top. Smoke flavor would be awesome though - maybe start it in the smoker, finish under the broiler?

This time my wife made it with salt pork, Mexican cheese mix and jalapenos from our garden.
We always have a couple cans of corn, various cornbread (nothing wrong with Jiffy) and usually sour cream so we can mix up a batch whenever the craving hits. Once you've had corn pone the craving WILL hit quite often.