Hi all,
New smoker here. Been thinking about getting into it for a while and finally bit on a Master Chef ECB from Canadian Tire (start small, then go big).
I actually have my first batch on the smoker right now, it's only chicken legs and thighs, can post picture later.
Here's the smoker I bought to get started with: http://www.canadiantire.ca/en/pdp/masterchef-vertical-smoker-0851013p.html
If all goes well, I'll upgrade later this summer or next spring.
I've already mad a few modifications before starting, like adding a 2nd thermometer to the middle ring and cutting a vent in the ash pan (but I think I need it bigger and with a damper), and mounting the smoker up on cement blocks so that I could add another pan to catch the ash in, plus being tall, I don't have to bend over as far.
-lcamero
New smoker here. Been thinking about getting into it for a while and finally bit on a Master Chef ECB from Canadian Tire (start small, then go big).
I actually have my first batch on the smoker right now, it's only chicken legs and thighs, can post picture later.
Here's the smoker I bought to get started with: http://www.canadiantire.ca/en/pdp/masterchef-vertical-smoker-0851013p.html
If all goes well, I'll upgrade later this summer or next spring.
I've already mad a few modifications before starting, like adding a 2nd thermometer to the middle ring and cutting a vent in the ash pan (but I think I need it bigger and with a damper), and mounting the smoker up on cement blocks so that I could add another pan to catch the ash in, plus being tall, I don't have to bend over as far.
-lcamero
