Recent content by frankthetank

My 3rd attempt was a success (it was edible).  The rub/sauce I used tasted great but the skin was quite rubbery.  The inside was delicious and tender and had a nice smokey flavour.  I think I will try bone in/skin on chicken breasts tomorrow.  I plan on brining them, rinsing, applying a dry rub...

Will do, thanks! I'll have to get a log going, that's a great idea. Hey Randy, awesome set up!  I might have to steal your idea of that adjustable vent!  I'm curious to hear how your burn goes this week with the rim.  Why did you decide to go with the rim as opposed to your adjustable vent? ...

Thanks for the warm welcome and words of encouragement fellas! I started a progress thread here: http://www.smokingmeatforums.com/t/246824/beginner-progress-thread Feel free to check it out, I'm sure I'll be needing more help/advice sooner than later! cheers, frank

Hey guys, as I mentioned in my initial thread over in the roll call section, I am a complete beginner when it comes to smoking.  I purchased my first smoker, a Master Chef Vertical Smoker, at Canadian Tire a few days ago for $69.99.  This thing is the Canadian equivalent of the ECB, the "ECMC" I...

Hey folks, I've been lurking here the past few days doing a bunch of reading and figured I'd join in the fun.  This looks to be a great community with knowledgeable and friendly people so I'm happy to be here. I bought my first smoker, a master chef vertical smoker, from Canadian Tire 3 days...