Hey All,
Nick here from Toronto. Glad to finally find a comprehensive forum on smoking...meat that is...not well...you know.
Current setup is a 40 gal oil drum that I flipped, cut, welded and modified into a side-box smoker (like the Char Grill). Its working really well right now, granted the learning curve for this thing is pretty wide and long. That said, through tons of trial and error, this setup has helped me find that BBQ zen of TBS. By no means am I a master, but every outing, I get closer at being consistently consistent (if that makes sense). Still got a lot of learning to do though.
Using good ol' logs and coal for fuel but I've been limited to mainly local woods like maple, oak, applewood and on occasion cherry wood (Hickory, Mesquite, Peach, Almond, etc are pretty much non existent up here...in log form that is). So any friendly Americans that feel like shipping some of their woods here please do PM me.
Anyhow, glad to meet yall. Look forward to posting.
Nick here from Toronto. Glad to finally find a comprehensive forum on smoking...meat that is...not well...you know.
Current setup is a 40 gal oil drum that I flipped, cut, welded and modified into a side-box smoker (like the Char Grill). Its working really well right now, granted the learning curve for this thing is pretty wide and long. That said, through tons of trial and error, this setup has helped me find that BBQ zen of TBS. By no means am I a master, but every outing, I get closer at being consistently consistent (if that makes sense). Still got a lot of learning to do though.
Using good ol' logs and coal for fuel but I've been limited to mainly local woods like maple, oak, applewood and on occasion cherry wood (Hickory, Mesquite, Peach, Almond, etc are pretty much non existent up here...in log form that is). So any friendly Americans that feel like shipping some of their woods here please do PM me.
Anyhow, glad to meet yall. Look forward to posting.
