SmokeytheBare from Ward’s Island in Toronto Harbour. My first post although I have been a member for six years. I have learned an immense amount from Amazing Ribs and am known for my great BBQ delights.
I have a very small yard about 40 X 60 feet so the real estate fo BBQs is limited.
My equipment consists of a Weber Kettle with 1 a SmokeEZ insert ( it is to bad they seem to be out of business. I have a FireBoard Temperature Controller driving a Pit Viper.
I started with a cheap offset smoker but very soon bought a Weber Kettle.
When I read about the SmokeEZ on this site I bought it right away and bee the Smoking Champ of the Island.
I smoke when it gets cold here, I McGivered and insulating sleeve from silvered bubble wrap insulation with strips of strong Velcro to hold it together.
I love hanging the meat to smoke. I hang Pork & Beef ribs, Brisket & Pastrami (Smoked Meat in Canada) and spatchcocked Capons. I like the Weber Rotisserie but it is to small and leaks so I can’t maintain a steady low and slow temp. I have ordered Stove gasket and hope to make it more airtight soon.
During Covid I haven’t been smoking much , because if I set up the BBQ I want to do something big.
My wife is a vegetarian who I love a lot but since she won’t eat my masterpieces I have to freeze what I can’t eat right away .
The hanging rack from the SmokeEZ has held up to 8 racks of pork ribs at once.
I buy my meat at St Lawrence Market In Toronto where there are six butchers . They don’t wrap the meat in plastic and will show you both sides of a cut.
I have a very small yard about 40 X 60 feet so the real estate fo BBQs is limited.
My equipment consists of a Weber Kettle with 1 a SmokeEZ insert ( it is to bad they seem to be out of business. I have a FireBoard Temperature Controller driving a Pit Viper.
I started with a cheap offset smoker but very soon bought a Weber Kettle.
When I read about the SmokeEZ on this site I bought it right away and bee the Smoking Champ of the Island.
I smoke when it gets cold here, I McGivered and insulating sleeve from silvered bubble wrap insulation with strips of strong Velcro to hold it together.
I love hanging the meat to smoke. I hang Pork & Beef ribs, Brisket & Pastrami (Smoked Meat in Canada) and spatchcocked Capons. I like the Weber Rotisserie but it is to small and leaks so I can’t maintain a steady low and slow temp. I have ordered Stove gasket and hope to make it more airtight soon.
During Covid I haven’t been smoking much , because if I set up the BBQ I want to do something big.
My wife is a vegetarian who I love a lot but since she won’t eat my masterpieces I have to freeze what I can’t eat right away .
The hanging rack from the SmokeEZ has held up to 8 racks of pork ribs at once.
I buy my meat at St Lawrence Market In Toronto where there are six butchers . They don’t wrap the meat in plastic and will show you both sides of a cut.
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