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Why don't you take a run to Canadian Tire. They use to carry small bags of apple wood.

James, Use Guiness beer or Doctor Pepper if your looking for flavour from the can. I use a mix of oak and hickory, there will be no smoke ring. Try basting your bird with vegtable oil before loading the rub(will help to crisp the skin) I never use my WSM for beer can chicken, I use the grill...

James, I have been using Metro/Dominion for years. Just ask the butcher, if they don't have it, they will order and usually have it the next day. I have been able to pickup 20 lbs butts just walking in and asking. Mississauga Cheers

Don't forget to try the "Keg" steak seasoning or St. Huberts's chicken Seasoning. Works wonders! I'm originally from Montreal, and still don't know why Montreal steak spice is so famous. Montreal is know for it's smoked meat and beautiful women!! Not Steak. Cheers

God Bless America!! Cheers

Shawn, I'm the same, I have a couple of butcher's around me, and I just go in and order! Other than that it's off to Dominion! Cheers

Adam,if your looking bring up the heat, you should use hot water, bring down the heat use cold. As per Paul G. when cooking chicken don't use any water. Cheers

Adam, Do you have all the vents at the bottom open? Open the door to let more air in! Did you fill the water pan with cold water? Cheers

Shawn your Smoked Meat, looks fantastic! That's coming from a refugee!!! (ex Montrealer) Cheers

Colin, it's looks to me you did not cook long enough! You could try foiling for the last hour! Cheers

Hey Kevin Is it not Jamaica, that you smoke the state flower?

Bill, I would stick a half full beer can up it's butt rub down with vegetable oil, add your favorite spice. Put on your favorite grill/gasser cook at med heat for 1 1/4 hour and enjoy!! Crispy/tender/moist Cheers

Just like Al says, mix BBq sauce with honey. I do with my ribs, just love it! Cheers

Keri, I love the picture, did you manage to get the goose?? Nothing like fresh smoked Canadian Goose!!! Cheers

Kevin, Thanks for this recipe EH!!!! Makes my mouth water reading about it! My neighbours are from Portugal, I'll have to get them to find the Piris, and have them over for dinner. Cheers

Doug, Thank you, will take yours and Jim's advice! Cheers

Good day EH! I going to try Brisket for the frist time! Do you bring the internal temp to 180, then wrap in foil place back on the smoker to 200??? Just like doing a chuck roast, or do you let it sit until 200 take it off and let it rest for 30 min.? Cheers

Hey Larry, Nice lookin hunk of beef!! How long did you smoke the sausage? I was just in your neck of the woods, if I'd known,I would have brought the Red Wine!!! Cheers

Hey Kent, I did some beef ribs yesterday(Sunday) temp -15c or 5f. No problem, used lump! Cheers

Shawn, That roast looks, out of this world!!! Nothing beats good old Canadian beef, Have you ever tried the "Keg" steak spice? To add little more flavour to your beef Man, I'm addicted to that stuff. You can pick it up at any grocery store!! Cheers