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Just take one that sounds good to you then tweak it to make it your own.

I used the Big Bad Beef Rub on my last brisket and it turned out fantastic. Some good reading on that site ;)

All looks great! Sorry the Stamps didn't pull through....I lived in YYC for 12 years.

Welcome aboard :wsm:

Wat no pics?!?!? ;) Happy to hear things went better this time around.

Another vote for foiling flats around the 150-155 zone once you've achieved the color you desire.

Thanks Ken!

Got it sorted out... http://tvwbb.com/showthread.php?36868-Candied-Salmon&highlight=Candied+Salmon

Or there's always THE BRINER!

Here's what my bag and the only ones i've ever seen in Alberta & BC... I find them to be an okay briquettes, they do burn cooler than BK and maybe a tad less ask. They do not hold up well if you like to reuse from a previous cook.

Canadian bags look like THIS US bags look like THIS

I have a bag of briquettes at home...will check later and report back.

I belveive our Canadian RO is different to that of the RO sold in the USofA.

I also use the inverting method but usually just use a propane torch to get it going, will try a 1/2 cube next time.

That's SO sweet! Nice work.

Just found a thread....:o http://tvwbb.com/showthread.php?36994-Compact-Chimney-Starter

Not sure Dave. If on-line only i'll let you know when I order one to my "US address" and see if you still want one.

Bout time they came out with a smaller chimney.... http://www.amazon.com/exec/obidos/ASIN/B009IH0ICG/thevirtualweberb Excuse this post if someone has already posted this...I searched and didn't find anything.

My OTG is resting on it's handles and no issues supporting the weight.

I have one of these style lights on the inside of the tent my q's are under