I suspect the consensus is that there's no really outstanding smoked meat joints in Toronto, if not in Ontario. Yes, there are notable places like Caplansky's, et al, but none can truly hold a candle to the really outstanding Montreal restos, like Schwartz's or (my favourite) Smoke Meat Pete.
So since we can't find anything decent here, has anyone tried making MSM at home? I've made a couple of attempts that've turned out so-so, and I'd like to know if anyone out there has tips or could swap stories.
I'm smoking, obviously, on a Big Green Egg, which I adore.