Down Under Conversions

Discussion in 'Roll Call' started by geyser54, Nov 25, 2014.

  1. Thrillseekers, coming from the other side of the world converting lbs to kgs or gallons to litres is relatively simple, iPhone has numerous conversion apps which are very helpful in the kitchen. Where I struggle is converting products that are readily avail in the  northern hemisphere, unheard of here. As an example, what is Kosher Salt? What makes it different to normal salt, more or less iodine?

    I view with envy your posts on types of smokers. I wish I had that sort of range to choose from. I have a gas fired upright cabinet smoker, which, for my needs is very good. Unfortunately, because of our extremely tight quarantine laws, importing the types of wood often mentioned in your posts is both extremely expensive and extremely small. I am looking forward to experimenting with our local products, noting that eucalypts and conifers, do not fit the bill.
  2. moikel

    moikel Master of the Pit OTBS Member

    Welcome fellow Aussie.Dont be to quick on the draw about gumtrees. Ironbark the number 1 choice for wood fired pizza ovens.

    The guy with the big boy size Yoder smoker at Vics Meats uses iron bark. Certainly all those peppermint  style gums are suspect but mallee works to.Conifers are a no go.

    Hell of a lot of knowledge & wisdom on this site shared freely by the members.

    Misty Gully changed their name to something else but they have all the pellets/chips in hickory,pecan, etc
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    So, what exactly is “kosher salt”?

    In truth, the name “kosher salt” is misleading. A better term would be “koshering salt.”

    Blood is not kosher. G‑d commands us in the Torah:1 “You shall not eat any blood, whether that of fowl or of beast, in any of your dwellings.” After a kosher animal is properly slaughtered, all blood must be removed. This is normally accomplished by salting the meat, as salt draws out blood. Table salt is too thin and will dissolve into the meat without drawing out the blood, and salt that is too coarse will roll off. The salt that is “just right” for koshering meat is called “kosher salt.” Some people prefer to use it in certain recipes because of its consistency.
  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  5. [​IMG]   Good afternoonand welcome to the forum, from a sunny and cool day in East Texas. Lots of great people with tons of information on just about  everything 


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