Hi From A New Canadian Member

Discussion in 'Roll Call' started by thehunter, May 22, 2011.

  1.  I have been lurking for a short while and thought I would join.  I have been curing meat since the early 1980's.  About 25 years ago I tired of trying to smoke turkeys and sausage in a charcoal kettle barbeque. I just couldn't get the control I wanted so I built my own smoker.  It gets cold here so I made sure it was well insulated.  I sandwiched 1.5 inches of styrofoam between two layers of plywood and lined it with tin.  I added a hotplate for heat and a castiron pan on the hotplate for smoke.  I liberated an oven thermosthat from an oad electric stove, adjusted the range down to about 80 to 200 degrees, and hooked it between the power and the hotplate.  Voila, a fully controlable smoker.  Unfortunately, due to the good insulation I found i couldn't get adequate smoke generation when thw weather was above freezing.  The hotplate didn't cycle enough to creat much smoke.  Over the years, I then developed a few external smoke generators.  I finally settled on a smalle external tube burning wood chips using and induced airflow from one of my old aquarium air pumps.  Imagine my surprise to find the "Smoke Daddy" product.   My old unit is very similar but not nearly so slick.  Anyway that is about all about me.  We live on a small acreage wooded with oak, maple and elm.  I just run fallen branches through my chipper to use for smoke.  I make smoked turkey, wild goose, venison pastrami, brisket, ham, pork chops, bacon, pork loin, cheese, summer sausage, garlic sausage, salmon, arctic char, tulibee, goldeye, gravlox and lox.
  2. tyotrain

    tyotrain Master of the Pit

    Welcome to SMF its nice to have you.. Have fun and Happy smoking... 

    ps stay away from the elm wood to smoke with...
  3. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the WIKIs.

    Then use the handy dandy search tool for specific interests!!

    Have a great day!!!

      Also take the outstanding free E-Course!

  4. Welcome to SMF my fellow canuck. You'll love it here. The place is filled with knowledgeable & very friendly folks. Where in Canada are you ?
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Hunter. 

    We have a pretty good bunch from up on your side of our Northern Border.

    Glad to hear you're getting use out of your SD type smoker. My Big Kahuna turned out to be nothing but a creosote generator.

    I hope to see some of your Arctic Char & Salmon smokes, among other things.

    Last edited: May 22, 2011
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
  8. Also from Canuckistan!
  9. Native North-American elm smoke is very similar to hickory, only slightly milder.  It is a hardwood with no pitch and works fine. 
  10. It is much better to have the creosote in the smoke generator than stuck on your smoked food, making it bitter.
  11. Unfortunately, this forum seems to be about smoke cooking food (American Barbecue), not smoking food as a preservation process, like my family has done for several generations. 
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    How long do you preserve it for?

    We do Bacon, Canadian Bacon, Dried Beef, Buckboard Bacon, Jerky, Smoked Beef Sticks, and a bunch of other stuff on this forum.

    I believe everything on your list there is also smoked by people on this forum.

    Do we preserve it to the point that you can set it out for months without refrigeration?   No, but if you think all we do here is BBQ, you didn't look around very much.

  13. hardslicer

    hardslicer Smoking Fanatic

    welcome........start looking around, there is alot of great info to be found!  [​IMG]
  14. thunderdome

    thunderdome Master of the Pit

    Welcome to the Forum. Lookin forward to seein some of your smokes, and smokers
  15. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome, I'd sure like to see what ya do in that cold. [​IMG]  Maybe you can give us some tricks on CB. 
    Last edited: Jun 13, 2011

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