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  1. J

    Pop’s Brine Broken Down for Information.

    Some have mentioned question marks about the mineral content, but there is also the question of whether your Himalayan salt is iodized or non-iodized. I have had both, and had made the assumption my first stuff did not have iodine added - I was mistaken and had to order the non-iodized version...
  2. J

    Backyard cooking area and smoker build.

    thanks for the build pics... much more thorough than many that I have seen. I have a couple of questions about the roofing. Is that a simple Coroplast type of material or something different? Do you have much for snowload in your area.... I didn't see where this was from? Just trying to...
  3. J

    Smokehouse Build #2

    I don't know how to ask without sounding like an impatient voyeur?! It has been like 3 weeks since you got your pallet breaker tool, and as a Canadian I am obliged to say I'm sorry as I ask you if you have any updates on your build? Because what else could you possibly have to do than tease...
  4. J

    Smokehouse Build #2

    Smoker tarp! Shower cap! More popcorn! Safe sex!
  5. J

    Smokehouse Build #2

    So waiting for update pictures.... so far i've only seen a form, and i'm drooling already!
  6. J

    Boy Scout Ingenuity

    I was a cub for awhile as a kid, and enjoyed it, but it didn't "catch". When I got older, I started reconnecting with outdoors stuff that I enjoyed as a kid with my parents(camping, stalking the wild asparagus(a Euell Gibbons sp? book), and then into raising chickens, turkeys, and cows -- then...
  7. J

    Honey, make some fireman chicken this weekend!

    I gotta be that guy that asks... "when you say boat motor, to what are you referring?". I automatically assume blender, but google translate did not help me here!
  8. J

    Hey y'all from London, UK

    Welcome from Beautiful BC! Well, a very smokey BC right now with all the forest fire activity. I see you have the OKJ - I have the highland - and it is a fun smoker to have, but it can be a bit finicky with how it burns/smokes. I don't know if you have had the time (or already aware) to read...
  9. J

    R.I.P. Bearcarver (John)

    I have been away from the forums for a bit due to my own health issues. Bear was one of the contributors that that I read often and took away many ideas related not only to food(meltaways are a annual enjoyment now), but to living life in spite of its many challenges. I am sad to hear of his...
  10. J

    Damn, Life is Really Flinging Feces

    Prayers for you man. It looks like you got a lot of people from this supportive community keeping you in their thoughts! Keep positive.
  11. J

    How do you smoke cheese ?

    Nothing wrong with the advice given, but here is a previous thread that I found useful as well. https://www.smokingmeatforums.com/threads/mr-ts-smoked-cheese-from-go-to-show-w-q-view.123130/
  12. J

    Its been awhile.

    I appreciate the qview too! There is a lot to appreciate there. I have been lax on smoking anything as of late, so it is always a good thing to almost participate in this virtual world. Also, as a newbie, it is always interesting to see how forum threads play out -- what the expectations are...
  13. J

    Keto, the time has come, long over due really.

    And on a further note as I didn't see it in this thread -- the bread replacement that I liked the most was chaffles. We would usually do up about 30 at a time and freeze them in bags of 10. Plus you can change it up and make variations of savoury or sweet. Jason
  14. J

    Keto, the time has come, long over due really.

    Good for you! It doesn't work for everyone, but I am glad you had success. I have been on and off of it a few times, and been successful even when it is lazy keto. The siren call of flour in its many forms (bread, pastry, thickening agent, on and on...), popcorn, and sugar in my coffee --...
  15. J

    Three years without my smoker

    Just checking in to see how your brisket went, or if that isn't until tomorrow? Just make sure to give us an update and some pics of that smokey goodness!
  16. J

    Yes you can finish cooking an undercooked brisket with sous vide.

    Well, that is good information to know. I am looking at trying my first brisket soon, and had been looking at setting up a sous vide cooler system for sausages and the like -- just got interrupted by a minor cardiac event. Seems like it is time to get back to putting it all together. thanks...
  17. J

    what got you interested in making sausage ?

    Like others, I love to cook. It is great to be able to control the flavour profiles yourself and to learn new ways to do things. It's kind of an oxymoron thinking about making sausages and/or smoking as a new skill -- I vaguely remember as a child helping my grandparents make sausage, doing...
  18. J

    Not sure where to post this.

    I'm still waiting for gaskets to arrive and the lid clamps, and then whatever the next mod will be. I've run a few test fires while waiting -- fire management practice after having had a Bradley and now having a Highland. While practicing, I thought I would smoke salt, burning birch in the...
  19. J

    Which Temperature Brand/Model Do You Use?

    Just ordered the IBBQ-4T. I will follow up once it gets here. Good to know about the permissions it requires. Here's to hoping the app works without undue delays, as I have read here many times about people not being able to connect.
  20. J

    Easter Lamb on the spit greek style

    Don't get me wrong! I would still eat it with only the slightest hint of hesitation, and that includes trying eyeballs for the first time. I would just feel bad that my wife had left this social event to recover her delicate sensitivities. It is literally nose to tail cooking with almost...
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