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  1. john suede

    Todays Inside Round Moose Roast

    Today, Im smoking a Moose roast, inside round. I marinaded it in a mixture of fennel, wild saskatoon, wild cranberries and mapple syrup for 2 days. Then I dry rubbed it with garlic, mustard, salt and pepper. I plan to cold smoke it with hickory in my little chief for 4 hours and finish it off in...
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    • john suede
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  5. john suede

    old oven

    anyone ever take an old oven outside, put the chips in a pan on the element and turn the oven on to 200F? Theres an element on the range part of the unit that almost always has a vent hole in it. Would this work? Old ovens seem pretty available.
  6. john suede

    How did you come up with your screen name?

    One day, when I was a lot younger, I was on my way to a party and forgot my wallet. I didnt realize this until I got to the LRT train (subway) and thought "I bet I can get away with it" and hopped on without paying. I got stopped when I was getting off at my stop. I had no pass or ticket. The...
  7. john suede

    What's your occupation?

    Im John Suede and Im a plumbers apprentice. 
  8. john suede

    Hmm, mushroom filler?

    They do seem really tasty! Im wondering about using mushrooms in place of bread fillers inside the sausage tho. Or just as a filler in general. What do you figure?
  9. john suede

    Hmm, mushroom filler?

    Hey folks, new to the site, but really excited to be here. I get the chance to bounce ideas off you folks before trying, or not since I usually chicken out. Have any of you tried adding mushrooms in the mix? Im thinking of a recipe like bangers with the bread subbed out for mushrooms. They...
  10. john suede

    hello from alberta canada

    I don't understand, isn't this thread in the roll call?
  11. john suede

    hello from alberta canada

    Thank you for the greeting from both of you!
  12. john suede

    Herbs in the Wood chips?

    Venture; hey thanks for the reply. As it turns out, you are right. It smelled heavenly but in the end made no detectable difference. Cheap experiment, no harm no foul this time :) Just jerky any way.  I'm inclined to ask, are you originally from Nebraska? My Dad grew up in Omaha and in Norfolk...
  13. john suede

    hello from alberta canada

    hey folks,  Im from Alberta Canada and I use little chief smokers. I mostly smoke venison and moose meat (roasts, steak, medallions and of course jerky) but Ive smoked chicken and fish as well. I like to try different woods, right now my favourite is birch, but Ive tried many. Good to be here!
  14. john suede

    Herbs in the Wood chips?

    Hey all, Im new to the forum, but Ive been smoking meat at home for quite some time. Im small scale however, I just use 2 little chiefs. They get the job done, just have to do several batches. Makes my shop smell awesome so I dont mind.  Just had an idea tonight, tried it and thought it turned...
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