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  1. chopper

    First shot at jerky

    You are right on the money. I was battling a bit of a cold wind, and once I got the rig set up to accommodate, I went inside and the wind changed. I intended on 150, but it was definitely sitting at 200 for quite a bit.
  2. chopper

    First shot at jerky

    Alright...I thought it was too good to be true :o) That actually explains a lot as well. Instead of the normal dry glaze I get, it was a toasty bark almost. I'm going to make a mess of jerky this weekend, so I will have to give the lower temp a try. Thanks TW!
  3. chopper

    First shot at jerky

    OK, so I know if there are no pics it never happened, so... Once upon a time, a handsome young prince named Chopper sliced up a moose roast, and a beef roast to make some jerky. He marinaded it overnight in a concoction he assembled from numerous recipes he found on a website he likes to...
  4. chopper

    Best place to buy a "real" GOSM

    I don't know what the American / Canadian coversion is, but I just bought mine at the new Bass Pro Shop here in Alberta, and I save huge money compared to some of the local BBQ stores. I got the smaller version, but I'm quite happy with it.
  5. chopper

    Yahoo! from Calgary, Alberta

    Howdy Neil! Fellow Albertan here (but I hail from the "Champion" end of the province ) You will find loads of information here. They folks here are super friendly, and they have put up with all my goofy questions! Bob
  6. chopper

    looking for a jerky recipie

    I do jerky on my dehydrator, have used maple syrup a number of times and it works great. I tend to go pretty light on the salt when I use syrup though, as I want the sweet to stand out more.
  7. chopper

    Cut the umbilical cord again - w/ COO VIEW

    Congratulations! What kind of rub did you use? And what temp did you keep it at?...you notice I didn't ask how long you kept it in there? All joking aside, Congratulations on your addition to your family!
  8. chopper

    Two Firsts!

    I brined it for about 16 hours. I used a mix of sea salt, garlic, and a whole bunch of other spices we had in the cupboard that I don't remember :) I also mopped every hour with a butter, crushed garlic, paprika and sage mix. Temp was between 250 and 300. I had some issues keeping temp steady...
  9. chopper

    Smoked Scotch Eggs

    ^^^^ Me too
  10. chopper

    Two Firsts!

    Thanks Rivet. I was worried I had missed a step, and was going to look like "That Guy" who cooks the bird with the bag of giblets still in it :) btw, I forgot to add, I had great luck with the stock GOSM smoker box. I ran shredded maple to begin with, then when I needed to reload I went to a...
  11. chopper

    Two Firsts!

    First smoke in my new GOSM, and my first turkey! Not very many pics as I had a bunch of other stuff on the go. In the last pics, you will notice lots and lots of liquid. This came out of the bird after I took it off the rack. Is that normal? It tasted great, but there was a lot of moisture lost...
  12. chopper

    Quick Turkey questions

    "ya gotta smoke!" 100%...and with this weather, I don't need to add as much ice to keep my squeezin's cold :)
  13. chopper

    Quick Turkey questions

    Roger. Thanks brother. Now if only I could get the snow to quit!!!
  14. chopper

    Quick Turkey questions

    Smoking a turkey today in my new GOSM and have two last minute questions: 1 - do I give it a "drying time" before adding smoke? 2 - Where do you all put the therm? Breast / Thigh?
  15. chopper

    Another new GOSM

    That's exactly what I needed FLS. It started fine when I did a test firing last night, but I am going to have to take a look at the flame tonight when I season it. I plan on doing a turkey tomorrow to break it in good and proper! Thanks much!
  16. chopper

    weather pics

    Was this the storm from yesterday Piker? If so, I got it firsthand...had to drive from Medicine Hat to Edmonton in that stuff! Normally about a 5 1/2 hour drive, turned into nearly 9 hours!
  17. chopper

    Another new GOSM

    Yeah...so...woke up this morning to 3" of snow, and -9C...that works out to 15F for all my Southern readers :) Might take a bit of coaxing to get up to temp for a seasoning burn, but I will see how it plays out. Quick question for the GOSM owners: When I got my outfit, the brass burner was not...
  18. chopper

    Another new GOSM

    Just got back from the new Bass Pro Shop in rockey View Alberta, and I brought a new GOSM home with me!!! What a leap from that P.O.S. Char Broil!!! Tomorrow will be my day of seasoning, then I think I'm gonna try a turkey this weekend!
  19. chopper

    What's your occupation?

    I'm a serving member of the Canadian Armed Forces.
  20. chopper

    My First Fatty

    I'm pretty sure that makes us related somehow...you up to lending a long lost Canadian Cousin some $$ Brother???
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