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  1. gsdressler

    Salted Smoked Kippers ( Herring)

    Thank you for all of your help on this. I talked to my local grocer here at IGA(Sobey's) and I can get the smoked herring from them. The only drawback is that I must purchase a ten pound case. That should last for awhile. I best be stocking up on the suds.....going to be allot of thirsty days soon.
  2. gsdressler

    Salted Smoked Kippers ( Herring)

    Those are the real McCoy!!  Yup, exactly what I was referring to. Thanks for the info Dan!!  I just hope I can have them shipped to me here in Canada. Thanks again!! Greg
  3. gsdressler

    Salted Smoked Kippers ( Herring)

    Hi Bear, Yes, these are very good, that's foresure. I am able to get these at all of my local grocers. But, they still aren't what I'm looking for. The ones I'm looking for are a dry, salted, smoked fillet. Thanks for the repy!! Greg
  4. gsdressler

    Salted Smoked Kippers ( Herring)

    Hello everyone. I am looking for some smoked kippers that used to be readily avilable some time ago, but can't seem to find them anyore. They were herring fillets with  many of the bones still intact, and were very very salty. They were sold in small wooden boxes to suppliers, and then...
  5. gsdressler

    Pig Candy

    Yes, I have demerara sugar in the house. That should fill the bill then so I'll use that when I get a chance. Thanks for the feedback Dave. Greg
  6. gsdressler

    Pig Candy

  7. gsdressler

    Pig Candy

    Thanks for the info meateater. I'll have to try this sometime soon.
  8. gsdressler

    Pig Candy

    Do you use actual cured bacon, or uncured bacon for these?  
  9. gsdressler

    2 quick wood questions ????

    You need to find red willow for smoking. This wood works just fine. You will be amazed at the sweet flavour it imparts in meat and fish. You DO NOT want to use Weeping Willow. This is and ornamental tree and totally different from the red willow. I don't know what type of flavour this wood...
  10. gsdressler

    Willow?

    I started using willow and just love it. It adds a sweet flavour to food that is hard to beat. Here in Saskatchewan, it is very abundant and can be found close to low sloughs and swampy type areas. I did some salmon, and it was awesome. It is used by many of the locals who make their own...
  11. gsdressler

    Adding Wodd Chips To Charcoal

    I am wondering how I should be adding my wood chips to the smoker. Do I add them directly to the charcoal, or in a pan, etc.? I have a Char Broil offset smoker, not sure what model it is as I got it from a garage sale. It does differ from most pictured on the SMF site in that the chimney is at...
  12. gsdressler

    First Time Smoking

    Well, I did my first smoke today with the Canadian Bacon, and it turned out quite nice. I did have allot of issues getting the heat regulated and even to hold 200F steady. The heat seemed to fluctuate up and down throughout the whole process. I did end up having to finnish the bacon on the...
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  15. gsdressler

    char-broil side smoker

    Thanks for posting the baffle pics Theory. Very nice job!! Greg
  16. gsdressler

    First Time Smoking

    Thanks for the advice. I did order some thermo's off ebay just last night, so with me being in Canada, it will be awhile before they arrive. My CB will have to e done before they arrive, so I'll have to make due with the thermo in the lid and a meat themo to check the loins during the smoking...
  17. gsdressler

    char-broil side smoker

    I will give this a try and see how this turns out. Thanks for the info. Greg
  18. gsdressler

    First Time Smoking

    Thank you all for your help and responses. This helps me a great deal.I'll have to wait now until the meat has been in the brine the 6 days the recipe calls for and take things from there.  I can see this is a great community to belong to . Thanks again everyone!! Greg
  19. gsdressler

    Thermometers

    If one was to clean the end of the shaft and take your own temperature, would this not work? The normal body temperature for humans being 98.6 degrees. I only say to clean the end beore sticking it under your tongue because although the unit is new, who knows what could be on it. Just a...
  20. gsdressler

    First Time Smoking

    Hi. I actually didn't smoke any thing before in my life. This will all be completely new to me, but from what I have read, it doesn't sound all that complicated.  I guess I am what is known as a total newbie at this.  
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