Hello all,
My name is Ken and I have been interested in BBQ and smoking for quite some time now. I currently have your everyday propane BBQ, a Weber 22' One-Touch charcoal BBQ and a Weber Smoky Mountain Cooker. For smoking, I currently use my Luhr-Jensen Big Chief that I am not sure I really like because of it's low temperature. I would have much preferred a smoker that would reach a temp of about 225 as opposed to a max temp of 165. I also own a turkey propane deep fryer that I enjoy using from time to time.
I have been experimenting with several things including making jerky. I would like to get into the hard-curing of sausages but am still confused about non-iodized salt. I cannot seem to locate it in Canada and shipping it from the States cost more than the purchase price of the product. I get conflicting info about whether regular Kosher Salt is non-iodized.
I am looking forward to learning all about better BBQ'ing and the smoking/curing of meats from you professional chefs out there and hope to contribute to this forum as well.
Thanks for having me...Ken
My name is Ken and I have been interested in BBQ and smoking for quite some time now. I currently have your everyday propane BBQ, a Weber 22' One-Touch charcoal BBQ and a Weber Smoky Mountain Cooker. For smoking, I currently use my Luhr-Jensen Big Chief that I am not sure I really like because of it's low temperature. I would have much preferred a smoker that would reach a temp of about 225 as opposed to a max temp of 165. I also own a turkey propane deep fryer that I enjoy using from time to time.
I have been experimenting with several things including making jerky. I would like to get into the hard-curing of sausages but am still confused about non-iodized salt. I cannot seem to locate it in Canada and shipping it from the States cost more than the purchase price of the product. I get conflicting info about whether regular Kosher Salt is non-iodized.
I am looking forward to learning all about better BBQ'ing and the smoking/curing of meats from you professional chefs out there and hope to contribute to this forum as well.
Thanks for having me...Ken