Fairly new from Toronto

[kripplerk]

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

 

[jrod62]

Welcome to SMF

 

[sound1]

Welcome to the group. Look for pickling salt, sea salt and the like, From another page.."Kosher salt is not iodized. Part of it being kosher is the no additives to the salt"

 

[s2k9k]

Hi Ken! 

 to SMF!!! We're happy you found us!

 

[davidhef88]

Welcome from across the pond in Rochester.


David