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Rookie canadian smoker

verno

Newbie
4
10
Joined Apr 1, 2007
Hi All,
I am new to the whole smoking thing. I live in Oshawa ON. I work as a 911 operator and enjoy hunting fishing and training my bird dog.
I started smoking last year when I bought a Bradley smoker. I have had mixed results. Made some good jerky, decent ribs and great jalapenos. I tried salmon but just made a mess. Way too salty!
I am going to try making my own double barrel wood smoker, but I am having a heck of a time finding anywhere that I can buy barrels that weren't used for chemicals.
I look forward to getting some good advice from this forum and will contribute where I can.
Take care
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
60
Joined Jul 16, 2006
Welcome, welcome! Glad you are here!

Don't be afraid to ask lots of questions. The friendly folks here at SMF will make answer.

Take care, have fun, and do good!

Regards,

Meowey
 

keywesmoke

Smoking Fanatic
OTBS Member
521
10
Joined Feb 24, 2007
hey verno,
I hope smoking stuff can help de-stress your job! I get great info and advice here....you're among friends! My beagles are well trained to hunt..........bacon, shrimp and mom!
 

squeezy

Master of the Pit
OTBS Member
2,113
13
Joined Jul 17, 2005
Welcome fellow Canadian .... I'm from Woodstock, Ontario just down the 401 from you ...
I think you will like the folks here as I do!

Good luck friend ... smoke'em if ya got'em!
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Welcome Verno

Do a search on barrels in Ontario in google or some such search engine.

Have to looked at what Jeff has to offer at the Smoking Meat Store? SOme of the more popular smokers and accessories ...

Don't forget to sign up for Jeffs free eCourse lot of great info there!
 

short one

Smoking Fanatic
OTBS Member
669
10
Joined Feb 9, 2007
Welcome to SMF. Don't be afraid to ask questions, as there's always someone willing to help around here.
 

teacup13

Master of the Pit
OTBS Member
1,391
12
Joined Feb 22, 2007
yup a big welcome to another fellow Cannuck... i am originally from north of both of you.. Sault Ste Marie...

i dry rub my salmon... 2 parts brown sugar - just shy of one part salt...and whatever spices you want to use... in the fridge wrapped up or in a big ziplock for about 12-18 hours... apples/maple wood and into the smoker

http://www.rinenterprises.com/index.htm out of Brampton
 

cheech

Master of the Pit
OTBS Member
2,330
13
Joined Dec 19, 2005
Welcome to the SMF.

To find barrels see if you can find a food manufacture in the area. They will use ingredients like gylcerine and molasses etc for mixing with the food that they are making. You can get barrels from them. The other option is if you can find a supplier to manufactures of instrumentation they use it to dampen pressure gauges. In manufacturing they must use food grade product and they tend to buy it in large barrels. If you can not find anyone let me know and I will check my sources on who locally would be around.
 

tonto1117

Master of the Pit
OTBS Member
1,632
11
Joined Jan 25, 2007
Welcome to the SMF verno, as you can already see ,great folks here so jump right in!!

Enjoy!
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
Welcome, verno!! Glad to have you join us here at SMF!

Enjoy!!
 

gremlin

Meat Mopper
OTBS Member
191
10
Joined May 27, 2006
A big welcome and hello from a another fellow member in Oshawa.
This is a great site . You're gonna enjoy yourself here.
 

dionysus

Meat Mopper
OTBS Member
292
14
Joined Jul 4, 2006
Welcome Verno from another fellow Canadian. I, however am from the other side of the country and as you can imagine, we get ALOT of salmon here on the West Coast. Here is a link to a post I did on a dry cure for salmon. Give it a try, you won't be disappointed.

http://www.smokingmeatforums.com/for...ead.php?t=2143


Once again .... Welcome
 

verno

Newbie
4
10
Joined Apr 1, 2007
After reading that recipe I'm begining to see what I did wrong. The recipe I had called for equal parts salt and brown sugar instead of a 4:1 mix.
Dionysus the recipe I was looking for was actually one that someone had out west, they called it indian candy or salmon candy? Is that similar to the recipe in your link?
 

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