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Smoking in Canada

Discussion in 'Roll Call' started by harperlc, Nov 21, 2013.

  1. Hi all, my name is Chris and I am from Mallorytown Ontario Canada along the St.Lawrence River. I spend as much time as possible fishing for largemouth and smallmouth bass. I started smoking meat just after trying my hand at jerky in the oven with High Mountain. My wife wasn't too keen on me using "her" new oven so she got me an electric smoker as an Xmas gift. I use it in the garage where I can add the smoke the previous jerky was missing. Now I make my own seasoning and have a different cure. I have also acquired an ECB (which I modified) and a Charbroil offset. These have replaced my old propane BBQ with wood and charcoal (totally worth it!) That Lil ECB has turned out some great food and now I plan to do the mods to my offset to get a truly consistent heat profile in the smoke chamber. I look forward to some great conversation and even greater vittles! Nice to meet y'all!
  2. Hello Chris and welcome to the fun.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

  3. Chris[​IMG]

    Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

  4. [​IMG][​IMG]  Now we need to see your pictures. we love pictures!
  5. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Welcome to the group Chris! You'll find that this is a great place to share ideas on smoking, grilling, etc. There are plenty of folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

  6. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Welcome from a fellow Canadian, Chris.

    This is a great forum with many kind members and lots of good information. I only started smoking last year and have had so much help from the forum.

    I think you will like it here.

  7. Thanks everyone for the warm welcome. Not much to post as of yet but I will be glad to share anything I come across. It's going to be more labor intensive as the weather has been dipping below freezing lately so temps can be more of a struggle but possible. Just hope the neighbors don't call the fire dept when they see the smoke rolling from my garage. Had some delicious chicken last night with a hybrid cross between Alabama white sauce and Carolina style sauce. And a 3 lb batch of beef jerky turned out delicious. My QA Technician Jack (2 yo lab) always is eager to help trim, monitor and sample any smoking I do. I will have to upload some pics soon.
  8. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........