G'Day All Scott is the name
HighHopes is the handle I selected as it seemed as applicable here as it does as the name of our hunt camp.
Born, Raised and Residing in the upper Ottawa Valley.
In between time I have lived in various locations throughout the US and Canada.
With a degree in Chemical Engineering and practicing Project Manager in the Industrial Automation space I seem to fit in with many of the other geeks I have read about here already.
In my childhood years our family summer vacations were spent on the shore of a lake cooking primarily over an open fire. Fall hunting is a family heritage that continues to this day. In my days as a Project Engineer I traveled to many obscure parts of the world where I actively and enthusiastically sought out the true local cuisine and flavour. My years in Alberta provided me the opportunity to enjoy some of the worlds best hunting opportunities as well as introduced me to a good friend who is a butcher. I can say my culinary and BBQ skills really started to develop with this friendship but I was spoiled by having access to his professional equipment.
Now that I have moved back to Upper Canada I've needed to stand on my own two feet so to speak.
I butcher my own game (and that of many others). I make my own sausage, primarily venison / pork mix.
It was really in a desire to produce smoke sausage that I purchased an electric vertical smoker from the clearance bin last year (hard to believe it was only a year ago). After having a true 'smokehouse' on the drawing board for years I decided $100 was easier than a building project and would get me 'into the game'.
In the past year I have smoked about;
100lbs of sausage
50lbs of summer sausage.
A score of chickens
A dozen turkeys
And wore out the little electric smoker. I can't complain I think I got my $100 out of it.
Then I saw an offset smoker in the same clearance bin, turns out it was the same weekend that my electric finally melted down.
Smoking on Charcoal an apple wood was such a step up. But in short order I came to realize (before reading it here) that the bargain offsets were 'fun to play with' but were an unreliable method of cooking. Or at least cooking the same thing twice.
With the impending Canadian winter and the seeming reluctance of my family to any longer eat anything cooked by electricity, I have recently purchased a Broil King Keg (on seasonal clearance, see a pattern here?).
Well I guess this forum is for an introduction and not a life history so I'll close here.
Looking forward to sharing (mostly learning) from all of you.
Keep your stick on the ice.
Scott
HighHopes is the handle I selected as it seemed as applicable here as it does as the name of our hunt camp.
Born, Raised and Residing in the upper Ottawa Valley.
In between time I have lived in various locations throughout the US and Canada.
With a degree in Chemical Engineering and practicing Project Manager in the Industrial Automation space I seem to fit in with many of the other geeks I have read about here already.
In my childhood years our family summer vacations were spent on the shore of a lake cooking primarily over an open fire. Fall hunting is a family heritage that continues to this day. In my days as a Project Engineer I traveled to many obscure parts of the world where I actively and enthusiastically sought out the true local cuisine and flavour. My years in Alberta provided me the opportunity to enjoy some of the worlds best hunting opportunities as well as introduced me to a good friend who is a butcher. I can say my culinary and BBQ skills really started to develop with this friendship but I was spoiled by having access to his professional equipment.
Now that I have moved back to Upper Canada I've needed to stand on my own two feet so to speak.
I butcher my own game (and that of many others). I make my own sausage, primarily venison / pork mix.
It was really in a desire to produce smoke sausage that I purchased an electric vertical smoker from the clearance bin last year (hard to believe it was only a year ago). After having a true 'smokehouse' on the drawing board for years I decided $100 was easier than a building project and would get me 'into the game'.
In the past year I have smoked about;
100lbs of sausage
50lbs of summer sausage.
A score of chickens
A dozen turkeys
And wore out the little electric smoker. I can't complain I think I got my $100 out of it.
Then I saw an offset smoker in the same clearance bin, turns out it was the same weekend that my electric finally melted down.
Smoking on Charcoal an apple wood was such a step up. But in short order I came to realize (before reading it here) that the bargain offsets were 'fun to play with' but were an unreliable method of cooking. Or at least cooking the same thing twice.
With the impending Canadian winter and the seeming reluctance of my family to any longer eat anything cooked by electricity, I have recently purchased a Broil King Keg (on seasonal clearance, see a pattern here?).
Well I guess this forum is for an introduction and not a life history so I'll close here.
Looking forward to sharing (mostly learning) from all of you.
Keep your stick on the ice.
Scott
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