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Car Forum / Jeep / December 2006Winter Salt / Northern thread
Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May 2006. Every single day I give thanks to the Jeep Gods for this ride. Summer, Snow, fall, all the seasons are heightened by this vehicle. Its like a drug. Anyways, I'm obsessed with salt on the roads and even though I hose it down when I come home, the next morning there's residue. I taste my Jeep. I'm so scared it will rust like crazy. The previous owner treated it every year, as did I this fall, but I'm still freaking out. I've had 6 or 8 cars in my life, but I've never cared more..... I think a good coat of wax in the fall helps as well as keeping the vehicle frozen. What I mean by that is the thawing and melting that happens in a heated garage. I think that eats them more than anything. Mike 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00 88 Cherokee 235 BFG AT's Canadian Off Road Trips Photos: Non members can still view! Jan/06 http://www.imagestation.com/album/pictures.html?id=2115147590 (More Off Road album links at bottom of the view page) > Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May > 2006. Every single day I give thanks to the Jeep Gods for this ride. [quoted text clipped - 6 lines] > it every year, as did I this fall, but I'm still freaking out. I've had > 6 or 8 cars in my life, but I've never cared more..... The best you can do, is to oil spray it every year. Wax in the fall, And wash the salt off often. Don't let it build up. Keeping it clean goes a long way. If you leave the carpets in it. I'd make sure to remove it and wash the carpets in the spring. You'd be surprised on the layer of salt the collects under the carpet over a winter. Me, I removed the carpets immediately after buying mine new, never to re install. I also wash the engine compartment every spring using simply green. That being said. The only "real" way to preserve it, is to park it during the winter and buy a winter beater :-) I love winter but also hate the fricken salt! Cheers Frank > Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May > 2006. Every single day I give thanks to the Jeep Gods for this ride. [quoted text clipped - 6 lines] > it every year, as did I this fall, but I'm still freaking out. I've had > 6 or 8 cars in my life, but I've never cared more..... Thanks guys. I've waxed it twice since May. (3 months ago and last Sunday). But yeah the heated garage would subject it to extra corrosion. I'll take the carpets out in the spring. Its really in good shape. http://i127.photobucket.com/albums/p126/Thoth1126/File00705.jpg?t=1165346866 Just keep what your doing, my '00 TJ has no rust whatsoever on the body, although the underbody has some surface rust. > Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May > 2006. Every single day I give thanks to the Jeep Gods for this ride. [quoted text clipped - 6 lines] > it every year, as did I this fall, but I'm still freaking out. I've had > 6 or 8 cars in my life, but I've never cared more..... Cut underbody, replace with undercarriage. I am in Detroit area, BTW. > Just keep what your doing, my '00 TJ has no rust whatsoever on the body, > although the underbody has some surface rust. [quoted text clipped - 9 lines] >> it every year, as did I this fall, but I'm still freaking out. I've had >> 6 or 8 cars in my life, but I've never cared more..... Mike is right about the wax. Any vehicle I ever really cared about got a thick coat of good quality paste wax in the fall. Buff it lightly in the fall and buff it to a nice finish in the spring. Be sure to wax all the paint including inside the doors and under the hood. He is also right about the heated garage, your Jeep's worst enemy. When I lived in Montreal, I parked outdoors at work instead of underground. It made a big difference because they use a lot of salt in that city every winter. I swear by Krown rustproofing. If you get it Krown treated, you can remove the excess oil from the paint using diluted Sunlight dish soap. You can also buy Krown spray bombs at Home hardware, but if you get it done at the Krown shop, give them a few bucks and they will give you a couple of spray cans. I also agree with FrankW. You would be wise to remove the carpets in the winter. Otherwise, you can use the trough floormats but be sure to empty them with a sponge as they fill up (leave the sponge in the trough). When I get into a vehicle with lots of slush on my boots, I always hang my feet out the door and bang my feet together before putting them on the mat. Merrill > Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May > 2006. Every single day I give thanks to the Jeep Gods for this ride. [quoted text clipped - 6 lines] > it every year, as did I this fall, but I'm still freaking out. I've had > 6 or 8 cars in my life, but I've never cared more..... ... > I also agree with FrankW. You would be wise to remove the carpets in > the winter. Otherwise, you can use the trough floormats but be sure to > empty them with a sponge as they fill up (leave the sponge in the > trough). When I get into a vehicle with lots of slush on my boots, I > always hang my feet out the door and bang my feet together before > putting them on the mat. Do you have any way of convincing women that this is necessary? Earle > ... > [quoted text clipped - 8 lines] > > Earle Just tell 'em it's a new dance step. tw  Signature_____________________________________________________________________ 2003 TJ Rubicon * 2001 XJ Sport * 1971 Bill Stroppe Baja Bronco "There is a very fine line between 'hobby' and 'mental illness'." Pronunciation: 'jEp Function: noun Date: 1940 Etymology: from g. p. (G= 'Government' P= '80 inch wheelbase') A small general-purpose motor vehicle with 80" wheelbase, 1/4-ton capacity and four-wheel drive used by the U.S. army in World War II. _____________________________________________________________________ > ... >> I also agree with FrankW. You would be wise to remove the carpets in [quoted text clipped - 7 lines] > > Earle LOL! Promise to put the toilet seat down if they knock the slush off their boots. :-) SignatureFRH Tell the Mrs.that it will protect the finish on her shoes. > ... >> I also agree with FrankW. You would be wise to remove the carpets in [quoted text clipped - 7 lines] > > Earle Wait till she gets her feet halfway in, and then ask "Is that a mouse?"... Clint > ... >> I also agree with FrankW. You would be wise to remove the carpets in [quoted text clipped - 7 lines] > > Earle THAT'S freakin' funny. SignaturePete '84 CJ-7 with a bunch of engine mods. Looks pretty stock from the outside. '04 Audi S4, bone stock. > Wait till she gets her feet halfway in, and then ask "Is that a mouse?"... > [quoted text clipped - 11 lines] >> >> Earle We digress! No Earle, I gave up long ago. Women just don't seem to get it when it comes to vehicle maintainance. However, there are exceptions. I was not impressed with rust check, but I am prepared to give it another try. Merrill > ... > > I also agree with FrankW. You would be wise to remove the carpets in [quoted text clipped - 7 lines] > > Earle Move west where thanks to the Salmon we dont use salt! joking! -jenn >>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May >>2006. Every single day I give thanks to the Jeep Gods for this ride. [quoted text clipped - 6 lines] >>it every year, as did I this fall, but I'm still freaking out. I've had >>6 or 8 cars in my life, but I've never cared more..... Whaddya use, then? Teriyaki sauce? Clint > Move west where thanks to the Salmon we dont use salt! > [quoted text clipped - 11 lines] >>>it every year, as did I this fall, but I'm still freaking out. I've had >>>6 or 8 cars in my life, but I've never cared more..... Hehehe This thread went 0 to funny in 4.6 posts.. I never thought of "leaving the wax" on there in the fall - Smart idea. next time I wash it I'll put a good coat of wax (even inside the doors thanks!) and lightly buff but not fully. And any passenger better make good use of my ugly runner boards for their footwear ;) or BBQ! -jenn >>Whaddya use, then? Teriyaki sauce? >> [quoted text clipped - 15 lines] >>>>>it every year, as did I this fall, but I'm still freaking out. I've had >>>>>6 or 8 cars in my life, but I've never cared more..... Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil and lemon juice with dill then put it on a cedar plank and BBQ'ed it with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping it. Ohh was it good.... Mike 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00 88 Cherokee 235 BFG AT's Canadian Off Road Trips Photos: Non members can still view! Jan/06 http://www.imagestation.com/album/pictures.html?id=2115147590 (More Off Road album links at bottom of the view page) > or BBQ! > [quoted text clipped - 19 lines] > >>>>>it every year, as did I this fall, but I'm still freaking out. I've had > >>>>>6 or 8 cars in my life, but I've never cared more..... YUM! Only thing that would make that better would be fresh Copper River Salmon. -jenn >>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil >>and lemon juice with dill then put it on a cedar plank and BBQ'ed it [quoted text clipped - 33 lines] >>> >>>>>it every year, as did I this fall, but I'm still freaking out. I've had >>> >>>>>6 or 8 cars in my life, but I've never cared more..... I like the salmon from both coasts. They are different, yet the same... Fresh wild is so much sweeter than frozen or farm salmon though we eat then too. We get farm salmon frozen in a bag for less than $3.00 each usually. Enough for 3 people. Cedar planking even a farm salmon tastes wicked. Mike > YUM! Only thing that would make that better would be fresh Copper River Salmon. > [quoted text clipped - 37 lines] > >>> >>>>>it every year, as did I this fall, but I'm still freaking out. I've had > >>> >>>>>6 or 8 cars in my life, but I've never cared more..... Mike, now that we've gone really OT can you advise me on the cedar planking. My GF loves salmon and I like it too. I have heard that cedar slabs on the BBQ makes salmon really great. I can get western cedar at the local furniture factory or eastern cedar in my back yard (chainsaw required). Merrill > I like the salmon from both coasts. They are different, yet the > same... Fresh wild is so much sweeter than frozen or farm salmon though [quoted text clipped - 45 lines] > > >>> >>>>>it every year, as did I this fall, but I'm still freaking out. I've had > > >>> >>>>>6 or 8 cars in my life, but I've never cared more..... I can not comment on Mike's home-cooking skills but on the trail he is the man! http://s112.photobucket.com/albums/n171/Billy_Ray_2006/Camp%20Cooking/? > Mike, now that we've gone really OT can you advise me on the cedar > planking. [quoted text clipped - 67 lines] >> > >>> >>>>>I've had >> > >>> >>>>>6 or 8 cars in my life, but I've never cared more..... I have been known to take salmon and even smoked eel for 'unagi' or sushi eel on Jeep runs. I usually wrap the salmon in foil for open fire coal cooking. I like a bit of lemon and dill in it when cooking, but sometimes stuff them with cooked rice and mushrooms or something like 'Uncle Ben's' wild rice mix. I believe in eating well when out camping. My wife and son agree. The local grocery stores actually sell red cedar planks in the fish departments. It's an original Native Canadian recipe I believe, Western North American anyway.. The planks are a basic 1"x8" chunk of cedar cut a foot long. Finished they measure 7.5" x 3/4" x 12". A nice cedar shake would work, but would only likely last a couple BBQ's before it burned through. The plank I am using now has about 6 BBQ's on it. It still has one or two left I think. The smoke from the smoldering cedar makes the flavor. It will be bland if the fire is too cold to start the burn. You soak the plank for a few hours by weighing it down in a full sink of water, then you shake it off and oil it. Add the salmon and put it on the BBQ at a temperature that is going to start the plank charring. Close it up and cook for about 20-30 minutes per fish inch thickness. I start checking for flakiness at 20 minutes and go from there. I like to oil the salmon and marinate it in oil, lemon, black pepper, dill and a bit of garlic usually. I think the oil seals the juices in. I have a couple mackerel sitting in the freezer I want to plank next BBQ. The sauce I made the other day was a type of tartar sauce. 1 cup mayo. I used half mayo and half miracle whip just because I had them both. 1 teaspoon dried mustard. 1 hard-boiled egg, diced fine. 1 garlic clove, crushed and diced fine. 1 scant tablespoon dried dill weed or more of fresh chopped if I can get. 1 tablespoon diced capers. 1 teaspoon whole capers. pinch of black pepper, fresh cracked or milled is best. a splash of lemon juice, about a tablespoon or less depending on your taste. Mix and chill for a while to let the flavors mix. I make another variation using more lemon, 2 tablespoons, garlic and sweet green relish instead of capers and dill. It is a winner around here too. I don't always even use the garlic, just make the sweet and sour one. Mike > Mike, now that we've gone really OT can you advise me on the cedar > planking. [quoted text clipped - 54 lines] > > > >>> >>>>>it every year, as did I this fall, but I'm still freaking out. I've had > > > >>> >>>>>6 or 8 cars in my life, but I've never cared more..... Thanks Mike I'll try to get some cedar planks today or early this week. I have lots of garlic from the garden, also lots of dried hot peppers from the garden so maybe I can get creative. Merrill > I have been known to take salmon and even smoked eel for 'unagi' or > sushi eel on Jeep runs. I usually wrap the salmon in foil for open fire [quoted text clipped - 116 lines] > > > > >>> >>>>>it every year, as did I this fall, but I'm still freaking out. I've had > > > > >>> >>>>>6 or 8 cars in my life, but I've never cared more..... You sure got that right! -jenn >>I like the salmon from both coasts. They are different, yet the >>same... Fresh wild is so much sweeter than frozen or farm salmon though [quoted text clipped - 45 lines] >>> >>> >>>>>it every year, as did I this fall, but I'm still freaking out. I've had >>> >>> >>>>>6 or 8 cars in my life, but I've never cared more..... Care to exapnd that recipe a bit? We grill salmon all the time, always looking for good toppings. Lately I've been using a Habernao and roasted red pepper jam for mine, soy, concentrated OJ, and sherry (1/3 each)with tarragon for my wife's. > Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil > and lemon juice with dill then put it on a cedar plank and BBQ'ed it [quoted text clipped - 31 lines] >>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had >>>>>>>6 or 8 cars in my life, but I've never cared more..... That one sounds good, I have posted the recipe in another post on the plank to answer both in one. Mike > Care to exapnd that recipe a bit? We grill salmon all the time, always > looking for good toppings. Lately I've been using a Habernao and roasted [quoted text clipped - 36 lines] > >>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had > >>>>>>>6 or 8 cars in my life, but I've never cared more..... If you have a smoker, smoke the habaneros first. Works great on beef or pork but also adds just a bit of flavor to salmon, particularly if you like to blacken the salmon slightly in wagnerware before you cook it. I'm getting fond of Thai chili pepper, a dash of balsamic mixed with kaffir juice, soak the salmon slightly then blacken both sides in an old wagner skillet, then either grill or bake the salmon. The kaffir juice also works well as a replacement for lemon or lime juice when eating the salmon. Any of you folks still see the old dried out variety of kippered smoked salmon? Used to find it in the local grocery stores around Kalispell Mt all the time, but nobody here in the SF Bay area seems to carry anything but the gooey wet smoked salmon any more except FishMarket and even theirs is pretty moist. The old dried stuff was pretty dry, no liquid content to speak of, about half way on the way to becoming jerky. May have been regional I guess. Mike Romain proclaimed: > That one sounds good, I have posted the recipe in another post on the > plank to answer both in one. [quoted text clipped - 41 lines] >>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had >>>>>>>>>6 or 8 cars in my life, but I've never cared more..... I just saw some of that kippered salmon. I was at a local Russian deli getting some sauerkraut and noticed some strips of it. It looked dry and chewy for sure. They had salmon bellies done that way too. They have about every 'european' smoked fish known there. We used to get it often out west. Mike > If you have a smoker, smoke the habaneros first. Works great on beef > or pork but also adds just a bit of flavor to salmon, particularly if [quoted text clipped - 61 lines] > >>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had > >>>>>>>>>6 or 8 cars in my life, but I've never cared more..... Heh, my kid just said the oriental store across the street sells Salmon Jerky too. Mike > I just saw some of that kippered salmon. I was at a local Russian deli > getting some sauerkraut and noticed some strips of it. It looked dry [quoted text clipped - 70 lines] > > >>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had > > >>>>>>>>>6 or 8 cars in my life, but I've never cared more..... Having bailed from the Wets Island 20 years ago and seeing what the Montreal area does to vehicles. Get your can undercoated with rust check, not krown.. Ive seen 25 year old vehicles protected with rust check, but can't remember seeing any vehicles older then 12 years done with Krown. I second what Mike said about keeping it out of a heated garage, My parents had a heated garage in Montreal and both vehicles that they kept in it rusted out before they were 5 years old. Snow What about unheated attached garages in the basement? > Having bailed from the Wets Island 20 years ago and seeing what the > Montreal area does to vehicles. [quoted text clipped - 8 lines] > > Snow Has to depend on the temperature, more than anything. How much heat escapes from the house, how far down is the basement, and how deep do they bury pipes in your neck of the woods? They bury them nine feet deep in Silverton, but my unheated basement stays about fifty-five year 'round. I would put a dog dish full of water in the garage, and see if it freezes solid and stays that way. If it doesn't, these folks are saying don't keep a car in there. Earle > What about unheated attached garages in the basement? > [quoted text clipped - 10 lines] > > > > Snow Oh ask Bill to post the pics of what salt and untreated floors turn into... and this was an Ontario XJ. we use a slight bit less salt then Quebec. Snow.. Actually Quebec uses a lot less salt than Ontario. This is why they want to make studded tires mandatory in Quebec. FYI :-) I have a cottage near Manawaki and most all secondary roads are sanded Cheers Frank > Oh ask Bill to post the pics of what salt and untreated floors turn > into... and this was an Ontario XJ. we use a slight bit less salt > then Quebec. > > Snow.. The worst man. My indoor garage protects the Jeep from Theft, and I wake up and get in and its warm. I'll rust check it next fall, and all winter I'll wash it down every time I go out. Get rid of that salt. > Oh ask Bill to post the pics of what salt and untreated floors turn > into... and this was an Ontario XJ. we use a slight bit less salt > then Quebec. > > Snow.. One more thing. You only need to use your block heater for an hour or two in the morning. If you leave it plugged in all night with salt on the hood, it will rust out everything in front of the firewall. Merrill > The worst man. My indoor garage protects the Jeep from Theft, and I > wake up and get in and its warm. I'll rust check it next fall, and all [quoted text clipped - 5 lines] > > > > Snow.. |
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