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  1. fivetricks

    Mes draft

    How far open is your exhaust? What do the inlets on your mailbox look like?
  2. fivetricks

    Anyone have a killer fish dip recipe?

    Smoked whitefish is used in the upper peninsula of Michigan. It's a big deal up there.
  3. fivetricks

    Charcoal VS Gas in terms of taste??

  4. fivetricks

    I am grateful to still be working...but...

    Know what you mean. I'm also super grateful to be working right now, but the combination of exposure and reduced pay really makes you wonder whether you're doing the right thing doesn't it?
  5. fivetricks

    Prague's #1 Cure

    I would not suggest a wet brine on fish. If you're curing fish, 1.13g cure per lb of fish in a dry cure is the number. Plus whatever salt/sugar you're choosing to use. Depends on what you're making with the fish
  6. fivetricks

    Amount of cure

    I also come up with 2.5425 grams of cure required. 1.13g per lb meat. 2lb 4oz = 2.25lbs 2.25*1.13 = 2.5425g cure
  7. fivetricks

    Bacon butter smoked chicken -- how much rub?

    Not sure of the recipe you're talking about but it's generally just enough rub to cover whatever it is you're smoking
  8. fivetricks

    How long to cure turkey breasts

    Assume 1/4 of 1 inch of penetration per day by the cure. Measure your breasts. Assign 24 hours for every quarter inch of the thickest breast. Add a day or two for good measure.
  9. fivetricks

    MES TROUBLE

    @tallbm
  10. fivetricks

    Gravity feed 560 cool time?

    Sounds like there is air getting to the coals somewhere. No air = no fire.
  11. fivetricks

    Going to buy first smoker, a couple questions.....

    1. First question you need to ask yourself is how much do I like to tend a fire? I always like to recommend electric smokers to first-timers. That's just my recommendation. That way the temperature takes care of itself and you can just worry about the flavor. 2. No you do not need a reverse...
  12. fivetricks

    Easter

    Oh yeah.. Easter egg hunt is tentatively postponed to 4th of July. We figure that would be something fun and different to do for that holiday. Making lemonade out of lemons.
  13. fivetricks

    What are your ratios: salt:fish weight and time.

    Go ahead and leave it for the 48 hours. Don't confuse brining and curing when it comes to time. If I am brining fish I go with a dry brine and simply leave it overnight and hot smoke until an internal temperature of 140. Note there is no cure in this. If you are wanting to make lox, then you...
  14. fivetricks

    Vertical or offset block smoker

    You can see the tbs running from it in the background. firebox area Chimney outlet Grate A view of the sand filled blocks and my slop mortar job :-)
  15. fivetricks

    Vertical or offset block smoker

    I have an offset one that I use for large party gatherings. I enjoy it very much. I can't speak to a vertical as I don't have one
  16. fivetricks

    Mes 30

    Are you planning on burning chips in the tray or using the amazen pellet tray?
  17. fivetricks

    Friend bringing some ground Elk and Venison

    Bacon grease will not work for what you're looking for.. you need uncooked fat for your purposes. As mentioned a over, you could maybe by some bacon and dice it fine, but you will have to dice it very, very fine to mix it in with ground. I would suggest diving it as fine as possible, freezing it...
  18. fivetricks

    Cuisinart smoker

    Yup. It's called a UDS. Dual 22" racks for give or take 1/4 of the price of an equal wsm. Give it a look! :-)
  19. fivetricks

    Smoking Chuck Flats

    That cut looks awesome. I'd pay full price for it!
  20. fivetricks

    Cellaring your beer stash

    Excellent write-up! Yes, the only ipa's I ever aged were by accident. I've been aging a lot more sours lately. Some tolerate it better than others. Generally the more expensive bomber size sours age better than say, your six pack variety sours. I've got some that are 5-6 years old now. Problem...
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