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  1. fivetricks

    Complete virgin to curing meat, in this case it is going to be belly bacon.............NEED help with a dry cure recipe PLEASE!!!

    Good posts above :-) One will make a more commercial style bacon and the other will result in a more "country" style bacon
  2. fivetricks

    3.3ib Whole chicken ideas?.

    I generally reserve 3 hours for whole chickens, spatchcocked, at 250 in my pit smoker. 2 hours or less at 325-350 in my UDS
  3. fivetricks

    How long to cook separated brisket

    Depends on the residual thickness of the flat really.
  4. fivetricks

    Hello! Can you tell me what i did wrong?

    Not sure what topside equates to here in the US. Unless it's already a VERY tender cut of the animal, especially considering how thick yours was, 200c is quite high to be cooking at.. There's a whole bunch of information you can find about temperature equalization, thermal mass, etc...
  5. fivetricks

    How to turn this brick BBQ into a smoker

    Essentially you would need a cover running along the "mantle" area to cover that part up and another one on the face wall to cover that upper exposed area. Down below on the inlet you could use something like a cinder block or something similar to act as an adjustable damper. Presto bango. One...
  6. fivetricks

    Old meat grinder ID

    Hmm. I've been doing about 10 minutes of research at a time here and there when I have time at work, and I'm really struggling to find anything.
  7. fivetricks

    Old meat grinder ID

    Is there a patent number anywhere on the unit?
  8. fivetricks

    Wifi Pit controller suggestions for Vision Kamado Grill?

    Well thank you for that extremely detailed and insightful right up. I genuinely appreciate it!!!
  9. fivetricks

    Timer options for Masterbuilt Analog electric

    Amazen pellet products. With these, you can smoke as low as the ambient temperature outside your smoker
  10. fivetricks

    What's the deal with Pecan wood?

    This isn't mine, but it's the picture i copied from :-)
  11. fivetricks

    What's the deal with Pecan wood?

    Remove some of the guts in the mes and just use the chunks. It's what I do.
  12. fivetricks

    Meat

    Go to the search forum feature and search recent threads made by @pops6927 All of this recent stuff is based on having to be on an ultra low sodium diet. His topics cover a very wide area and you will be sure to find what you're looking for!
  13. fivetricks

    My First Smoke

    Butt, pork. Very forgiving and it will scratch that itch of doing an overnight or all day smoke if you insist :-) That's a very nice smoker btw. Have you tested it without any meat in it yet? That would be my first suggestion. Figure out how it runs, how it manages temps, how much fuel to use...
  14. fivetricks

    wood/charcoal smoker in danville, milton, bloomsburg area of Pennsylvania

    You could let your imagination run wild :-) That's the beauty of these kind of rigs. The materials are cheap. So if you end up making a design you don't like, you just toss the barrels and start over. All the parts that you've used will come right off the old barrels and go onto your new ones!
  15. fivetricks

    Wifi Pit controller suggestions for Vision Kamado Grill?

    If you don't mind, I'd like to hear a bit about the problems you've had with heater meter. I've been considering one and would love to know the pitfalls
  16. fivetricks

    wood/charcoal smoker in danville, milton, bloomsburg area of Pennsylvania

    Here's a different way to use two barrels. I love this smoker. https://www.smokingmeatforums.com/threads/drum-smoker-build.281340/#post-1900173 Welding two barrels together vertically would make for a nightmare trying to get food in and out of.
  17. fivetricks

    Roasted peanuts

    I would actually go with the salted ones myself. Or even figure out how to get a bit of sweet on them. That way you have a flavor to contrast the smoke flavor on the shells. Also, like cheese, I'm guessing you would want an off gassing period after smoking them to take some of the harshness away
  18. fivetricks

    Rib binder

    There's a school of thought that says oil based binders should not be used because they block the meat from the absorption of the rubs.
  19. fivetricks

    New guy trying to survive the quarantine and feed his son delicious smoked meats

    The amazen pellet tray is what you need friend. Give it a search.. affordable, convenient, and very well suited to your needs.
  20. fivetricks

    wood/charcoal smoker in danville, milton, bloomsburg area of Pennsylvania

    Well, in mine I have 2 22" Weber racks. So I can do probably 4 briskets or six pork butts at a time. As far as durability? I've been running mine for a couple of years now and there's been zero deterioration on a whatsoever. It's not really like a burning barrel in that it doesn't get nearly as...
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