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    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
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bobberineyes

Time for a smoke

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I sure would like to say I caught this guy, but all us pro Fisher people now and then havta resort to purchasing some. Dry brined  for 12 hours , now getting cold smoke for 2, then will add some briquettes for heat, hopefully it will turn out, if not it's popcorn night..:eek:

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I've been trying different salts with the last 3 salmon fillets and this by far was least salty tasting . 

2 cups brown sugar 

1/3 cup canning /pickling salt

2 T garlic salt

2 T onion salt

2 T celery salt

2 T dry mustard 

2 T black pepper 

The recipe calls for a 24 hour brine but mine actually went about 14 hours, and still was really  good.  And of course I didn't have all the ingredients  ( onion s and celery s ) next time I'll have everything and probably push the 24 hour a little more. .

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Fleet farm,  this tube is a 6"er, which will last around 2 hours. They make a 12 and 18 as well.  No coals for cold smoke tube only, you gotta get one. I didn't post pics but last week did thick chops and spuds for a couple hours before lighting briquettes.  This weekend doing the same with ribs..if you like smoked cheese, that's your new best friend. 

Edited by bobberineyes

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Just put the wood chips in, then over the flames on the grill until the chips get going?

Edited by RebelSS

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3 hours ago, RebelSS said:

Ya know, if ya set that on your exhaust manifold, ya could smell smoke all day!!!! :lol:

for that matter stick them in your oven...or micro-wave!!!!!!!!:P you doofus!!!!!!!!!!

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4 minutes ago, smurfy said:

for that matter stick them in your oven...or micro-wave!!!!!!!!:P you doofus!!!!!!!!!!

When I first glanced, I thought you said "stick them in your own"!!!!  That's all he needs is an exhaust manifold that smells perty

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16 hours ago, bobberineyes said:

You can use these with heat or without,  gas, charcoal,  smoker or whatever.  This is all you need to get started. Fill the tube most of the way lay it down and light, let it burns for a few minutes and blow er out.

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Yup! I rarely use my chip pan anymore.  These tubes are great!

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Trying a little different approach with some baby backs.  2 hrs of cold smoke with a couple of hockey pucks of cheese. 

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Off to  the weber at 250 with more smoke,  then foiled after about an hour. 

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We'll see. ....

Remi says hi...

20160206_142720_resized.jpg

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49 minutes ago, delcecchi said:

MMMmm Me like dog.  Dog good.

(quote from korean buddy.  This is a cooking group, right?)

Seriously Del??? Bobber and I put pictures of our family pets on here, and that's what you comment with??? :angry:

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Seriously? Take a wild guess.  Although that is an actual comment by a guy I used to work with when a coworker was going on assignment and was looking for a new home for his dog.  Needless to say,  Mr Kim was not selected.  But we laughed about it for years.

You got something against diversity? :D

 

 

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