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  1. hell fire grill

    A few cheeses smoked and a few experiments tried

    I like what your doing with coating / soaking the cheese, I think it will add some interesting flavors. I have a couple questions on your method. Whats the benifit to targeting 70 - 90*? Why do you smoke the cheese for 2 1/2 hours. It seems like those two conditions in a smoker could dry the...
  2. hell fire grill

    Smoked Salmon for the holidays

    I have enough to do probably 2 more batches like this one, in the freezer, and 40+ pints put by along with a dozen or so quarts. Its going fast this time of year. The stuff makes great gifts throughout the year for various occasions. Although I give more away at the river during the fall season...
  3. hell fire grill

    Smoked Salmon for the holidays

    Not quite a grate full but enough to share with friends and family for the holidays. I used my go to dry brine recipe. 4 Cups Brown Sugar 1 Cup Kosher salt 20 Cloves of Garlic (pressed) I like to cut the fillets into 1 - 1 1/2" wide strips. Because thats about the average thickness of...
  4. hell fire grill

    Firebox question

    The thinner steel is more likely to warp than the thicker stuff. Warpage causes things to break or crack and thats the reason that 99% of all the pit manufacturers use 1/4" steel on their fire boxes, aside from the heat loss. I would use the 1/4" plate.
  5. hell fire grill

    New Sausage Stuffer w/ QView

    It dont look like it needs to be painted to me, I'd just clean it and use it.
  6. hell fire grill

    Another HI from Washingtion

    Howdy from down south.
  7. hell fire grill

    JamesB

    The original post has been updated.
  8. hell fire grill

    Where are all the Smokers in the NW

    One here just south of the volcano and just west of sasquatch country. I wonder how one of those would.........AHHHHHH nevermind thats a whole nother topic.
  9. hell fire grill

    JamesB

    Copied from another forum. Folks Its with great regret I type this note. I learned a little while ago that JamesB died this afternoon. I cant begin to express the complete sense of loss I am feeling for his family, friends and many forum friends. There are very few whole heartedly good people...
  10. hell fire grill

    MES in Extreme cold.

    Your bacon will turn out fine no matter how hot your watt burner gets. Since its been cured you can cold smoke it quite for a while and it will be even better than it would be if you smoked it at 250, because youll have time to put more smoke on it. If you cant get the meat's core temp up to...
  11. hell fire grill

    Wife bowls one night a week....

    If all I had was 2-3 hours a week I'd try a divorce!
  12. hell fire grill

    Dead Smoker

    The best way to fix it is to remove the electric parts, get some sticks and light a fire in it.
  13. hell fire grill

    Hello from Salem Or.

    Welcome to SMF. Hope you get back to work soon.
  14. hell fire grill

    Smoking Salmon HELP !

    Occasionaly I fish in the ocean but most of my salmon are caught in the Columbia river. About 75 miles from the ocean. Yes they are in the river to spawn but it only takes 2-3 days for them to get here and the fall fun still has sea lice on them when we catch them. They are generaly very bright...
  15. hell fire grill

    Smoking Salmon HELP !

    Its all yours TasunkaWitko. In my original post I forgot to mention rinseing and drying the fish. I like to rinse by filling my container with water, a plastic meat lug made by cambro, and swishing the fish around gently to remove most of the brine from the fish. But not all of it, you want...
  16. hell fire grill

    Smoking Salmon HELP !

    Thats what I posted a recipe and method for great "SMOKED" salmon not BBQed. If you cant get a great smokey flavor in 10 -12 hours than maybe its time to trash the watt burner.
  17. hell fire grill

    Smoking Salmon HELP !

    Bearcarver I dont usually check the temp of salmon when I smoke it but the salmon that I have checked, when it gets to the dryness and firmness that I like, is around 140*+/-. I often smoke my salmon for 10-12 hours at about 125* and finish it with the smoker temp around 200* for a short while...
  18. hell fire grill

    New 120 Gal Grill / Smoker on Small Trailer

    It looks like a fun project and its looking good.
  19. hell fire grill

    Jalapeno Jelly inspired by GOT14U

    Are those Pints or half pints?
  20. hell fire grill

    Okie Fire Stick

    A few years back when Bernzomatic started selling the outdoor torch, (AKA the Okie Fire Stick, thanks TX Sandman) at the big home improvent stores I figured I could make one for less than they were selling them for. I went home and looked for something I could scaveng to make a charcoal lighter...
Great deal on LEM Grinders!
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