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  1. hell fire grill

    Earth Day Contribution

    Is dumping kerosine in the dirt good for the earth?
  2. hell fire grill

    Cold Smoking Temps.

    What river in Hawaii did you catch a salmon in? Are you making Nova Lox? Uncooked cold smoked salmon. Cold smoking is normaly done under 80* but some opinions I have read on the internet say 100*. Supposedly meat dont start cooking untill it gets to 100*. In my opinion you can tell its done by...
  3. hell fire grill

    Any advice?

    Heres the most reliable remote thermo there is, the batterys never die because there arent any and it works in the rain too. Just look out the window and see if the needle is in the black zone. Works great for cooker temps.
  4. hell fire grill

    SMOKE DADDY question

    GOT14U I dont have one of those smoke daddys but I always thought they were designed to be a cold smoker for cheese and stuff. In my opinion you could put it on any sized smoker you want. The thing to keep in mind is that you want the smoker well ventilated so the smoke dont stagnate. The smoke...
  5. hell fire grill

    Just got my grinder

    Kielbasa, polish, is easy for a virgin to make if you have some casings. If you dont have any casings you could make a Jimmy Dean clone and make some nice fattys.
  6. hell fire grill

    Who is to be called a pitmaster?

    I agree with the this definition. Especialy the when to add wood part. In my opinion, its not a pit if its not using WOOD for its primary heat source.
  7. hell fire grill

    Turn your Weber Kettle into a smoker

    Thanks howufiga
  8. hell fire grill

    Turn your Weber Kettle into a smoker

    Mikey When I start the fire I leave a space, about 2-3", between where I want the fire to start and stop. And light it with a propane soldering torch that I modifyed for various things. A regular torch will work for this. I use lump charcoal and wood chunks. Chunks are about a square inch or...
  9. hell fire grill

    Turn your Weber Kettle into a smoker

    You can do this if you dont want to pay for all that other stuff. The stock fire grate let to much charcoal fall through so I covered it with a piece of 3/4x9 expanded. Made a ring to hold some charcoal for low-n-slo. Along with some 6" long pieces around the outside of the charcoal to...
  10. hell fire grill

    It ain't pretty, but it was free!

    Free is the best price. You should name her freeda.
  11. hell fire grill

    Modification Theory

    Your diagram is converting the SnP into a reverse flow cooker. I guess Im a little slow on the keys. I can find the information you need here so look at these links. http://www.thesmokering.com/forum/vi...t=brinkman+snp http://www.thesmokering.com/forum/vi...nkman+snp+mods
  12. hell fire grill

    Modification Theory

    Are you wanting to make it into a revese flow?
  13. hell fire grill

    Log in Problems

    I had trouble getting a long post I atempted to submit, on the weber kettle vs offset thread, posted yesterday. I havent had any trouble getting it done since I logged on around 7 this morning.
  14. hell fire grill

    WEBER KETTLE vs SIDE FIRE BOX

    I dont think a charcoal bbq can produce the same flavor as a wood fired bbq. When charcoal is pyrolized the oganic matter, cellulose and lignin, is converted into carbon which burns with virtually no smoke. The smoke is where most of the particulate matter and the flavor comes from. Charcoal...
  15. hell fire grill

    Hey Valp

    Nice fish.
  16. hell fire grill

    we finally have royal oak lump charcoal up here ~

    Most folks are using the royal oak in the red bag. Preferably the bags that are made in the USA. There are a couple of other countrys of origin.
  17. hell fire grill

    Oklahome Joes offset?

    Stakeman The first thing you need is dry seasoned wood. Thats the most important thing. Mesquite is very dense hard wood and can take a couple of years to dry properly. Top quality dry wood with no rotting is what you need. A little bit of bug damage is ok, but not to much. Your wood also should...
  18. hell fire grill

    Smoked cheese color

    I always cold smoke my cheese between 1-2, generaly 1, hours and never do get the smoked look you get from the grocery store smoked cheese. Most of the smoked cheese at the grocery store is not smoked at all but sprayed with a liquid smoke concoction.
  19. hell fire grill

    Who makes their own charcoal?

    Sounds like it worked out nicely for you. I have been making lump charcoal for a few years with a retort similar to this one: http://64.176.180.203/charcoalretort.htm He uses his charcoal for bladesmithing but the concept is the same as charcoal for cooking. I like to use oak or maple for...
  20. hell fire grill

    Double Smoked Easter Ham

    Food looks great James.
Great deal on LEM Grinders!
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