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  1. hell fire grill

    What is a "Franken Chicken"? W/Qview

    I bet you could almost win a chicken throwdown with that.
  2. hell fire grill

    Smart & Final store has,

    Dave you got a C&C in Eugene. http://www.smartfoodservice.com/location.aspx?id=168
  3. hell fire grill

    Final Smoked Salmon with recipe, instructions, and Qview

    I stop by here once in a blue moon and usualy just in time for you to post about smoking some salmon. Im glad that you have settled on a recipe and technique that you really like. Over time I'm sure youll tweek it here and there to make it a little different once in a while. Lookin good Bearcarver.
  4. hell fire grill

    Smoker "grates" Contamination

    Before refidgeration became the standard for preserving meat and other food products some people potted thier meat, meaning submeged it in rendered animal fat. Generaly pork fat (lard) or beef fat. They could keep large cuts of raw meat for months at a time using this method. So I doubt the...
  5. hell fire grill

    Long time lurker from Vancouver, WA

    I thought I could smell smoke.
  6. hell fire grill

    woooooooohoooooooooo!!!!!!!

    Both good books that everyone should have.
  7. hell fire grill

    Newbie in Oregon

    Howdy MOCowboy.
  8. hell fire grill

    Salt crusted steak?

    I have done the salt crusting a couple of times and it turns out great. Its not nearly as salty as a person might think it would to be. Here is a link to the salt institute and a bunch of recipes. http://www.saltinstitute.org/Article...n-salt-in-food
  9. hell fire grill

    Smoke generator...

    Check this out. http://www.smokingmeatforums.com/for...ad.php?t=81940
  10. hell fire grill

    Technical Question

    A wise man once said: You cant drink all day if you dont start in the morning.
  11. hell fire grill

    Finally, got bacon

    Looks like good stuff to me. How long and how hot did you smoke it?
  12. hell fire grill

    Dried Apples & Twigs for Smoking?

    I have thrown apples in my firebox, fresh ones, and onions,heads of garlic and an orange, on seperate cooks. I cant say it made it taste any different but I can say with onion or garlic my neighbors called to find out what I was cooking that smelled so good. I think they were fishing for an...
  13. hell fire grill

    Government Bailout Special

  14. hell fire grill

    Smokin salt info...

    I cold smoked mine. Regular non-iodized table salt on this run but any salt will work. Smoked for 24 hours with apple wood. Had to get some other stuff in there to make better use of the smoke, cheese & butter.
  15. hell fire grill

    sausage ingredients

    In Gresham.
  16. hell fire grill

    Cracked a Grand

    Your one of the few posters here I actually enjoy reading. Your information is always good and when you post your not FOS like so many posters on the internet are. Thanks
  17. hell fire grill

    This Is Crazy Bhut Jolokia

    I bet he dont do that again.
  18. hell fire grill

    A few cheeses smoked and a few experiments tried

    This is what I use, for now at least untill I finish my smokehouse. http://www.smokingmeatforums.com/for...ad.php?t=81940 I dont let a "skin" develope on the cheese. In my opinion any time the cheese is unwraped its losing moisture so I dont leave it unwraped any longer than nessesary...
  19. hell fire grill

    A few cheeses smoked and a few experiments tried

    I read that link, and several others, a couple years ago when I was new to this site and started checking my own method against others. Thats not exactly how I smoke cheese but most folks dont have the experience or equipment that I do. One great thing about the whole outdoor cooking hobby is...
  20. hell fire grill

    A few cheeses smoked and a few experiments tried

    Can you site your source of information? Id like to read it.
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