I really enjoyed this! I'm a big fan of the Firebox and am always looking for new ideas for different meals on the trail. I'm planning on doing salmon for a Christmas eve video and this has me thinking about using a cedar plank & a bit of fool with the firebox. Great job!
It really looks very good. What kind of wood chips did you use. Sorry, I don't speak English very well and from the video I can't understand. Thank you
I like that! I just made some cold smoked salmon not 2 days ago. Dry brined with a 50/50 mixture of kosher salt and brown sugar, then rinsed off and refrigerated overnight, then cold-smoked in my smoker using a pellet tube smoker with alder wood pellets for 10-12 hours. You could very easily make a pellet smoker using a cheap stainless steel strainer with the center popped up in the middle to form a donut ring and set it in your Freestyle. Light one end of the pellets and let them smolder around the ring. What I don't know is how much heat that would generate. If it gets hotter than 120 F, then you're cooking and not cold smoking. (You could use this method in a cardboard box if you can't afford anything else.)
I love making lox salmon. I think this would work during the winter time to keep that temp down but I would use the keyhole configuration as a sort of offset smoker. Thanks for watching, cheers!
Yes, its the 10" BUT! if you use the Freestyle rectangular grate instead of the large round grate you can use the 8" plate as a cover. Thanks for watching, cheers!
I'm definitely going to try this, but on my 5-in firebox I'll probably just use the wind screen in a rectangle shape and use my griddle as a topper. Maybe reconfigure all the charcoal to get a seer on some steak after it's been slow smokin with this method.
That should work! You can also look into laying it on it's side on top of the ash tray. This should give you enough clearance between the charcoal and the food. The wind screen does a really good job of sealing the smoke in preventing flame up. Thanks for watching, cheers!
@@offcourseoutdoors8366 I was thinking maybe just putting the charcoal outside of the stove to avoid any direct heat. Take it off at 125, pat dry then get the coals really going on the inside of the stove and do the Blumenthal method and keep rotating it and turning it live every 15 seconds so that it never gets the heat in too much to ruin the doneness
I might have to try this technique out but with my 5-in firebox, maybe just set the coals on the outside of the stove so you don't get the direct heat?
I’m glad you’ve tried using FBS to smoke. I’ve been thinking of a way to do this to smoke fish and meat. The day before smoking, I brine my salmon, then let dry on a wire rack in the fridge waiting to form the all-important pellicle. I prefer to use alder wood for my salmon, but apple, cherry, oak or maple works fine too. With such a small area, I would start with one charcoal briquette, indirect heat, and then snake more one at a time as needed to keep the temperature really low. It is important to bring the temperature up gradually or you will get that white albumin "bleed" on the fish. I can control my heat with my smoker, so I start the process between 140°F and 150°F for up to an hour, then finish at 175°F for a final hour. Of course this is a regular barrel smoker. I prefer to sweeten my smoked salmon with birch syrup or maple syrup, I’ll try your method soon.
Clever setup. I can see all kinds of uses for using the combo. Thanks for sharing
Thanks Mark! I'm pretty sure someone already did this, I was just lucky enought to record it, lol. Cheers!
I really enjoyed this! I'm a big fan of the Firebox and am always looking for new ideas for different meals on the trail. I'm planning on doing salmon for a Christmas eve video and this has me thinking about using a cedar plank & a bit of fool with the firebox. Great job!
Glad you enjoyed it! Cedar plank is a great idea! Cheers!
Fantastic video, thank you. What was total cook time?
Total cook time was about 30 minutes. Thanks for watching, cheers!
Wow that looks great! Now I need to buy more stuff at Firebox 😁
I was lucky with this test! Thanks for watching, cheers!
Wind screen here i come!
It really looks very good. What kind of wood chips did you use. Sorry, I don't speak English very well and from the video I can't understand. Thank you
I used mesquite wood chips. I think a fruity wood like apple or cherry is preferred for fish but I do like mesquite. Thanks for watching, cheers!
I like that!
I just made some cold smoked salmon not 2 days ago. Dry brined with a 50/50 mixture of kosher salt and brown sugar, then rinsed off and refrigerated overnight, then cold-smoked in my smoker using a pellet tube smoker with alder wood pellets for 10-12 hours. You could very easily make a pellet smoker using a cheap stainless steel strainer with the center popped up in the middle to form a donut ring and set it in your Freestyle. Light one end of the pellets and let them smolder around the ring.
What I don't know is how much heat that would generate. If it gets hotter than 120 F, then you're cooking and not cold smoking. (You could use this method in a cardboard box if you can't afford anything else.)
I love making lox salmon. I think this would work during the winter time to keep that temp down but I would use the keyhole configuration as a sort of offset smoker. Thanks for watching, cheers!
I'm guessing you're using the 10" ultra cook kit?
I have the 8" version.
Yes, its the 10" BUT! if you use the Freestyle rectangular grate instead of the large round grate you can use the 8" plate as a cover. Thanks for watching, cheers!
I'm definitely going to try this, but on my 5-in firebox I'll probably just use the wind screen in a rectangle shape and use my griddle as a topper. Maybe reconfigure all the charcoal to get a seer on some steak after it's been slow smokin with this method.
That should work! You can also look into laying it on it's side on top of the ash tray. This should give you enough clearance between the charcoal and the food. The wind screen does a really good job of sealing the smoke in preventing flame up. Thanks for watching, cheers!
@@offcourseoutdoors8366 I was thinking maybe just putting the charcoal outside of the stove to avoid any direct heat. Take it off at 125, pat dry then get the coals really going on the inside of the stove and do the Blumenthal method and keep rotating it and turning it live every 15 seconds so that it never gets the heat in too much to ruin the doneness
Where is this for sale?
The freestyle and all the accessories are found at fireboxstove.com thanks for watching, cheers!
I might have to try this technique out but with my 5-in firebox, maybe just set the coals on the outside of the stove so you don't get the direct heat?
I’m glad you’ve tried using FBS to smoke. I’ve been thinking of a way to do this to smoke fish and meat.
The day before smoking, I brine my salmon, then let dry on a wire rack in the fridge waiting to form the all-important pellicle.
I prefer to use alder wood for my salmon, but apple, cherry, oak or maple works fine too. With such a small area, I would start with one charcoal briquette, indirect heat, and then snake more one at a time as needed to keep the temperature really low.
It is important to bring the temperature up gradually or you will get that white albumin "bleed" on the fish. I can control my heat with my smoker, so I start the process between 140°F and 150°F for up to an hour, then finish at 175°F for a final hour. Of course this is a regular barrel smoker.
I prefer to sweeten my smoked salmon with birch syrup or maple syrup,
I’ll try your method soon.
Thank you for shaing your method. I will have to give it a try! Thanks for watching, cheers!