Looking for a hand with an Outer's Hickory Smoker I picked up from a neighbor.

low n slow

Newbie

Original poster

Aug 6, 2011

3

10

southern sierras

• Aug 6, 2011

• #1

Picked up an OLD electric smoker today and was looking for input on dry vs soaked/ chips vs chunks, and time frame for slow smoking different meats.  This thing is in great shape, mostly had been used to smoke fish.  Outers website did not list smokers any longer just gun cleaning items of course.  I'll fiddle with the thing with some cheap cuts and maybe some jerky.  But if anyone has one or knows a few tips or recipes, would appreciate the feedback.

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Aug 6, 2011

• #2

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 

 

SmokinAl

SMF Hall of Fame Pitmaster

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★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Aug 6, 2011

• #3

  Glad to have you with us!

Can't tell what smoker you have, do you have any photo's you could post?

 

low n slow

Newbie

Original poster

Thread starter

Aug 6, 2011

3

10

southern sierras

• Aug 6, 2011

• #4

thanks Al, I'll work on the pic.  This little guy is aluminum, 11" x 11" x 24" high.  Element on bottom, 5" smoker pan with handle and 3 racks.

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

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Crestview, Florida

• Aug 6, 2011

• #5

Glad you joined us,

Not familiar with your smoker but I don't soak my chips.

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Aug 7, 2011

• #6

 

 

red dog

Smoking Fanatic

Jul 24, 2011

702

38

Central Oregon

• Aug 7, 2011

• #7

Welcome low n slow. Sounds like you might have a Outers branded version of the Little Chief electric smoker. A pic would help but that's what I suspect. You might google little chief and see if that's what it looks like.

 

low n slow

Newbie

Original poster

Thread starter

Aug 6, 2011

3

10

southern sierras

• Aug 7, 2011

• #8

I used to have the Little Chief.  You are right, it is close to that, although the construction is a lot better quality.  I'm heating up some vinegar water in it now with some lump hickory and charcoal to see what temp it gets to.  Vinegar will clean the grates.  So far it has topped out at 180 degrees.  Think I'll order a cookbooklet from little chief - gotta be about the same temp range.

Thanks

 

red dog

Smoking Fanatic

Jul 24, 2011

702

38

Central Oregon

• Aug 8, 2011

• #9

My first smoker was a little chief. It was great for fish and jerky but because of the low max temps I never felt comfy doing larger cuts of meat and poultry. On a cold day I had trouble getting temps over 100. A friend had one and he built a plywood cabinet for his and replaced the factory burner with a hotplate and was able to control temps better.

 

jpats7

Newbie

Jun 8, 2014

1

10

• Jun 8, 2014

• #10

New here guys just got handed one of these bad boys wondering if you had any luck with yours?

image.jpg

• jpats7
• Jun 8, 2014

 

marine1

Newbie

Mar 17, 2011

1

10

• Jan 19, 2015

• #11

Just got one from a friend in used, but decent condition.  Read all the above posts, so I guess first things first.  Plug it in and see what the temp gets up to, and doesn't burn the place down.  What should be a realistic temp that this should reach, in lets say 30 minutes.

I'll also look into the Little Chief for some info.

Thanks if you can give me a little help.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jan 20, 2015

• #12

I started with an ECB