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Hello from Colorado

post #1 of 19
Thread Starter 
Hello everyone, I'm new to smoking but not new to forums. I'm sure I can navigate my way around here just fine. I recently purchased a Big Chief electric smoker under the assumption that I could use it for Smoking and Fully cooking my meats. I found out so far that beef can be done enough to eat in it, but poultry and pork can not. I plan on removing the heating element and rigging up an electric hotplate with an adjustable thermostat. I will also be using the insulator wrap to keep the temps inside even. If anyone can point me in a direction to help with this journey please let me know.
post #2 of 19
Welcome to the forum 99xjlove! I'm not familiar with your smoker, but I'm sure someone will be along that can help you out. :)
post #3 of 19
Welcome to the forum XJ. Don't know too much about the electric smokers. I have a side firebox. You'll find a lot of great information here.
post #4 of 19
Welcome XJ....alot of us Colorado people here!
post #5 of 19
Welcome JLove.
post #6 of 19
Welcome to SMF. You may have smelled smoke the last two days. Had the SMV going with six butts yesterday and two briskets today. Good luck with your Big Chief.
post #7 of 19
Thread Starter 
That's funny because since I got a smoker I can drive around town and smell that people are smoking meats. Where about are you located? I swore I smelled a smoker driving down patterson yesterday, around 31 rd. I also smell it around my neghborhood which is just off of patterson before the BL!
post #8 of 19
Welcome to the forum Jlove! Enjoy you stay here
post #9 of 19
Welcome 99. I've read a few posts here and in other places about your Big Chief and you're right about the two mods you propose. The burner that comes with the Big Chief is only 450 watts. Probably not enough to get Chicken or Pork to proper temp. Also, lack of insulation around the box results in weather affected internal temps. Good luck with those mods, don't forget to post pics.
post #10 of 19
Thread Starter 
I was cooking breakfast this morning and I think that I figured out the way to go with it. I plan on attempting the task later tonight so I will let you know how it goes and will post pictures of the progress.
post #11 of 19

welcome Love,to SMF

eek.gif Sorry I can't help with the Mod question, but no doubt some one will stepup to the plate!LOL
post #12 of 19
Welcome to SMF I realize that you need more heat but may I suggest you try to keep the current set up intact so you can switch them out if thats possible. When you start trying to cold smoke you'll actually appreciate the lower temps instead of fighting to try to get it cool enough. Good luck with the mod and I'll look forward to learning how you do the fix.
post #13 of 19
I'm on the other side of town on the lower Redlands.
post #14 of 19
Thread Starter 
I started tearing apart the Big Chief this afternoon. Everything comes apart so that I can put it back together with the exception of the burner retaining clips which I will have to cut off. I don't see that being a big problem for using the original equipment again. I will probably test run it on friday or saturday next week and let you guys know. I will also post my results in the electric smoker forum in the sticky at the top.
post #15 of 19
Welcome 99 glad your here...smoke on
post #16 of 19
Thread Starter 
Well guys I will be doing a trial run with the smoker this after noon. I have removed the heating element from the smoker and replaced it with a Presto electric skillett. The thermostat on the skillett goes up to 400*. I have am concerned about using the skillett as a chip tray because of the non stick surface, so I will be using a small steel cookie sheet for my tray and placing it inside the skillett.

With the skillett at 400* on the thermostat I can reach a internal temp of almost 200* which is fine for me. In order to do long term cooking I don't want to run the skillett at full blast because I feel that it will ruin the efficency of the skillett. So I bought one of the insulators for the Big Chief, (says it will work on Big Chief, front and top load, and Little Chief, front and top load as well) for $25 at Sporstmans Warehouse. Came home and set it up and was able to acheive a consistant temp anywhere from 160* to 300* or so.

I only have a meat thermometer to test my temps with for now. I just ordered a 2 probe digital thermometer with remote screen off of Amazon for $40. I'm going to try out some beef tonight maybe a London Broil or something, and then some ribs and a pork shoulder on saturday.
post #17 of 19
Welcome to the smf.............Glad to have you here..................
post #18 of 19
Welcome to the SMF, glad you're here to share the good times.
post #19 of 19
Thread Starter 
Well guys I turned out my first slab of meat. It took me about 4 hrs for a 3lb London Broil, and it was about medium inside. I think I pulled it out of the smoker at 165*. It was tender and very flavorfull. The next day I smoked a 7lb bone in pork shoulder for about 10hrs and it turned out wonderfully. It could have used at least another hour to make the pull eaisier but it still worked out great. I also ordered the Maverick ET-7 dual probe remote thermometer. So I will hopefully get to try that out this weekend! Anyways here is some Q-view~!

The London Broil

And the Pork Shoulder!

And also my new Digi thermometer!
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