Search results for query: big chief smoker

I read through your curing article. Very detailed and informative! Our Kroger here has steelhead from time to time. I'm going to get some this weekend and try your recipe. Thanks!

Absolutely. My cure is salt/sugar based and you can add 0.25% of Cure #1 if you have fillets thick enough you think you will exceed the 4 hour window of safety. It's a dry cure that turns into a syrup after drawing out some liquid from the fish. After trimming the belly, those two fillets ↑↑...

Hahaha I thought you had the industrial size smoker.

Part 2, featuring a center cut pork loin ham is underway. There are no changes in the recipe from post #1. I did some technique changes that I'll list below. The loin cured for 9 days, then rinsed and rested uncovered in the fridge for 18 hours. I added a sprinkle of black pepper. I...

Bob, morning.... No it does not get hot... The bottom of the Totem Smoker is vented, unlike the other brand... AND.... If you look to the left side of the pic, above the red light housing, you will see the original thermostat that came on the table top burner... as the bottom of the...

My Big Chief electric added too much smoke flavor according to many people, most important my wife. Maybe it was my technique? Haven't used it in years. I had a cheap offset that was kicked to the curb this spring after I got a pellet pooper. Not promoting pellet pooper as I miss the added...

WOOHOO!! Thanks for the ride on the carousel, a nice Saturday surprise :emoji_thumbsup: For me, flaky is too done. I try to buy skin on and I never turn it. If I do get skinless I cutout a piece of parchment and spray it with olive oil and use that as a heat shield. I have a thermometer...

Hi there and welcome! If money wasn't too big of an issue then I would get a Smokin-IT 3.5D or so because of the PID controller. I have a WIFI PID but that part has crapped out so its cool but overrated. The PID part though to me is an absolute must, why? With a PID controller you can hold...

I make jerky from sliced whole muscle meat. The drill is pretty simple.... meat is weighed, amount of cure is calculated and weighed out, and the amount of seasoning is weighed out. The mixture is added to both sides of the strips, strips are stacked and wrapped in plastic for 24 hours. Now...

...smoker, one of the old heavy ones before they went to thin metal. I was wondering if a hot plate would get hot enough to do salmon or would I be better off getting a little or big chief smoker. Maybe get a big enough hot plate to cook with too. Smoke for a couple hours and then turn it up and...

I don’t understand the desire for this. I didn’t particularly care for the smoke from pellets. Heck, why wouldn’t a person just purchase a pellet smoker if they were going to add pellets?

I use a Big Chief box smoker, so at best I can get 180° smoker temp. This might take 2 hours for the fillets to reach 145°. In cooler weather, or if I'm smoking thicker fillets, at the 2.5 hour mark if the fillets are not nearing 145° I move them to a 180° to 200° oven to get them done. Much...

Is your dimension in foot?? 12 foot seems massive to me.

Would you be willing to share that handy spreadsheet?

Again, since you are using pellets, and will be cold smoking fish for Nova lox, or cold smoking bacon which will be fried later.... I think 2 X 2 X 4 would be too small. Not only to pellets produce a lot of smoke, they also produce heat. Having a lot of volume will disperse the smoke and keep...

I've got the little fillet going in my smoker right now. It's about 55º here and I just decide what the heck. I smoked salmon on a Big Chief since the late 70's and never used cure, just a brine and some honey, never had an issue. If I get botulism and die, well, it's been fun! RAY

There is an old saying about smoke.... 'Less is more better'. You want a gentle flow of gray or blue smoke from your top vent, especially on longer cooks of ribs and heavy BBQ meats. Here is a shot of one of my Egg's top vent. It takes about an hour for everything to settle down enough to...

I have a big chief smoker. I usually just smoke it and finish in the oven. Works great for most sausage, snack sticks, and really everything else....... I've warm smoked bacon, roast, etc as well. Just needs cooking by other method to finish cook. The instructions that comes with the chief...

Well, fryers do at least. :emoji_thumbsup: I made a slightly lower in salt and sugar version, and I butcher all poultry to get a front and back half, this gives me a chance to tidy up the bird a little bit... trimming the ribs back and removing all sharp edges on the backbone. Butchering this...

Hello fellow NYers. New to this site. I've got a Masterbuilt 30 and had a Big Chief smoker for about 35 years.