Search results for query: big chief smoker

Thank you, I'm going to try your method next time. I don't recall any mention of pellets but I will have to look more thoroughly at the instructions/recipes book.

I have both a Little and Big Chief. They are my go-to smoker for trout, steelhead and salmon. In addition to the flavor smoked things you mentioned, I use it to double smoke ham hocks and shanks, and sometimes I'll add some flavor smoke to store bought bacon. If it's a hot summer day, in...

Thanks for the reply. This be my first try dry cure fish. I normally do wet with cure. Salmon on sale this week and going to give it a try. Will e using the MES40 for this one which reminds me need to get some cherry dust ready.

...for salami nearing the end of fermentation - almost like a cooling off period before going in the chamber. Last time I used the Big Chief Smoker for salmon, I found I was out of Alder chips. Having no desire to make a run to a sporting goods store, I instead grabbed a chainsaw and a large...

I've been making these twice a month so we have smoked chicken for snacks, regular salads, and a weekly Cobb salad (which is on the menu tonight). They keep well for 6 or 7 days, then we have a week without, then it's time to smoke another batch. This time I smoked a couple extra and will...

Welcome to the Forum. Here is a link to a similar recipe from Smoke House Products that might be helpful. Remember all of the "chef" units - Big, Little, Mini, all have a max temp of 165 deg F. As smokerjim asked, this recipe does use the "smokehouse salt" product which is like the Cure#1...

I usually use my Big Chief Smoker along with Todd's pellet tube. The pellet tube creates a great deal of smoke so ventilation is most critical (as mentioned above). Since the chamber I am using is relatively small, I increase the ventilation by cracking the door open depending upon how much...

Did the new control board resolve your temp control? Found this thread not because I have your model of electric smoker (I have a Big Chief). Was researching Pit Boss issues. My neighbor or "son-in-law across the street" is having issues with his Pit Boss pellet grill (pooper). From his...

So is the metal on lots of propane and electric smokers. My GOSM propane smoker is really thin ( can’t believe it’s almost 20 years old). Then for really thin theirs the still popular Luhr Jensen Big and Little Chief smokers. As mentioned your biggest hurdle will be getting the paint off...

Need to Brine Scallops? No...But thats not to say a 30 to 60 minute Marinade in some of your favorite Rub, a splash of Olive Oil and a squeeze of Lemon is a bad thing. Depends on your goals. Are you a Scallop Purist? Then a sprinkling of S & P with a rest while the smoker heats will give the...

...fish back in '94 when I was stationed in ADAK AK for a year and had nothing to do after work except for fishing. I've had that old Big Chief Smoker (that I bought in Adak) for 26 years now but never really moved on past smoked fish and jerky till recently. Just for grins, I purchased a Camp...

I need to get this to the top of my list!

Boy, the title is a mouthful....., but a good mouthful. At least once a month I cure and smoke boneless/skinless chicken (or turkey) breasts for sandwiches during the week, or to be used in a cobb salad or added to pasta etc. Boneless makes for perfect cross-grain slices, and skinless...

I have a Little Chief and a Big Chief and their volume is too small for using a pellet tube with typical pellets. If you use crushed/ground pellets with a few bigger pieces mixed in your smoke will be much more gentle. You might give this set-up a try, lid blocked open (and some sort of...

Thanks for the responses. Yes, I have the Big Chief, bought it 6 months ago. I'll keep it in mind for smoking fish, haven't done that as of yet. I don't have a design as of yet for the new vertical smoker I plan to build but I should start on it soon. I will post a pic of the aluminum one I...

As much as I enjoy cold smoking meats, cheese and butter It's really important to match your smoker with a smoke generator, and pick the right of wood for the job. My drum smoker is my go-to for ham, bacon, Buckboard, sausages etc. It has plenty of room for hanging, a lot of volume and most...

A Little Chief or Big Chief Smoker makes a pretty good cold smoker. I drilled a 2 in hole centered in the bottom of the chief and put a 2 1/4 in rubber step down pipe connector in the hole. Connector fits snugly and is even across the bottom. Then I put Chief on top of my electric smoker over...

Wow that was a good read. I grew up in Michigan and they have some great smoked fish places. Really like Whitefish. This is going toward the top of my to long list.

Awesome! What a beautiful spot that is. Interesting, I should try mixing in some alder. Any comments on how that affects it? So far I'm finding that opening the BBQ doesn't have much effect on the amount of smoke in the smoker, so I don't mind the system. If I find a non galvanized mailbox...

Welcome aboard. I'm guessing you have a Little Chief or a Big Chief box smoker? I got a Little Chief in the '70's and a Big Chief in the '80's. These are actually 'flavor smokers' when doing meat because you can't quite achieve barbecue temps. You can flavor about any meat in an hour or two...