Search results for query: big chief smoker

Thanks for all the kind words. With the exception of cheese, I've smoked fish longer than anything else. 99% is trout, salmon and steelhead. I got a Little Chief smoker box in 1973, then a Big Chief later on. I couldn't even guess how many pounds of fish have gone through them over the years.

...help of Mr. Miggy, I dove into it today, while my MES40 was working on some more Salmon. Found some chrome rod off of a retired Big Chief smoker rack and simply added a piece of rod to each side of the new racks. This added about 1/8" to each side. Now the racks are 14.5+". Need to...

Would one of these PID units work with a big chief smoker? I guess it would turn the element off/on to control the temperature?

Here's how I do bacon in the Masterbuilt electric. https://www.smokingmeatforums.com/threads/lockdown-bacon.298119/ I am really happy with how this batch came out.

Although there is nothing I enjoy more than catching and smoking my own fresh caught trout, skin-on steelhead is my favorite store bought species. My Sam's Club carries it and it's an excellent quality. Steelhead has about the perfect fat content, and the fillets are very even on thickness...

This is actually hot smoking, but I keep the internal at the minimum safe temp, it's moister than some folks like it. For slightly dryer fish I'll take the internal to 150° but then some albumen is almost sure to surface. I've a fished them a few times in Idaho, guys would brag about the...

...to the cold tray and into the fridge for 15 minutes. Do this as often as you need to during the day. Years ago I smoked cheese in a Big Chief smoker box, they do not have a heat control so I would simply unplug the smoker at the top of each hour and then plug it back in at 20 or half-past...

I forgot to mention that jerky in the Big Chief is wonderful. My process for smoking salmon, steelhead and trout is very easy. I dry cure skin-on fillets for several hours wrapped in plastic in the refrigerator. Cure time is dependent upon thickness and how salty of an end product you prefer...

Welcome to the forum! Be careful with those YouTube videos. Just because you know how to make a video doesn't mean you know what you're talking about. I figured out how to can tomatoes from YouTube, but only after watching 10 different ones using different methods and drawing my own conclusions...

You are correct about the air flow.... Drill 3/4 - 1" air holes... 3 in the bottom of the walls and 6 in the top of the walls... Use corks to plug them off when not in use or build slide dampers... You can also get a Big Chief to do fish in... This has over 30 years of doing fish...

...trying some different pellets. Get some 100% apple wood pellets from AMAZN. I also used a MES w/mailbox mod for cheese smoking using pellets. Look on Craig's list for a front loading Big Chief Smoker, drill a 2 in hole in bottom and put that on your kettle for a convenient larger smoke...

Hi there and welcome! Yeah it would work with the Big Chief Smoker but it would be waaay overkill for a 450w 4amp element. I don't know how the big chief manages holding a 165F element and smoker temp. Maybe that is just as hot as that element can actually get. If that's the case then the PID...

CanuckBob, What temps are you running the smoker at for Salmon? I would consider using a Auber PID controller which allows you to set desired temps with desired times. That's what I use with my Big Chief. Oh and welcome to SMF.

Don't use my electric smoker (Big Chief). I currently use a Weber Kettle or a Masterbuilt pellet pooper and a tube. I stopped buying the retail blends. I make my own blends. I buy bags of various flavors. At $5-$9 dollars for a 20# sack, I can afford many sacks.

I am new to the website but not to smoking. I started with the Big Chief smoker, moved on to the Weber Smokey Mountain and ending up with a GMG Jim Bowie pellet grill. Smoke flavor was great with the Big Chief and the Weber but am not happy with the pellet grill. Can't find pellets that produce...

I was raised on the Texas Gulf coast and we mostly fried, baked or grilled Redfish. Reds are lower in fat, which is not always good for smoked fish so you might want to try a small batch to see how you like it. That said, tuna is lower in fat too and I successfully smoke it the same way...

...tube. Put in master built at 120* heat and smoked until tube quit @2.5hrs Resting in fridge for now but it smells good and Smokey. Just figuring out how to do bacon in masterbuilt. Only done bacon in a big chief smoker before. Color is off in pic due to lighting. It’s a good light brown overall

Bear with me on this.... you taste with your eyes, your nose and your tongue. Properly smoked food should not be overwhelming to the nose or the tongue, but should have a pleasant smokiness that should compliment the flavor of the meat. And frankly, it's hard to get that level of flavor. So...

Big like to your posts. Thanks for sharing. I've always had smoked fish that flakes, so overcooked by your guidelines? May have to experiment. Funny, you cannot un-spear a fish either. I have learned to deal with fish bones, too. Fish bones has nothing to do with flavor on my plate. I don't...

Yes it will burn pellets --tried that. Your reply was unreal. I can't thankyou enough for taking the time to help this poor soul.