Search results for query: big chief smoker

The smoker temperature is almost irrelevant when only an hour or so. I used to smoke with a Big Chief (no temperature control) and it would run around 200° I prefer lighter woods for poultry. Spatchcock is my favorite whole bird cooking. Start the oven at 475° and immediately turn it down to...

I used my Big Chief to smoke many pork shoulders. I would smoke a couple hours and then move to the oven at 300° to finish the cooking.

...above ambient. Works very well for cheese too, gets nice color and no melting at 75 deg ambient. What I needed: Salvaged BBQ cart, Big Chief smoker, small wall mount mailbox, 1 1/2 in brass kitchen sink drain extension and nut, 1 1/2 in brass sink drain with flange and nut, scrap 2 in...

...even with the pump on low. I found it to give too much smoke for me and also it put out enough heat to raise the temp so I don't use it any more. If I used it more, could probably figure it out. But I'm a lazy smoker. Instead I'm using a Big Chief smoker with a mailbox mod for my cold smoking.

Modifying a Totem/Big Chief Smoker with a Hotter Element for Colder Climates and Hot smoking.... | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

I did find a “Big Chief” electric smoker tucked away in my shop I forgot about. Looking at the manual, it cooks at 165 deg. I think that may work. How long do you think it will take at a constant 165?

My name is Aaron and love everything about smoking food. Have been a member for a bit but haven't yet introduced myself. I use a big chief for my salmon and sausage. And currently a master built propane for everything else. I can't think of a single smoker that I would not use but next in the...

I have a Big Chief electric smoker. No temperature control unless you get creative with cardboard shields on the vents. I could get it to 200+° in the milder temps. After ~3 hours of smoke I moved meat to the oven in a roaster pan and finished at 300° to 350° (depending on my mood.) Got a...

4-6 hours meat temperature 155 - 160

This pan will do a better job for you... The MES burner will not heat up the thermal mass of a cast iron pan.. big chief smoker chip pan at DuckDuckGo Home / Hunting / Food Processing / Smoker Accessories & Parts / Big Chief Smoker Flavor Pan 🔍 Big Chief Smoker Flavor Pan $14.99 IN STOCK...

ok cool

I needed some more airflow on a Big Chief smoker. Put a 4 in pinwheel louver (from Char Broil parts site) on top and drilled some 3/4 in holes below it. Got plenty of airflow now and best of all, can close it down.

Cervelat is about any mildly seasoned, cured, smoked, semi-dry sausage that includes most "Summer sausage" formulations. I wanted to take it to a new level so I went a tick spicier on pepper, added hi-temp cheese and some jalapeno peppers. My goal with this batch was to enjoy it chilled with...

Yesterday I smoke dried a couple of batches of jerky in my Big Chief box smoker. Because it's thin, the dry cure time is only 25 to 30 hours, and for flavor I used some homemade garlic pepper seasoning. I'm using pecan pellets from A-Maze-N, and for me.... they work much better than...

...in fridge, it may be okay. Try grating a small amount onto scrambled eggs/omlets or into soups. for a smoke flavor boost. I use a Big Chief smoker for my cheese now and learned the hard way that the smoke needs to be diffused with the drip tray. It turns out the smoke from my mailbox mod...

Thanks, that makes sense. Any concern over the creosote I had to "wash" off some of the cheese?

What was the old electric smoker that broke down? If it was an old MES40 you can do a simple rewire and slap on a PID controller and make it 50x better than a MES 140 or any new smoker Masterbuilt makes. Also doing that costs less money too :) Just sayin.

...7 rounds of Kirkland French Brie. I did a trial of a single brie last week and all my taste testers really loved it. Put them in my Big Chief smoker with mailbox mod, put in 3/4 apple and 1/4 cherry pellets in the tray. And then smoked them for 2 hours, let them sit on counter and come to...

A WSM and a Big Chief Smoker might fix you up. Use the WSM for larger things and the Big Chief for jerky. I think you can find both at WalMart. https://www.smokehouseproducts.com/

Thanks Chris! Your idea may work, I’m also thinking at 225, maybe mixing in some wood chips to get it going might work too. Al Thanks fellas! Al Yes Sir, they are dry indeed! Al I have used the tube & also the extreme smoke setting. I just like to experiment with different ideas, I’m not...