Search results for query: big chief smoker

Roger that.... My previous water bath finish was an 18 Qt Nesco, an oldie so the rheostat did operate lower than the reference marks on the dial. I'm liking the accuracy of SV circulators. Well, the odd thing is.... I've done similar sausage cooks my entire life with pretty much the same...

I use a Big Chief box smoker, it tops out in the 160°'s on a warm day, less on cool days. I set my dehydrator at 150° and watch the surface fats and sample along the way. I might end up at 160°, but that might my max temp.

...a new charcoal grate out of free expanded steel from local scrap yard. I had the angle iron in my shop. I was happy with my Big Chief smoker, but I realized there was opportunity at hand. Maybe I can make this POS into a decent smoker so I made a fuel basket out of the same expanded steel...

Yeah seems super cool with lots of tinkering haha :D I went a lazy yet super practical way of alerting for smoker off or overheat. I use the Inkbird 4 probe IRF-4S remote thermometer. 4 probes. Has high/low alarm. Why did i go this route? For multiple racks and pieces of meat to measure temp...

A young man of 51! Still stupid enough to waste tons of time on silly projects like this and may that never change, ha. That's what I use in my MasterBuilt smoker by the way, assuming you're using the stock heating element in your Big Chief. When I first picked up my MasterBuilt after a couple...

...since it wouldn't even produce smoke until it got to about 180 degrees fareighnheight. So now I have the heating element from a Big Chief smoker (about 800 watts) regulated by that little box on top to keep the temp between 140 and 150. I generate the smoke externally using the propane burner...

A-Maze-N tube A-Maze-N tray I have a cheap hexagonal knockoff that works well. Wife picked it up for me around $7 I wish she had bought 2 of them. My electric is a Big Chief. I never let it go overnight. It had no on/off temp control.

...together a quick and cheap cold smoker for charcuterie, something of a temporary model as I ease into this sport. I've had the Big Chief Smoker for about 25 years, and though it is rarely used anymore, it seemed perfect for a quick solution to satisfy my needs for smoking salumi. It has a...

Hello all! I guess not not entirely "new" to smoking. I've had a Big chief smoker for a couple years now. Primarily for salmon. Was recently gifted a Pit Boss for my birthday so I'll be diving much deeper into the world of smoking. Did a 13 lb brisket on it 2 days ago and it came out amazing...

Wife loves SPAM, but rarely eats it due to her sodium restricted diet. I bought a used Big Chief that was just as clean. Not so today.

Above is my highly modified MES40. Typically I use the pellet tray in the mailbox. My definition of cold smoke is with no heat from the element. Just ambient temp. I do this when cold smoking cheese, lox, etc and more often during the winter months. When doing fish in the 125-145* range I...

I have used many home made smokers over the years, the next one I plan to build will be a cold smoker, with the smoke running through buried drain tiles from the smoke pit to the smoker. I am a big fan of cold smoking, the big box smokers are hot smokers. I have a number of friends that use the...

...milk on the last day, mixed thoroughly, and shaped into logs (~ 3" diameter and 8" long) - no casings - and placed in my low-tech Big Chief smoker. Two batches of apple wood smoke at 30-45 min per batch. Transferred to house oven with door open on lowest setting and finished to internal temp...

Hey all. I got some really great info on the last thread, .. and basically the result is the inevitable scope creap. at first I was look for a low end pellet smoker, . maybe a set up . I have been re thinking the whole situation now though. It all started with a trip to costco .... Traeger is...

My Big Chief smoker has an element from a proctor silex unit. The element plugs directly into the Auber. The Silex is turned up to maximum temp, allowing the Auber to control the temp. Very easy smeasy.

The Big Chief and Little Chief smokers were around before pellets, (I got my first one in 1974) and they marketed their own product line of chips the entire time. Even though the instructions mentioned a full pan of chips I had much better luck with 3/8 to 1/2 pan of chips, and not emptying...

Just picked up my new Big Chief. First things I did was add a thermometer, a daisy wheel vent and a chimney. I live in Mexico where the BC runs too hot. Increased air flow helps to cool it down.

You are sketching together some amazing ideas for this 'automator' project! I'm assuming you are a young man? Just for grins, do an internet search for a gentleman named 'Shotgun Fred' Pirkle who was the founder of BBQ Guru. He was a rare combination of engineer, inventor, designer, patent...

Hi there and welcome! I can't help with your contraption but I can tell you what works for me and my MES. I cold smoke salmon lox and it is AMAZING! I use my MES with a Mailbox Mod and the AMNPS tray. I also built an cold smoke draft contraption that uses a computer fan to blow up a tube which...

I don't add Cure #1, but I suppose you could. My normal curing times are from 4 to 7 hours depending on the thickness of the fillet, and I leave the skin-on whenever possible, so the curing is from one side only. That said, during this time, the salt does diffuse into the flesh, so I would...