Search results for query: big chief smoker

What about "carryover" heat after the controller shuts it off? I did a test a month-or-so ago using the Inkbird ITC-306T...it shut on/off according to the programming (100F, 1def differential), but the cabinet temp kept on rising about 10 - 12deg before it started falling back to 100F. Am I...

I received it yesterday, unboxed it, and of course I had to leave it on my desk so I could give it the side-eye for at LEAST a day. :emoji_unamused: Decided today that I'd go ahead and hook it up to Big Chief BEFORE I change out the element basically to get a feel for how it works...I am...

Hey everyone! First time poster from Alberta! Not sure if this is the proper place to post. I recently took my Little Chief smoker out of retirement and decided to do a few modifications (just for fun) to see if I can smoke something other than perch in the thing...so I added a 1500W hot...

You know what they say...the best laid plans of mice and men-blah-blah-blah. BIL/nephew came over today and replaced the front lower ball joint in my truck (YEA! I'm mobile again!) and with them came my ex-BIL who I haven't seen in a long time, soooo... Anyway, didn't get to HD for what I...

Do you ever do whole chickens with this brine?

Not trying to spend your money, but consider the mes40 size. More room is very nice to have sometimes.

+1 That's what I would do. I have been putting off doing the Auber install but plan to do it soon. Got the wifi as well. Didn't see anyone say it but the performance of the MES+Auber is well known to be night and day from stock. Remember you can always use it if you get another smoker. For...

Good stuff. Search as I might, can not find out what PID stands for. I understand the technology but the acronym is a mystery. I am now smoking some shrimp and smelt and am about to revert to my open pit and inverted garbage can. Aside from temp problems, it is nonsense to have to open the...

I'm sorry I didn't more clearly define what I wish to do... I have a Big Chief smoker. I did a test with the hotplate on high "and" AMNPS inside the BC without the stock element plugged in and hit regular smoking temps when the ambient temp was in the mid-70s. I was curious more than anything...

I should have done this yesterday, before my first post! A big hello from Edmonton, Alberta! I'm just getting into smoking, mainly to experiment. I took my Little Chief out of the attic last week and decided to fiddle with it to see if I can actually turn it into more than a fish smoker! So far...

I know it's hard to get everything together with consistency, but learning the combination of seasoning, heat, time and smoke flavor that suits you is what makes barbecue, or grilling, or smoking so wonderful. Take your time, and keep taking notes on what works and what doesn't. I can't offer...

Congrats on the success! Airflow is the key thing that makes cold smoke food tasted ashy, bitter, or horrible. This is caused by stale smoke that sits there, loses oxygen, and becomes plain nasty. If you can keep a draft going where the smoke keeps moving through the smoker and up and out...

Hey guys My first time posting here, and thanks in advance for your help. I've been using a Big Chief to smoke/dehydrate primarily beef jerky for the past 5 years. I've come to realize that this is the most entry level, basic smoker out there and it's now time to take a step up. My problem...

Welcome aboard. The 'Chief' line of smokers are wonderful 'flavor smokers' for many things to be finished on another pit or the oven..., but they excel for fish and jerky. Maybe try 50% smoker time and 50% dehydrator time? Do all you can to keep a Chief in your arsenal. BTW, I got my...

I used to smoke salmon and trout in a brine quite similar to the one Chris posted, used a Big Chief. Then I started adding stuff like white wine, teriyaki, onion and garlic powder, and CBP. I'd soak the fish overnight in the fridge, dry the fillets under a fan for a couple of hours to form a...

Chop has you covered... as an FYI the little chief brand smoker sells a fine chipped wood for that very type of smoker. Larger chips don’t work as well. Fill one (maybe a second if you want heavy smoke) pan for smoke at the start and that’s all that is needed. You don’t need to smoke the whole...

What was the ambient temp. and relative humidity? If the ambient air is dry, then that will definitely dry out the sausages. See above statement. Also, SE may have a point with fat out.

Water heating elements will burn out without water surrounding them. Have you tried adding an insulated blanket like a welding blanket from Harbor Freight? OrHome Depot? Or even a cardboard box? You might be able to use an element from a Big Chief smoker the way you want to.

I can get good smoke flavor on meat in my Big Joe. I use a device that closely controls the airflow (Flame Boss or similar), this keeps the coals at a very slow burn so you don't just burn the wood chunks up and you don't have any flame. I have the ceramic heat deflectors installed with a pan...

I actually took my Big Chief along thinking it would be easy to duplicate my results. The 2-1/2" fibrous. No sticking as we did a 20 minute ice bath. Would the fast evaporation occur when a smoker is used for the entire process? For sous vide, they were not directly in the bath, but in a...