Search results for query: big chief smoker

...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.

I read through your curing article. Very detailed and informative! Our Kroger here has steelhead from time to time. I'm going to get some this weekend and try your recipe. Thanks!

Absolutely. My cure is salt/sugar based and you can add 0.25% of Cure #1 if you have fillets thick enough you think you will exceed the 4 hour window of safety. It's a dry cure that turns into a syrup after drawing out some liquid from the fish. After trimming the belly, those two fillets ↑↑...

Hahaha I thought you had the industrial size smoker.

Part 2, featuring a center cut pork loin ham is underway. There are no changes in the recipe from post #1. I did some technique changes that I'll list below. The loin cured for 9 days, then rinsed and rested uncovered in the fridge for 18 hours. I added a sprinkle of black pepper. I...

Bob, morning.... No it does not get hot... The bottom of the Totem Smoker is vented, unlike the other brand... AND.... If you look to the left side of the pic, above the red light housing, you will see the original thermostat that came on the table top burner... as the bottom of the...

My Big Chief electric added too much smoke flavor according to many people, most important my wife. Maybe it was my technique? Haven't used it in years. I had a cheap offset that was kicked to the curb this spring after I got a pellet pooper. Not promoting pellet pooper as I miss the added...

WOOHOO!! Thanks for the ride on the carousel, a nice Saturday surprise :emoji_thumbsup: For me, flaky is too done. I try to buy skin on and I never turn it. If I do get skinless I cutout a piece of parchment and spray it with olive oil and use that as a heat shield. I have a thermometer...

Hi there and welcome! If money wasn't too big of an issue then I would get a Smokin-IT 3.5D or so because of the PID controller. I have a WIFI PID but that part has crapped out so its cool but overrated. The PID part though to me is an absolute must, why? With a PID controller you can hold...

I make jerky from sliced whole muscle meat. The drill is pretty simple.... meat is weighed, amount of cure is calculated and weighed out, and the amount of seasoning is weighed out. The mixture is added to both sides of the strips, strips are stacked and wrapped in plastic for 24 hours. Now...

...smoker, one of the old heavy ones before they went to thin metal. I was wondering if a hot plate would get hot enough to do salmon or would I be better off getting a little or big chief smoker. Maybe get a big enough hot plate to cook with too. Smoke for a couple hours and then turn it up and...