Search results for query: big chief smoker

...fish back in '94 when I was stationed in ADAK AK for a year and had nothing to do after work except for fishing. I've had that old Big Chief Smoker (that I bought in Adak) for 26 years now but never really moved on past smoked fish and jerky till recently. Just for grins, I purchased a Camp...

I need to get this to the top of my list!

Boy, the title is a mouthful....., but a good mouthful. At least once a month I cure and smoke boneless/skinless chicken (or turkey) breasts for sandwiches during the week, or to be used in a cobb salad or added to pasta etc. Boneless makes for perfect cross-grain slices, and skinless...

I have a Little Chief and a Big Chief and their volume is too small for using a pellet tube with typical pellets. If you use crushed/ground pellets with a few bigger pieces mixed in your smoke will be much more gentle. You might give this set-up a try, lid blocked open (and some sort of...

Thanks for the responses. Yes, I have the Big Chief, bought it 6 months ago. I'll keep it in mind for smoking fish, haven't done that as of yet. I don't have a design as of yet for the new vertical smoker I plan to build but I should start on it soon. I will post a pic of the aluminum one I...

As much as I enjoy cold smoking meats, cheese and butter It's really important to match your smoker with a smoke generator, and pick the right of wood for the job. My drum smoker is my go-to for ham, bacon, Buckboard, sausages etc. It has plenty of room for hanging, a lot of volume and most...

A Little Chief or Big Chief Smoker makes a pretty good cold smoker. I drilled a 2 in hole centered in the bottom of the chief and put a 2 1/4 in rubber step down pipe connector in the hole. Connector fits snugly and is even across the bottom. Then I put Chief on top of my electric smoker over...

Wow that was a good read. I grew up in Michigan and they have some great smoked fish places. Really like Whitefish. This is going toward the top of my to long list.

Awesome! What a beautiful spot that is. Interesting, I should try mixing in some alder. Any comments on how that affects it? So far I'm finding that opening the BBQ doesn't have much effect on the amount of smoke in the smoker, so I don't mind the system. If I find a non galvanized mailbox...

Welcome aboard. I'm guessing you have a Little Chief or a Big Chief box smoker? I got a Little Chief in the '70's and a Big Chief in the '80's. These are actually 'flavor smokers' when doing meat because you can't quite achieve barbecue temps. You can flavor about any meat in an hour or two...

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...