Search results for query: big chief smoker

...in before the fish was overcooked....:emoji_disappointed: So gonna try either the electric option or just throw my mini-hibachi in there and add a few lump charcoal and see what happens.....tempted to get a Big Chief smoker now and be done with all this McGuyvering and get some good smoked...

It's more of a removable panel, than a door. I used rough cut pine. There are large gaps where I think I was loosing more heat than I first thought. The bologna was taking way too long. I put a couple of old blankets over it and things accelerated. I fix the gaps next time. Bologna turned out well.

I know absolutely nothing about pellet grills/smokers. But I've dry cured and hot smoked salmon, steelhead and trout for over 50 years. I use an old school Big Chief box smoker. But to answer your question: I would think a pellet smoker should handle lower pit temps, and have plenty of draft...

I don’t have MESs (sic). I have a Big Chief. Element died and replaced with a single coil burner and a PID so no over temperature limit switch

Yeah, I'm looking at the 145-150 range as ideal for what I want. Nice and slow after a good brine. Steelhead smokes fantastic. I recall getting those off the coast in AK before they even sniff fresh water, those Ocean steelhead are so moist with fats. I think I liked them even more than king...

Gave my 22" Blackstone to my BIL yesterday. I've used it only once and have since realized I can do the same thing with a CI pan when cooking for one, so bye-bye! This left me with some space, so I was thinking I might try a tabletop pellet smoker (again, cooking for one, three once in a...

Welcome from WI. I got into smoking meats years ago when my father got a Big Chief smoker and smoked some salmon. It was okay. I figured I could do better and slowly, I ramped up to getting a professional quality smoker and building my own curing chamber. It has been a long and tasty ride...

Pork neck bones that is. (Grab a beverage or cup of Joe, this is a long one.) Every July I help out with a barbecue that is held on "Parade Day", which is the opening for our Fair and Rodeo week. This year marked the 32nd year for the barbecue..., and I've been on board for 20+ years. In a...

Welcome Justin Snowbird so Florida for the winter. Northern Minnesota is summer home. I used a Big Chief for years for hot smoking meat. Element burned out so now a cold smoker cabinet for mostly belly bacon. @indaswamp is a dry cure expert. Serach for his threads

Will start by saying sorry for the not-so-great pic (I SUCK at taking pics!)... As you can see by the slice on the right, I had to find the grain, but it turned out VERY good! Tender, juicy, just the right amount of smoke (for me). Brisket was sliced at room temp in the pic. 3lb piece of...

your title got me...was thinking ice fishing....lol

... Sam's Club that is, and I'm smokin' my first batch of dry cured steelhead trout for 2025✔️. About 6 hours in the dry cure. Rinsed and re-seasoned with white pepper, black pepper and garlic powder. SmokerCam view after an overnight rest. Outside temp 25°. Still using my stash of A-Maze-N...

...lesson with this round of slab bacon. Use fresh cure. It is cheap and should be tossed after a year or so. Hanging in my Big Chief smoker cabinet. Heater element burned out, but the cabinet works great for cold smoking. Add a tube of hickory dust. Fresh off the smoker Bagged and into...

Welcome. I have a Big Chief and smoked a lot of meat. The element burned out a couple years ago. Been using it as a cold smoker The original Brinkmann offset weren't bad. Quality went way down after Baxter Brinkmann sold the company and name. New company introduced a Weber Smoky Mountain...

I cold smoke my bacon if possible. Check Amazon for smoke tube. I got mine at Menards. Same with the SS u-bolt to tip it up. If you have the room leave the tube vertical for a slower burn If you use pellets in the tube it is a large amount of thin blue smoke and best for using in an offset...

Great job!!! Also welcome back, I think it's been a while since you were posting. The point is the best part of the brisket and yeah a proper smoked brisket is going to be AMAZING so don't be shocked if you do more and you enjoy it more than pulled pork. Here in Texas brisket is king and I...

I've been smoking on a Big Chief for nearly 20 years, and am finally looking to upgrade to an electric smoker I can use to smoke AND fully cook (without having to transfer to the oven) bigger things like brisket and pork butt, etc. I've been researching and from what I can see, it seems, based...

I replaced the old element in my big chief smoker with a element from a Proctor Silex counter top burner that is controlled by one of my Auber PIDs. Soooo awesome.

I generally use a pellet tube in a drum smoker for my cold smoking, and my back-up smoker is an electric box "Big Chief" also fueled with pellets burned in a hot plate. I shoot for a pit temp of 70°F or less, and as you can see I have plenty of draft, and a gentle smoke. In both smokers, I'm...

Interesting idea. What diffuser plate does the stock PB have? I'm thinking about attaching my Big Chief smoker to the exhaust port on my MB pellet pooper to make a vertical chamber for hanging sausage and sticks.