Search results for query: big chief smoker

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...

The smoker temperature is almost irrelevant when only an hour or so. I used to smoke with a Big Chief (no temperature control) and it would run around 200° I prefer lighter woods for poultry. Spatchcock is my favorite whole bird cooking. Start the oven at 475° and immediately turn it down to...

I used my Big Chief to smoke many pork shoulders. I would smoke a couple hours and then move to the oven at 300° to finish the cooking.

...above ambient. Works very well for cheese too, gets nice color and no melting at 75 deg ambient. What I needed: Salvaged BBQ cart, Big Chief smoker, small wall mount mailbox, 1 1/2 in brass kitchen sink drain extension and nut, 1 1/2 in brass sink drain with flange and nut, scrap 2 in...

...even with the pump on low. I found it to give too much smoke for me and also it put out enough heat to raise the temp so I don't use it any more. If I used it more, could probably figure it out. But I'm a lazy smoker. Instead I'm using a Big Chief smoker with a mailbox mod for my cold smoking.

Modifying a Totem/Big Chief Smoker with a Hotter Element for Colder Climates and Hot smoking.... | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

I did find a “Big Chief” electric smoker tucked away in my shop I forgot about. Looking at the manual, it cooks at 165 deg. I think that may work. How long do you think it will take at a constant 165?

My name is Aaron and love everything about smoking food. Have been a member for a bit but haven't yet introduced myself. I use a big chief for my salmon and sausage. And currently a master built propane for everything else. I can't think of a single smoker that I would not use but next in the...

I have a Big Chief electric smoker. No temperature control unless you get creative with cardboard shields on the vents. I could get it to 200+° in the milder temps. After ~3 hours of smoke I moved meat to the oven in a roaster pan and finished at 300° to 350° (depending on my mood.) Got a...

4-6 hours meat temperature 155 - 160

This pan will do a better job for you... The MES burner will not heat up the thermal mass of a cast iron pan.. big chief smoker chip pan at DuckDuckGo Home / Hunting / Food Processing / Smoker Accessories & Parts / Big Chief Smoker Flavor Pan 🔍 Big Chief Smoker Flavor Pan $14.99 IN STOCK...