Search results for query: big chief smoker

ok cool

I needed some more airflow on a Big Chief smoker. Put a 4 in pinwheel louver (from Char Broil parts site) on top and drilled some 3/4 in holes below it. Got plenty of airflow now and best of all, can close it down.

Cervelat is about any mildly seasoned, cured, smoked, semi-dry sausage that includes most "Summer sausage" formulations. I wanted to take it to a new level so I went a tick spicier on pepper, added hi-temp cheese and some jalapeno peppers. My goal with this batch was to enjoy it chilled with...

Yesterday I smoke dried a couple of batches of jerky in my Big Chief box smoker. Because it's thin, the dry cure time is only 25 to 30 hours, and for flavor I used some homemade garlic pepper seasoning. I'm using pecan pellets from A-Maze-N, and for me.... they work much better than...

...in fridge, it may be okay. Try grating a small amount onto scrambled eggs/omlets or into soups. for a smoke flavor boost. I use a Big Chief smoker for my cheese now and learned the hard way that the smoke needs to be diffused with the drip tray. It turns out the smoke from my mailbox mod...

Thanks, that makes sense. Any concern over the creosote I had to "wash" off some of the cheese?

What was the old electric smoker that broke down? If it was an old MES40 you can do a simple rewire and slap on a PID controller and make it 50x better than a MES 140 or any new smoker Masterbuilt makes. Also doing that costs less money too :) Just sayin.

...7 rounds of Kirkland French Brie. I did a trial of a single brie last week and all my taste testers really loved it. Put them in my Big Chief smoker with mailbox mod, put in 3/4 apple and 1/4 cherry pellets in the tray. And then smoked them for 2 hours, let them sit on counter and come to...

A WSM and a Big Chief Smoker might fix you up. Use the WSM for larger things and the Big Chief for jerky. I think you can find both at WalMart. https://www.smokehouseproducts.com/

Thanks Chris! Your idea may work, I’m also thinking at 225, maybe mixing in some wood chips to get it going might work too. Al Thanks fellas! Al Yes Sir, they are dry indeed! Al I have used the tube & also the extreme smoke setting. I just like to experiment with different ideas, I’m not...

Roger that.... My previous water bath finish was an 18 Qt Nesco, an oldie so the rheostat did operate lower than the reference marks on the dial. I'm liking the accuracy of SV circulators. Well, the odd thing is.... I've done similar sausage cooks my entire life with pretty much the same...

I use a Big Chief box smoker, it tops out in the 160°'s on a warm day, less on cool days. I set my dehydrator at 150° and watch the surface fats and sample along the way. I might end up at 160°, but that might my max temp.

...a new charcoal grate out of free expanded steel from local scrap yard. I had the angle iron in my shop. I was happy with my Big Chief smoker, but I realized there was opportunity at hand. Maybe I can make this POS into a decent smoker so I made a fuel basket out of the same expanded steel...

Yeah seems super cool with lots of tinkering haha :D I went a lazy yet super practical way of alerting for smoker off or overheat. I use the Inkbird 4 probe IRF-4S remote thermometer. 4 probes. Has high/low alarm. Why did i go this route? For multiple racks and pieces of meat to measure temp...

A young man of 51! Still stupid enough to waste tons of time on silly projects like this and may that never change, ha. That's what I use in my MasterBuilt smoker by the way, assuming you're using the stock heating element in your Big Chief. When I first picked up my MasterBuilt after a couple...

...since it wouldn't even produce smoke until it got to about 180 degrees fareighnheight. So now I have the heating element from a Big Chief smoker (about 800 watts) regulated by that little box on top to keep the temp between 140 and 150. I generate the smoke externally using the propane burner...

A-Maze-N tube A-Maze-N tray I have a cheap hexagonal knockoff that works well. Wife picked it up for me around $7 I wish she had bought 2 of them. My electric is a Big Chief. I never let it go overnight. It had no on/off temp control.

...together a quick and cheap cold smoker for charcuterie, something of a temporary model as I ease into this sport. I've had the Big Chief Smoker for about 25 years, and though it is rarely used anymore, it seemed perfect for a quick solution to satisfy my needs for smoking salumi. It has a...

Hello all! I guess not not entirely "new" to smoking. I've had a Big chief smoker for a couple years now. Primarily for salmon. Was recently gifted a Pit Boss for my birthday so I'll be diving much deeper into the world of smoking. Did a 13 lb brisket on it 2 days ago and it came out amazing...

Wife loves SPAM, but rarely eats it due to her sodium restricted diet. I bought a used Big Chief that was just as clean. Not so today.