Search results for query: big chief smoker

Above is my highly modified MES40. Typically I use the pellet tray in the mailbox. My definition of cold smoke is with no heat from the element. Just ambient temp. I do this when cold smoking cheese, lox, etc and more often during the winter months. When doing fish in the 125-145* range I...

I have used many home made smokers over the years, the next one I plan to build will be a cold smoker, with the smoke running through buried drain tiles from the smoke pit to the smoker. I am a big fan of cold smoking, the big box smokers are hot smokers. I have a number of friends that use the...

...milk on the last day, mixed thoroughly, and shaped into logs (~ 3" diameter and 8" long) - no casings - and placed in my low-tech Big Chief smoker. Two batches of apple wood smoke at 30-45 min per batch. Transferred to house oven with door open on lowest setting and finished to internal temp...

Hey all. I got some really great info on the last thread, .. and basically the result is the inevitable scope creap. at first I was look for a low end pellet smoker, . maybe a set up . I have been re thinking the whole situation now though. It all started with a trip to costco .... Traeger is...

My Big Chief smoker has an element from a proctor silex unit. The element plugs directly into the Auber. The Silex is turned up to maximum temp, allowing the Auber to control the temp. Very easy smeasy.

The Big Chief and Little Chief smokers were around before pellets, (I got my first one in 1974) and they marketed their own product line of chips the entire time. Even though the instructions mentioned a full pan of chips I had much better luck with 3/8 to 1/2 pan of chips, and not emptying...

Just picked up my new Big Chief. First things I did was add a thermometer, a daisy wheel vent and a chimney. I live in Mexico where the BC runs too hot. Increased air flow helps to cool it down.

You are sketching together some amazing ideas for this 'automator' project! I'm assuming you are a young man? Just for grins, do an internet search for a gentleman named 'Shotgun Fred' Pirkle who was the founder of BBQ Guru. He was a rare combination of engineer, inventor, designer, patent...

Hi there and welcome! I can't help with your contraption but I can tell you what works for me and my MES. I cold smoke salmon lox and it is AMAZING! I use my MES with a Mailbox Mod and the AMNPS tray. I also built an cold smoke draft contraption that uses a computer fan to blow up a tube which...

I don't add Cure #1, but I suppose you could. My normal curing times are from 4 to 7 hours depending on the thickness of the fillet, and I leave the skin-on whenever possible, so the curing is from one side only. That said, during this time, the salt does diffuse into the flesh, so I would...

Thank you, I'm going to try your method next time. I don't recall any mention of pellets but I will have to look more thoroughly at the instructions/recipes book.

I have both a Little and Big Chief. They are my go-to smoker for trout, steelhead and salmon. In addition to the flavor smoked things you mentioned, I use it to double smoke ham hocks and shanks, and sometimes I'll add some flavor smoke to store bought bacon. If it's a hot summer day, in...

Thanks for the reply. This be my first try dry cure fish. I normally do wet with cure. Salmon on sale this week and going to give it a try. Will e using the MES40 for this one which reminds me need to get some cherry dust ready.

...for salami nearing the end of fermentation - almost like a cooling off period before going in the chamber. Last time I used the Big Chief Smoker for salmon, I found I was out of Alder chips. Having no desire to make a run to a sporting goods store, I instead grabbed a chainsaw and a large...

I've been making these twice a month so we have smoked chicken for snacks, regular salads, and a weekly Cobb salad (which is on the menu tonight). They keep well for 6 or 7 days, then we have a week without, then it's time to smoke another batch. This time I smoked a couple extra and will...

Welcome to the Forum. Here is a link to a similar recipe from Smoke House Products that might be helpful. Remember all of the "chef" units - Big, Little, Mini, all have a max temp of 165 deg F. As smokerjim asked, this recipe does use the "smokehouse salt" product which is like the Cure#1...

I usually use my Big Chief Smoker along with Todd's pellet tube. The pellet tube creates a great deal of smoke so ventilation is most critical (as mentioned above). Since the chamber I am using is relatively small, I increase the ventilation by cracking the door open depending upon how much...

Did the new control board resolve your temp control? Found this thread not because I have your model of electric smoker (I have a Big Chief). Was researching Pit Boss issues. My neighbor or "son-in-law across the street" is having issues with his Pit Boss pellet grill (pooper). From his...

So is the metal on lots of propane and electric smokers. My GOSM propane smoker is really thin ( can’t believe it’s almost 20 years old). Then for really thin theirs the still popular Luhr Jensen Big and Little Chief smokers. As mentioned your biggest hurdle will be getting the paint off...

Need to Brine Scallops? No...But thats not to say a 30 to 60 minute Marinade in some of your favorite Rub, a splash of Olive Oil and a squeeze of Lemon is a bad thing. Depends on your goals. Are you a Scallop Purist? Then a sprinkling of S & P with a rest while the smoker heats will give the...