Search results for query: big chief smoker

This bag of "wood chips" came with the Big Chief smoker that I picked up NIB. Is it worth saving and using? It looks more like sawdust than "chips". I expect that it would start smoking quick, but wouldn't last very long.

I have a Big Chief smoker that I have been doing smoked salmon in and lovin it. I recently bought a Pitboss vertical electric smoker that I have done some beef and pork smoking in. I was thinking about trying some salmon in the Pit Boss. Would I have to worry about carry over taste if I did a...

Vagner: Yah, the Big Chief is a one speed smoker. ON/OFF. So, can't really adjust the temps without increasing venting. BUt it operates real steady at about 160F. I did the cook a few days ago and it came out wonderfully. It did have a little of the albumin, but that doesn't bother me...

Over the years I have tried many methods and recipes, but I have never matched the smoked salmon and trout that my dad and uncle would make with a Big Chief smoker.

That is pretty much my plan. But, I would like to try doing it in my Pit Boss. And I also don't like that my Big Chief is a top load smoker which makes checking it and taking smaller pieces out early not very convenient. But, I can deal with it.

HI! If you are really concerned about odor carry over ? Do the following! Use only one or two racks for fish, other racks for other meats. Also if possible, run the racks in the dishwasher if possible. Smoker clean out? Run the smoker empty , with a water pan and add baking soda. it will give...

I have a question on the recommended pull temp for smoked salmon. I am wet brining it now and plan to put it in a Big Chief smoker tomorrow morning. I will smoke it with apple wood at about 160F. I have seen several recommendations for pulling it when it hits anywhere from 120F to 150F. I...

Your 130-135F plan is reasonable for a brined, warm-smoked fillet. Salmon keeps cooking a few degrees after it leaves the smoker, and the pellicle you build after the brine is what keeps it moist. Rinse the brine off, then let the fillets air-dry in front of a fan for an hour or so until they...

Thank you for the kind words. I have been using the Little Chief and a Big Chief box smokers since the '70s. Mine still have the Luhr Jenson (the fishing lure company) branding. And all replacement parts are still available. Good advice ✔️ Hey Melissa, late to chime in here.... Most of the...

There are no markings other than Smoke House, it is a front opening one and it has a coil burner in the bottom. Its about two feet high and the racks are 14"x16". It is made in China so is it maybe a knock off?

... three hours this afternoon circling through my front yard and driveway while I was smoking some steelhead. For fish, I generally set up my vintage Big Chief box smoker in the shade, and out of the wind, with the top blocked open... and the smoke lingers. Here is the bounty they were...

Well tomorrow is the day… I have a chicken that is going in. I am armed with just enough knowledge to be dangerous! Thanks for voicing what I have been suspecting…

No experience with either a Masterbuilt Electric Smoker (MES) or a Brinkmann electric. I have a Big Chief electric and I smoked for a few hours and foil pan wrapped and moved to the oven to finish. This was after learning to not over smoke

Go with one pan of apple, that way you know you will like it. You can always adjust from there the next time. My sweet spot is 1 1/2 pans Of apple and cherry mixed 50/50. I love heavy smoke on pork ribs, can not stand it on fish, I think it completely destroys the taste of the fish. Are you...

I suggest either a Big Chief or Little Chief for salmon. I have yet to have a bad piece of salmon cooked on either one. Very simple, prep the fish, put in the smoker and 4-6 hours later pull out perfect smoked fish

...essentially a wood fueled convection oven. It will dry out your fish. Yeah learned that mistake. I'm with @thirdeye on getting a Big Chief smoker. Doesn't have any heat control outside of plugging it in or unplugging. But in an open run they don't get very hot. They are much less money...

I went with two pans of cherry this time. But it was light on smoke taste. I dry brined this time vs wet brine. I think that made all the difference....and IMO, not in a good way. I did let the fish develop the pellicule by letting it rest just like the last time. I will be going back to a...

You’ll still have to mod a Big Chief to control temps. You plug it in and the heating element stays on until you unplug it. It doesn’t cycle I started playing with an electric burner and a simple temp controller (not PID) but haven’t gotten very far. I will use a pellet tube to generate smoke

I'll be following along on this one. I was considering mounting my Big Chief smoker on the exhaust port of my pellet pooper but this looks interesting. Please post results. Where is your door? Stop over at Roll Call and introduce yourself. I think you'll fit in well...

Here is a link to my earlier thread after trying the method that @chopsaw uses. There are photos from both of us. https://www.smokingmeatforums.com/threads/chopsaws-boston-bacon.333239/ This time around I was able to harvest a larger piece from a Boston (pork) butt, and I did a 12 or 14 day...