Search results for query: big chief smoker

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

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...

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...

...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...