First time getting ready to smoke???

[Hank R]

Hi I am really new to smoking like never done it. I have been trying for several years with my gas BBQ, Napoleon Prestige with a cast Iron Charcoal/ Smoker tray. For 3 years I have not been happy with results so that is why I am here. I dug out my Big Chief and cleaned up and want to try using it once and go from there. Still winter here 2ft of snow on ground and storm warnings here. So I can read everything again. The more I read I get lost in all the knowledge here. Which is okay .

 

[Hank R]

Just trying to learn what would be a good choice for a starter smoker I am thinking I usually cook for 4 to 10 people.

 

[old sarge]

You may have to insulate the smoker since the Big Chief is uninsulated. A water heater blanket should work. Just make sure the insulation you use is not flammable. Personally, if I had the Big Chief, I would order their insulation:

https://www.smokehouseproducts.com/...roducts/insulation-blanket?variant=5010708931

Here is some reading on your smoker.

https://www.smokingmeatforums.com/search/396639/?q=big+chief+smoker&o=relevance

 

[Hank R]

Thanks I have read most of them, have the box it came in and thought I would cover up also yesterday wash grills and did a heat test got 155 F I know I will have to upgrade to some thing better but what is a good starter that if I mess up and get mad and do not use I do not want to be out a ton of money. My thoughts are that I would try to smoke some back ribs for 6 hrs then place on BBQ for several more to cook the ribs. I have done the tin foil wood chip thing and that never worked out.
I fell dumb but what does AMNPS stand for, I have so much to learn in the next month before I can smoke with 2 ft of snow on the ground and 10 in to come today I have to start learning now.

 

[old sarge]

If you are thinking about upgrading in the future and staying with electric, I would recommend going with a unit from Smokin-it. A really great smoker and size for size/feature for feature a better value than the offerings from CookShack and SmokinTex but they are more expensive than the units from other companies. However, quality and problem free service comes at a price. Here is their website:
https://www.smokin-it.com

As to your question regarding AMNPS, check out their site:
http://www.amazenproducts.com

I smoke ribs for between 5 and 6 hours, depending upon style and amount of meat. I smoke at 225 (have occasionally gone 235 degrees). I don't wrap or use a 2-2-1 Method (2 hours naked, 2 wrapped in foil, and 1 hour naked) or any variant of that method.

 

[Hank R]

Thanks for the link for Smokin-it. sounds like a great smoker it will be on my short list for sure.

 

[old sarge]

Hank - You are welcome. Not sure what shipping would be to Canada. But these are really solid smokers.

 

[Hank R]

I thank you very much I am leaning towards the 2D. first I thought of a big box store smoker but I would rather support the small guy. We are just over 1 hr from a boarder crossing so I could get it shipped to the UPS store in Orville Wash.
But I want to try and smoke to see if we like it and if I am capable of learn this skill that so many here on this forum have.

 

[old sarge]

The model 2/2D is a good choice. The smokers from SI make smoking really easy.Depending upon the smokiness you are looking for, you put 3 to 6 ounces of wood chunks in the wood box, load the meat, lock the door set the temperature and walk away. No need to add more wood. Here is a full packer I did in the model 3D:

 

[SonnyE]

Hi I am really new to smoking like never done it. I have been trying for several years with my gas BBQ, Napoleon Prestige with a cast Iron Charcoal/ Smoker tray. For 3 years I have not been happy with results so that is why I am here. I dug out my Big Chief and cleaned up and want to try using it once and go from there. Still winter here 2ft of snow on ground and storm warnings here. So I can read everything again. The more I read I get lost in all the knowledge here. Which is okay .

Big Chief Smoker!
Here is everything you'll need!


If you'd prefer, jump to 6:49 where the Chief smokers come in.

As you've discovered, a BBQ is NOT a smoker.
Something I find lends itself to successes is to smoke, then cook. I do that with Chicken thighs with the skin on.
Smoke, then put them right into the Air Fryer and finish and crisp up the hide.
Oh, the best of both camps!

Big Chief, and Little Chief smokers are true smokers. Not smoker ovens. I've had some outrageously good smoked Salmon from my SIL and Grandson done in a Little Chief.
As good, or even better to my own.

 

[gmc2003]

Just trying to learn what would be a good choice for a starter smoker I am thinking I usually cook for 4 to 10 people.

Hank, if your willing to look at charcoal smoker's then I would recommend the WSM(Weber Smokey Mtn.) They come in three different sizes from 14 to 22 inches, and go for 200.00 to 400.00 dollars. It's close to set-it-and-forget it and will last a lifetime. I use the 22 and smoke all year round in Vermont.

Chris

 

[old sarge]

Great video!

 

[SonnyE]

Great video!

Thanks Sarge! :)
It's my 'go-to' for brining. I do the 1-4 dry brining, because all my Salmon is frozen 'plastic' fish. I think I like a 15 hour brining time in the fridge.
And I love the taste of the results, too.

 

[trillo15]

Hey Hank, fellow BC guy here. Quite a bit father north though, Peace Region. Welcome! Just started smoking last year after getting the same failed results on my BBQ. No matter how I tried, I couldnt get the smoke infusion that I was looking for. That is when I really started poking around and doing some research. I really wanted to try a stick burner and be like the "Pro's" but it just wasn't feasible with where we live. All soft wood up here. Spruce, Pine, Birch, Etc. To make things a lot simpler, it was down to just propane, electric and pellet smokers. I will be getting a pellet one, but the cost is a lot up front for a good quality one. I decided to start with a propane smoker over the electric. The idea of having it portable ( If I want to go camping or such, off the grid) or if the power goes out, I still have a smoker and it doesnt effect my cook.

I purchased a Masterbuilt Pro Dual Fuel Smoker. It has the two doors, and can run off charcoal or propane (although I have only used propane.) It has been a learning curve for sure, but with this forum and different sites, as well as some experimenting of my own, I have been able to create phenomenal meals (so I have been told lol)

Find one that suits your needs and have fun. There will be failures and there will be successes, but thats all part of learning a new hobby. If you have any questions, let us know!

Warren

 

[Hank R]

Thanks Sarge! :)
It's my 'go-to' for brining. I do the 1-4 dry brining, because all my Salmon is frozen 'plastic' fish. I think I like a 15 hour brining time in the fridge.
And I love the taste of the results, too.

Thanks SonnyE, will be trying for sure. But ) F here in the great white north and over 2 ft of snow so will be hold for a month or so .

 

[Hank R]

Thanks for the tips, like you I have learned the hard way a BBQ is not a smoker even with smoke boxes etc. I am leaning towards electric as I have a back up gen set. I am on my own here been asking around and do not know any one here in town to ask for tips how to or not to do.

I am only going to be able to buy 1 smoker and I do not want to get to big and costly one in case I have to sell it because I can not master the skills here. Is it hard to sell used smokers or should I be looking at a used one larger than a basic one. The Smokin-it, 1 or 2D has by interest now. By mid summer I would like to have my first real smoker.

 

[Hank R]

Just a question in the video it showed a mat (teflon?) so the salmon does not burn or stick on. Would parchment paper work with my Big Chief??

 

[old sarge]

I started "smoking" with a weber kettle in the mid 1970's. It was a lot of smoke and using the indirect method. It worked pretty well. But the mid 90's, I had moved on to an off set stick burner. Much better. But like the kettle I had to tend to it, feeding wood/charcoal and making sure the meat got rotated. I got my first electric in 2012 when I turned 62 and became lazy and bought a Cookshack. Great smoker and gave it to my son when I got the SI Model 3D. No regrets in going electric. This past summer I gave away my offset to a friend of my son. I was just not going to use it and it still had a lot of years in it. So do your research and get what is going to be best for you. If you had hard wood in your area like oak or hickory or fruit trees, an offset might make sense. Storm damage and pruning are a good source of free wood.

 

[old sarge]

The use of Q matz or something similar is 1 to prevent sticking and 2 allows the smoke to flow through it to the product being smoked. Parchment will block smoke flow but as the chamber fills with smoke you will get flavor on the exposed areas. From the inventor:

https://www.smokingmeatforums.com/threads/q-matz-nonstick-bbq-mats-new.137371/

 

[SonnyE]

Just a question in the video it showed a mat (teflon?) so the salmon does not burn or stick on. Would parchment paper work with my Big Chief??

I most recently got these mats for my MES 30.
I could not be more pleased with them! Not expensive, I trimmed about 1.25 " off of them and they span wall to wall, and front to back.
Best thing is they are about 1/4 " mesh, so a tad finer than others, far as I know.
They've done Salmon, Cheeses, and Ribs and cleaned up dandy with a dish brush and dish soap.
Here's some pictures.

PS: They are NOT Stainless Steel. But teflonised fiberglass mat. So far Fantastiqe!