Salmon on Outers Hickory Smoker advice needed

[Esox07]

Hi fellas. I already posted this in an old thread, but I was advised to start a new thread and post it in this sub-forum. So, here goes.

I picked up an old 60s/70s Outers Hickory smoker. Similar to the Little Chief. Anyway, I plan to do some salmon on it. When I got it home, I plugged it in and put some cherry wood chips in the wood pan. I came back less than ten minutes later and it was already throwing out smoke. I let it go a while and the temp settled in at 148F which I checked with an instant read thermometer through the top vent. It was about 65F outside with good wind so I think if I left it in the garage, I could get it up higher, probably 160. Is that going to be good enough to do the job on salmon?
I need recommendations and advice on prepping the salmon and actually smoking it. Any help would be great. I like simple and I guess I would prefer a lower sugar brine if possible. I have smoked ribs and brisket on my Weber gas grill, but I couldn't ever get it low enough to do fish.
Here are some photos of the smoker. It is a couple feet tall and in the inside is 10.5" wide by 10.5" deep. Is apple or cherry a good wood for smoking salmon? I plan on Beef Jerky eventually too.
Let me know how to get this done.
thanks, Bruce

 

[forktender]

Hi fellas. I already posted this in an old thread, but I was advised to start a new thread and post it in this sub-forum. So, here goes.

I picked up an old 60s/70s Outers Hickory smoker. Similar to the Little Chief. Anyway, I plan to do some salmon on it. When I got it home, I plugged it in and put some cherry wood chips in the wood pan. I came back less than ten minutes later and it was already throwing out smoke. I let it go a while and the temp settled in at 148F which I checked with an instant read thermometer through the top vent. It was about 65F outside with good wind so I think if I left it in the garage, I could get it up higher, probably 160. Is that going to be good enough to do the job on salmon?
I need recommendations and advice on prepping the salmon and actually smoking it. Any help would be great. I like simple and I guess I would prefer a lower sugar brine if possible. I have smoked ribs and brisket on my Weber gas grill, but I couldn't ever get it low enough to do fish.
Here are some photos of the smoker. It is a couple feet tall and in the inside is 10.5" wide by 10.5" deep. Is apple or cherry a good wood for smoking salmon? I plan on Beef Jerky eventually too.
Let me know how to get this done.
thanks, Bruce

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You don't need it any hotter, in fact for the first hour or so, leave the bottom of the door open an inch to inch and a half. That way your salmon won't be covered with those white buggers. Which is caused by to high of temps in the beginning.
On my old Chief smokers i drilled out the top vent holes and made them 1 1/2" ti lower the smoker temps
When I wanted higher heat I'd crinkle up a foil ball to get it back to the stock opening. I know, redneck as hell, but it worked great.
Don't forget to leave your fish uncovered in the refer the night before smoking it so it builds a nice glaze over night. Or pace it on the racks with the door open and a place fan blowing on the fish for a good two hours until they get that glossy shell on them before turning on the heat.

 

[Fueling Around]

Great advice above
I wasn't happy with the smoke quality using wood chips in the pan on my Big Chief.
I last used a pellet tube

 

[Esox07]

You don't need it any hotter, in fact for the first hour or so, leave the bottom of the door open an inch to inch and a half. That way your salmon won't be covered with those white buggers. Which is caused by to high of temps in the beginning.
On my old Chief smokers i drilled out the top vent holes and made them 1 1/2" ti lower the smoker temps
When I wanted higher heat I'd crinkle up a foil ball to get it back to the stock opening. I know, redneck as hell, but it worked great.
Don't forget to leave your fish uncovered in the refer the night before smoking it so it builds a nice glaze over night. Or pace it on the racks with the door open and a place fan blowing on the fish for a good two hours until they get that glossy shell on them before turning on the heat.

Thanks Fork. That is great information.

 

[thirdeye]

Welcome Aboard !

I've been smoking fish on Little and Big Chiefs since the mid-70's. Back in the day all box smokers burned chips, but when pellets became common I switched to them. The ones that are 100% flavor wood (no filler wood) are best and I use a handfull at a time and don't ever dump the ash unless I'm smoking for more than 4-hours. Here is a link to my dry curing method for trout, steelhead and salmon. It's loaded with photos of the entire process.

SEAFOOD - Dry Cure for Salmon, Trout or Steelhead

Revised 1-13-2022 Cured fish has been prepared for centuries as a means of food preservation. Because of refrigeration and our knowledge ...

playingwithfireandsmoke.blogspot.com

I would recommend having various thickness wood strips so you can have the option to block open the lid if the smoke is too heavy or if you need to drop the temperature. Smoking salmon and trout at too high of a temperature will force the albumen out.

 

[Esox07]

If I could find a good used Big Chief on FB MP or CL, for a decent price, I would jump on it. I am working on a grabbing a Masterbuilt right now.

 

[thirdeye]

If I could find a good used Big Chief on FB MP or CL, for a decent price, I would jump on it. I am working on a grabbing a Masterbuilt right now.

The "Chief's" were originally made by Luhr Jensen, the fishing lure company. And Outers had all kinds of gun supplies. One great feature with the Chief's is the heating element has exposed male prongs on the back of the unit... meaning the cord is not hard-wired, but it's replaceable. And so is the heating element. I think the racks and internal frame can be purchased separately. Anyway, I would experiment with your current unit. Electric box smokers are an old school tool that works within their limits.

 

[Esox07]

Yah, the Outers was made in a town about 25 miles from where I grew up in the 60s and 70s. But the parts are all permanently fastened in/on it. Could be one reason the Chief won the clone war.