Smokers

I own a Big Chief and it hasn't failed me yet. Yes it's true it doesn't have temperature control or any fancy bells and whistles but it gets hot to the right temperature and makes great smoked fish.
I find that with my smoking experience I can control the heat by adding insulation (i.e. cardboard box, blanket) or ventilation to control the temp.
If you need help or have questions, or just need some recipes or cooking recommendations shoot me an IM.



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I was talking to a buddy of mine today about this and he suggested for the big chiefs to go to Home Depot and buy a line voltage thermostat for it to control the temp...hmmmmmm never thought of that before

That's a pretty good idea!


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I own a Big Chief and it hasn't failed me yet. Yes it's true it doesn't have temperature control or any fancy bells and whistles but it gets hot to the right temperature and makes great smoked fish.
I find that with my smoking experience I can control the heat by adding insulation (i.e. cardboard box, blanket) or ventilation to control the temp.
If you need help or have questions, or just need some recipes or cooking recommendations shoot me an IM.



Sent from my iPhone using Tapatalk

I was talking to a buddy of mine today about this and he suggested for the big chiefs to go to Home Depot and buy a line voltage thermostat for it to control the temp...hmmmmmm never thought of that before

That's a pretty good idea!


Sent from my iPhone using Tapatalk

Ya I thought so too..I'm going to try it with mine this weekend I'll let ya know how it goes

I bought this one in October.

http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Smokehouse/dp/B00104WRCY/ref=cm_cr_pr_pb_t/189-4434027-4337540

I really like it! 

Perfect temp control.  Gets good levels of smoke down to 150, so it makes killer Salmon. Haven't tried anything colder.

Only thing I wish it had was a bigger box for wood chips. 

In fact, today was ribs and a pork butt day!  Best ribs I've made so far.   I still need to tinker with the rub.

The butt did not so much pull, as fall apart into tender glistening shreds of salty piggy goodness.  Mmmmmm

So when are we doing an nwka potluck?

I love to smoke and do it quite often...
I have a little and big chief as well as a Green Mountain Grill (Daniel Boon)

I do not think that a temperature control unit would really work for a little/big chief, all of its heat comes off a small little element and the Chips/Chunks/smoke.
you are better off trying to insulate the smoker and not increase the heat output.

I used some foil bubble wrap (do not buy the branded blanket) roll prob cost 5$ and I still have a ton of it, but I can find product info if you are interested.

I then used aluminum foil tape to create a small blanket that I wrap around my little chief.
This blanket allows you to smoke in low temperatures while reducing the amount of time needed in the smokers. I was sitting at 8+ hours for fish to get to temp in anything below 40 (in my GMG this has been reduced to 4 with no noticeable change in taste

I also use this bubble wrap as a blanket for my GMG:DB, but this is only needed in below freezing and only to reduce the amount of pellets used in long smokes (Brisket, Pork Butt, Ribs)


I love my GMG:DB and rarely bring out the little or big chiefs (they are mostly used to cold smoke cheese and pasta), but I can only go down to about 150 on the GMG, and with hot spots on the grill this can be a bit hot for fish, a BBQ pellet smoker simply reduces labor in maintaining a good fire

if anyone is interested I can PM pictures of my setup and a few links to smoker design and pellet forums and rub recipes that got me going.

No matter which way you go... little cheif/pellet/hardwood/cinderblocks and an old webber or old steel drum.
get some frog mats.

Frogmats are USDA approved for food processing and handling, and are FDA compliant . In addition, the fabrics can operate in temperatures from -400°F (-240°C) under static conditions and -100°F (-73°C) under dynamic conditions up to 550°F (288°C).

these are rated for over 500 and will change you life when it comes to smoking.
I think there is a place in Lake Oswego, that sells them, but you may have to look online
Makes removing items and grill clean up a breeze.
plus they can be used as drying racks when forming the pellicle

So when are we doing an nwka potluck?

Potluck sounds good, maybe we can get a friendly competition going too...
Everyone wins in a BBQ competition, well maybe not vegan or vegetarians

may one of the coming monthly meetups

I'm not sure if a competition is a good idea.  I'd hate to see what the rules thread ends up looking like for THAT one! 

Besides,  I would win too easily

I'd hate to see what the rules thread ends up looking like for THAT one! 

The smoker door could only be slightly agape. If the door looks purposely left open or manipulated in any way, the entry would be disqualified.


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I'll volunteer to be sergeant-at-arms for any competition. I promise any entries not conforming to the rules will be whisked away immediately and dealt with appropriately 

I bought this one in October.

http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Smokehouse/dp/B00104WRCY/ref=cm_cr_pr_pb_t/189-4434027-4337540

I really like it! 

Perfect temp control.  Gets good levels of smoke down to 150, so it makes killer Salmon. Haven't tried anything colder.

Only thing I wish it had was a bigger box for wood chips. 

In fact, today was ribs and a pork butt day!  Best ribs I've made so far.   I still need to tinker with the rub.

The butt did not so much pull, as fall apart into tender glistening shreds of salty piggy goodness.  Mmmmmm

So when are we doing an nwka potluck?

Let's do a potluck right now.  I will bring beer and help you eat those ribs and pork butt. 

I'm not sure if a competition is a good idea.  I'd hate to see what the rules thread ends up looking like for THAT one! 

Besides,  I would win too easily

He He...not so fast there yungin'
 I got a Bored and Stroked Pork Loin that'll knock yer di....sock's off.

[/quote]He He...not so fast there yungin'
 I got a Bored and Stroked Pork Loin that'll knock yer di....sock's off.
[/quote]

0_o