Poll on Smokers

[Smily]

For Fish that is!!! Who's got one and what kind? I have been thinking of Getting one and seen the Brinkmann for about $60.00. It's an electric one, is that a good one? How else do you smoke fish? images/icons/smile.gif Smily images/icons/smile.gif

[Deleted User]

Pieces at a time stuffed into the business end of a water bong. images/icons/grin.gif

It's tough to beat those classic little smokie smokers (aren't they Luhr Jensen-owned now?). Generally pretty easy to get a hold of at garage sales.

[TideWater]

Brinkman electrics get to hot. They don't have temp control. You can go with the charcoal version but it needs modifying before they work well and you must baby sit them. The big chiefs work good from what I hear. I have an off-set for all my Q/smoking needs.

[THE REEL HEY_YALL]

Big Chief. A little modified seems to work well. I've seen one kind of electric that works very well, but I can't remember the brand.

[novice]

I Love my big chief!!!!!!!!!!!
Ran a ton of kokanee through it in nothing flat.
novice

[Fishbone]

Honestly, for the casual every-now-any-then fish smoker, the Little Chief (Luhr Jensen) does pretty well. It is electric, you can fit just about a whole medium sized salmon in there, it is cheap, low maintenance, and easy to store. On the flip side it is fairly flimsy, and temperature regulating can be a little funny depending on the ambient temperature outside. But with a little attention you can brew up some excellent smoked fish!

[Bait O' Eggs]

I was raised around an old wooden smoke house that was built by dad. Had to build a fire in the bottom and babysit it all day. I did not want to have to run out there every 15 minutes and kick the fire together to keep the heat up, or kick it apart to cool it down.

I built a big wooden one, that looks like an outhouse is the backyard. images/icons/shocked.gif images/icons/shocked.gif Lets the neighbors know I come from the country and they tend to leave me alone. images/icons/wink.gif I bought a 30,000 btu burner and plumbed it up to a propane tank. Welded up a metal frame with a grate that goes over the burner. I chop a couple limbs off the apple tree and throw them on the grate to make all the smoke anybody would ever want. The needle valve on the propane set up allows me to regulate the heat. I took a cheap meat thermometer and drilled a hole thru the structure and stick it into the air space near the meat. It does a good job of letting me keep track of the heat inside the box. Set it, and throw some short limbs on the unit once in a while to make smoke.

Works well for me, and I have a huge smoking capacity. It was not cheap when I was done with it all, but I like it.... the neighbors dont, so that is a bonus. images/icons/grin.gif

[RIPPLE]

let me tell you about the time I caught sooooooo many fish I had to just button up the house, close all the vents and light my hickory dining set on fire images/icons/shocked.gif

[OR Coast Range]

Hey BOE,

Don't let hey_yall know you have a smoker in your backyard that looks like an outhouse. The next time you make a batch of smoked salmon, they might come out tasting a little funny.

-In my best Austin Powers impression:
Hmm, tastes a little nutty!

[Drifty]

I bought a gas Master Built Smoker 2 years ago from cabelas for $120 It has two bowls inside one on the bottom to hold your wood and one right above that that holds water. I've noticed that you can keep the heat down with the gas and water bowl combo. I also use chunks of wood about half the size of a baseball. It seams that I get smoke for a longer period of time this way over the smaller chips. I've been pretty happy with it so far.

[Pilar]

The little chief top loader works pretty good. Keep the box and use it for insulation on cold days. The biggest thing I've found is to put the right amount of fish in it and to swap the top and bottom racks half way through.

I got the big chief as a gift a year ago but it gets too hot and I don't use it.

[STRIKE ZONE]

The Big Chief works great for me.But the out side temp plays a big part of the final product.Good luck,
STRIKE ZONE

[willierower]

I had a Totem by Pop Geer, That was the best electric smoker. It was better than my Big Chief.

[FishinMission]

Years ago...I got an old junk refrigerator from my bro-in-law's junk pile. The whole inside was metal. I ripped out the whole refrigeration unit...went to Freddy's and bought me a single burner stove for about 20 bucks. Then I drilled a couple of holes for ventilation. I then got me a little 6" cast iron frying pan for the chips. This thing is uglier than all get-out...but I can smoke up about 100lbs. of fish at a time. The single burner is great because you can adjust the temp setting. I had someone get me the Brinkman once....I put the fish in...took a quick trip to Home Depot (if there is such a thing as a quick trip there!!) Was gone about an hour thinking it would be O.K....NOT. Burned it all!!!!! If you don't do much smoking, I'd get a Little Chief. Here's another hint for all you smokers...Use parchment paper under your fish, and your racks will stay clean...and the fish peels off the paper real nice. I get mine at Albertson's from the bakery man. Depending on how they feel behind the counter...you might get it for free...or for a very small price. That paper thing is one of the best ideas I've come up with..really!!! Try it...you'll like it!! images/icons/grin.gif

[SteelieSteve]

I like Artwo have used the Lil Chief since the early '80s. It works pretty well unless your trying to smoke in freezing weather. Use the box for insulation(in really cold weather use more boxes). Apple, hickory or cherry chips are my picks. Only problem is they won't hold 2 fish. Hows the big chief?

[fishbait]

I have 3 little chief top loaders, all over 12 years old, oldest 18 years or so, replaced the eliments once at most. The next smoker I buy will be a top loading big chief. They are so nice and a good value.... suggestion, spray paint the bottom oustide of the box when it is still new, Helps with the moisture damage on the cardboard. Nice to have the box in the wintertime.....

[Deleted User]

Don't like em' I used to but quit about 18 years ago and I really don't like that second hand crap in your face.......oh those kind of smokers images/icons/grin.gif. Little Chief has worked fine for me but if I had it to do all over again I think I would get one of those wet smokers and pay a few bucks.
Stew

[Phish_on]

Don't smoke anything you wouldn't eat images/icons/cool.gif

It's the Little Chief for me, yes the BOX is part of the system.

[Master Baiter]

Big Chief, keep the box! Put thicker pieces on the lower racks.

You can also make killer beef jerky when you have extra room.

[Phunybonz]

You'll probably never get down this far but, I got a water smoker and it is very good at cooking a brisket. When I want to smoke meat I put one of those electric single burners on the bottom. I have a oven thermometer I set on the top rack so I am stay 200-225 deg. Don't trust the gage on the lid, not very accurate after a few Q's.

[Navigator]

Little Chief (Luhr Jensen) is a great way to start out. Just follow the simple brine they recommend, follow the instructions and you will have decent smoked fish.

[Artwo]

Smily,
I've been using the same Little Chief Smoker that I bought in about 1982 and it still works great. I'ld say I use it atleast a couple of times a year or more and it it well seasoned on the inside now, helps with the flavor I think. It works greak for smoking turkey's for Thanksgiving and Xmas. Last Thanksgiving I went to use it and it would'nt work so I went out and bought a new one for about $45.00, came home plugged in the new one and it would'nt work either. Found out the GFCI outlet had tripped and now they both work just fine, the old one and the new one. I don't think you can beat them forthe price and as you have read they are very dependable as well.

JK

[Kerry]

Here is a tip for the Big/Little chief smokers, On cool days lite 5 or 6 pieces of charcoal and just put then in the bottom and still use the burner for the chips. The exta heat really helps out on cool days in the fall images/icons/wink.gif

[brshooter]

I started with the Little Chief and then purchased a Big Chief about 12 years ago because I wanted a large capacity. Both have worked great. I use the Smoked Salmon Deluxe recipe in the manual that comes with the smoker. I like this recipe because it calls for one cup of wine in the brine. Get a bottle of your favorite, use a cup in the brine, then enjoy the rest of the bottle.

[Smily]

Okay folks, the results:
The Little Chief gets a Whopping 12 votes,
The Big Chief gets 7 Votes,
1 House with hickory Funiture get's one vote
1 Out house
1 Junk Refrigerator
1 Modified Brinkman conversion(Sounds Pretty cool)
And 1 Great tip from Kerry with the coals.

I guess I'm going to go with the Little Chief. I don't have much to do, Maybe that will change this weekend. Thanks a bunch for the help. images/icons/smile.gif Smily images/icons/smile.gif

[Gratewhitehunter]

Ive been using the little chief I have for about ten years. and my friends say I have one of the best Salmon and Steelhead brines they have tasted. Well thats what they say the little chief works well for venison and Elk jerky also. images/icons/tongue.gif I think for money invested the little chief is the way to go. It is the brine that makes the world of difference.
Gratewhitehunter images/icons/wink.gif

[Pilar]

That's what happens when you forget to read the instructions. I never read that about the warranty and it's too late now.

Once you've got it going just slide the box on over the smoker, lid and all. Stand the box up by the top flaps that should be near the ground. Then I fold back a corner of one of the bottom flaps for a chimney.

This will help it heat up on a cold day. After a few hours you can remove the box and smoke a little cooler or leave it on. It will get quite hot if you leave the box on the whole time.

[FishCatcher]

I have a 2 rack and 5 rack Totem. They work great. They are both front load. Each rack can be removed separately. Not sure if you can do that with a top loader as I have never used one. I built a box enclosure with a door for each one using 3/4" plywood. It cuts my babysitting time nearly in half and work great on those cold days.

[Trick]

Question, is 200 degrees the optimal temp. for smoking? Why can't the temps be lowered by cracking the lids on the Weber charcoal or Brinkmann bullet electrics? What is the design differance between the Chiefs and Brinkmann elements that makes one run cooler? I think the answer is obvious but what makes electrics superior to the charcoal versions? All these responses keep leading to more questions.

[ampersat]

i picked up a little chief top loader last night. now i just need to catch some salmon to smoke. the wife got a big kick from reading on the box that we can now smoke our own foods from the convenience of our 'carport' (it says so right on the box). do i need to build one of those now? i hope not; i'm ignoring too many projects around the house as it is and wasting my time fishing.

anyway, more info on the box trick, please. the instructions tell me that using the smoker inside the box will void the warranty, turn my teeth to glue and render my birthday obsolete. i'll take that chance. how cold does it have to be out to do the box trick? how do you arrange the box? both ends open or what?

[smilesforu]

We have used a little chief for years and burned out several old beater refigerators. I like the refigerator best because you don't have to cube your fish to make it fit. Helps make the place look more like a trailer park with a fridge in the yard too. Ocassionally we would get to hot of a fire and the thing would catch fire...hehe barbequed fish is good too images/icons/grin.gif. The rubber seals would get burnt when this would happen. and wreck the seal..bring in duct tape for added looks and function. Its actually pretty hard to find a old fridge that isn't all plastic. Easier to build one out of plywood.

I am not a fan of the cold smoke..sushi is not my choice of fish. Little chiefs are a solid smoker for small loads.
Roy has a good idea for the heat source. We have used the single electric burners and cast iron pans to burn the wood. Don't know much about temperatures in smoking since we basically wing it. Would like a nice brick smoker with the propane heat source like Roys.

[Trick]

Check out this site on smoking procedures http://www.3men.com . This may save some of you some trial and error. I started smoking fish on my own last year using this site as a referance. I thought my goods turned out pretty well for a novice. images/icons/smile.gif

[Wog]

I bought my little chief back in 1989 and its still going strong. I have never had any problems it.
Works great for steelhead, but when smoking a nice sized salmon it has to be done in 2-3 separate batches.

[SureSet]

Void the Warrenty! Now I've heard of everything. Heck, my Little Chief smoker still has the box around it (15 years) with the little dashed lines telling you where to cut the box for the pan access. They used to tell you to never through the box away! I guess some dumb #$% probably burnt down his house smoking fish in the basement all because the cardboard box was still on.....

I use the box anytime it's below about 60. If it's really cold, like 30's, I put it in another box and/or put an old sleeping bag around it.

Gotta do a batch now I guess....

BTW, I agree, that "3men with nothing better to do" web site has some pretty good info on outdoor cooking.


SureSet

[Mr. Fisherman]

Thicam,

Great link. Thank you for posting it. images/icons/smile.gif

I have a pyromid grill. It is incredible!

I got it for Christmas a number of years ago and have been wanting to get the smoker for it.

When I first got it I cooked a 3# roast and potatoes in 3 hours using only 9 charcoal briquetts in a snow storm!

Here is the link so you can check it out.
http://www.wooska.com/pyromid/pyrohet.htm

The nice thing about this stove/smoker is that it all folds down to less than an inch and it is made entirely of stainless steel.

You can use aluminum foil as a catch all so all you have to do is toss the ashes and clean up is a breeze. Make sure all the coals are out before you toss it though images/icons/rolleyes.gif. Everything about this grill is simple and the grate is also made out of stainless and allows you to grill fish or shrimp without having them fall through the grate.

I love it.

Fish on... the smoker that is... images/icons/grin.gif

[sturgn]

I havent seen anyone mention the Bradley Smoker, they are from Canada and are Awsome smokers! they are a little spendy, but you should never need to buy another!

[CAGEY]

i use the Big Chief and like it real well. If you want a cheap smoker and a good one do the following. Go buy an old junk refrigerator. Chop a hole in the top, tear the guts out of it, cut a large hole in the bottom and get a hot plate. Get an old pan that you can put your wood in. You can also get extra racks and install them. Makes a teriffic smoker and lots of room and you can regulate the heat with the hotplate. images/icons/smile.gif

[FishinMission]

Hey Cagey...try the parchment paper trick. Read my post above...you and I got the same smokers!!

[new boat]

Have used both the little chief and the brinkman. Little chief too slow, brinkman too hot!! Broke down at the Sportsmans show in February and bought a Bradley smoker from Englund Marine. Love it!! Great control of the heat and the smoke, easy to load, easy to clean the racks, they go in the dishwasher! A little spendy, but well worth it!!! images/icons/grin.gif

[FishinBob]

Check the temperature on the little chiefs. Fish should be smoked at 165 +5 degrees with real good air movement.
You might want to check your temps next time you are smoking a batch. Just put your thermometer in the
center rack at least 2" from the fish. Anything under 155 degrees and you are growing bacteria like crazy. If yours
is too cold, good luck; if its too hot just make a small opening (about 1 inch) in the top with a slide cover. You
can then tune your temperature for the outside temperature.