Smoking temperature question

[Fishin' Fool]

Well guys I know there's been a lot of smoking questions over the months on this board. But one thing I'm paranoid now that I'm a few hours into my first smoking attempt is the temperature. I have the Little Chief smoker, it's an older one my dad lent me. I read a post from months back either on this board or another that if temperature drops below 155 degrees it's dangerous re: bacteria. Well my thermometer is reading like 100 to 125! So either my smoker is screwed up or the other person was mistaken? Any advice here? It's really not too cold outside, I have Little Chief in its box but no additional box over that or anything. Thanks for any help

[CAGEY]

Your thermostat in the smoker is getting a little tired. Generally speaking it should run around 140 to 150. I think you are ok, just cook it longer. You can also go the oven route. Once you have completed the smoking cycle (pans of chips) you can transfer it to the oven at 150 deg and accomplish the same effect. You will not be able to tell whether or not it was smoked the full term in the smoker or that it was in the oven. Make sure your smoker is out of any wind or heavy draft as that will really pull the heat out of your box. Good luck.

[Uncle Bob]

FF,
When you put the box over your smoker, make sure it doesn't block those holes on the top or sides of the smoker. Trust me you wont like the outcome.
Good Luck!

UB

[CAGEY]

Hey !
Bait 0' Eggs, what are you, the local ifish sore???Everybody picks on you. HEE HEE HEE ha ha teeheeeee.. images/icons/tongue.gif images/icons/cool.gif images/icons/grin.gif

[Bait O' Eggs]

If the heat isnt high enough, you need more fire images/icons/shocked.gif images/icons/shocked.gif images/icons/shocked.gif


Thanks Kim, images/icons/rolleyes.gif
Cagey, bite me images/icons/tongue.gif

[Lipripper]

We have been making our own sausage and smoking fish for about 10 years.Havealways followed the advice from Rytek Kutas and have never had a bad batch of smoked anything. His book "Great sausage recipes and meat curing"is the most informative book I have read on this subject. He recommends that the temperature be 165 degrees.Hold this temperature until the internal temperature reaches 145 degrees. By watching the smoking temp and the internal temp you will have a moist product when you are finished. We use a quality baby dial thermometer which you can get at most hardware stores. Hope this helps
"Great sausage recipes and meat curing" is available at The Sausage MakerIn Buffalo NY for 29.95 plus shipping. Order toll free at 1-888-490-8525. Well worth the money. It will answer most all of your questions

[ 09-29-2001: Message edited by: lipripper ]

[RW]

Fishin'Fool, If Bait O' Eggs replys to this post with advise, IGNORE IT!!!! images/icons/shocked.gif RW images/icons/shocked.gif I had to do it Roy! jk!

[WaterDog]

I recently bought a big chief smoker. The book says it will run at 150 to 160 at an outside temp of 70 degrees. I think the book also says the the big chief does produce more heat due to the higher wattage element. I know a few people that do as Cagey suggested.

Here is what I have obsevered with mine in the month that I've had it:

I drilled a hole in one of the vents and inserted a meat thermometer. Empty, the smoker will hold at 200 degrees. When I fill'er up the temp goes down to 120 then climbs throughout the process. When it hits 155 or 160 its done. Obviously the amount of fish is directly related to the smoking time. I have been starting the smoker at 6pm and finishing in the wee hours of the morning(8-10hours). Does anyone know the temps in the winter when its 50 -60 degrees outside (or less) with or without the box? Just trying to get an idea of what to expect.

Kim, good one! images/icons/grin.gif

[RKB]

With all the garbage that we are feeding BAIT O' EGGS over the resent smoker incident .I feel that we should rename him BALL'S O' FIRE . images/icons/wink.gif images/icons/wink.gif images/icons/wink.gif

[WheresMyBobber]

I've had both Little Chief and Big Chief smokers.

One thing to know about these types of smokers is that the heating elements can and do go bad over time, resulting in lower than desired temperatures and longer than usual smoking times. You can buy replacement elements at GI Joes I believe.

I'm much happier with the temperature and smoking times with the Big Chief than I was with the Little Chiefs. Obviously it's a hotter element, and seems to fit the size of smoker just right. Unless it's very cold out when I'm smoking, I can't keep it in the cardboard box or the fish will cook rather than dry and smoke properly. With the Little Chiefs I had, they HAD to be kept in the box, and when the heating element started to go bad even that wasn't warm enough.

Now, I've never had to call the Fire Dept because of a smoking mishap. images/icons/blush.gif But, I did learn another valuable lesson one time. NEVER put your smoker on a surface that is covered with artificial turf unless you want your fish to have that "burnt rubber" taste and absorb all those wonderful toxins in the smoke. (not to mention the hole it burns in the artificial turf) images/icons/shocked.gif images/icons/shocked.gif

[Gobbaworms]

150 - 160 is the optimum temp for hot-smoking salmon. Don't let the internal salmon temp get above 150 becasue then it get dry in a hurry. You can actually cold-smoke salmon at 90 degrees, until the fish temp is 85 degrees. I know at first it sounds crazy at first, but that's what the natives did arounf the camp fire. Only drawback is that it takes about a week and its a little firmer.
If you're thinking of getting your own smoker, Home Depot as the Brinkmann All-in-one on sale for $69. Its a gas smoker, grill, and fryer all in one. Everywhere else is $100. And in my opinion, that open flame imparts a firmness (but not dry) to the fish an electric smoker can't quite mimic.
If you do get a new one and are wondering what to do with that Little Chief, 120 degrees is perfect for jerky (takes 1-2 days).

[rainycity]

100 degrees is not quite hot enough to smoke your fish...I usually smoke mine around 165, 170, I use charcoal so regulating the heat can be a little tricky at times, depending on the outside temp, wind, that sort of thing.