Another Smoker Question (2 actually).

[Vinny]

Do I need to be concerned about bacteria that may have grown in the last 5 hours? A candy thermometer hanging inside the top of the Little Chief reads between 100 and 105 degrees.

I've learned the following: The current Little Chief's have a 250 watt element. The older Little Chief's (like my thrift store purchase) only draws 200 watts. The Big Chief draws 400 watts.

I've done the following: For the same dirt cheap price, I purchased an electric table top grill. The element is capable of 1000 watts. The Little Chief sits perfectly on top of this little grill. I have it on it's lowest setting (knob adjustment identical to an electric frying pan).

Pilar - excellent point on the extension cord gauge. If you read the table on some 16 gauge ext cords, they'll handle 250 watts easily.

If you're using an older 200 watt unit, do as Pilar says, use a 12 gauge extension cord or better yet plug directly into an outlet.

I still haven't burned the first pan of Alder shaving. How long should it take to consume the first pan of shavings (or chips)?

Back to my 2 questions: 1)Bacteria concern. 2) How long to burn first pan of shavings?

[DK]

vinny don't hold me to this, but i believe that when you brined the fish this is also a preservative which does not support bacateria and helps keep it from growing ?

[TheRogue]

For me, in my BIG CHIEF, about 45 minutes from cold start to burned out, but that's with dry shavings. I remember the LITTLE CHIEF being longer, maybe 1:15???

That's why any brine should have plenty of salt, as a preservative/curative/drying agent.

It's tough in cold weather...I always tell myself to smoke things in the summer, but of course, I never do. I generally do as someone suggested....about 5 pans of smoke, and finish it off in the oven. Leave it on the same racks, and stack them on a drip pan of some sort. I have a big turkey roaster I put on the bottom shelf in the oven, and put the jerky on the top. My wife won't let me do fish this way, says I stink up the house!!

kyle

[WaterDog]

Used my Big Chief the last two evenings. It held 140 degrees and if I load the chip pan it will hold 150. No box, or blankets. Start at 3pm till 10pm or so. Granted it’s not as cold as your location, but I couldn’t get the Little Chief to work well in the same temps to my satisfaction.

I'm with Kyle, 45 min to an hour to burn a pan up.

As long as you use a good brine bacteria shouldnt be a problem. Seems we talked about this before a while back.

Good luck.

[Pilar]

Yep, salt or sugar or both. This is the preservative in the whole deal. The Indians dried/smoked over an open fire with very poor temperature control.

You are right to be concerned about temperature. But you are smoking salted fish, pretty hard to screw that up!

Have fun Vinny and stop being so scientific! :tongue:

[Vinny]

Thanks everyone,

It's now back into the mid 30's here. I'm at 7 hours on my first attempt. The first pan of alder hasn't yet been consumed. I'm up to about 130 degrees on the thermometer. I just turned up that table top grill (under the Little Chief) a little more. A cardboard box is covering the whole thing. I'd like to comsume at least one pan of shavings. A couple of more hours and it's either done or into the oven.

Is 250 degrees for 30-45 minutes about right?

[Gizmo Man]

If you are concerned about keeping the heat in while somoking in colder temps, get some pieces of the 2 " blue or pink house insulation sheets. Cut the pieces so they fit around your smoker. Use a couple of bungie cords to hold them around the smoker. Cut a piece for the top so the handle goes through it. For the area around the flap for the chips cut a plug so you have access to that area.


If you go to home depot or a place that sells the sheets, look for a couple of damaged pieces and make them an offer for them. Lot cheaper than buying new undamaged sheets that you will be cutting up.

Been doing that for years.

When done, keep the pieces with the smoker.

Giz...