Thanks 4 the Little Chief Smoker tips

jzell · 03-07-2003, 10:37 AM

Well, since the rivers are out of shape.....let's talk smokers.

Just got a front load Little Chief. Yes I read some back threads and many of you like the Big Chief. I have the little one, okay. I'll deal with the capacity.

Wanted to know any tips that you folks have about using these smokers.

Also how about the use of some sort of box as an insulator when it's cold out. I assume this box is somewhat bigger than the smoker...so it fits over the smoker easily.

Any input about smoking duration, so as not to dry the meat out.

Any input about the recipes or instructions that come with the smoker that may not work....?....

Thanks in advance for any input.

May your river drop and clear soon,

John Zell

[ 03-09-2003, 11:36 AM: Message edited by: jzell ]

ampersat · 03-07-2003, 10:53 AM

tip1: do your smoking in the smoker, then finish it off in the oven. it does great as a smoker, but for the rest of the process you're better off in a more controlled environment.
tip2: some folks like the saltiness of the recipe in the book, some don't. your first time out, make up two brines, one with less salt.
tip3: fish that has been frozen will draw up more salt than fresh fish. keep this in mind when measuring ingredients for the brine.
tip4: when you're done smoking and you're just down to drying time, drizzle with honey. ummm, honey.
tip5: hit the archives for recipes and don't be afraid to experiment.
tip6: adding alcohol of some kind (red wine, beer, etc) will help draw more flavor into the fish.
tip7: don't ever use iodized salt in your brine. it'll come out with a metallic taste to it.

as for tip1, i spent hours one day trying to get my little chief up to the temperature the manual says you need to hit in order to properly pasteurize the salmon. i used the box over the top and was barely, just maybe hitting the mark. i pulled it all out and finished it up on cookie sheets in the very well controlled environment of my oven and it turned out great. just don't fall asleep with it in there. the next batch i did came out very dry but still quite edible when left in for an extra hour or two.

greenbuttskunk · 03-07-2003, 03:33 PM

You can build a plywood box to mount over it, yes, heat is a problem with the little and the big. I finish in the over also. Does make the house smell like a smoke house for a day of so, so make sure the wife gives you permission.
I also use less salt. Brown sugar kicks butt.
Once it's in the oven make a thisk sauce from salt, brown sugar, soy, pepper and some strawberry
preserves. baste the fillets every 10 minutes or so, it makes for an incredible smoked fillet and it looks cool too.
enjoy!

PS just watch the temp, I keep it just at the temp where oven reads on, probably 175 or so for about another hour.

Bobby Ray · 03-07-2003, 06:23 PM

Jzel

Everyone here has some good tips and here's mine
Take back your front loader and get the top loader

I'll tell you why. first you loose a lot of heat
and you loose a lot of smoke, yes you can put the
box over it for more insulation but you don't want
that in hot weather, Basically your loosing control

Another reason to take it back is; convenience, it's a lot easier to work with one rack frame than it is to mess around with each single rack plus when you air dry the meat before smoking (important) you can use the racks and frame for this process then just pop it into the smoker when done. Trust me your doing your self a favor by taking it back.

Good luck on your smokie, :smile:
Bobby

Dave Vedder · 03-07-2003, 06:33 PM

My smoked fish has always drawn rave reviews and I am often asked to provide smoked fillets for weddings and parties. The recipie is sooo simple many folks have trouble beleiving it. Here it is. Mix five parts rock salt to one part brown sugar. Bury fillets in mix for two to three hours. If fish fish has been frozen brine less than if fresh.

Remove from brine and rinse very well. Place on rack and put in fridge overnight. In morning place in Big or Little Chief and cover unit with anything that will hold heat and break the wind.(I use my barbeque cover) Smoke in covered smoker three hours. Remove cover, swap lower rack with higher rack and continue to smoke another 5 to 8 hours. If you want a nice glaze, mix Jack Daniels with brown sugar until no more sugar will dissolve. Brush the fillets with this mix several times during smoking. That's all there is too it.
KISS
You shouldn't need to cover the smoker in hot weather. i only cove it if the outside temp is less than 50.

I AM OFTEN ASKED TO PORVIDE IT FOR WEDDING AND PARTIES. tHE RECIPIES IS SOOO SIMPLE MANY FOLKS DONT; BELEIVE IT. HERE IT IS. mIX 5 PARTS ROCK SALT TO ONE PART BROWN SUGAR.

Stratocaster · 03-07-2003, 06:38 PM

Surecatch, that sounds just like mine and people love mine also.I use 1 cup of non- iodized salt to 2 pounds of brown sugar brined for 6 hours then frdged over night. 4 pans of apple chips. Mmmm.

Day Late · 03-07-2003, 11:11 PM

I've used Little Chief and Big Chief (now) for years. In the old days, the instructions said to use the box as additional insulation. Don't tell you that anymore from a fire/litigation, cya standpoint I assume. I built my own insulation box out of 1" styrofoam with appropriate glue. Separate piece for top (I have top loader). Time guides in book are inaccurate. If you smoke as long as they recommend, you'll wind up with shoe leather. For average load, I use 2-3 pans chips max, put thinner pieces on top and start checking at 2 hr point. Thickest ones are usually ready in the 3-4 hr timeframe.

I do venison/elk sauage also. Hang 'em from the rack and stick a meat thermometer in at the top to midway in the stick. Remove when you hit the required temperature.

There's alot of experimentation involved in order to get things the way you like them. Hope this helps!! :smile:

Day Late

Fshklr · 03-07-2003, 11:36 PM

ampersat, has the how to's covered well. The insulation is only needed if in a cold or windy environment. Do not use an insulation cover for summer conditions as it will greatly increase temps to cooking rather that slow smoking. One other tip that comes to mind is # of pans of fuel to use...3 is max and 2 is perfect. The smoke is for the help in flavoring. If too much smoke is used your prize will take on a vinegar flavor or bitter taste..this is caused from the creosote building up after the prize has already sealed from the first 2 pans of fuel. make sure you space out the times between pans. let smoker completely empty of smoke rotaing rack levels for even drying from first pan before adding the second. this will let the flavor absorb better into your prize. Then continue to dry without fuel switching rack placement often so eveness is achieved.

JohnB · 03-08-2003, 04:52 PM

Maple syrup (the real stuff) makes a great glaze. Can add a little (not too much) brandy to the syrup too! The sweetness balances the salt-acidy taste,

I usually brush glaze on B4 smoking and then 2-3 times during. Seems to keep the inside more moist.

Some people add teriyaki and garlic and other heavy spices but for me they all mask the delicate taste of the salmon so I dont use them.

Like others said, experiment. There are as many ways to do this as your imagination can think of. The only key is that to "cure" the meat, you need to replace the water in the cells with sugar and salt. Beyond that, it's all fun and games!

Finally, remember that that each batch is always a little different as in any type of cooking. Recognize this and enjoy!

[ 03-08-2003, 07:39 PM: Message edited by: JohnB ]

JohnB · 03-08-2003, 06:54 PM

One more tip that works great for me. I cut a piece of grocery shopping bag to the size of the piece to be smoked and place it underneath prior to smoking.

This has two benefits:
1. It keeps your smoker rack cleaner/easier to cleanup.
2. It adheres to the the skin for easy removal after smoking.

Dipnet · 03-08-2003, 08:00 PM

Apple chips are the secret for good smoked fish!

Dipnet :grin:

Stratocaster · 03-08-2003, 08:40 PM

I also use pam or an equivalant, makes clean up a breeze and the fish comes right off.I second apple chips.

brushpuppy · 03-09-2003, 10:28 AM

JZELL
Everybody has their own 'smoking seccret' and in time you will have yours. Be creative, don't be afraid to try anything. In time, you'll be proud of every batch even if each one is slightly different.
Things to be aware of are enviormental conditions like humidity and temperature and the oil content of the fish. A fresh spring chinook is a whole different ball game than a winter steelhead. Alot of smoking well is live and learn so don't be shy about taking notes and recording the results and the conditions of each batch. Eventually you will find what you like.
My own personal standard for starting a brine is a 3 cups to 1 ratio of brown sugar to pickling salt. From there I boil it up, adding additional ingredients (any thing from herbs out of the garden to scotch whiskey) which will usually include worstestershire and or soysauce and crushed garlic. This is then diluted to cover the fish after it cools. Always taste as you go and adjust your palate to what makes the kind of brine you like.
My personal preference for wood is a cherry/hickory combo_ But I still experiment just not to get in a rut.
Remember_ the key to fantastic smoked any thing is the quality of the meat you use. Mishandled game and spent salmon taste crappy no matter how you cook it.

jzell · 03-09-2003, 10:34 AM

Thank you all for the valuable input.

Ifish continues to be an great forum and source for sharing.

The smoked fish learning curve just gotta little easier thanks to you.

May your river drop and clear soon....

Then catch one and smoke it!!!

brushpuppy · 03-09-2003, 10:40 AM

I forgot to mention two great books on the subject;
Food Drying,Pickling and Smoke Curing by Don and Myrtle Holm ( Don was a Northwest outdoor writer and T.V. personality for years..lotsa info in here) and Smoking Salmon and Trout by Jack Whelan (also covers pickling salting and sausaging)

chinarider · 03-09-2003, 10:51 AM

Folks have mentioned Applewood - I use that or Alder.

For Meat, I use Mesquite or Hickory.

I've also ecperimented with Cherry and Grape Vine - Grape vine was delicious but hard to find.

Bobby suggested to switch to a top-loader - I see his point, but I do as surecatch does - Switch uppers and lowers to even out the heat - That is much harder with a Top loader. So it may take a little more work than Bobby's Method, but it's easier to move things around if you need to. I have a "Big Totem", 1 4' tall, 10-rack knockoff of the Big Chief that Freddy's used to carry some years back.

I use exclusivly Dry brines (salt and brown sugar) for Salmon and dry rubs for dry, thin jerky and wet brines for chunks.

One more thing - a GREAT thing to do to salmon, in my opinion, is to Gravlax it - Salt, Sugar, Orange Peel, a bit of Vodka and Dill, cover, wrap, and weight down with bricks in the fridge for 24 hours.

Rinse, Dry, and slice VERY thin - Goes great on Bagels with cream cheese!

Tom

[ 03-09-2003, 11:52 AM: Message edited by: chinarider ]

JohnB · 03-09-2003, 04:21 PM

I cant believe Im making this post .... but for the sake of passing on good info

uh, uh, uh .... Martha Stewart has a GREAT recipe for gravlax :tongue:
Ive done this many times and always received rave reviews.
http://www.marthastewart.com/page.jh...rue&resultNo=4

I think the dill does it!!!! I also sometimes pass it thru the smoker for one pan of alder.

ps: I cant believe that I would ever read about Martha Stewart on this site, but ... credit where it is due!! :tongue:

[ 03-09-2003, 05:45 PM: Message edited by: JohnB ]

Day Late · 03-09-2003, 11:14 PM

In my post mentioning the styrofoam insulation, forgot to mention I installed an inexpensive thermostat in the back of the smoker. It's set at 165 degrees so temperature stays fairly constant summer or winter. I smoke year-round on my covered back deck and even share some with the neighbors when they comment on the great smells coming from my back yard. :smile: Enjoy!!

Day Late