Sounds like your new unit isn’t a smoker. 169 degrees is BBQ.

 

Maximum heat set on big chief is 165 . Thus I just replaced big chief and have all the advantages for different settings and many more recipes.

 

Bob's in Longview has all the parts for purchase for the Big and Little Chief Smokers. Go in their smoker/bbq building. No reason to junk them.

My little chief runs about 135F. If you overheat the fish they crack open and the oil spills out.

 

The master built can be set to whatever you desire and same for timer. I always got great results from big chief so I just set temp to big chief specs but I did notice salmon cracking open last fall. I’ll have to set temp a little lower. Really pleased with the master built quality. The chips go in a tube that rotates down. No mess and less chips used.

 

I used a Big Chief smoker for decades. Finally after much research I bought a Masterbuilt. Honestly I could not be happier with the product it produces. Not hating on the Chief by any means. The Masterbuilt is just much easier to use in my opinion. When you smoke anything you need to pay close attention to what you are doing. I’ve seen a lot of stuff get messed up by not doing so. It’s a process no matter what smoker you use.🇺🇸

 

Run your Big Chief thru a rheostat and you can dial the temp in where you want it.
As for tripping a breaker I had the same issue and a new element fixed the issue.

 

I finally retired my Big Chief a few years ago after getting mild food poisoning from undercooked fish. That particular batch spent 12 hours in the BC with the box on and under a covered carport in January, and another hour or so in the oven. After first having a Little Chief for probably 25 years and then the BC for another 15, I finally bought a Pit Boss pellet smoker and could not be happier. I set the PB at 175F and chunks of king salmon are done in just over 6 hours. Same brine, same wood (alder, now just pellets instead of chips), much faster and WAY easier to control the temperature. Ironically, the best and least expensive pellets I've found for it are made by Smokehouse (out of Oregon), which also manufactures the Big and Little Chief smokers.

 

I bought a master built. Tried it for smoked salmon but it cooks the salmon too fast and doesn't get enough smoke flavor on it. I went back to smoking my fish in the big chief. Low and slow. Mmm

 

I agree with this. My plan is to duct the exhaust (smoke and heat) out of my pellet grill into the bottom of the master built cabinet. Too many projects and not enough time.

 

I don't have big chief. I have lil chief..original luhr jensen.one..bought years and years ago for I beleive 19.99 at BiMart...and I bought it because it makes a cool piece in man cave with other local branded fishing hunting products...as in aesthetics of tge mancave. . Still looks new. I have used it once.
Traegar is simply too good.

 

Okay had a big chief for years with no problems. Took back my second one in three months. Kept setting off the breaker in my house.

Did some research and bought a master built . Excellent quality and surprised to get this for around $300. Took the first batch of silvers out yesterday with the temp set at 169. It’s nice looking at your turkey or fish through the glass.
Don’t get me wrong I’ve always like the little smokers but I’m happy with new purchase. Yesterday definitely felt like fall. Great time of year for guys who live in the Northwest.
As a veteran I’m just happy to be alive and grateful for another day. Life is good especially if you got a lot of fish ready for the smoker and hunting season around the corner. Go get some!!

I’ve been running my masterbuilt (without window) for 12 years. Had to source two new control modules but it smokes fantastically. Best part is no adjustment for outside temperature and wind like I had on my big chief. I’ve had great success keeping it below 130F for the first few hours and just getting smoke to the fish. After that, turn up the temp a little and finish off. Even able to set a timer for auto shutoff if it’s running late. Very pleased with mine as well. 🍺 😎

 

This 100%

 

I bought a master built. Tried it for smoked salmon but it cooks the salmon too fast and doesn't get enough smoke flavor on it. I went back to smoking my fish in the big chief. Low and slow. Mmm View attachment 1044892

I finally retired my Big Chief a few years ago after getting mild food poisoning from undercooked fish. That particular batch spent 12 hours in the BC with the box on and under a covered carport in January, and another hour or so in the oven. After first having a Little Chief for probably 25 years and then the BC for another 15, I finally bought a Pit Boss pellet smoker and could not be happier. I set the PB at 175F and chunks of king salmon are done in just over 6 hours. Same brine, same wood (alder, now just pellets instead of chips), much faster and WAY easier to control the temperature. Ironically, the best and least expensive pellets I've found for it are made by Smokehouse (out of Oregon), which also manufactures the Big and Little Chief smokers.

I was tempted to put boss but decided with master built due to tru wood chips. Their products look great. I too enjoy the timer and ability to set different temps. Last batch of silver fillets I did in about 6 hours and only changed chips twice at 169 temp. Came out perfect and if I forget it will turn off. Looking forward to more iFish recipes this winter 👍

 

use what your confident in. Have had a few smokers over the yrs never a chief. My grandfather an ol man nothin but a chief. The smelt was one of my favorites back in the day. Good eats👍 I run a pitboss Brunswick myself now. One of the best smokers I’ved used. TBS rules👍 Thin Blue smoke😉🥃🇺🇸

 

Hockinson man, is it tripping the gfci or a breaker? Last time I used mine it tripped the gfci until I plugged it into a non gfci protected outlet and let it run for an hour or so. Then it worked in the gfci protected outlet just fine. I think moisture somewhere in the heating element might have been the culprit

 

It was the gfci. I had a chief for years with no problems, the last two not so much. I made sure there was no moisture. Relatives in town and after three interruptions and not sure on time I said “enough “.
Did a batch next day in Masterbuilt and came out perfect! Entire family raved about it and I cooked the exact same way is on chief. I could actually set temp lower and cook slower on MB vs Chief if I want to. I also enjoyed looking through a glass window 😃.
Doing some tuna bellies today and messing with temp more for best results.

 

Water gets absorbed into the heating element which increases the electrical resistance. Pull the element and bake it in the oven at 200 or 225 or whatever for 45-60 minutes. Let it cool and reinstall.

IMHO. I have a pellet smoker and a big Chief. They're not the same. Both will produce quality products but the outcome isn't the same.
I wouldn't want to be without either.

 

Water gets absorbed into the heating element which increases the electrical resistance. Pull the element and bake it in the oven at 200 or 225 or whatever for 45-60 minutes. Let it cool and reinstall.

This is correct. The issue (and solution) is discussed on the Smokehpuse website. The element attracts moisture so if you are storing the smoker in the garage or shed, next time you plug it in it will trip the GFCI. Bake in the oven per Smokehouse instructions and problem solved.

 

I don't want my smoker going over 120 MAX when I'm smoking fish.

 

Couldn't agree more! I'm smoking fish, not cooking fish. Once smoked, I can finish cooking in the oven. Cold smoked seems to be a preferred method for many a fish smoker. Yes... fish does get warmed but just as in an overcooked piece of salmon, I want mine smoked, not over cooked. I'll cook mine later.

 

Okay had a big chief for years with no problems. Took back my second one in three months. Kept setting off the breaker in my house.

Did some research and bought a master built . Excellent quality and surprised to get this for around $300. Took the first batch of silvers out yesterday with the temp set at 169. It’s nice looking at your turkey or fish through the glass.
Don’t get me wrong I’ve always like the little smokers but I’m happy with new purchase. Yesterday definitely felt like fall. Great time of year for guys who live in the Northwest.
As a veteran I’m just happy to be alive and grateful for another day. Life is good especially if you got a lot of fish ready for the smoker and hunting season around the corner. Go get some!!

the reason it kept setting off your breaker is there is moisture on your heating element. I called the manufacturer about this one time. They said to put the heating element in the oven for like an hour at 500 degrees. I did it and problem solved.

 

I made a similar post years ago about my Big Chief tripping the GFCI. Mine is stored in a shed so that seems to make sense that it might have moisture in the heating element. I just run an extension cord to a non GFCI outlet on the side of the house and it works fine.

 

has anyone tried the cold smoker attachment for the Master built?

 

I have a Masterbuilt and really like it. THE best thing I did, was purchase one of the cold smoker attachments. It allows me to smoke things, like fish and cheese, without using the heat element at all. In addition, when packed full with chips, it will smoke up to 3.5hrs, without having to reload chips.

 

I love my Master built smoker, but I am a weird one I like my smoked salmon on the dryer side. I know you all can hate on me but that's just how I like it.

 

Cold smokeing I use a-amazn- smokin tray