Big Chief Smoker?

jawpaul · Mar 13, 2011

Just found a Big Chief Smoker for sale on my local craigslist for $35. Any opinions/thoughts on it?

I know it's for cold smoking mainly. I think I might have to get into jerky making if I get this thing.

mwmac · Mar 14, 2011

I have used one for many years for jerky and smoked salmon. Only issue was had to replace heating element after 20+ years:thumb: At that price I'd grab it

Arlin_MacRae · Mar 14, 2011

Jerky, cheese, fish...grab it! You might check that it has a power cord and a working element or you'll double that price quickly.

swamprb · Mar 14, 2011

It's bigger than a Little Chief!

$35 is a very decent price for a Big Chief, just check to see that it has the power cord, heats up, the racks, drip and chip pans are not rusted out and you should be set. It's nice to have the box for it to "cool smoke" items too!

They still make replacement parts for most of them, but mine is so old if the element goes out I'm SOL and in the market for another.

Get it!

HOG WILD BBQ · Mar 14, 2011

Buy it

Blackened · Mar 14, 2011

I only use mine to smoke fish, and it does an excellent job at that. 17 years and counting. How do you guys smoke cheese with it though? I tried with the lid elevated and the cheese still meted. Once I cooled it down though the blob tasted great.

Arlin_MacRae · Mar 14, 2011

Blackened said:
I only use mine to smoke fish, and it does an excellent job at that. 17 years and counting. How do you guys smoke cheese with it though? I tried with the lid elevated and the cheese still meted. Once I cooled it down though the blob tasted great.

Basically, it's got to be cold outside first. The manual actually shows a method using the box as a cold smoke chamber. Other folks have used ice in a vowl to keep temps down. In the summer I'm sure you could just forget about trying it...

Blackened · Mar 14, 2011

Arlin_MacRae said:
Basically, it's got to be cold outside first. The manual actually shows a method using the box as a cold smoke chamber. Other folks have used ice in a vowl to keep temps down. In the summer I'm sure you could just forget about trying it...

Thanks, I'll try the ice method while it's still cool outside. I think I probably tried it on a warm day.

swamprb · Mar 14, 2011

Arlin_MacRae said:
Basically, it's got to be cold outside first. The manual actually shows a method using the box as a cold smoke chamber. Other folks have used ice in a vowl to keep temps down. In the summer I'm sure you could just forget about trying it...

Here are some pics of the "cool smoke" setup Arlin mentions from the manual.

I have done it year round with no problems, or having to add a plate of ice like some cookers.

I use an old grill as a rack and the legs of the Little Chief frame rests securely.

Place the original box over the rack frame.

I place another box over the carton because the flap that covers the chip pan opening has long since degraded.

Smoke away!

Let the smoked cheeses age a few days in the refer for best results.

Blackened · Mar 14, 2011

Nice, I wish I hadn't have thrown the box away.. I need to find one of comparable size.

Arlin_MacRae · Mar 15, 2011

Thanks, Brian!
I'm going to send those pix to my wife and she's going to...well, she'll be a happy camper. :laugh:

I foresee some cheese smoking this weekend!

Big Chief Smoker?

jawpaul

Full Fledged Farker

mwmac

is one Smokin' Farker

Arlin_MacRae

somebody shut me the fark up.

swamprb

somebody shut me the fark up.

HOG WILD BBQ

Full Fledged Farker

Blackened

is one Smokin' Farker

Arlin_MacRae

somebody shut me the fark up.

Blackened

is one Smokin' Farker

swamprb

somebody shut me the fark up.

Blackened

is one Smokin' Farker

Arlin_MacRae

somebody shut me the fark up.

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