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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-24-2012, 05:39 PM
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#1 |
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On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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What Temperature is the Big Chief?
Trying to replicate where a recipie calls for using the Big Chief Smoker, and I have no idea what they run at?
Ddi extensive searching and found nothing... I know they are used for cold smoking and have no adjustment on them so I assume low 100's? Anyone have one and actually see where the temps stay? I also know it will greatly fluctuate on outside temp but just looking for a ball park.. Thanks ~Steve~
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Professional Pyro.. No really; I get paid to blow stuff up... |
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11-24-2012, 06:14 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I think they are actually less than 100.
They are actually a thin aluminum electric smoke generator used for cold smoking cheeses, fish, and sausages.  |
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11-24-2012, 06:29 PM
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#3 |
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On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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hmm ok less than 100
Thanks
__________________
Professional Pyro.. No really; I get paid to blow stuff up... |
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11-24-2012, 06:37 PM
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#4 | |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Big Chief Cold Smoker Page/ Instruction Booklet in PDF Format You will see most of the recipes call for 1 - 2 hours of smoking and then finishing in the oven or grill. Being oysters, other seafood, and cheese are involved I am guessing the temperatures would have to be below 100 (or even lower) or the oysters and clams would dry out after 2 hours of smoking at a higher temperature. Cheese obviously would melt if in a higher temperature for 2 - 3 hours... Last edited by IamMadMan; 11-24-2012 at 09:52 PM.. |
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11-24-2012, 07:02 PM
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#5 |
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On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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Yeah I looked through that before posting
Still didn't see temps :(
__________________
Professional Pyro.. No really; I get paid to blow stuff up... |
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11-24-2012, 08:43 PM
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#6 |
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is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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I have used the little and big chiefs for years smoking salmon, if I had to guess I would say they run about 180' empty, at first when you put your meats in the temps will drop because of the meat sucking up the heat.
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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11-24-2012, 08:46 PM
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#7 |
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is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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I made my cold smoker after my first little chief burned out. I ripped the bottom heating element and associated sheet metal out and placed the rest of the smoker on top of another smoker.
__________________
[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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11-24-2012, 10:47 PM
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#8 |
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is One Chatty Farker
Join Date: 09-13-12
Location: canada
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Mine runs 140 to 150 depending on the day
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Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle. |
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11-24-2012, 11:16 PM
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#9 | |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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11-24-2012, 11:45 PM
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#10 |
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On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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ahhh ok.
I have my WBS cranked up to 130 now instead of down below 100 Thanks guys...
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Professional Pyro.. No really; I get paid to blow stuff up... |
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