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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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is Blowin Smoke!
Join Date: 07-30-11
Location: Southern 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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Humphrey's DownEast Beast |
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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
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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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is Blowin Smoke!
Join Date: 07-30-11
Location: Southern 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...
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Humphrey's DownEast Beast 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 :(
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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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Full Fledged 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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"Tombstone BBQ"-PNWBA-KCBS-Custom 72" reverse flow offset-WSM-Weber Elite-ECB |
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11-24-2012, 08:46 PM
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#7 |
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Full Fledged 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.
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"Tombstone BBQ"-PNWBA-KCBS-Custom 72" reverse flow offset-WSM-Weber Elite-ECB |
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11-24-2012, 10:47 PM
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#8 |
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Full Fledged 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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11-24-2012, 11:16 PM
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#9 | |
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Quintessential Chatty Farker
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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~thirdeye~ KCBS - CBJ Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery
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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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