Mr Big Chief back in action w/Salmon

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cmayna

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 23, 2012
3,971
1,697
SF Bay Area, CA
Yeah, The masterbuilt MES40 is a nice smoker in all but ever since I got it, I've really missed using my two Big Chiefs until yesterday. Our fishing buddy ran out of Salmon snacks and gave me one of his fish to turn into more "oh my goodness"

Slicing up some future jerky and chunks which include yummy belly pieces
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Team Auber/Chief doing their thing. Wish I had gotten the Auber PID years ago. So easy to control the temp of the Chief.
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Jerky being jerkyized.
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AMNTS half filled in height really reduced the amount of smoke.
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After pulling out the above Jerky, in went the chunks and belly pieces.
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Finish product cooling down.
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A little diluted honey mopped on while the fish was still warm right after being pulled from the smoker.
Followed by a light dusting of coarse pepper.
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Last edited:
Yeah, about 8# of fish from one of his later season monsters.    Doing another fishing buddy's monster next weekend,,,,,,,unless I go fishing.
 
Thanks everyone.   I really enjoy my smoking weekends, doing yard work or working on my truck while the smokers are doing their thing.  Talking about fun multitasking.  Yesterday did a friends Salmon turning it also into jerky and chunks.   Next weekend might do it again so I can feed the boat people on the following Monday.
 
Dang it man that looks great, (even thou I don't like fish) but I love to smoke it for others,,, May have to try the jerky - I have two fillets in freezer may pull out to do this weekend. How long does it usually take to smoke the jerky strips?? 

A full smoker is a happy smoker - stay happy - 
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DS
 
DS,

I smoke them for just 2 hours at 135 then 150.  They then go into a dehydrator for 4+ hours at 160.

Craig
 
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