New Little Chief

Discussion in 'Fish' started by bryce, Apr 20, 2015.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Case,  That's a perfect setup for a AMNPS sitting on top of the unplugged burner.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sure is! The original method is to turn the burner on get the smoke flowing. Turn it off place the rack on top, cover with box. turn on smoker again if smoke quits. I watched my grandma cold smoke all kinds of things using that method. Wish I knew if her chief smoker is still around. Probably in her basement somewhere.
     
  3. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Bryce,

    You takkin' all of this in like a sponge?    We're going to quiz you later on. [​IMG]
     
  4. bryce

    bryce Smoking Fanatic

    Yeah, for sure, this is excellent guys.... Definitely have my learn on. Thank you so much for taking the time to post all of this for me.

    These little smokers sure are resourceful. Glad I picked it up.

    Once I do the burner upgrade and then the cold smoke mod, there's no way I'll screw up smoking food in this puppy.

    Definitely going to run salmon, cheese, and try jerky in the LC. The WSM will cover off everything else.

    Have a great day.

    Bryce
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Case, if that doesn't bring back memories.   I protected the box for years with my life.  It finally just disintegrated.  I still use the same principal though by collecting second-hand smoke.

    Tom



     
     
    Last edited: Apr 23, 2015
  6. timberjet

    timberjet Master of the Pit


    I built this for mine when the box finally died. Works like a charm. I even cover the whole thing with an old electric blanket when it's really cold out.
     
  7. bryce

    bryce Smoking Fanatic

    Great idea
     
  8. bryce

    bryce Smoking Fanatic

    Decided to play around with the Little Chief tonight since i'll be smoking salmon in it tomorrow.

    I fired it up, put some chips in it and got the temp up to 155 (50 degrees out with slight wind) so I was pretty happy about that.

    Then I decided to place the box over the top and wow, what a difference. The smoker temp shot up to 225! and from the looks of it, it's still climbing.

    Knowing this, my plan is to smoke the salmon without the box cover for all of the smoke unless I'm not feeling good about the time it's taking and if, that's the case, i'll simply throw the box over it.

    I'm using my Maverick to check the smoker temp.

    I think I'll pull the box off, crack the front loading door down 7 inches and try and smoke some cheese tonight and  have that and smoked salmon tomorrow! Thanks to whoevers idea that was - I can't remember.

    Bryce

    *** Wow up to 245 now!
     
  9. bryce

    bryce Smoking Fanatic

    Cheese time and my first try at this. Motz and cheddah!

     
  10. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    245?   Way too hot for fish.  The hottest I ever go for Salmon is 170*.   How are you doing the cheese?   With the burner on?
     
    Last edited: Apr 24, 2015
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Slow down! 245? Then the pictures with your cheese right in the smoker? Didn't we already talk about this???
     
  12. bryce

    bryce Smoking Fanatic

    I won't go 245 on the fish. I was just curious how hot the smoker would get with the box over it. I'll smoke the salmon all the way through without ever using the box. 

    I didn't do any mods yet to cold smoke cheese so yes, I'm smoking the cheese with the burner on and the door cracked open quite a bit. not idea but i'll see if it works.

    I'm going to either do the soldering iron and #10 can cold smoker idea or simply find a good rack to place on top of the LC and then a box over that.  
     
    Last edited: Apr 24, 2015
  13. bryce

    bryce Smoking Fanatic

    no, I totally let the smoker cool down. no worries there. I don't want a melted cheese mess to clean up. My posts look like I tossed them in at 254. sorry for the confusion.
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Confususious CHEESUS! make sure and let that cheese rest a few weeks before you try it or you will not be happy with the taste!
     
  15. bryce

    bryce Smoking Fanatic

    Lol, sorry for the stress! All is well. Actually, even with the door more than cracked open I'm still running too hot. I'll probably head to Home Depot tomorrow and pick up a soldering iron since I now know the cracked door cold smoking method doesn't work that well on these.

    Man I was shocked this smoker got up to 245 so quickly and easily with the box over it. Really surprised me.
     
  16. bryce

    bryce Smoking Fanatic

    Cheese is finished. About a 3 hour smoke but not a strong smoke since the a lot of the smoke escaped the cracked door. In any event, I do think i'll end up with a nice smoke flavor. Equal split of hickory and apple.

    Tomorrow AM i'll throw the salmon into the Little Chief. Just about to put it in the brine for an overnight bath!

    Bryce

     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice lookin cheese smoke !
     
  18. bryce

    bryce Smoking Fanatic

    Thanks WHB. My first but wont be my last that's for sure. Especially once I have the cold smoking mods in place for the Little Chief.

    Bryce
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Bryce, morning.... If you are in the mood, order some Q-Matz from Todd.... They work great on cheese... support it when using those racks... Keeps the cheese in good shape.....
     
  20. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    While you're shopping for the Q-Matz from Todd, get one of his  AMNPS or AMNTS smoke generator for cold smoking as well as hot smoking.
     
    Last edited: Apr 25, 2015

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