Question about Luhr Jensen Little Chief 9800

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Just currious about rack space.

I recieved my little chief with out chians to keep racks appart i added some but only have about 1,5 inch bettewn them woundering what gap would be best so i could do more. this is my fav way of cooking fish. works well for that but i would like to try a ham for cristmas.

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I have a LC with fixed racks. They are 5" apart.

Posted on Dec 18, 2008

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Masterbuilt Smokehouse model 20070712 won't smoke wood chips at 225 degrees


I had this exact same problem with my Masterbuilt Smokehouse even when brand new. I notice there is some variability in the space between the top surface of the heating element and the bottom surface of the wood chip box. I measured about 1/4 inch between the two surfaces when the heating element was seated bottomed out and touching the wire grill below it. What I did to fix the problem was to gently (make sure everything is completely cold before doing this) lift up the end of the heating element farthest away from where it enters the enclosure just a little bit so that when you put the woodchip box in where it is supposed to go, the top surface of the heating element will now be in contact with the bottom surface of the woodchip box. This arrangement allows much greater heat to heat the wood chips during the part of the heating cycle when the heating element is on (naturally the heating element cycles on and off to regulate whatever temperature your are targeting for your food being cooked). Now, because of this contact, every time the heating element comes on, enough heat will enter the woodchip box to keep the chips ignited. My next step is I am going to put a small 1/4 inch thick piece of metal beneath the heating element and the rack that is under it to force the heating element to stay sitting 1/4 inch higher so that it is always in contact with the lower surface of the woodchip box. Making these improvements allowed me to continuously get smoke when the big smoke box was at 225 degrees F.
Without making this fix, the unit would stop producing smoke at 225. Hope this makes sense and helps you.

Aug 25, 2012 | Masterbuilt 20070106 Electric Smoker

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Need operating instructions for little chief smoker 9800


Yep, the chips go in the pan. I would recommend you find A cardboard box that just fits over your smoker. Duct tape the bottom of the box and any seams. Then cut A hole for the little door where the pan goes. When you are smoking something you slip this over the whole smoker. In the winter time it takes one heck of A lot longer to make jerky than when it is 80 degrees out so this will keep the heat up. I took A meat thermometer and drilled A small hole in the top and stuck it through mine so I could see what the temperature was. Most good recipes will give you an ideal temperature. Pick A recipe and go for it. It is not rocket science. The main thing is to slice the duck pretty thin and get rid of as much of the silver skin as you can. That is the thin membrane on the ****** meat. Also cut any fat off and feed it to the dog, fat goes rancid, well cured meat does not. The first time you make jerky keep track of how long that first pan of chips lasts. Different woods burn faster or slower and you want to know when and how often to change the pan of chips. Rotate the racks every few pans of chips so the jerky all turns out the same. Heat rises and the top rack may cook faster or the bottom might if your burner is hot enough. Little chiefs come with one of two elements, hot or warm. You can't tell by looking at it which one it is. If I am smoking fish I soak my chips in water for A while. This keeps the fish moist. But if you are making jerky you want dry smoke, because that is the point is to dry that meat out and add smoke flavor. You can tell when it is done by doing the break test. Bend the jerky and if it breaks but leaves A hinge it is done. If you smoke it too long it will be like dry wood. The last batch I made was two weeks ago when it was way way cold out. It took me 2 days to git er done. Main thing is to remember these basics and experiment from there. There are A bunch of good brine recipes in the appropriate section here so have at it. It is also A good idea to dry the meat out with A fan for an hour or two after you pull it out of the brine. If yours is A top loader just pull the whole rack stand out and set it on the kitchen counter with A fan blowing on the meat. This will save quite A bit of time. Mine is probably an antique and loads in the front. Either way rig something up to dry it out on. Good luck and have fun with your new toy. Try Spade L beef dry rub. It is the bomb. I just Rub that on and let it sit in the fridge A few days. Well that's my secret anyways.

Audi Parts

May 23, 2012 | Masterbuilt Electric 30inch Smokehouse ...

1 Answer

How do I clean the rack holder of my little chief?


If the racks have heavy grease buildup, scrape the grease off with a plastic putty knife. Then spray the rack with Simple Green (you can find Simple Green in the cleaning products isle of just about any grocery or hardware store). Allow it to sit a minute or two and clean the the rack with a wet sponge soaked in warm water. Using clear water, rinse the rack and dry it thoroughly. Simple Green has no harsh chemicals, is biodegradable and will not damage the rack.

Hope this helped and thanks for choosing FixYa.

Sep 12, 2011 | Masterbuilt 20070106 Electric Smoker

1 Answer

I need instructions on using my big chief smoker as I haven't used it in a couple of years and lost the original instructions - basicly I am set to start smoking Salmon and need the preparation...


Hi jmcomber..

To use your Brinkman,Luhr Jensen Smoker or Other Smokers

1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or over night in the refrigerator.
2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
3...Start a fire in the smoker having the fire below the meat, use hardwood or charcoal,
Once they are coated with gray ash, you can place the meat on the racks.
I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat.
4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
5...Continue adding wood chips to the tray as needed during the time you are cooking.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
6...Apply your sauce to the meat one hour before the meat should be done.
Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
Close the lid if it needs to continue cooking till you reach the right internal tempreture
7...Test your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
Close the lid and maintain your heat if it needs to continue cooking.
Please take time to rate me.

Aug 05, 2011 | Luhr Jensen Big Chief 9890

2 Answers

Bought little chief model 20 smoker don't know how to use it...


The Little Chief smoker, manufactured by Smokehouse, is available in front-loading and top-loading styles. Both models are electric, depending on a 250 W electric heating element to supply the heat. The smokers can accommodate a maximum of 25 lb. of meat or fish. These smokers are for outdoor use only, and plug into a 120 V AC electrical outlet.

  1. Brining
    • For extra flavor, treat your meat, poultry or fish to a brine bath before smoking. Use 1 cup of kosher salt for each gallon of water. Consider adding molasses, spices or even a pureed jalapeno pepper or two into the brine solution. Leave thicker pieces of meat in the brine solution overnight. Fish only need to be soaked in brine for around four hours.

    Wood Chips
    • Mesquite and hickory are probably the two most widely used woods for smoking, but apple and pecan wood can give your smoked foods another tasty dimension. As with anything else, experiment to create your own favorites.

      Smoker wood is sold either as chips or chunks. Use large chunks to smoke thicker pieces of meat; the chips will be spent before they have thoroughly smoked the meat. You can continually replenish the chips, perhaps every half hour, for as long as you wish to smoke the food, but the job can be tedious with a large roast that takes hours to smoke.

      Smoke the wood well before it is introduced to the heat. Chips will be completely soaked in a half hour, but chunks of wood will require an overnight soaking before use.

    Smoking
    • When your meat is thoroughly brined, and the wood soaked, carefully lay out the meat on the smoking racks. Make sure that there is some space between each piece. Place fish on the rack with the skin-side down. Drain your wood and place it into the smoker on top of the heating element. Use the small pot that is provided to keep moisture or collect juices. Place the racks into the smoker and close up the box. Plug in the electrical cord and within about 10 minutes, you should see smoke gently trickling out from the smoker's vents. The thicker the food inside the smoker, the longer the process will take.

    Mar 18, 2011 | Luhr Jensen Little Chief 9800

    1 Answer

    I have a little chief 9800 top load smoker and lost the heating element in a move. There are two elements available, a 7.5" and an 8.5", but I'm not sure which size my smoker takes. Is there any way to...


    The #4 Little Chief element is 7 inches and more importantly is 250 watts, this is the correct wattage for ALL Little Chief Smokers newer than about 15 - 20 years old.
    The #5 Little Chief element is 8.5 inches and is also 250W but is for newer models before 2006.
    Look at www.smokehouseproducts.com for clarification & best fit.
    For very, very old models (20+) there is a ceramic disk (175W) that heats the chip pan and is hard to find and expensive, a person would be better off finding a new one on sale at the big box boys store

    Jul 07, 2009 | Luhr Jensen Little Chief 9800

    1 Answer

    Replacement Parts - Lil Chief


    Try www.smokehouseproducts.com or any Cabela's or Sportman's Whorehouse, I mean Warehouse or any big box sporting goods store in general. The heating element is a hard one because it's probably the old style ceramic disk. We have two like that. They run on 175 Watts instead of the newer 250W using the "O" shape elements. They're $29.99 + s/h, we want to try to convert ours to the newer 'O' shape if possible. The elements are around $12.00 at Wally World. Best of luck!

    Jan 31, 2009 | Luhr Jensen Little Chief 9800

    1 Answer

    Electric burner


    I have a LC with fixed racks. They are spaced 5"+/-, apart

    Dec 11, 2008 | Luhr Jensen Little Chief 9800

    1 Answer

    Tripping the electrical Breaker


    I have used the charbroil bullet electric H2O smokers for years (wore 2 out - currently on my 3rd). I won't use anything else (having used many, many others - HOWEVER - as with every product made there are things to watch or overcome. Learn to use it properly and look forward to many years of great BBQ.

    Ambient (outside) air temp below 70 (depending on wind also) will affect these smokers drastically - highly recomend getting or making a "smoker blanket" (got mine at cabelas years back - if you can't find one welding blankets from an industrial supply store can be made into one) to insulate the sides - this drastically reduces heat loss and reduces the electrical load.

    Another MAJOR mistake many people make is extension cords - avoid the use of them at all if possible - if not possible then purchase the heaviest gauge you can find.

    Always pre-heat your smoker - Always use boiling water (or other liquid) in the H2O pan added after smoker is pre-heated - Always minimize opening the smoker once cooking has begun.

    The heater element can be cleaned when cold with a very mild detergent and room temp water.

    If you have the large 2 rack but are only smoking enough to use a small amount of rack space on only one rack remember that you are heating a whole lot of air - i have a couple (different size) wood boxes wrapped in foil to take up excess air space - this means less air volume to be heated and better heat control - DO NOT use cardboard boxes or other low temp combustable items in the box construction!

    Make sure the house outlet you are plugging into is a 3-prong GROUNDED outlet on a 20 amp breaker.

    Finally, make sure your smoker is level and remember there can be up to a 20 degree cooking temp swing in temp between the bottom rack and top rack (top rack 5-20 degrees hotter than bottom).

    The heater element will cycle on and off during normal use.

    Good smoking and enjoy.

    Apr 28, 2008 | Char-Broil Electric H2O Smoker

    2 Answers

    Electric water smoker low heat


    I have used the charbroil bullet electric H2O smokers for years (wore 2 out - currently on my 3rd). I won't use anything else (having used many, many others - HOWEVER - as with every product made there are things to watch or overcome. Learn to use it properly and look forward to many years of great BBQ.

    Ambient (outside) air temp below 70 (depending on wind also) will affect these smokers drastically - highly recomend getting or making a "smoker blanket" (got mine at cabelas years back - if you can't find one welding blankets from an industrial supply store can be made into one) to insulate the sides - this drastically reduces heat loss and reduces the electrical load.

    Another MAJOR mistake many people make is extension cords - avoid the use of them at all if possible - if not possible then purchase the heaviest gauge you can find.

    Always pre-heat your smoker - Always use boiling water (or other liquid) in the H2O pan added after smoker is pre-heated - Always minimize opening the smoker once cooking has begun.

    The heater element can be cleaned when cold with a very mild detergent and room temp water.

    If you have the large 2 rack but are only smoking enough to use a small amount of rack space on only one rack remember that you are heating a whole lot of air - i have a couple (different size) wood boxes wrapped in foil to take up excess air space - this means less air volume to be heated and better heat control - DO NOT use cardboard boxes or other low temp combustable items in the box construction!

    Make sure the house outlet you are plugging into is a 3-prong GROUNDED outlet.

    Finally, make sure your smoker is level and remember there can be up to a 20 degree cooking temp swing in temp between the bottom rack and top rack (top rack 5-20 degrees hotter than bottom).

    The heater element will cycle on and off during normal use.

    Good smoking and enjoy.

    Dec 04, 2006 | Char-Broil Electric H2O Smoker

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