Question about Luhr Jensen Little Chief 9800

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My smoker doesnt burn chips very long

It is a top loader and bot in 1980 and last time i used it it took 20 hrs to fully cure the you think i should buy a new burner

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Posted on Jan 02, 2017

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SOURCE: electric burner

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

Posted on Dec 18, 2008

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SOURCE: my little chief smoker never got the fish I was

How old is the smoker? Is the heat element old, weak (maybe needs replacing?) Did you save the cardboard box the smoker unit comes in and place it over the smoker for the actual smoking process? This is recommended by the manufacturer and keeps the smoke and heat in, and gets you up to temperature. see also

Posted on Jul 31, 2009

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SOURCE: I require the wood chip pan for the Big Chief

Luhr Jensen is owned by another company b=now. For parts call 866-270-9025.

Hope this helped you.

Posted on May 22, 2011

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SOURCE: I have a Little Chief

Hi boblois2281...
To answer your question Yes you can buy the electrical element at this website.
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Posted on Sep 04, 2011

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1 Answer

Need yr for evinrude E8RLNR

Do you have the serial number of the motor? Reason I ask is twofold. Evinrude started using this model number layout as of 1980. Having said this, something is not making sense with the location of the "N" in your model number. Those last two letters as of 1980 are the year. Here is the chart. Letter on top with corresponding year below it.

1 2 3 4 5 6 7 8 9 0

So... Example
1980= CS
1990= ES
2000= SS
2010= IS

You have E8RLNR which breaks down as:
E= Evinrude
8= 8hp
R= Rope start tiller steering
L= 20" shaft
N= 2nd year
R= 4th year

I would expect to see the N in the last spot:
1982= CN
1992= EN

Serial number is another way to identify the year.
This may hep point you in the right direction. Hope it helps.


Sep 26, 2016 | Light Outboard Motor Boat Bass Fishing...

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If you have had 35 years out of one machine it has lasted about 3 times as long as one would expect!
Get a new one and be thankful for so many years of service!

Sep 01, 2015 | AEG Washing Machines

1 Answer

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

Need instructins for deluxe smoker

I'm answering this specifically for the Australian-made Wild Country deluxe smoker which comes with two spirit burner trays. i.e. NOT with gas fittings, thermometers, or anything else.

I too have one, and it was also missing any instructions.

I suggest the following:
1. Preparation of fish for smoking.
* scale the fish as required
* either fillet or split fish, along dorsal line and clean (skin on, head and tail removed)
* make sure it is dry, e.g. using paper towels
* spinkle liberally with mix of salt, sugar and oil or fat
* refridgerate until ready

2. Assembly for of deluxe smoker for use.
* fill the main tray with two handfulls of sawdust/wood chips for smoking to depth of a few millimeters.
* place the (flat) drip tray on top of the sawdust, feet down
* place the larger of the two racks on the drip tray
* place the first fillet on this, skin down
* balance the 2nd rack on top of the first
* place the second fillet on this one, again skin down
* put the lid on the main tray

3. Smoking:
* prepare the burners, by mostly filling them with white spirits or methylated spirits, and positioning inside the rectangular black burner stand.
* light the burners
* put the closed smoker containing fish on top of the burners
* check fish is cooked through after about 15 minutes
* leave it while the fuel burns out (might take 15-20 minutes - you can also leave it there closed until it cools down)
* carefully remove smoking racks with fish

(PS. Or cheat like I do by simply placing the whole smoker on top of a gas BBQ and don't bother with the spirit burners)

Mar 31, 2012 | Grilling

1 Answer

The smoker heats ok but no smoke

Assuming the smoker is heating up correctly to at least 225 - 250 Degrees F and you have loaded the wood chip holder with soaked wood chips, I can't think of any reason smoke is not being produced. Unless, you soaked the wood chips to long. 30 minutes is generally all that is necessary. The chips should start smoking before you place meat, fish or chicken in the smoker.

Thanks for choosing FixYa.

Sep 15, 2011 | Masterbuilt 20070106 Electric Smoker

1 Answer

Do you wet the chips for smoking fish or just let them burn to get the smoke? how long does a pan of chips usually last?

DO NOT USE THE BOX TO KEEP HEAT IN!!! Mine caught fire and I looked outside and there were 6 foot flames engulfing the whole unit! Had to use fire extinguisher (thankfully keep them handy) to douse.

Jul 29, 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.

    • 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

    Where do you put the wood chips, and do you pre-soak the chips?

    yes you pre-soak wood chips. use a nice bed of charcoal to get the fire going when coals get to smoldering in the very bottom try you start adding wood chips. Smoking is an art. you need patience lots of it. its called cold smoking. Do not put the chips in dripping of water, shake off excess water and put them directly on the coals. evry so often add a few dry chip, but only if you think your losing to much heat. I have smoked deer meat and fish and beef for that matter for as long as seven days. Just be sure to kep water in the second pan.

    Feb 14, 2010 | Masterbuilt 20050106 Propane Smoker

    1 Answer

    Need instruction on how to season masterbuilt electric smoker

    soak some hickory/ oak / mesquite chips any one of these will do, soak them in water for a couple of hours then put them in the pan and turn it on this will burn out any coating on the metal and flavor the grill for smoking leave it on for a good 2-3 hrs on med then on high mke sure you keep the chips replenished

    Aug 23, 2009 | Grilling

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