Question about Luhr Jensen Little Chief 9800

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My little chief smoker never got the fish I was smoking to 140 deg.I had this unit smoking for two & half hrs. is this normal?

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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 www.smokehouseproducts.com

Posted on Jul 31, 2009

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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

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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

    After smoke flavoring salmon i need to continue to dry it for total of 12 hrs, do i leave my Big Chief heating for the whole time or unplug it?


    Sorry to read about your problem, I hope this helps you out.

    nope you keep it on, or you can let air dry if it warm outside ..your choice

    I tried to help you. Please help me and Rate/Vote on my response, thanks and good luck

    Dec 23, 2010 | Luhr Jensen Big Chief 9890

    1 Answer

    Meat is too salty to eat


    No, I didn't fix it, but I tried smoking some fish filets today and after using the brine mix, the fish is so salty I can't eat it.

    I would like to know how to use the product I bought, but I don't think I should have to pay you to tell me how to fix a problem.

    So, thanks anyway

    Feb 22, 2010 | 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

    Lil Chief Smoker trips GFI plug


    There is a short somewhere in the unit. Return it ASAP!

    Jun 25, 2009 | Luhr Jensen Little Chief 9800

    1 Answer

    Owners manual -download


    You can get this with google.

    Otherwise ask manualfox.com - this is the hassle-less way to get it.

    Jun 02, 2009 | Luhr Jensen Little Chief 9800

    1 Answer

    Just currious about rack space.


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

    Dec 15, 2008 | Luhr Jensen Little Chief 9800

    1 Answer

    I am trying to light my bbq, and it only has low flames. wvwn when on high.


    Make sure the vents are open both on the side and chimney. If you are using as bbq light fire in the large section.The small section is for cold smoking as the heat sorce is further away.
    I have a brinkman myself and use it regular for smoking mackerel but have only have the large section and not the add on small box. Start as a normal bbq with bricket coals and bbq lighter fluid with both vents open. Leave for twenty mins to become ash covered this eliminates oil taste in food as it is burnt off before food is put in.Then put in oak chippings or beech, hickory,or as I find a mixture of apple and oak to be the best I use strips of wet toweling to put around main lid when closed keeping more smoke in the main box.Keep main vent half open on the left of drum and regulate air flow from vent on chimny stack only open half inch or so.If you want to get a heat bust open lid and put over coals shavings rather than woodchips this will egnite an as soon as it does shut lid down again and watch temp rise. Mine goes upto 3oo deg and settles at about 250 deg. Repeat shavings every ten mins or so to keep temps up.Fish is done perfect in about 45 mins

    Apr 20, 2008 | Barbeques Galore Bar-B-Chef Charcoal...

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