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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.
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.
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.
Use one cup of salt and cover your chicken with salty water. Let it soak for 2 or 3 hours. Remove chicken from brine and sprinkle season salt on each piece of chicken. Place chicken on rack with water pan in between fire and chicken for indirect effect. Fill pan with water and a little liquid smoke. Takes about an hour or so. Chicken is done when temp inside bird gets 170f.
Yes you can but it might get to hot. You could try and cook the chicken on its back and put the beer can inside with the hole to the top. You probably would have to drink some of the beer (dang) so it will not put out your coals. About half a beer with some seasonings is all you probably need anyway. I have never tried it this way, but it should work.
I have one of these. In the fire box(lower left) I put my coals and hickory wood. I sometimes use cowbot charcoal (wonderful but burns quick) I put the meat in the main chamber closer towards the smoke pipe. The method is called indirect. I keep the temp around 200 and let it go all day. Note: After 2 hours I wrap my ham or turkey with foil to keep the meat from getting black. Helps cook the meat through and through. The only problem I had with mine was the tacky assed cheap metal legs that rusted out and left me with a legless solid cast iron smoker. I fixed tha by placing 4 landscape timers into the ground and bias cutting them to cradle that smoker. I placed 2x2s on each side to keep the timbers from spreading. Been like that for 5 years. Looks damn nice and i aint gotta worry about nobody rolling it out the yard. For big partys you can lay in some charcoal to the main chamber and hot dog hamburger sausage yerself crazy. Hooks up some nice chicken. You could put fire in the firebox and grill on the provided grill and place the food in the big chamber to keep it warm. It is a marvelous machine, very versatile.
The cadac smoker cooker is probably the easiest to use. Lift all the inside bits out and put about 3 desert spoons of wood chip for smoking on the big plate at the bottom. Return all the other pieces except the lid. Use the low gill for chicken and bigger pieces of meat and the tall grill for flat pieces of meat and fish. It takes about an hour and a half for a chicken. Hope this helps.
If you try searching for Meco on-line, you'll go nuts. Check Aussie here's a link for the manual. http://www.aussiegrills.com/images/product_elements_07/pdffiles/5024-5025-5028-5029P-Stainless-Water-Smoker.pdf
I notice you have an offset smoker. The idea is to get the coals going in the firbox (the smaller circular chamber). The heat from the coals will rise into the main smoking chamber (the large circular chamber) where the food is.
It is difficult to keep your temp set right (about 250) when smoking ribs, brisket or pork **** on a less expensive offset smoker. I don't know what kind you have but it looks like a Brinkman or Charbroil. I'm not being snobby about this as I have a Silver Smoker myself ($185 at Menards).
The solution is to modify it. Search the web for terms like "smoker mod/s". You should be able to find directions on inserting a heat deflection plate, extending your smoker pipe, even adding bricks to the bottom of the smoker chamber to hold the heat. Good luck.