Question about Luhr Jensen Little Chief 9800

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Should you soak your wood chips in water before using them in a little chief smoker?

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Yes its a good idea to give them about an hour,
at this time i ususally put a lil extra seasoning in the wood like beer, soy, wistachire
use your imaginiation

Posted on Oct 04, 2009

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HOW DO I PLACE WOODCHIPS IN THE SMOKER FOR SMOKING


soaking wood chips in water keeps them from burning up . soak them and randomly place them over coals close vents to just being a little bit open this will keep an actual flame down yet still cook when smoking low heat is the best way to smoke. soak wood chips for 45 minutes min or up to a day. use beer apple juice or water for different flavors

Nov 22, 2012 | Grilling

2 Answers

Can I use the wood chip pan directly (not the side chute)?


It is a big process it has 7 steps they are as follows
  • 1

    Soak hardwood chips in water for at least 30 minutes and up to 2 hours for larger chunks. Drain them completely before adding to the smoker unit. Use 1 1/2 cups of wood chips when smoking for less than 3 hours. For longer cooking times use 3 cups of wood.

  • 2

    Place the bottom unit that contains the heating element on a sturdy surface, away from flammable materials. Make a foil pouch containing the wood chips and punch a few holes in the top. Place this pouch onto the pan containing the heating element. The chips can be added directly to the pan, but the foil pouch makes cleanup easier.

  • Place the large water pan onto the unit and fill it 2/3 full of water or apple juice. The water or juice will moderate the temperature and provide moisture for the cooking food.

  • 4

    Add the cooking grates to the top of the unit and close the lid to allow the unit to preheat.

  • 5

    Place the food on the preheated grates and cook until done. Keep the lid closed as much as possible to maintain the heat. Open the vent on the top of the lid to allow the smoke to escape.

  • 6

    Check the water level occasionally by opening the door on the side of the Charbroil Electric Smoker unit. Add more water as needed.

  • 7

    Add more soaked wood chips after a few hours if the smoke begins to die away. This is optional; the chips provide flavor but are not necessary for cooking the meat.


  • Performance Chip

    May 22, 2012 | Old Smokey 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

    1 Answer

    Where do I put the wood chips on this propane Masterbuilt smoker??


    After soaking the chips in water, they should be placed on the wood chip tray, above the burner, but below the water pan.If you're using the water pan.

    Jun 22, 2011 | Masterbuilt 20050106 Propane Smoker

    1 Answer

    I have purchased model #20050611. Can I smoke with wood chunks only and not use charcoal? Do I put the pre-soaked wood in the flame disk bowl or the water bowl? I am used to a double barrel wood smoker...


    Wood only. No Charcoal. If you're using wood chips - soak them first. No sure wood chunks will work, as they will have a tendency to flare up & burn rather than smoke.

    The presoaked wood chips go in the flame disc bowl, below the water bowl. The water bowl goes on the first shelf bracket from the bottom up.

    I was going to send you a copy of your Owners Manual, but the Model Number you listed does not match up with any Masterbuilt Smokers?

    Enjoy your smoker,

    Apr 21, 2011 | Masterbuilt 20050106 Propane Smoker

    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

      Have this smoker but really dont no how to use it where do i put the wood chips do i put them in the pan with the water our do i put them on the plate please help me with this


      Page 3 on this link shows the wood tray and explains the water tray. Wood chips are soaked to make them last. They will still go pretty fast but you can add more. Soak the chips or chunks overnight.
      http://www.charbroil.com/bps/char-broil/char-broil/knowledge/06701311_assembly%20manual.pdf

      Jun 10, 2010 | Char-Broil Electric H2O Smoker

      2 Answers

      Where to put the wood chips in my gas smoker


      you soaked the wood chips in water for about 30 min. shake excess of water and place them on the flame disk bowl right under the water bowl.

      Feb 25, 2010 | Masterbuilt 20050106 Propane Smoker

      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

      2 Answers

      IN WHAT DO YOU SOAK WOOD CHIPS BOFORE USING SMOKER


      Please for the love of god do not soak your wood in water. Soaked wood smolders and released tar and other chemicals that you do not need in your food! Buy chunks not chips as they burn slower.

      Mar 20, 2009 | Grilling

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