Question about Luhr Jensen Little Chief 9800
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Posted on Jan 02, 2017
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
Posted on Jul 31, 2009
SOURCE: after smoke flavoring salmon i
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
Posted on Dec 23, 2010
Any sporting goods store should be able to provide you with one. In Spokane Washington replacement parts can be found at White Elephant. I had to replace my element and found one there for around 14.00.
I got mine at Store 2 but am sure that #1 also has them. I have attached a link. In no way am I advertizing a particular store, rather I am giving you a link to someplace I know carries the replacement parts.
Addresses and phone numbers as well as contact info is listed in their website. Good luck.
Posted on Mar 07, 2011
SOURCE: I need instructions on using
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.
Posted on Aug 05, 2011
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