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?

sure does , it more matters what food goes on what shelf , if you smoke meat and its cut about 3/8 thickly then you use a higher shelf, but if u smoke meat and its whole (takes a long time that way) then use the lower racks , it will be harder for the smoke flavor to penetrate inside the thicker meats , same goes 4 fish , thinner cuts top shelf , thicker cuts bottom shelf (unless you only want the smoke flavor on the crust ) then do just the opposite then

Cigarette tar is a product of the burned resin of the tobacco leaves. What we call tar is actually a collection of tiny particles. Smoking a cigarette causes tar to be deposited on the respiratory tract.

Thedifferent flavors for dog food include: anchovy, fish, beef, stew, lamb,chicken, pork, duck, rabbit, rice, salmon, and more.

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

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.

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.

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.
     

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