Question about Luhr Jensen Big Chief 9890

1 Answer

I require the wood chip pan for the Big Chief Smoker and cannot find the part number for it or where to buy one without buying the whole smoker. can you help? Thank you.

Posted by on

Ad

1 Answer

  • Level 3:

    An expert who has achieved level 3 by getting 1000 points

    All-Star:

    An expert that got 10 achievements.

    MVP:

    An expert that got 5 achievements.

    Brigadier General:

    An expert that has over 10,000 points.

  • Master
  • 4,736 Answers

Luhr Jensen is owned by another company b=now. For parts call 866-270-9025.

Hope this helped you.



Posted on May 22, 2011

Testimonial: "Thank you!"

  • Rich Landrum May 23, 2011

    Happy I could help you. Thanks for the 4-Thumbs Up Rating. I really appreciate it.

×

Ad

1 Suggested Answer

6ya6ya
  • 2 Answers

SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

Hi,
a 6ya expert can help you resolve that issue over the phone in a minute or two.
best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
the service is completely free and covers almost anything you can think of (from cars to computers, handyman, and even drones).
click here to download the app (for users in the US for now) and get all the help you need.
goodluck!

Posted on Jan 02, 2017

Ad

Add Your Answer

Uploading: 0%

my-video-file.mp4

Complete. Click "Add" to insert your video. Add

×

Loading...
Loading...

Related Questions:

1 Answer

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

    2 Answers

    How do I smoke in this Smoker/Grill? Like where do I put the Smoker chips there is no smoker chip box, just the pan for the charcoal and a pan I think for water.


    Hi karin 1967...

    To use your Brinkman 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 overnight 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.
    You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
    3...Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first.
    Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker.
    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 if you are not using a water pan in that position.
    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.

    Sep 24, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

    1 Answer

    I have never had a smoker before is the water pan the bottom one or is that the wood chip pan?


    Hi
    To use your Brinkman 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 overnight 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.
    You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
    3...Start a fire in the smoker having the fire below the meat, but wait to put the meat on till the flames (if any) subside.
    Use the water pan below the meat (if you use one) to catch the juices from the meat...it will be above the pan with the charcoal in it.
    Use hardwood or charcoal for your fire/smoke,
    Once the charcoal/wood 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, if you do not use a water pan.
    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.
    Monitor the tempreture
    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.

    Sep 04, 2011 | Grilling

    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 does the wood chips need to be placed in the smoker?? I don't see a chip pan.


    If you don't have the wood chip tray, you're sitting dead in water, at this point. The wood chip tray goes above the burner, below the water pan. If this is a brand new, just purchased smoker. Go back to where you purchased it or call the number in Owner's Manual for "Parts missing". If it's not brand new, you can purchase a smoker tray from Masterbuilt Customer Service 1.800.489.1581

    Hope this helped you.

    Jun 27, 2011 | Masterbuilt 20050106 Propane Smoker

    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

    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

      Should I remove the Flavour Fuel Pan from the


      I have used Luhr smokers for the past 30+ years. I leave the pan in place without issue.

      Dec 27, 2009 | Grilling

      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

      Not finding what you are looking for?
      Grilling Logo

      Related Topics:

      157 people viewed this question

      Ask a Question

      Usually answered in minutes!

      Top Luhr Jensen Grilling Experts

      paulcarew

      Level 3 Expert

      2518 Answers

      Gary Kenady
      Gary Kenady

      Level 2 Expert

      140 Answers

      Dan Webster
      Dan Webster

      Level 3 Expert

      8220 Answers

      Are you a Luhr Jensen Grilling Expert? Answer questions, earn points and help others

      Answer questions

      Manuals & User Guides

      Loading...