Humpies in the Smoker

[Smossy]

I'm use to my old Little Chief smoker. The Big Chief is way hotter    I forgot 

Hunterman(Tony)

Yeah i use a big chief. I usually do about 4-5 hours on pinks. Comes out how i like it. Crisp on the outside. Meaty but slightly dry on the inside "and i do mean slightly dry" and then into the fridge for 12 hours in ziplock bags. Perfect texture for my liking.

[Hunterman]

 You going down to the river tomorrow Smossy?

Hunterman(Tony)

[Smossy]

You going down to the river tomorrow Smossy?

Hunterman(Tony)

Hmm probably not. Think Im gonna go out and see if I can find a deer or some grouse to pick off.

[Hunterman]

I'm thinking about hitting it tomorrow after work for a bit. I don't think the nets got all the fish.

Hunterman(Tony)

[Smossy]

I'm thinking about hitting it tomorrow after work for a bit. I don't think the nets got all the fish.

Hunterman(Tony)

They'll never get all the fish 

[Gobble Doc]

OK guys.  I'm trying to make up for lost time here tonight. 

[Smossy]

OK guys.  I'm trying to make up for lost time here tonight. 

Those are some big hunks of meat! I usually cut mine up into thinner strips, that way when your snacking your not really committed to such a large piece, Cooks/smokes faster, and its easier to share.
Either way keep us posted on how it goes!

[Gobble Doc]

What?  You mean you aren't supposed to smoke the fish whole?   HaHaHaHa.   I guess I got lazy this time when cutting.  We'll see what happens.  Smoke is starting to pour from the Big Chief. 

[Smossy]

What?  You mean you aren't supposed to smoke the fish whole?   HaHaHaHa.   I guess I got lazy this time when cutting.  We'll see what happens.  Smoke is starting to pour from the Big Chief. 

I love mine, Its payed for itself time and time again.

[Gobble Doc]

Smossy,

I definitely want to try your salmon jerky recipe. 

[Smossy]

Smossy,

I definitely want to try your salmon jerky recipe. 

Gobble Doc,

Do it!

[Smossy]

My girl just picked me up some Ghost Pepper Chili Extract stuff, Gonna experiment with that soon. See If I cant get some super bite into some of these fish

[Gobble Doc]

I have some ghost pepper sauce from a store in Leavenworth.  Hot and good!

[Smossy]

This is what I got.

[Alchase]

For those of you that use a Little or Big Chief smoker, to cool down the temps I built a plywood box 1'wx1'dx2t' with a hinged door on the front and a 4 in dryer hoes attach point high on the back. Attached a metal dryer 6 ft hose between the box and the smoker. On the smoker I attached another hose attach point that had a sliding gate that was closeable. Then found a single burner, electric burner at kmart. 

This set up allowed me to cold smoke at really low temps, and helped keep fish from drying out.
Worked really well for cheese also.