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Author Topic: Ever use a Little Chief smoker?  (Read 19265 times)

Offline C-Money

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Re: Ever use a Little Chief smoker?
« Reply #15 on: March 09, 2011, 06:24:34 AM »
Thanks for all the good advise! Our fish taste good, Not perfict, but good. I cant wait to get out this weekend to get more fish and try the smoker again!
I felt like a one legged cat trying to bury a terd on a frozen pond!

Offline Skyvalhunter

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Re: Ever use a Little Chief smoker?
« Reply #16 on: March 09, 2011, 06:28:46 AM »
Just remember as mentioned before if you cook fish in it and then go to cook meat it will give it that fishy smell
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Offline Hangfire

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Re: Ever use a Little Chief smoker?
« Reply #17 on: March 25, 2011, 06:48:07 AM »
I have a Outters smoker, much like a Little Chief. The instructions with it recommended placing the box over the smoker. A friend of mine made a Styrofoam case for his smoker.  These little smokers actually kipper the fish. True smoked fish is not cooked but cold smoked. The brine and smoke is what cures the fish. I had indian cold smoked fish one time. I understand it may take two or more weeks. What I had was the best smoke salmon I ever ate.

The typical plans for the oldstyle smokers had the smoke house up he hill from the fire and smoke source. The smoke would go under ground through a stove pipe or trench to the smoke house. This distance removed the heat. Heavy continual cool smoke did the job.

Offline Alchase

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Re: Ever use a Little Chief smoker?
« Reply #18 on: April 01, 2011, 12:47:22 PM »
True smoked fish is not cooked but cold smoked. The brine and smoke is what cures the fish. I had indian cold smoked fish one time. I understand it may take two or more weeks. What I had was the best smoke salmon I ever ate.

Little Chiefs and Big Chiefs are not really designed to "cook" anything. Yes they can cook things but not very efficiently. Having said that, I used my Little and Big chief to cook for years but found that a couple hours in the smoker then the oven or BBQ to finish cooking gave better flavor (objective opinion). The brine, be it sugar based or salts based, is what "cooks" the fish. If you want to cook smoke you would be better off with a Bradly, Brinkman, or some other smoker that you can have better control of the temperature and smoke supply. I have both Brinkman and a Bradly Commercial grade. I use the Brinkman to put smoke on a quick meal (this can also be done in a Weber grill), and the Bradley to do volume, or extended smoking. Controlling the temp, when to smoke and how much smoke really makes a world of difference in taste. Trout smoking has a fine line between just done and to dry. Get a log and record what brine, how long brined, how much smoke, what wood, and temp. That way you can duplicate the good ones and not repeat the not so good ones, lol.
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