Little chief smoker

tud · **Joined:** Mon Sep 14, 2009 7:20 pm **Posts:** 4

I just picked up a little chief smoker second hand and I'm not sure how to go about Useing it.any advice would be greatly appreciated.....thanks

Sandman · **Joined:** Sat Sep 19, 2009 9:40 am **Posts:** 4

The smoker part is easy - just put chips in the pan, and plug it in when you fish are in. A pan of chips will last about an hour. I usually don't put in more than two pans worth of chips. The smoking process can take 4-8 hours, depending on the size and amount of fish inside.

The trickier part is finding a good brine that you like - lots of trial and error. For trout, I only use 1/2 cup of NON-IODIZED salt and 1/2 cup of sugar in about a liter of water. I let it soak for anywhere between 4-12 hours (salty!). There are a plethora of recipes for salmon that use soy sauce, tabasco, molasses, lemon juice, you name it.... Google could help there.

Good luck!

Mi Chica · **Posted:** Tue Sep 22, 2009 8:49 am

There are a number of recipes on the Luhr-Jensen (Little Chief) site, that will get you started. Enjoy.

Gomphus · **Joined:** Sat Jul 25, 2009 12:42 pm **Posts:** 26

Get me your email address and I'll send you a copy of the instructions for the LC.

Charlie · **Joined:** Wed Jul 22, 2009 10:27 am **Posts:** 178

It is actually found under Smokhouse Products, this is their homepage: http://www.smokehouseproducts.com/default.cfm

To get the operating manual just download the recipes, you can download in a "doc" or "PDF", which are found here:
http://www.smokehouseproducts.com/recipes.cfm
http://www.smokehouseproducts.com/LCRB.pdf

sundance · **Joined:** Wed Oct 14, 2009 9:16 pm **Posts:** 3

tud wrote:

I just picked up a little chief smoker second hand and I'm not sure how to go about Useing it.any advice would be greatly appreciated.....thanks

did you get a chance to use your smoker ,was it ok

Moisture Missile · **Joined:** Mon Jul 20, 2009 12:53 pm **Posts:** 1194

Quote:

I just picked up a little chief smoker second hand and I'm not sure how to go about Useing it.any advice would be greatly appreciated

A real simple brine is 3/4 cup salt and 1kg bag of demerara brown sugar, with anything else you like garlic, ginger etc..

Let it brine overnight and rinse the pieces and set them to air dry on racks. Once they are dry of any liquid and set up(you will know when) they are ready to smoke.

Go easy on the chips and just keep an eye on it the fish and pull it out when its done.

Little chief smoker

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