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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.
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The Little Chief is one of the classic examples of how good things come in small packages. It is not a premium electric smoker by far. But, for the amount you pay, the features included in the smoker are outstanding. Of course, the Little Chief does not handle intense grilling/smoking like briskets, or steak.
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As fire was used to aid the drying and cooking, it was discovered that the foods prepared in this manner tasted better and had greater lasting qualities.. "Little Chief" Smoker. Only the cycle times in the brine and the smoker would vary, depending on the type of mat and your personal taste. "EASY CURE" brine solution
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Recipes and Operating Instructions for Big Chief, Little Chief and Mini Chief Smokers. Each and every Big Chief, Little Chief, and Mini Chief smoker comes with a Recipes and Operating Instructions Book. The book contains instructions on how to get started using your smoker along with tips, warnings, historical information, and of course over 50.
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The Little Chief Electric Smoker is a smoker designed to work at lower temperatures for food such as fish and jerky - it is NOT a cooker and is not appropriate for cooking brisket, ribs etc. It's lightweight, fairly well built despite sometimes feeling a bit flimsy but does a good job smoking food. It's one of the best value for money.
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This product video for the Little Chief Front Load Electric Smoker describes what you get when you purchase it, how to assemble the Little Chief smoker and i.
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BTW thats about max amount for the little guy. Anyway, store bought wet brine adding extra brown sugar, garlic, and black pepper. 24 hour soak, pat dry 6 hours on smoker, 4 pans combo alder and cherry. Removed and put on cookie sheet, glazed (heavy) with honey. Put in oven to finish off, 350* about 1/2 hour (just until edges of fish start to.
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Cut meat into 1" strips and grind them through a 1/4" plate. Meat should be as cold as possible when grinding. Partially frozen is best if the grinder can handle it. 3. Add spice mix to meat and mix thoroughly. Chill in freezer for 30 minutes. 4. Run the mixture through 3/16" plate. 5.
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Place the seasoned salmon fillets on the smoker racks, leaving space between each piece for the smoke to circulate. Close the smoker and let the salmon smoke for 2-4 hours, depending on the thickness of the fillets and your desired level of smokiness. Check the internal temperature of the salmon with a meat thermometer.
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This low and slow cooking temperature ensures the salmon absorbs the smoky flavor without overcooking. Step 2: Once the smoker is preheated, place your salmon fillets on the racks. Make sure to leave some space between each piece for proper air circulation. Step 3: Smoke the salmon for around 3 to 4 hours.
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Assemble the Smoker: Follow the manufacturer's instructions to assemble your Little Chief Smoker. Place the wood chip pan in the bottom of the smoker and preheat the unit for about 15 minutes. Load the Salmon: Arrange the salmon on the smoker racks, leaving space between each piece for the smoke to circulate evenly.
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Summary of Contents for Smokehouse Products Little Chief. Page 1 Recipes Operating Instructions Smokehouse Products, LLC P.O. Box 297 Hood River, OR 97031 Toll Free: 1-877-386-3811 Phone: 1-541-386-3811 Fax: 1-541-386-4917 www.smokehouseproducts.com.
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Directions. Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking. * not incl. in nutrient facts.
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Smoked and Roasted Whole Chicken September 19, 2022. Smoked Korean Short Ribs September 13, 2022. Smoked Paleo Hiking Bars & Balls September 06, 2022. Smoked Summer Clam Chowder August 22, 2022. Smoked Blue Cheese and Bacon Salad August 16, 2022. A wide variety smoked salmon recipes to jerky recipes, Smokehouse Products has the very best meat.
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Add the spice mix to the meat and mix thoroughly. Chill the mixture in the freezer for 30 minutes. Run the mixture through a 3/16″ plate. Stuff the mixture into hog casings and air dry for 30 minutes or until dry to the touch. See also Stay Healthy and Satisfied with Hook'd Up Bar and Grill Recipes. For fresh sausage, refrigerate or freeze.
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Place salmon in the Big Chief or Little Chief smoker and add 2-3 pans of Smokehouse Products Alder Wood Chips (one immediately after the other). Each pan will last about 45 minutes in the smoker. Finish the salmon with heat only. Generally, leave the salmon in the smoker for 6-12 hours (varies widely based on ambient temperature, wind and other.
