Wood chips

[Oly]

I just got an old Little Chief smoker and tried it out last week on some salmon; Delicious! Anyway, I used dry wood chips. Couple of questions. Should I have soaked them first? My smoker recipe book says nothing on the matter.

Second question, there is no temp setting or any way to control the temp. (no vents). I found the temp to run about 110 to 115 degrees while smoking, but empty it runs about 145 degrees. The book says it should run about 165 degrees. Any suggestions, modifying it or leave it alone?

[Salmonsmoker]

Oly,

Sounds like you had some good results your first time out - way to go.

I used an electric Little Chief for many years. 110 to 115 is about it for most applications. If you really load it up with a lot of mass - then let it go long enough - the mass of food will eventually add to the heat and you might reach 125.

Leurh/Jensen has an excellent recipe booklet available - when I bought mine a few years ago it was only $2.00 - well worth it. Repeatedly, throughout the booklet, the recommend that you follow their instructions through the smoking process, then finish cooking in your usual manner.

If you want to cold-smoke something like cheese, there is a diagram on the box showing how to use the box as an extension tube to keep the food away from the heat source.

Making smoked foods is an adventure that provides both good-tasting results and lots of fun experimenting with new ideas. Let us know how your recipe's turn out. We are always looking for new ideas to try.

Salmonsmoker

[Salmonsmoker]

Oly,

With wood chips it is not so critical whether they are damp or not - however, I do keep mine wet to prevent them from burning. However, I do not normally use wood chips - they do not produce enough smoke. Damp sawdust works much better - sawdust burns faster and produces many-times more smoke (thus more flavor) - keeping it damp prevents flare-up.

If you are interested, I can provide the name of a sawmill that cuts a wide variety of hardwoods, and will save sawdust for you for a minimal fee.

Wood chips are also available from some sawmills where they chip their mill slabs (to sell to paper companies.) Near where I live, a pallet mill sells oak chips for $20 per pick-up truck load. I go with a garbage bag 2 or 3 times a year and get that amount for free.

Let me know if you have any other questions.

Salmonsmoker

[ice fishin' nut]

Oly,

Salmonsmoker is right, damp sawdust is better than chips!!!! I use both depending on what I'm smoking. I saw that you live in the Shores, if you want cheap sawdust, goto Nitches meat market on Gratiot across the street from the Roseville cop shop. Freddy is the guy that owns it. I buy 50 pound (size-does'nt really weigh 50 pounds) bags of dust from him for $4.00. Or go to the Smoke House at 10 and Gratoit and talk to the owner. He uses 4in by 4in by 4 foot "logs" in his smoker and will give you his leftover chunks. I then run them through my bandsaw to make them into smaller pieces. Good luck, and if you need any help, let me know, I'm at 9 and Gratiot.

Ice Fishin' Nut

[Lunker]

I dont have a smoker so I use my gas grill and put the chips/ sawdust wet in the hot lava rocks.... if i do alot ill wrap them in tinfoil to eas the cleanup... most the time all the ash blows away anyway. works like a champ and I can regulate the temp this way..

[Salmonsmoker]

Lunker,

Adding chips to your gas grill is an excellent way to get smoke-flavor in your grilled foods. I often use a metal screen to hold the damp sawdust or well-soaked Shagbark Hickory bark. Anything that can be cooked on the grill can be smoke-cooked on the grill. Last summer I did a batch of bluegill filets with hickory bark. It was excellent.

The only problem with that system is trying to get low-temp smoke - like doing cheese or boiled eggs - or items that require a long smoke time - like ham.

Keep up the good work.

Salmonsmoker.

[HemlockNailer]

OLY, the Little Chief smokers are prone to heat loss from outside temps and wind. Try placing it in an area protected from the wind and put the shipping carton over it or other wise insulate it to retain the heat. You will have to experiment and keep an eye on the temp. it is worth the wait. Alan

[Inlander]

I also have a little chief, works great. Sometimes though when I get it loaded up with fish it take a little longer than I would like. As for soaking your chips, I dont but I do like to take corn cobs and soak those for a few days before and put one in the pan. The cobs burn slow and really help give a nice dense smoke.

[Inlander]

Just to add the process I use. I use a brine mix for my fish and allow it to soak for about two days in the fridge. This cures the fish and all that the smoker does is add some smole flavor and dry the fish out to the consistency that I like(nice and dry and flaky!). Kosher Salt, Brown Sugar, Beer, secret ingredients!:D Makes my mouth water just thinking about it.

[Salmonsmoker]

Making current for smoked fish question

Sallmonsmoker

[vanwagm]

Salmonsmoker--I noticed that you mentioned oak chips/sawdust. I've never heard of that....I typically use hickory or mesquite. Do you use oak because of personal preference or is there another reason? What about apple? Have you tried it? Curious to hear your opinions on types of wood. Thanks.

[Salmonsmoker]

Vanwagm,

I use a combination of 1/3 Hickory (bark from the Shagbark Hickory) and 2/3 Oak. That is the flavor that works best for me. The Hickory bark adds a bit of Hickory tang. The Oak adds a more Earthy flavor that I like. Each variety of wood has its own unique flavor. Experiment with varieties and combinations to find what you like best.

Salmonsmoker