Big Chief Smoker Recipes Salmon

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Original Smoked Salmon Recipe Smokehouse Products

7 hours ago Smokehouseproducts.com Show details

Use the fan to dry the salmon until it has a shiny dry paper looking finish. 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 …

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Three Savory Smoked Salmon Recipes Big & Little Chief

3 hours ago Smokehouseproducts.com Show details

Salmon can be smoked using the Big Chief Smoker, Little Chief Smoker, or the Smokehouse Gas Smoker. Three Smoked Salmon Recipes Sweet Teriyaki 2 Cups …

Estimated Reading Time: 2 mins

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Best Smoked Salmon Recipe YouTube

3 hours ago Youtube.com Show details

This recipe is perhaps the best smoked salmon recipe we’ve discovered in over 40 years of making smoked salmon with our Big Chief and Little Chief Electric S

Category: little chief smoker brine recipesShow more

Great Smoked Salmon Recipes For Kings, Cohos, Sockeye …

5 hours ago Smoker-cooking.com Show details

Smoked Atlantic Salmon Fillets. The Luhr Jensen Little Chief and Big Chief Smokers are great for smoking salmon. On a nice 70 degree day the internal temperature of these smokers will hover around 160 degreesperfect for salmon. The temperature is …

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Simple Smoked Salmon, Alaska Department of Fish and …

8 hours ago Adfg.alaska.gov Show details

My new "Big Chief" works considerably faster, especially with drier chips. Smoking time varies from two or three hours to six or seven hours, depending on your smoker and the wood you use, so keep an eye on your fish. If you consistently use the same smoker and wood, you'll get a sense after a few batches how much time is required.

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"Little Chief" Smoked Salmon Deluxe BigOven.com

Just Now Bigoven.com Show details

NOTES. "Little Chief" Smoked Salmon Deluxe 1/3 c Sugar 1/2 ts Garlic powder 2 c Soy sauce 1/2 ts Onion powder 1 c Water 1/2 ts Pepper 1 c Dry white wine 1/4 c Non-iodized salt 1/2 ts Tabasco sauce Mix thoroughly. Brine salmon chunks 8 or more hours, …

Rating: 4.3/5

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Smoking Salmon and Trout Using the Big Chief Smoker …

3 hours ago Youtube.com Show details

The Luhr-Jensen Big Chief smoker is an affordable and simple to use smoker that is small on price and big on taste. Here I demonstrate how I use the Big Chie

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Little Chief Smoked Salmon Deluxe Recipe

9 hours ago Recipeland.com Show details

Directions. Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towel …

Rating: 4.1/5(732)
Total Time: 8 hrs
Servings: 6
Calories: 89 per serving

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Little Chief Smoker Recipes Salmon

5 hours ago Share-recipes.net Show details

Use the fan to dry the salmon until it has a shiny dry paper looking finish. 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. Preview / Show more.

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Big Chief Smoker Mods Salmon, Steelhead, and Halibut

6 hours ago Piscatorialpursuits.com Show details

Well, it's actually a Totem Smoker, Big Chief's predecessor. (the title should search better like that) These things are the Easy Bake Ovens of the Smoker World and there are thousands in service, especially in the Northwest. They're cheap and work "OK" for fish, jerky etc. I wanted to see if I could get this one better than OK.

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A Great Brine and Smoke – Soy Sauce, Brown Sugar and

8 hours ago Cutterlight.com Show details

Below: A double batch of sockeye salmon in side-by-side Big Chief smokers. For salmon, trout, sturgeon and similar fish with fairly firm meat, we marinate fillets in a wet brine for roughly six to 10 hours depending on the size and thickness of the fish or fillets.

Estimated Reading Time: 5 mins

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Cooking Salmon on the Smoker Recipes for Dinner!

7 hours ago Dinnerecipe.com Show details

Pour two cups of Mesquite or Hickory Wood Chips in a small bowl and soak in water for twenty (20) to thirty (30) minutes. Preheat the smoker to 220 degrees. At ten minutes during pre-heating, pour one cup of warm water in the drip tray. Cut two long pieces of foil (at least 2 1/2 times longer than each salmon filet) and place them on two smoker

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Smoked Salmon Basics Alaska Salmon Recipes Fish Alaska

6 hours ago Fishalaskamagazine.com Show details

Step 3: Plug in your Big Chief Smoker about an hour before placing salmon inside. Load racks inside smoker and fill pan with chips. Smoking time will vary on external temperature, ranging from 4 to 8 hours.

Estimated Reading Time: 2 mins

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Smoked Salmon Recipe anglingbc.com

5 hours ago Anglingbc.com Show details

Then get your racks of fillets and load ‘er up. Make note of the time that you have placed them in the smoker. – With my “Big Chiefsmoker, a pan of chips will generally be burned up in about 40 minutes, so once it stops smoking, empty pan and replenish with new chips.

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Making Cold Smoked Salmon That's Perfect For Sunday Brunch!

2 hours ago Smoker-cooking.com Show details

Choose your cold smoker wisely. Many "fish smokers" run too hot for making cold smoked salmon, though they are great for hot smoking salmon. The Smokehouse Products Big Chief and Little Chief smokers operate at around 160F, and they're not adjustable…that's way too …

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Big Chief Smoker + Wine and Beer Golden State Salmon

Just Now Goldenstatesalmon.org Show details

The Big Chief Smoker, a mixed-case of some of Sonoma and Napa county’s best wines, and a mixed-case of local beer! The Big Chief is recognized by serious fishermen and food lovers as the product of choice for smoking their catch of salmon, trout and steelhead making them the most popular line of fish smokers sold in North America.

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11 Big Chief Smoker recipes ideas smoker recipes

4 hours ago Pinterest.com Show details

Oct 26, 2013 - Explore Julie Howard's board "Big Chief Smoker recipes " on Pinterest. See more ideas about smoker recipes, recipes, smoked salmon recipes.

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Smokehouse Big Chief Recipe Book sharerecipes.net

3 hours ago Share-recipes.net Show details

Big Chief Smoker Recipes Book. Just Now 3 Big Chief Smoker Recipes October 5, 2021 Recipe Self. 8 hours ago Step 3: Preheat the griller under 180-degrees on high heat and place the fish fillet on the grill. Sprinkle pepper and grease with olive oil. Cook the fish fillet to get a smoky texture and crispy crust. Step 4: Flip the fillets from time to time and increase the heat level to make the

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This Kippered (Smoked) Salmon Recipe Will Set Your

6 hours ago Kyuk.org Show details

Bev’s Kippered Salmon for a Big Chief Smoker. Ingredients: 4 to 5 red or silver filets about ½ to ¾ in. thick; ½ cup of rock salt; ¾ cup of dark brown sugar; Cap full or two of liquid smoke (optional) Instructions: Cut the bellies wide off the filet and …

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Salmon Candy Recipe How to Make Salmon Candy Hank Shaw

4 hours ago Honest-food.net Show details

Instructions. Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big tupperware works well. Lay down a layer of …

1. Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big tupperware works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
2. Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!
3. Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.
4. Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.

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Smoking salmon in an electric smoker Pioneer Smoke House

2 hours ago Pioneersmokehouses.com Show details

The best way to store smoked salmon is by vacuum sealing and freezing the packages. I divide my smoked salmon into single meal size portions, and vacuum seal them. With a sharpie, I write all the important information on the package like the date, flavor and a final grade. Refrigerate your vacuum sealed smoked salmon before freezing.

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51 Best Big Chief Smoker use and recipes ideas in 2021

9 hours ago Pinterest.com Show details

Aug 4, 2021 - Explore Irene Mermelstein's board "Big Chief Smoker use and recipes", followed by 439 people on Pinterest. See more ideas about recipes, smoker, smoked food recipes.

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DIY Smoked Salmon I Choose Wild

8 hours ago Ichoosewild.com Show details

Using an in home smoker, We use a 'Big Chief', sort each piece onto the smoking racks and place inside the smoker. Smoke at 200 degrees F for 2-3 hours, Using the Big Chief, I fill 3 trays of alder chips, each tray smokes for 45 minutes approx. after the third tray of alder chips, I continue to let the fish rest inside the smoke for another 45 minutes to an hour.

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How To Smoke Fish: Salmon, Kokanee, and Trout

7 hours ago North40.com Show details

The one thing it does take is time. The process can't be rushed, but it is worth the wait. Any oily or fat-rich fish can be smoked, including salmon, trout, kokanee, and whitefish. Equipment to Smoke Fish. A smoker (in this article I am using the Big Chief Smoker from Luhr Jensen) Wood chips, pucks, or pellets depending on which smoker you use

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Recipes Operating Instructions

1 hours ago Uncledavesenterprise.com Show details

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

File Size: 231KB
Page Count: 34

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Wild Smoked Salmon, Bradley Smoker & Salmon Recipe for AK

4 hours ago Saltydogboatingnews.com Show details

Turn Fish Over Several Times During Brining Process. Step 5: Smoking. Smoke using the following Bradley Smoking guideline with alder, cherry, or apple bisquettes: 100°F – 120°F for 1-2 hours. Increase to 140°F for 2-4 hours. Increase to 175°F for 1-2 hours …

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How to Smoke Salmon Smoked Salmon Recipe Hank Shaw

1 hours ago Honest-food.net Show details

A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty. Double the brine if it's not enough to …

Rating: 4.9/5(393)
Total Time: 4 hrs 15 mins
Category: Cured Meat
Calories: 132 per serving
1. Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
2. You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. In my experience, large trout or char, as well as pink, sockeye and silver salmon need 8 hours. A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty. Double the brine if it's not enough to cover the fish.
3. Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally you'd do this right under a ceiling fan set on high, or outside in a cool, breezy place. By "cool" I mean 60°F or cooler. Let the fish dry for 2 to 4 hours (or up to overnight in the fridge). You want the surface of the fish to develop a shiny skin called a pellicle. This is one step many beginning smokers fail to do, but drying your cured, brined fish in a cool, breezy place is vital to properly smoking it. The pellicle, which is a thin, lacquer-like layer on top of the fish, seals it and offers a sticky surface for the smoke to adhere to. Don't worry, the salt in the brine will protect your fish from spoilage. Once you have your pellicle, you can refrigerate your fish for a few hours and smoke it later if you'd like.
4. Start by slicking the skin of your fish with some oil, so it won't stick to the smoker rack. Know that even though this is hot smoking, you still do not want high temperatures. Start with a small fire and work your way up as you go. It is important to bring the temperature up gradually or you will get that white albumin "bleed" on the meat. I can control my heat with my smoker, so I start the process between 140°F and 150°F for up to an hour, then finish at 175°F for a final hour or two. NOTE: What my smoker is set at is not necessarily what the actual temperature is. Smoking is an art, not a science. To keep temperatures mild, always put water in your drip pan to keep the temperature down. If your smoker is very hot, like a Traeger can get, put ice in the tray.

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What temp does a Big Chief smoker? FindAnyAnswer.com

9 hours ago Findanyanswer.com Show details

How do you smoke fish in a Little Chief smoker? Use the fan to dry the salmon until it has a shiny dry paper looking finish. 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

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3 Big Chief Smoker Recipes December 1, 2021 Recipe Self

8 hours ago Recipeself.com Show details

Step 1: In a medium-sized bowl take water and salt to prepare the brine solution. Then submerge the fillet in the brine for a few minutes to get a tender and soft texture. Step 2: On a plate take the sugar, garlic, and onion powder to prepare the seasoning …

Ratings: 27
Servings: 6
Cuisine: United States
Category: Main Dish

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LUHR JENSEN SMOKER RECIPE BOOK PDF

2 hours ago Sklj.info Show details

Feb 22, Luhr Jensen Little Chief These smokers are for outdoor use only, and plug into a V AC electrical puhr. I smoke salmon filets on a Weber Smokey Mountain. Smoked Fish Recipes. They are about 34 pages but I saved mine to disc and reference it without printing the whole book. Helpful 0 Not Helpful Flag.

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Big Chief Smoking Meat Forums The Best Barbecue

8 hours ago Smokingmeatforums.com Show details

14. Joined Feb 3, 2009. Agree here as well. Its a great smoker, for what it is intended for. Fish, jerky and drying herbs. However, I will say that you can get the Big Chief up and over 225 degrees, even here in C-O-L-D Minnesota, which I recently did. 231 degrees.

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Big Chief Front Load Smoker 9894 Review Best Grill Reviews

9 hours ago Bestgrillreviews.com Show details

The first thing you have to keep in mind with the Big Chief Smoker is that it is meant to be a smoker, not a hot smoker barbecue. Its electric thermostat holds at a very consistent 165 degrees. This means it is perfect for adding smoky flavor to things like salmon fillets, shell-on shrimp, or infusing smoke into beef jerky before it goes in the

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Little Chief Smoker Brine Recipes

2 hours ago Tfrecipes.com Show details

How long to brine salmon in Big Chief smoker? Below: A double batch of sockeye salmon in side-by-side Big Chief smokers. For salmon, trout, sturgeon and similar fish with fairly firm meat, we marinate fillets in a wet brine for roughly six to 10 hours depending on the size and thickness of the fish or fillets.

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Smoked Salmon Brine + HowTo Video Kevin is Cooking

4 hours ago Keviniscooking.com Show details

How to use smoked salmon brine. Pour some of the brine in the bottom of 13×9-inch pan. Place the salmon filets in the pan and pour the remaining brine over …

Ratings: 39
Calories: 439 per serving
Category: Breakfast

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"Little Chief" Smoked Salmon Deluxe Recipe CookEatShare

3 hours ago Cookeatshare.com Show details

Directions. Mix thoroughly. Brine salmon chunks 8 or possibly more hrs, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towell and allow to air dry for at least …

Rating: 5/5
Ratings: 1
Reviews: 1
Cuisine: American
1. Mix thoroughly.
2. Brine salmon chunks 8 or possibly more hrs, keeping refrigerated
3. Rinse thoroughly after brining.
4. Pat dry with a paper towell and allow to air dry for at least one hour prior to smoking.

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Smoked Salmon Camp Chef Recipes

7 hours ago Campchef.com Show details

Instructions. Place salmon in plastic tub. Cover the salmon with 1/4 inch of dry brine. Refrigerate for 8-10 hours covered. Gently wipe off dry brine. Do not rinse. Place on wire rack and place in refrigerator uncovered for 4-6 hours developing a shiny …

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Smoke House Salmon Recipe What's Cooking America

8 hours ago Whatscookingamerica.net Show details

COLD SMOKE: Is smoked shorter time, or can be smoked much longer for smoke/cured fish "Indian style." This style can be smoked for days. Using a Big Chief Smoker, 8 to 12 hours – may need 6 to 8 pans of wood.

Cuisine: American
Estimated Reading Time: 3 mins
Category: Main Course

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Kippered Salmon Buchanan Salmon Fishing

7 hours ago Buchananfishing.com Show details

The chunks are smoked (with alder) for three hours, skin side down, in Big Chief Smokers. Then the soft, warm meat is peeled from the skin and the the jars …

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Little Chief Smoker Recipe Book Pdf Dandk Organizer

5 hours ago Dandkmotorsports.com Show details

See also Community Storage Voss Houston. Little Chief Electric Smoker Manual. Entire 232 Page Book Here Pdf Massresistance. A Recipe Book Of Common Mixed Dishes Wi Nutrient Values Prepared. Greasy Little Birds Aka Apple Smoked Cornish Game Hens. Free Grill And Smoker User Manuals Include Operating Instructions.

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Luhr Jensen Little Chief Smoker Instructions Smoking

3 hours ago Smokingmeatforums.com Show details

Nuttin, Dave: plugged "Big Chief Smoker" in Rapala site's search engine and got nada. However, searched on the world wide web for Big Chief Smoker manual, and found a download in Russian, if that helps.

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Smokehouse Products Big Chief Electric Smoker amazon.com

8 hours ago Amazon.com Show details

Manufacturing Big Chief and Little Chief Smokers In 1968, the Little Chief smoker along with a line of smoking wood chips were introduced to the sport fishing industry in the Pacific Northwest. The Little Chief was quickly recognized by serious fishermen as the the product of choice for smoking their catch of salmon, trout and steelhead.

Rating: 4.5/5(1)

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Frequently Asked Questions

How to smoke salmon in a big chief smoker?

Use the fan to dry the salmon until it has a shiny dry paper looking finish. 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.

What temperature do you smoke salmon in the smokehouse?

The Smokehouse Products Big Chief and Little Chief smokers operate at around 160F, and they're not adjustable…that's way too hot for cold smoking salmon. Cookshack smokers will smoke at 100F, but that's still too warm for what we want to do.

Can you make cold smoked salmon with a charcoal grill?

If you have a little time and a little money, can build your own cold smoke generator using inexpensive items and your gas or charcoal grill. Choose your cold smoker wisely. Many "fish smokers" run too hot for making cold smoked salmon, though they are great for hot smoking salmon.

What are the best ingredients to make smoked salmon?

It’s basic, it’s simple, and it consistently makes absolutely mouth-watering smoked salmon. With just two ingredients, salt and brown sugar, it couldn’t be any easier to produce the best smoked salmon recipe you’ve ever made.