What can you smoke in a Big Chief smoker?
Chef's answer
The Big Chief electric smoker review This Big Chief front load smoker is manufactured by Smokehouse Products, and it is the biggest version in the Smokehouse family. It includes a 450 watt element and five grills, making it the perfect smoker for beef, fish, pork, poultry and all other game..
Frequently asked Questions 🎓
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While dehydrating meat is the easiest way to make jerky, it doesn't result in the best beef jerky. It's a matter of quantity over quality. ... Smoking jerky, however, seals in the meat's juices while providing just the right amount of hickory-smoked flavor.
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Can you overcook ribs? Yes, it's possible to end up with overcooked ribs. As you'll learn from our chosen techniques, the meat should separate from the bone easily when light pressure is applied. However, if the meat is literally falling off the bone, it's likely been cooked for too long..
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Grind each meat through a proper plate (as dictated by the recipe). Mix meat with salt, Cure #1 and other ingredients. Stuff sausages and place in a cooler for 12-24 hours before smoking. When removed from a cooler they have to be conditioned at room temperature for a few hours to remove moisture from the surface..
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Drip pans are usually placed directly underneath your food to catch any run-off. Usually, this acts by catching fat that has rendered in your food and is dripping off, or any grease that has formed. They're useful because they can prevent grease or fat from hitting your coals or flames, reducing the risk of flare-ups.
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If the brisket is too large for your smoker, just fold a portion of the flat back under the brisket. Don't place the item on the bottom shelf unless absolutely necessary, this is the hottest tray since it's closest to the heat source..
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Brisket is ready to be pulled off the smoker when the bark is a dark mahogany color and the meat is tender. A toothpick or probe should slide in and out of the meat like soft butter wherever you poke it. Be sure to check both the point and the flat every 30 to 45 minutes.
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Because hot air rises, your exhaust vent acts as a vacuum to draw air into the intake vent. When this hot air rises, it heats up your smoker. ... Close it off and you starve the fire and it burns out even if the exhaust damper is open. Open it all the way and the temperature rises..
A few more cooking questions 📍